Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2012
  2. Published

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

    Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  3. Published

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

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  4. 2011
  5. Published

    A snapshot mapping of the Danish beer market

    Giacalone, D., Reinbach, Helene Christine & Frøst, Michael Bom, 2011, In: Scandinavian Brewers' Review. 68, 1, p. 12-20 9 p.

    Research output: Contribution to journalJournal article

  6. Published

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  7. Published

    Beef stock reduction with red wine - effects of preparation method and wine characteristics

    Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, In: Food Chemistry. 126, 1, p. 183-196 14 p.

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

    Frøst, Michael Bom & Mortensen, L. M., 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  9. 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 conferencePosterResearchpeer-review

  10. Published

    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 conferenceConference abstract for conferenceResearchpeer-review

  11. 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 journalJournal articlepeer-review

  12. Published
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