Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 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 journalJournal articleResearchpeer-review

  2. Published

    Sensory and rheological characterization of low-fat stirred yogurt

    Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In : Journal of Texture Studies. 3, 37, p. 276-299 24 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearchpeer-review

  4. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese

    Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, In : International Journal of Food Properties. 12, 1, p. 211-227 17 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published
  6. 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

  7. 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 journalJournal articleResearchpeer-review

  8. Published
  9. 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 proceedingConference abstract in proceedingsResearch

  10. Published
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