Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2011
  2. 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 articleResearch

  3. 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

  4. 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

  5. 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 articleResearchpeer-review

  6. 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 articleResearchpeer-review

  7. 2010
  8. Published

    The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

    Aaslyng, M. D. & Frøst, Michael Bom, 2010, In : Journal of Sensory Studies. 25, 4, p. 536-548 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Spectroscopic characterization of low- and non-fat cream cheeses

    Andersen, C. M., Frøst, Michael Bom & Viereck, Nanna, 2010, In : International Dairy Journal. 20, 1, p. 32-39 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In : Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journalReviewResearchpeer-review

  11. Published

    Molecular gastronomy, chefs and food innovation: an interview with Michael Bom Frøst

    Frøst, Michael Bom & Jaeger, S. R., 2010, Consumer-driven innovation in food and personal care products. MacFie, H. (ed.). Woodhead Publishing Limited, p. 634-645 12 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 195).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  12. Published

    Expectations and surprise in a molecular gastronomic meal

    Mielby, L. H. & Frøst, Michael Bom, 2010, In : Food Quality and Preference. 21, 2, p. 213-224 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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