Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. Published

    Analysing conjoint data with OLS and PLS regression: a case study with wine

    Jaeger, S. R., Mielby, L. H., Heymann, H., Jia, Y. & Frøst, Michael Bom, 2013, In : Journal of the Science of Food and Agriculture. 93, 15, p. 3682-3690 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Beef stock reduction with red wine - effects of preparation method and wine characteristics

    Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, In : Food Chemistry. 126, 1, p. 183-196 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

    Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, In : Trends in Food Science & Technology. 53, p. 49-59 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

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

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

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Check-all-that-apply data analysed by Partial Least Squares regression

    Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2015, In : Food Quality and Preference. 42, p. 146-153 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

    Frøst, Michael Bom & Mortensen, L. M., 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  7. Published

    Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

    Hedegaard, R. S. V., Kristensen, D., Nielsen, J. H., Frøst, Michael Bom, Østdal, H., Hermansen, J. E., Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 2006, In : Journal of Dairy Science. 89, 2, p. 495-504 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published
  9. Published

    Comparison of three methods for assessing perceived novelty in food products: A case study with beer

    Giacalone, D., Bøegh-Petersen, J. & Frøst, Michael Bom, 2014. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  10. Published

    Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

    Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In : Food Quality and Preference. 32, Part B, p. 160-166 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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