Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
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Molecular gastronomy, chefs and food innovation: an interview with Michael Bom Frøst
Frøst, Michael Bom & Jaeger, S. R., 2010, Consumer-driven innovation in food and personal care products. MacFie, H. (ed.). Woodhead Publishing Limited, p. 634-645 12 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 195).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Molekylær gastronomi: velsmagens fysik og kemi
Frøst, Michael Bom, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 16-17 2 p. (Temahæfte 2007).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
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Multi-way models for sensory profiling data
Bro, Rasmus, Qannari, E. M., Kiers, H. A. L., Næs, T. & Frøst, Michael Bom, 2007, In: Journal of Chemometrics. 22, 1, p. 36-45 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Nordic Food Lab
Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, p. 80-87 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
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Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.Research output: Contribution to conference › Poster › Research › peer-review
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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
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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
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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
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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
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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
ID: 4240474
Most downloads
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6740
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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 -
4777
downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4541
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published