Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency
Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, In: International Journal of Gastronomy and Food Science. 29, 9 p., 100572.Research output: Contribution to journal › Journal article › Research › peer-review
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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 journal › Journal article › Research › peer-review
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Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2013, In: Journal of Food Products Marketing. 19, 3, p. 201-218 18 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers
Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce
Jaeger, S. R., Chheang, S. L., Roigard, C. M. & Frøst, Michael Bom, 2023, In: Food Quality and Preference. 112, 12 p., 105020.Research output: Contribution to journal › Journal article › Research › peer-review
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Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
Waehrens, S. S., Faber, Ilona, Gunn, L., Buldo, P., Frøst, Michael Bom & Perez-Cueto, Federico J.A., 2023, In: Food Quality and Preference. 108, 13 p., 104875.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Creative Tastebuds 2021
Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.Research output: Contribution to journal › Editorial › Research
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Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks
Frøst, Michael Bom, Prescott, J. & Kim, K., 2011.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test
Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 p.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Culinary science in Denmark: molecular gastronomy and beyond
Risbo, Jens, Mouritsen, O. G., Frøst, Michael Bom, Evans, J. D. & Reade, B., 2013, In: Journal of Culinary Science & Technology (Print Edition). 11, 2, p. 111-130 20 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Developing novel foods with insects – to see or not to see
Reinbold, K., Pecoraro, N. M. & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Development of Gateway Foods with Seaweeds targeted Children
Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Development of novel tools to measure food neophobia in children
Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 255-263 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Eating is believing
Mielby, L. H. & Frøst, Michael Bom, 2012, The kitchen as a laboratory: reflections on the science of food and cooking. Vega, C., Ubbink, J. & van der Linden, E. (eds.). Columbia University Press, p. 233-241 9 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Effect of some beverages on the perception of some succeeding basic tastes
Ahn, N., Frøst, Michael Bom, Frandsen, L. W., Duksterhuis, G. & Martens, M., 2002, In: Journal of Sensory Studies. 17, p. 571-581 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2012, In: Journal of Culinary Science & Technology (Print Edition). 10, 1, p. 75-90 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk
Wiking, L., Frøst, Michael Bom, Larsen, L. B. & Holm Nielsen, J., 2002, In: Milchwissenschaft. 57, 4, p. 190-194 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effects on skills and knowledge of a sensory teaching program for culinary students
Damsbo-svendsen, M., Karpantschof, B. M., Stovgaard, M., Christensen, J. H. & Frøst, Michael Bom, 2022, In: International Journal of Food Design. 7, 2, p. 119-141 23 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy
Meinert, L., Frøst, Michael Bom, Bejerholm, C. & Aaslyng, M. D., 2011, In: Journal of Culinary Science & Technology (Print Edition). 9, 2, p. 113-131 19 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Expectations and surprise in a molecular gastronomic meal
Mielby, L. H. & Frøst, Michael Bom, 2010, In: Food Quality and Preference. 21, 2, p. 213-224 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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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 journal › Journal article › Research › peer-review
- Published
Flavour development during beef stock reduction
Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, In: Food Chemistry. 122, 3, p. 645-655 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Mouritsen, Ole G., Duelund, L., Calleja, G. & Frøst, Michael Bom, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 16-28 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Food for patients at nutritional risk: a model of food sensory quality to promote intake
Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2012, In: Clinical Nutrition. 31, 5, p. 637-646 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4240474
Most downloads
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6748
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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
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4778
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Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4542
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published