Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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2007
Published
Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis
Frøst, Michael Bom & Skibsted, Leif Horsfelt, 2007. 1 p.
Research output: Contribution to conference › Poster › Research
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
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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ID: 4240474

6747 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
Research output: Contribution to conference › Conference abstract for conference › Research
Published
4778 downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published
4542 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published