Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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  1. Published

    The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

    Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, Michael Bom, Hansen, Torben & Jørgensen, M. E., 2023, In: International Journal of Circumpolar Health. 82, 1, 10 p., 2178067.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

    Aaslyng, M. D. & Frøst, Michael Bom, 2010, In: Journal of Sensory Studies. 25, 4, p. 536-548 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    The influence of fat content on sensory properties and consumer perception of dairy products

    Frøst, Michael Bom, 2002, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.

    Research output: Book/Report › Ph.D. thesis › Research

  4. Published

    The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

    Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, In: Food Quality and Preference. 114, 11 p., 105101.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

    Rini, L., Bayudan, S., Faber, Ilona, Schouteten, J. J., Perez-Cueto, F. J. A., Bechtold, K., Gellynck, X., Frøst, Michael Bom & De Steur, H., 2024, In: Food Quality and Preference. 113, 10 p., 105059.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    The structure dimension of sensory perception in fermented milks

    Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  7. Published

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  8. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

    Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology. 31, 2, p. 1213-1232

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. p. 65-66 2 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  10. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2007, In: International Dairy Journal. 17, 11, p. 1298-1311 14 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

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