Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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 journal › Journal article › Research › peer-review

  11. 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 journal › Journal article › Research › peer-review

  12. 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, L. B., Frøst, Michael Bom, Thostrup, L., Kielsgaard, M. & Lund, S., 2005, Center for Skov, Landskab og Planlægning/Københavns Universitet. 63 p.

    Research output: Book/Report › Book › Education

  13. Published

    Sensory characterization of conifer-based extracts in a culinary use perspective

    Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 Aug 2021. 1 p.

    Research output: Contribution to conference › Poster › Research › peer-review

  14. 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 journal › Journal article › Research › peer-review

  15. 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 conference › Poster › Research › peer-review

  16. 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 conference › Poster › Research

  17. 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 journal › Journal article › Research › peer-review

  18. Published

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conference › Poster › Research › peer-review

  19. 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 journal › Journal article › Research › peer-review

  20. 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 journal › Journal article › Research

  21. 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 journal › Journal article › Research › peer-review

  22. 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., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2016, In: Food Quality and Preference. 47, Part B, p. 166-170 5 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  23. 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 conference › Poster › Research › peer-review

  24. 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 conference › Poster › Research

  25. 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., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.

    Research output: Contribution to conference › Conference abstract for conference › Research

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