Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

Publication year:
All
41 - 50 out of 135Page size: 10
Sort by: Title
  1. 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

  2. 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

  3. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In: Food Quality and Preference. 19, 2, p. 232-246 15 p.

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

  4. 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

  5. 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

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

  7. 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

  8. 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

  9. 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

  10. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

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

Previous 1 2 3 4 5 6 7 8 ...14 Next

ID: 4240474