Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

Publication year:
All
121 - 130 out of 135Page size: 10
  1. 2006
  2. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. p. 65-66 2 p.

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

  3. 2005
  4. Published

    Consumer attitudes to health and pleasure - survey data studied by PLSR

    Martens, M., Frøst, Michael Bom & Martens, H. A., 2005, PLS and related methods: Proceedings of the PLS'05 international symposium. Aluja, T., Casanovas, J., Vinzi, V. E., Morineau, A. & Tenenhaus, M. (eds.). SPAD, p. 431-437 7 p.

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

  5. 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

  6. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, p. 1 1 p.

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

  7. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

    Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, In: Food Quality and Preference. 16, 4, p. 305-314 10 p.

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

  8. Published

    Training and education in sensory and consumer science: workshop 5

    Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.

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

  9. 2003
  10. Published

    Fornuft eller fornøjelse: Både - og er fremtiden for lavfedtholdige mejeriprodukter

    Frøst, Michael Bom, Janhøj, T., Martens, M. & Qvist, K. B., 2003, In: Mælketidende. 2003, 18, p. 426-432 7 p.

    Research output: Contribution to journal › Journal article › Communication

  11. 2002
  12. 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

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

  14. 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

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