Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 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

  2. 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 article

  3. 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 articlepeer-review

  4. 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 article

  5. 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. 1213-1232

    Research output: Contribution to journalJournal articlepeer-review

  6. 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 journalEditorialpeer-review

  7. 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 articlepeer-review

  8. 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 journalEditorial

  9. 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 journalEditorialpeer-review

  10. Published
  11. 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 articlepeer-review

  12. Published
  13. 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 conferenceConference abstract for conferenceResearchpeer-review

  14. Published

    Social media and food consumer behavior: A systematic review

    Rini, L., Schouteten, J. J., Faber, Ilona, Frøst, Michael Bom, Perez-Cueto, Federico J.A. & De Steur, H., 2024, In: Trends in Food Science and Technology. 143, 12 p., 104290.

    Research output: Contribution to journalReviewpeer-review

  15. 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 journalJournal articlepeer-review

  16. Published
  17. Published
  18. 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 articlepeer-review

  19. 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 articlepeer-review

  20. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journalJournal articlepeer-review

  21. 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 journalpeer-review

  22. Published

    The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

    Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, Michael Bom, Hansen, Torben & Jørgensen, M. E., 2023, In: International Journal of Circumpolar Health. 82, 1, 10 p., 2178067.

    Research output: Contribution to journalJournal articlepeer-review

  23. Published

    Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

    Sick, J., Hartmann, A. L. & Frøst, Michael Bom, 2024, In: Food Quality and Preference. 114, 12 p., 105094.

    Research output: Contribution to journalJournal articlepeer-review

  24. Published

    Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

    Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  25. 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

  26. 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 articlepeer-review

  27. 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

  28. 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 articlepeer-review

  29. 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 articlepeer-review

  30. 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 articlepeer-review

  31. 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

  32. 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 journal

  33. Published

    Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

    Waehrens, S. S., Faber, Ilona, Gunn, L., Buldo, P., Frøst, Michael Bom & Perez-Cueto, Federico J.A., 2023, In: Food Quality and Preference. 108, 13 p., 104875.

    Research output: Contribution to journalJournal articlepeer-review

  34. 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 articlepeer-review

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