Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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 journal › Journal article › Research › peer-review
- Published
Developing novel foods with insects – to see or not to see
Reinbold, K., Pecoraro, N. M. & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- Published
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
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
- 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 journal › Editorial › Research
- Published
Creative Tastebuds 2020
Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, In: International Journal of Food Design. 5, 1-2, p. 3-8 6 p.Research output: Contribution to journal › Editorial › Research › peer-review
- Published
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]
Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology. 31, 2, p. 1213-1232Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Editorial › Research › peer-review
- 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 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
Published -
4777
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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
Published -
4541
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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