Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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  1. Published

    Den gode smag: helst lidt mager

    Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, In: Maelkeritidende. 2, p. 30-35 6 p.

    Research output: Contribution to journal › Journal article › Communication

  2. Published

    Sensory perception of fat in milk

    Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, In: Food Quality and Preference. 12, p. 327-336 10 p.

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

  3. Published

    Preliminary study of the effect of knowledge and sensory expertise on liking for red wines

    Frøst, Michael Bom & Noble, A. C., 2002, In: American Journal of Enology and Viticulture. 53, 4, p. 275-284 10 p.

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

  4. Published

    Forstå forbrugeren: på vejen til succesfulde levnedsmidler

    Frøst, Michael Bom & Martens, M., 1999, In: Fødevarekvalitet fra A til Z. 1, p. 28-30 3 p.

    Research output: Contribution to journal › Journal article › Communication

  5. Published

    The influence of fat content on sensory properties and consumer perception of dairy products

    Frøst, Michael Bom, 2002, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.

    Research output: Book/Report › Ph.D. thesis › Research

  6. Published

    Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

    Fibri, D. L. N. & Frøst, Michael Bom, 2017. 1 p.

    Research output: Contribution to conference › Poster › Communication

  7. Published

    Consumer perception of original and modernised traditional foods of Indonesia

    Fibri, D. L. N. & Frøst, Michael Bom, 2019, In: Appetite. 133, p. 61-69 9 p.

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

  8. Published

    Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

    Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 p.

    Research output: Contribution to conference › Poster › Communication

  9. Published

    Indonesian consumers’ perception of modernized and original version of traditional food

    Fibri, D. L. N. & Frøst, Michael Bom, 2015.

    Research output: Contribution to conference › Poster › Communication

  10. Published

    Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

    Fibri, D. L. N. & Frøst, Michael Bom, 2020, In: Food Quality and Preference. 80, 12 p., 103798.

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

  11. Published

    The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

    Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, In: Food Quality and Preference. 114, 11 p., 105101.

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

  12. Published

    "Entomophagy": an evolving terminology in need of review

    Evans, J. D., Alemu, Mohammed Hussen, Flore, R., Frøst, Michael Bom, Halloran, A. M. S., Jensen, Annette Bruun, Maciel Vergara, G., Meyer-Rochow, V. B., Münke-Svendsen, C., Olsen, Søren Bøye, Payne, C., Roos, Nanna, Rozin, P., Tan, H. S. G., van Huis, A., Vantomme, P. & Eilenberg, Jørgen, 2015, In: Journal of Insects as Food and Feed. 1, 4, p. 293-305 13 p.

    Research output: Contribution to journal › Review › Research › peer-review

  13. Published

    On Eating Insects: Essays, Stories and Recipes

    Evans, J. D., Flore, R. & Frøst, Michael Bom, 2017, London: Phaidon Press. 336 p.

    Research output: Book/Report › Book › Research › peer-review

  14. Published

    Place-based taste: geography as a starting point for deliciousness

    Evans, J. D., Flore, R., Pedersen, J. A. & Frøst, Michael Bom, 2015, In: Flavour (London). 4, 6 p., 7.

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

  15. Published

    A descriptive sensory analysis of honeybee drone brood from Denmark and Norway

    Evans, J. D., Müller, A., Jensen, Annette Bruun, Dahle, B., Flore, R., Eilenberg, Jørgen & Frøst, Michael Bom, 2016, In: Journal of Insects as Food and Feed. 2, 4, p. 277-283 7 p.

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

  16. Published

    Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, Helle & Frøst, Michael Bom, 2023, In: Food Quality and Preference. 104, 9 p., 104713.

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

  17. Published

    Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 Aug 2021. 1 p.

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

  18. Published

    Selection of a subset of variables: minimisation of procrustes loss between a subset and the full set

    Dijksterhuis, G. B., Frøst, Michael Bom & Byrne, D. V., 2002, In: Food Quality and Preference. 13, 2, p. 89-97 9 p.

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

  19. Published

    Changing children's eating behaviour - A review of experimental research

    DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 327-357 21 p.

    Research output: Contribution to journal › Review › Research › peer-review

  20. Published

    Madmodige børn: Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad

    DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, 81 p. (SMAG skriftserie om smag; No. 5).

    Research output: Book/Report › Book › Communication

  21. Published

    Effects on skills and knowledge of a sensory teaching program for culinary students

    Damsbo-svendsen, M., Karpantschof, B. M., Stovgaard, M., Christensen, J. H. & Frøst, Michael Bom, 2022, In: International Journal of Food Design. 7, 2, p. 119-141 23 p.

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

  22. Published

    A review of instruments developed to measure food neophobia

    Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 358-367 10 p.

    Research output: Contribution to journal › Review › Research › peer-review

  23. Published

    Development of novel tools to measure food neophobia in children

    Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 255-263 9 p.

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

  24. Published

    Teaching sensory science to practitioners can change what we eat

    Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 2020, In: International Journal of Food Design. 5, 1-2, p. 103-112

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

  25. Published

    School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

    Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Sørensen, Helle & Frøst, Michael Bom, 2021, In: Food Quality and Preference. 87, 6 p., 104027.

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

  26. Published

    Multi-way models for sensory profiling data

    Bro, Rasmus, Qannari, E. M., Kiers, H. A. L., Næs, T. & Frøst, Michael Bom, 2007, In: Journal of Chemometrics. 22, 1, p. 36-45 10 p.

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

  27. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journal › Review › Research › peer-review

  28. Published

    Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

    Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, In: International Journal of Gastronomy and Food Science. 29, 9 p., 100572.

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

  29. Published

    Spectroscopic characterization of low- and non-fat cream cheeses

    Andersen, C. M., Frøst, Michael Bom & Viereck, Nanna, 2010, In: International Dairy Journal. 20, 1, p. 32-39 8 p.

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

  30. Published

    Development of Gateway Foods with Seaweeds targeted Children

    Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  31. Published

    Taste sensitivity and preferences in Danish school children

    Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

  32. Published

    Effect of some beverages on the perception of some succeeding basic tastes

    Ahn, N., Frøst, Michael Bom, Frandsen, L. W., Duksterhuis, G. & Martens, M., 2002, In: Journal of Sensory Studies. 17, p. 571-581 11 p.

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

  33. Published

    The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork

    Aaslyng, M. & Frøst, Michael Bom, 2008, In: Journal of Sensory Studies. 23, 5, p. 720-742 23 p.

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

  34. Published

    The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

    Aaslyng, M. D. & Frøst, Michael Bom, 2010, In: Journal of Sensory Studies. 25, 4, p. 536-548 13 p.

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

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