Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

Publication year:
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61 - 70 out of 134Page size: 10
  1. 2012
  2. 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

  3. Published

    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

    Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.

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

  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. 2013
  6. Published

    "All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, In: Food Quality and Preference. 27, 2, p. 108-119 12 p.

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

  7. Published

    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

  8. Published

    Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

    Jaeger, S. R., Giacalone, D., Roigard, C. M., Pineau, B., Vidal, L., Giménez, A., Frøst, Michael Bom & Ares, G., 2013, In: Food Quality and Preference. 30, 2, p. 242-249 8 p.

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

  9. Published

    Analysing conjoint data with OLS and PLS regression: a case study with wine

    Jaeger, S. R., Mielby, L. H., Heymann, H., Jia, Y. & Frøst, Michael Bom, 2013, In: Journal of the Science of Food and Agriculture. 93, 15, p. 3682-3690 9 p.

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

  10. 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

  11. 2014
  12. Published

    Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production

    Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2014.

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

  13. Published

    (WORKSHOP) Health and quality of life in an aging population: food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.

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

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