Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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  1. 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 journal › Journal article › Research › peer-review

  2. 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

  3. 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

  4. 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

  5. Published

    Food sensory issues in nutritional risk patients: an observational, interview-based study

    Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, In: Clinical Nutrition Supplements. 4, 2, p. 91 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  6. Published

    Health and quality of life in an aging population – food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2016, In: Food Quality and Preference. 47, Part B, p. 166-170 5 p.

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

  7. Published

    Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

    Sick, J., Hartmann, A. L. & Frøst, Michael Bom, 2024, In: Food Quality and Preference. 114, 12 p., 105094.

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

  8. Published

    High-throughput measurements for functional genomics of milk

    Martens, H. A., Kohler, A., Afseth, N. K., Wold, J. P., Hersleth, M., Berget, I., Ådnøy, T., Skaugen, M., Isaksson, T., Vegarud, G., Criscione, A., Mevik, B. H., Frøst, Michael Bom, Randby, Å. T., Prestløkken, E., Berg, P., Kent, M., Lien, S. & Omholt, S. W., 2007, In: Journal of Animal and Feed Sciences. 16, Suppl. 1, p. 172-189 18 p.

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

  9. 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 journal › Journal article › Research › peer-review

  10. Published

    Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass

    Holm, L., Jespersen, Astrid Pernille, Nielsen, Dennis Sandris, Frøst, Michael Bom, Reitelseder, S., Jensen, T., Engelsen, Søren Balling, Kjær, M. & Damsholt, Tine, 2015, In: Scandinavian Journal of Medicine & Science in Sports. 25, 1, p. 1-2 2 p.

    Research output: Contribution to journal › Editorial › Research › peer-review

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