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. Published

    Creative tastebuds

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. 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

  3. 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

  4. Published
  5. 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

  6. 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

  7. Published
  8. Published
  9. 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

  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

Previous 1...6 7 8 9 10 11 Next

ID: 4240474