Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2021
  2. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, Charlotte Vinther, Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In : International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published
  4. 2020
  5. Published

    Creative Tastebuds 2020

    Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, In : International Journal of Food Design. 5, 1-2, p. 3-8 6 p.

    Research output: Contribution to journalEditorialResearchpeer-review

  6. Published

    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, In : Food Quality and Preference. 80, 12 p., 103798.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study

    Højer, Rikke, Wistoft, K. & Frøst, Michael Bom, 2020, In : Nutrients. 12, 10, 23 p., 3180.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

    Giacalone, D., Frøst, Michael Bom & Rodríguez-Pérez, C., 2020, In : Frontiers in Nutrition. 7, 8 p., 592112.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Teaching sensory science to practitioners can change what we eat

    Damsbo-Svendsen, Marie, Karpantschof, Bat-El Menadeva & Frøst, Michael Bom, 2020, In : International Journal of Food Design. 5, 1-2, p. 103-112

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 2019
  11. Published

    Consumer perception of original and modernised traditional foods of Indonesia

    Fibri, D. L. N. & Frøst, Michael Bom, 2019, In : Appetite. 133, p. 61-69 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Fermentation as a driver for food innovation

    Hartmann, A. L., Behrendt, R. A. & Frøst, Michael Bom, 2019, In : FEMS Microbiology Letters. 366, 6, 3 p., fnz058.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

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

    Frøst, Michael Bom, 2019, In : International Journal of Gastronomy and Food Science. 16, 4 p., 100132.

    Research output: Contribution to journalJournal articleResearchpeer-review

Previous 1 2 3 4 5 6 7 8 ...12 Next

ID: 4240474