Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2020
  2. Published

    Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

    Fibri, D. L. N. & Frøst, Michael Bom, 2020, In: Food Quality and Preference. 80, 12 p., 103798.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

    Giacalone, D., Frøst, Michael Bom & Rodríguez-Pérez, C., 2020, In: Frontiers in Nutrition. 7, 8 p., 592112.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study

    Højer, R., Wistoft, K. & Frøst, Michael Bom, 2020, In: Nutrients. 12, 10, 23 p., 3180.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Creative Tastebuds 2020

    Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, In: International Journal of Food Design. 5, 1-2, p. 3-8 6 p.

    Research output: Contribution to journalEditorialResearchpeer-review

  6. 2019
  7. Published

    Consumer perception of original and modernised traditional foods of Indonesia

    Fibri, D. L. N. & Frøst, Michael Bom, 2019, In: Appetite. 133, p. 61-69 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 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 journalJournal articleResearchpeer-review

  9. 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 journalJournal articleResearchpeer-review

  10. Published

    Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x)

    Mouritsen, Ole G., Duelund, L., Petersen, M. A., Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

    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 journalJournal articleResearchpeer-review

  12. 2018
  13. Published

    Development of Gateway Foods with Seaweeds targeted Children

    Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

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