Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

Publication year:
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31 - 40 out of 134Page size: 10
  1. 2007
  2. 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

  3. Published

    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

  4. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In: Food Quality and Preference. 19, 2, p. 232-246 15 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis

    Frøst, Michael Bom & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  6. Published

    The structure dimension of sensory perception in fermented milks

    Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  7. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2007, In: International Dairy Journal. 17, 11, p. 1298-1311 14 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. 2008
  9. Published

    Sensory and rheological characterization of acidified milk drinks

    Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, In: Food Hydrocolloids. 22, 5, p. 798-806 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork

    Aaslyng, M. & Frøst, Michael Bom, 2008, In: Journal of Sensory Studies. 23, 5, p. 720-742 23 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. 2009
  12. Published

    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 › Research

  13. Published

    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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