Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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 conference › Paper › Research
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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, T., 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 journal › Editorial › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 4240474
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
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4778
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Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
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4542
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published