Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. Published

    Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk

    Wiking, L., Frøst, Michael Bom, Larsen, L. B. & Holm Nielsen, J., 2002, In : Milchwissenschaft. 57, 4, p. 190-194 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. 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 journalJournal articleResearchpeer-review

  3. Published

    Sensoriske oplevelser under måltider hos patienter i ernæringsrisiko

    Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, 18. årsmøde i klinisk ernæring: Århus, 2009. 1 p.

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

  4. Published

    Food sensory issues in nutritional risk patients: an observational, interview-based study

    Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, In : Clinical Nutrition Supplements. 4, 2, p. 91 1 p.

    Research output: Contribution to journalConference abstract in journalResearch

  5. Published

    Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

    Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In : Trends in Food Science & Technology. 53, p. 49-59 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 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

  7. Published

    Flavour development during beef stock reduction

    Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, In : Food Chemistry. 122, 3, p. 645-655 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 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

  9. 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

  10. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 166 1 p.

    Research output: Contribution to journalConference abstract in journalResearchpeer-review

  11. 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 journalJournal articleResearchpeer-review

  12. Published
  13. Published
  14. Published

    Check-all-that-apply data analysed by Partial Least Squares regression

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2015, In : Food Quality and Preference. 42, p. 146-153 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Developing novel foods with insects – to see or not to see

    Reinbold, K., Pecoraro, N. M. & Frøst, Michael Bom, 5 Sep 2018. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  16. Published

    Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

    Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In : Food Quality and Preference. 32, Part B, p. 160-166 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published
  18. 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

  19. Published

    Creative tastebuds

    Mouritsen, Ole G. & Frøst, Michael Bom, 2018, In : International Journal of Food Design. 3, 2, p. 79-82 4 p.

    Research output: Contribution to journalEditorialResearchpeer-review

  20. Published

    Flavour of fermented fish, insect, game, and pea sauces: garum revisited

    Mouritsen, Ole G., Duelund, L., Calleja, G. & Frøst, Michael Bom, 2017, In : International Journal of Gastronomy and Food Science. 9, p. 16-28 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. 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

  22. Published

    Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

    Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2015, In : Flavour (London). 4, 10 p., 2.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. 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

  24. 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

  25. 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 journalJournal articleResearchpeer-review

  26. 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

  27. 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

  28. 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

  29. Published

    Eating is believing

    Mielby, L. H. & Frøst, Michael Bom, 2012, The kitchen as a laboratory: reflections on the science of food and cooking. Vega, C., Ubbink, J. & van der Linden, E. (eds.). Columbia University Press, p. 233-241 9 p.

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

  30. 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

  31. Published

    Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes

    Meinert, L., Frøst, Michael Bom, Bejerbolm, C., Schäfer, A. & Aaslyng, M. D., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 2 p.

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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese

    Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In : International Journal of Food Properties. 12, 1, p. 211-227 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. 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

  39. 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

  40. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In : Food Hydrocolloids. 22, 5, p. 798-806 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  41. 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 journalJournal articleResearchpeer-review

  42. 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 journalJournal articleResearchpeer-review

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published

    Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass

    Holm, L., Jespersen, Astrid Pernille, Nielsen, Dennis Sandris, Frøst, Michael Bom, Reitelseder, S., Jensen, Tenna, Engelsen, Søren Balling, Kjær, M. & Damsholt, Tine, 2015, In : Scandinavian Journal of Medicine & Science in Sports. 25, 1, p. 1-2 2 p.

    Research output: Contribution to journalEditorialResearchpeer-review

  45. 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

  46. 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

  47. Published

    Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

    Guixer , B., Frøst, Michael Bom & Flore, R., 2017, In : International Journal of Gastronomy and Food Science. 9, p. 1-9 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. 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

  49. 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 journalJournal articleResearchpeer-review

  50. 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 journalJournal articleResearchpeer-review

  51. Published

    Comparison of three methods for assessing perceived novelty in food products: A case study with beer

    Giacalone, D., Bøegh-Petersen, J. & Frøst, Michael Bom, 2014. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  52. Published

    Perception and description of premium beers by panels with different degrees of product expertise

    Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  53. Published

    Perception and description of premium beers by panels with different degrees of product expertise

    Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2016, In : Beverages. 2, 1, 11 p., 5.

    Research output: Contribution to journalJournal articleResearchpeer-review

  54. 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

  55. Published

    Stimulus collative properties and consumers’ flavor preferences

    Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, In : Appetite. 77, p. 20-30 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  56. 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

  57. Published

    Situational appropriateness of beer is influenced by product familiarity

    Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, In : Food Quality and Preference. 39, p. 16-27 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  58. Published

    Health and quality of life in an aging population – food and beyond

    Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 2016, In : Food Quality and Preference. 47, Part B, p. 166-170 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  59. 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

  60. Published

    Stimulus collative properties and their importance for consumer liking: a case study with novel beers

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

  61. 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., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 2014.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  62. Published
  63. 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

  64. Published
  65. 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

  66. 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

  67. Published

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

    Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  68. 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

  69. 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

  70. Published

    Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks

    Frøst, Michael Bom, Prescott, J. & Kim, K., 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  71. 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

  72. Published

    Cremethed - også med lavt fedtindhold

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In : Maelkeritidende. 120, 4, p. 74-76 3 p.

    Research output: Contribution to journalJournal articleCommunication

  73. Published

    Fornuft eller fornøjelse: Både - og er fremtiden for lavfedtholdige mejeriprodukter

    Frøst, Michael Bom, Janhøj, T., Martens, M. & Qvist, K. B., 2003, In : Mælketidende. 2003, 18, p. 426-432 7 p.

    Research output: Contribution to journalJournal articleCommunication

  74. Published

    Molecular gastronomy: measuring the meal experience

    Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  75. Published

    Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters

    Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2015, Rapid sensory profiling techniques: applications in new product development and consumer research. Delarue, J., Lawlor, B. & Rogeaux, M. (eds.). Elsevier, p. 363-382 20 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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

  76. Published

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

    Frøst, Michael Bom & Mortensen, L. M., 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  77. 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

  78. 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

  79. Published
  80. Published

    Sustainable food innovation from traditional foods

    Frøst, Michael Bom, 27 Oct 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, p. 3-5 3 p.

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

  81. 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

  82. Published

    Nordic Food Lab

    Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, p. 80-87 8 p.

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

  83. Published

    Den gode smag: helst lidt mager

    Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, In : Maelkeritidende. 2, p. 30-35 6 p.

    Research output: Contribution to journalJournal articleCommunication

  84. Published

    Sensory perception of fat in milk

    Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, In : Food Quality and Preference. 12, p. 327-336 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  85. Published

    Preliminary study of the effect of knowledge and sensory expertise on liking for red wines

    Frøst, Michael Bom & Noble, A. C., 2002, In : American Journal of Enology and Viticulture. 53, 4, p. 275-284 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  86. Published

    Forstå forbrugeren: på vejen til succesfulde levnedsmidler

    Frøst, Michael Bom & Martens, M., 1999, In : Fødevarekvalitet fra A til Z. 1, p. 28-30 3 p.

    Research output: Contribution to journalJournal articleCommunication

  87. Published

    The influence of fat content on sensory properties and consumer perception of dairy products

    Frøst, Michael Bom, 2002, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.

    Research output: Book/ReportPh.D. thesisResearch

  88. Published
  89. 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

  90. Published

    Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

    Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 p.

    Research output: Contribution to conferencePosterCommunication

  91. Published

    Indonesian consumers’ perception of modernized and original version of traditional food

    Fibri, D. L. N. & Frøst, Michael Bom, 2015.

    Research output: Contribution to conferencePosterCommunication

  92. 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

  93. Published

    "Entomophagy": an evolving terminology in need of review

    Evans, J. D., Alemu, Mohammed Hussen, Flore, R., Frøst, Michael Bom, Halloran, Afton Marina Szasz, Jensen, Annette Bruun, Maciel Vergara, Gabriela, Meyer-Rochow, V. B., Münke-Svendsen, C., Olsen, Søren Bøye, Payne, C., Roos, Nanna, Rozin, P., Tan, H. S. G., van Huis, A., Vantomme, P. & Eilenberg, Jørgen, 2015, In : Journal of Insects as Food and Feed. 1, 4, p. 293-305 13 p.

    Research output: Contribution to journalReviewResearchpeer-review

  94. Published

    On Eating Insects: Essays, Stories and Recipes

    Evans, J. D., Flore, R. & Frøst, Michael Bom, 2017, London: Phaidon Press. 336 p.

    Research output: Book/ReportBookResearchpeer-review

  95. Published

    Place-based taste: geography as a starting point for deliciousness

    Evans, J. D., Flore, R., Pedersen, J. A. & Frøst, Michael Bom, 2015, In : Flavour (London). 4, 6 p., 7.

    Research output: Contribution to journalJournal articleResearchpeer-review

  96. Published

    A descriptive sensory analysis of honeybee drone brood from Denmark and Norway

    Evans, J. D., Müller, A., Jensen, Annette Bruun, Dahle, B., Flore, R., Eilenberg, Jørgen & Frøst, Michael Bom, 2016, In : Journal of Insects as Food and Feed. 2, 4, p. 277-283 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  97. Published

    Selection of a subset of variables: minimisation of procrustes loss between a subset and the full set

    Dijksterhuis, G. B., Frøst, Michael Bom & Byrne, D. V., 2002, In : Food Quality and Preference. 13, 2, p. 89-97 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  98. Published

    Changing children's eating behaviour - A review of experimental research

    DeCosta, Patricia Enebær Irene, Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, In : Appetite. 113, p. 327-357 21 p.

    Research output: Contribution to journalReviewResearchpeer-review

  99. Published
  100. Published

    A review of instruments developed to measure food neophobia

    Damsbo-Svendsen, Marie, Frøst, Michael Bom & Olsen, Annemarie, 2017, In : Appetite. 113, p. 358-367 10 p.

    Research output: Contribution to journalReviewResearchpeer-review

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