Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2024
  2. Published

    The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

    Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, In: Food Quality and Preference. 114, 11 p., 105101.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Social media and food consumer behavior: A systematic review

    Rini, L., Schouteten, J. J., Faber, Ilona, Frøst, Michael Bom, Perez-Cueto, Federico J.A. & De Steur, H., 2024, In: Trends in Food Science and Technology. 143, 12 p., 104290.

    Research output: Contribution to journalReviewpeer-review

  4. Published

    The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

    Rini, L., Bayudan, S., Faber, Ilona, Schouteten, J. J., Perez-Cueto, F. J. A., Bechtold, K., Gellynck, X., Frøst, Michael Bom & De Steur, H., 2024, In: Food Quality and Preference. 113, 10 p., 105059.

    Research output: Contribution to journalJournal articlepeer-review

  5. 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 journalJournal articlepeer-review

  6. 2023
  7. Published

    Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, Helle & Frøst, Michael Bom, 2023, In: Food Quality and Preference. 104, 9 p., 104713.

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

    Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

    Frøst, Michael Bom, Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (eds.). 2 ed. United Kingdom: Woodhead Publishing, p. 441-460 20 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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

  9. Published

    Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce

    Jaeger, S. R., Chheang, S. L., Roigard, C. M. & Frøst, Michael Bom, 2023, In: Food Quality and Preference. 112, 12 p., 105020.

    Research output: Contribution to journalJournal articlepeer-review

  10. Published

    The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

    Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, Michael Bom, Hansen, Torben & Jørgensen, M. E., 2023, In: International Journal of Circumpolar Health. 82, 1, 10 p., 2178067.

    Research output: Contribution to journalJournal articlepeer-review

  11. Published

    Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

    Waehrens, S. S., Faber, Ilona, Gunn, L., Buldo, P., Frøst, Michael Bom & Perez-Cueto, Federico J.A., 2023, In: Food Quality and Preference. 108, 13 p., 104875.

    Research output: Contribution to journalJournal articlepeer-review

  12. 2022
  13. Published

    Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

    Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, In: International Journal of Gastronomy and Food Science. 29, 9 p., 100572.

    Research output: Contribution to journalJournal articlepeer-review

  14. Published

    Effects on skills and knowledge of a sensory teaching program for culinary students

    Damsbo-svendsen, M., Karpantschof, B. M., Stovgaard, M., Christensen, J. H. & Frøst, Michael Bom, 2022, In: International Journal of Food Design. 7, 2, p. 119-141 23 p.

    Research output: Contribution to journalJournal articlepeer-review

  15. Published

    Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish

    Højer, R. & Frøst, Michael Bom, 2022, In: Food Quality and Preference. 96, 104378.

    Research output: Contribution to journalJournal articlepeer-review

  16. Published

    Creative Tastebuds 2021

    Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.

    Research output: Contribution to journalEditorial

  17. Published
  18. 2021
  19. Published
  20. Published

    Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 Aug 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  21. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

    Research output: Contribution to journalJournal articlepeer-review

  22. Published

    Sensory characterization of conifer-based extracts in a culinary use perspective

    Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 Aug 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  23. Published

    Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study

    Højer, R., Wistoft, K. & Frøst, Michael Bom, 2021, In: Food Quality and Preference. 92, 14 p., 104232.

    Research output: Contribution to journalJournal articlepeer-review

  24. Published

    Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

    Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, M. B. & 18 others, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, In: Food Quality and Preference. 93, 13 p., 104231.

    Research output: Contribution to journalJournal articlepeer-review

  25. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journalJournal articlepeer-review

  26. Published

    Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

    Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  27. 2020
  28. Published

    Teaching sensory science to practitioners can change what we eat

    Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 2020, In: International Journal of Food Design. 5, 1-2, p. 103-112

    Research output: Contribution to journalJournal articlepeer-review

  29. 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 articlepeer-review

  30. 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 articlepeer-review

Previous 1 2 3 4 5 6 Next

ID: 4240474