Institut for Fødevarevidenskab (KU FOOD)

Michael Bom Frøst

Lektor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- mbf@food.ku.dk
- https://food.ku.dk/
Telefon: +4535333207Mobil: +4525747546

ORCID: 0000-0002-0854-960X

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Udgivet
High-throughput measurements for functional genomics of milk
Martens, H. A., Kohler, A., Afseth, N. K., Wold, J. P., Hersleth, M., Berget, I., Ådnøy, T., Skaugen, M., Isaksson, T., Vegarud, G., Criscione, A., Mevik, B. H., Frøst, Michael Bom, Randby, Å. T., Prestløkken, E., Berg, P., Kent, M., Lien, S. & Omholt, S. W., 2007, I: Journal of Animal and Feed Sciences. 16, Suppl. 1, s. 172-189 18 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
Frøst, Michael Bom, 2019, I: International Journal of Gastronomy and Food Science. 16, 4 s., 100132.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass
Holm, L., Jespersen, Astrid Pernille, Nielsen, Dennis Sandris, Frøst, Michael Bom, Reitelseder, S., Jensen, T., Engelsen, Søren Balling, Kjær, M. & Damsholt, Tine, 2015, I: Scandinavian Journal of Medicine & Science in Sports. 25, 1, s. 1-2 2 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet
Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005
Girnt-Diamba, C., Thomsen, H., Lunden, K., Unger, L., Sørensen, L. B., Frøst, Michael Bom, Thostrup, L., Kielsgaard, M. & Lund, S., 2005, Center for Skov, Landskab og Planlægning/Københavns Universitet. 63 s.
Publikation: Bog/antologi/afhandling/rapport › Bog › Undervisning
Udgivet
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study
Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, M. B. & 18 flere, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, I: Food Quality and Preference. 93, 13 s., 104231.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes
Fibri, D. L. N. & Frøst, Michael Bom, 2017. 1 s.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Indonesian consumers’ perception of modernized and original version of traditional food
Fibri, D. L. N. & Frøst, Michael Bom, 2015.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits
Fibri, D. L. N. & Frøst, Michael Bom, 2020, I: Food Quality and Preference. 80, 12 s., 103798.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR
Mielby, L. H., Frøst, Michael Bom & Heymann, H., 2007. 1 s.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
Jaeger, S. R., Giacalone, D., Roigard, C. M., Pineau, B., Vidal, L., Giménez, A., Frøst, Michael Bom & Ares, G., 2013, I: Food Quality and Preference. 30, 2, s. 242-249 8 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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ID: 4240474

Institut for Fødevarevidenskab

Michael Bom Frøst

Design and Consumer Behavior

High-throughput measurements for functional genomics of milk

How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass

Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005

Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

Indonesian consumers’ perception of modernized and original version of traditional food

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR

Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

Flest downloads

Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers

Perception and description of premium beers by panels with different degrees of product expertise

Stimulus collative properties and their importance for consumer liking: a case study with novel beers