Michael Bom Frøst

Michael Bom Frøst

Associate Professor

  • Design and Consumer Behavior

    Rolighedsvej 26, Building: 74-5-T578

    1958 Frederiksberg C

    Phone: +45 35 33 32 07Mobile: +45 25 74 75 46

  1. 2007
  2. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  3. Published

    Molecular gastronomy: measuring the meal experience

    Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  4. Published

    Molekylær gastronomi: velsmagens fysik og kemi

    Frøst, Michael Bom, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 16-17 2 p. (Temahæfte 2007).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  5. Published
  6. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2007, In : International Dairy Journal. 17, 11, p. 1298-1311 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In : Food Quality and Preference. 19, 2, p. 232-246 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    The structure dimension of sensory perception in fermented milks

    Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. 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 journalJournal articleResearchpeer-review

  10. Published

    Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR

    Mielby, L. H., Frøst, Michael Bom & Heymann, H., 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  11. Published

    Det videnskabelige studie af velsmag

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In : Dansk Kemi. 88, 11, p. 28+30 2 p.

    Research output: Contribution to journalJournal articleCommunication

  12. Published

    Det videnskabelige studie af velsmag

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In : Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 24-26 3 p.

    Research output: Contribution to journalJournal articleCommunication

  13. Published

    Molecular gastronomy: cooking of meat

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  14. Published

    Molecular gastronomy: cooking of meat

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  15. Published

    Molecular gastronomy - cooking of beef broth

    Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  16. Published

    Molecular gastronomy - cooking of beef broth

    Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  17. 2006
  18. Published

    Liking and exposure: first, second and tenth time around

    Frøst, Michael Bom, 2006, In : Physiology & Behavior. 89, 1, p. 47-52 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. p. 65-66 2 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  20. Published

    Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

    Hedegaard, R. S. V., Kristensen, D., Nielsen, J. H., Frøst, Michael Bom, Østdal, H., Hermansen, J. E., Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 2006, In : Journal of Dairy Science. 89, 2, p. 495-504 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In : Journal of Texture Studies. 3, 37, p. 276-299 24 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

    Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 p.

    Research output: Contribution to conferencePaperResearch

  23. 2005
  24. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

    Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In : Food Quality and Preference. 16, 4, p. 305-314 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  26. Published

    Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005

    Girnt-Diamba, C., Thomsen, H., Lunden, K., Unger, L., Sørensen, Lone Brinkmann, Frøst, Michael Bom, Thostrup, L., Kielsgaard, M. & Lund, S., 2005, Center for Skov, Landskab og Planlægning/Københavns Universitet. 63 p.

    Research output: Book/ReportBookEducation

  27. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, p. 1 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  28. Published

    Consumer attitudes to health and pleasure - survey data studied by PLSR

    Martens, M., Frøst, Michael Bom & Martens, H. A., 2005, PLS and related methods: Proceedings of the PLS'05 international symposium. Aluja, T., Casanovas, J., Vinzi, V. E., Morineau, A. & Tenenhaus, M. (eds.). SPAD, p. 431-437 7 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

ID: 4240474