Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, Building: 74-5-T578
1958 Frederiksberg C
- 2020
- Published
Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.
In: Food Quality and Preference, Vol. 80, 103798, 2020.Research output: Contribution to journal › Journal article › Research › peer-review
- 2019
- Published
Correction to : Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x). / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.
In: Journal of Applied Phycology, Vol. 31, No. 2, 15.04.2019, p. 1233-1238.Research output: Contribution to journal › Comment/debate › Research › peer-review
- Published
Consumer perception of original and modernised traditional foods of Indonesia. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.
In: Appetite, Vol. 133, 2019, p. 61-69.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Fermentation as a driver for food innovation. / Hartmann, Anna Loraine; Behrendt, Rikke Adelsten; Frøst, Michael Bom.
In: FEMS Microbiology Letters, Vol. 366, No. 6, fnz058, 2019.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. / Frøst, Michael Bom.
In: International Journal of Gastronomy and Food Science, Vol. 16, 100132, 2019.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.
In: Journal of Applied Phycology, Vol. 31, No. 2, 2019, p. 1213-1232.Research output: Contribution to journal › Journal article › Research › peer-review
- 2018
- Published
Sustainable food innovation from traditional foods. / Frøst, Michael Bom.
[최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, 2018. p. 3-5.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Developing novel foods with insects – to see or not to see. / Reinbold, Kristina; Pecoraro, Natalie Marie; Frøst, Michael Bom.
2018. Abstract from Eurosense 2018, Verona, Italy.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Development of Gateway Foods with Seaweeds targeted Children. / Alsted, Astrid; Beim, Astrid; Olsen, Annemarie; Frøst, Michael Bom.
2018. Abstract from Eurosense 2018, Verona, Italy.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication. / Schneider, Mikael; Wistoft, Karen; Frøst, Michael Bom; Olsen, Annemarie; Hedegaard, Liselotte; Mouritsen, Ole G.
In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 166.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
Creative tastebuds. / Mouritsen, Ole G.; Frøst, Michael Bom.
In: International Journal of Food Design, Vol. 3, 2018, p. 79-82.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Nordic Food Lab. / Frøst, Michael Bom; Flore, Roberto.
Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin : Gestalten, 2018. p. 80-87.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. / Frøst, Michael Bom; Mouritsen, Ole G.; Hartmann, Anna Loraine; Petersen, Mikael Agerlin; Duelund, Lars.
2018. Poster session presented at Eurosense 2018, Verona, Italy.Research output: Contribution to conference › Poster › Research › peer-review
- 2017
- Published
A review of instruments developed to measure food neophobia. / Damsbo-Svendsen, Marie; Frøst, Michael Bom; Olsen, Annemarie.
In: Appetite, Vol. 113, 2017, p. 358-367.Research output: Contribution to journal › Review › Research › peer-review
- Published
Changing children's eating behaviour - A review of experimental research. / DeCosta, Patricia Enebær Irene; Møller, Per; Frøst, Michael Bom; Olsen, Annemarie.
In: Appetite, Vol. 113, 2017, p. 327-357.Research output: Contribution to journal › Review › Research › peer-review
- Published
Development of novel tools to measure food neophobia in children. / Damsbo-Svendsen, Marie; Frøst, Michael Bom; Olsen, Annemarie.
In: Appetite, Vol. 113, 2017, p. 255-263.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Flavour of fermented fish, insect, game, and pea sauces : garum revisited. / Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine ; Frøst, Michael Bom.
In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 16-28.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.
2017. Poster session presented at 12th Pangborn Sensory Science Symposium, Providence, United States.Research output: Contribution to conference › Poster › Communication
- Published
Madmodige børn : Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad. / DeCosta, Patricia Enebær Irene; Møller, Per; Frøst, Michael Bom; Olsen, Annemarie.
2017. 81 p. (SMAG skriftserie om smag; No. 5).Research output: Book/Report › Book
- Published
On Eating Insects : Essays, Stories and Recipes. / Evans, Joshua David; Flore, Roberto; Frøst, Michael Bom.
London : Phaidon, 2017. 336 p.Research output: Book/Report › Book
- Published
Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. / Guixer , Bernat ; Frøst, Michael Bom; Flore, Roberto.
In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 1-9.Research output: Contribution to journal › Journal article › Research › peer-review
- 2016
- Published
A descriptive sensory analysis of honeybee drone brood from Denmark and Norway. / Evans, Joshua David; Müller, A.; Jensen, Annette Bruun; Dahle, B.; Flore, Roberto; Eilenberg, Jørgen; Frøst, Michael Bom.
In: Journal of Insects as Food and Feed, Vol. 2, No. 4, 2016, p. 277-283.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults. / Song, Xiao; Giacalone, Davide; Laugesen, Susanne Margrete Bølling; Frøst, Michael Bom; Bredie, Wender.
In: Trends in Food Science & Technology, Vol. 53, 2016, p. 49-59.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Health and quality of life in an aging population – food and beyond. / Giacalone, Davide; Wendin, Karin Maria Elisabet; Kremer, Stefanie; Frøst, Michael Bom; Bredie, Wender; Olsson, Viktoria; Otto, Marie Haulund; Skjoldborg, Signe Dahl; Lindberg, Ulla; Risvik, Einar.
In: Food Quality and Preference, Vol. 47, No. Part B, 2016, p. 166-170.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Perception and description of premium beers by panels with different degrees of product expertise. / Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom.
In: Beverages, Vol. 2, No. 1, 5, 2016.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4240474
Most downloads
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6502
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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 -
4653
downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4356
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published