Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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
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Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass
Holm, L., Jespersen, Astrid Pernille, Nielsen, Dennis Sandris, Frøst, Michael Bom, Reitelseder, S., Jensen, T., Engelsen, Søren Balling, Kjær, M. & Damsholt, Tine, 2015, In: Scandinavian Journal of Medicine & Science in Sports. 25, 1, p. 1-2 2 p.Research output: Contribution to journal › Editorial › peer-review
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How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
Frøst, Michael Bom, 2019, In: International Journal of Gastronomy and Food Science. 16, 4 p., 100132.Research output: Contribution to journal › Journal article › peer-review
- Published
High-throughput measurements for functional genomics of milk
Martens, H. A., Kohler, A., Afseth, N. K., Wold, J. P., Hersleth, M., Berget, I., Ådnøy, T., Skaugen, M., Isaksson, T., Vegarud, G., Criscione, A., Mevik, B. H., Frøst, Michael Bom, Randby, Å. T., Prestløkken, E., Berg, P., Kent, M., Lien, S. & Omholt, S. W., 2007, In: Journal of Animal and Feed Sciences. 16, Suppl. 1, p. 172-189 18 p.Research output: Contribution to journal › Journal article › peer-review
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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 journal › Journal article › peer-review
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Health and quality of life in an aging population – food and beyond
Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2016, In: Food Quality and Preference. 47, Part B, p. 166-170 5 p.Research output: Contribution to journal › Journal article › peer-review
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Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes
Meinert, L., Frøst, Michael Bom, Bejerbolm, C., Schäfer, A. & Aaslyng, M. D., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
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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
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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
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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 journal › Conference abstract in journal
ID: 4240474
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4772
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Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4536
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published