Michael Bom Frøst

Michael Bom Frøst

Associate Professor

  • Design and Consumer Behavior

    Rolighedsvej 26, Building: 74-5-T578

    1958 Frederiksberg C

    Phone: +45 35 33 32 07Mobile: +45 25 74 75 46

  1. 2020
  2. 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 journalJournal articleResearchpeer-review

  3. 2019
  4. 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 journalComment/debateResearchpeer-review

  5. 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 journalJournal articleResearchpeer-review

  6. 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 journalJournal articleResearchpeer-review

  7. 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 journalJournal articleResearchpeer-review

  8. 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 journalJournal articleResearchpeer-review

  9. 2018
  10. 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 proceedingArticle in proceedingsResearch

  11. 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 conferenceConference abstract for conferenceResearchpeer-review

  12. 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 conferenceConference abstract for conferenceResearchpeer-review

  13. 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 journalConference abstract in journalResearchpeer-review

  14. 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 journalJournal articleResearchpeer-review

  15. 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 proceedingBook chapterCommunication

  16. 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 conferencePosterResearchpeer-review

  17. 2017
  18. 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 journalReviewResearchpeer-review

  19. 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 journalReviewResearchpeer-review

  20. 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 journalJournal articleResearchpeer-review

  21. 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 journalJournal articleResearchpeer-review

  22. 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 conferencePosterCommunication

  23. Published
  24. Published

    On Eating Insects : Essays, Stories and Recipes. / Evans, Joshua David; Flore, Roberto; Frøst, Michael Bom.

    London : Phaidon, 2017. 336 p.

    Research output: Book/ReportBook

  25. 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 journalJournal articleResearchpeer-review

  26. 2016
  27. 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 journalJournal articleResearchpeer-review

  28. 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 journalJournal articleResearchpeer-review

  29. 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 journalJournal articleResearchpeer-review

  30. 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 journalJournal articleResearchpeer-review

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