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. 2013
  2. Published

    "All-In-One Test" (AI1) : a rapid and easily applicable approach to consumer product testing. / Giacalone, Davide; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 27, No. 2, 2013, p. 108-119.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Analysing conjoint data with OLS and PLS regression : a case study with wine. / Jaeger, Sara Roust; Mielby, Line Holler; Heymann, Hildegarde ; Jia, Yilin; Frøst, Michael Bom.

    In: Journal of the Science of Food and Agriculture, Vol. 93, No. 15, 2013, p. 3682-3690.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Consumer-based product profiling : application of partial napping® for sensory characterization of specialty beers by novices and experts. / Giacalone, Davide; Ribeiro, Leticia Machado; Frøst, Michael Bom.

    In: Journal of Food Products Marketing, Vol. 19, No. 3, 2013, p. 201-218.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Culinary science in Denmark : molecular gastronomy and beyond. / Risbo, Jens; Mouritsen, Ole G.; Frøst, Michael Bom; Evans, Joshua David; Reade, Benedict.

    In: Journal of Culinary Science & Technology (Print Edition), Vol. 11, No. 2, 2013, p. 111-130.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions. / Jaeger, Sara R.; Giacalone, Davide; Roigard, Cristina M.; Pineau, Benedicte; Vidal, Leticia; Giménez, Ana; Frøst, Michael Bom; Ares, Gaston.

    In: Food Quality and Preference, Vol. 30, No. 2, 2013, p. 242-249.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2012
  8. Published

    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. / Reinbach, Helene Christine; Giacalone, Davide; Ribeiro, L. Machado; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

    2012. Abstract from 5th European Conference on Sensory and Consumer Research, Bern, Switzerland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Eating is believing. / Mielby, Line Holler; Frøst, Michael Bom.

    The kitchen as a laboratory: reflections on the science of food and cooking. ed. / César Vega; Job Ubbink; Eric van der Linden. Columbia University Press, 2012. p. 233-241.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  10. Published

    Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef. / Mortensen, Louise Mørch; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.

    In: Journal of Culinary Science & Technology (Print Edition), Vol. 10, No. 1, 2012, p. 75-90.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Food for patients at nutritional risk : a model of food sensory quality to promote intake. / Sorensen, Janice Marie; Holm, Lotte; Frøst, Michael Bom; Kondrup, Jens.

    In: Clinical Nutrition, Vol. 31, No. 5, 2012, p. 637-646.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Perception and description of premium beers by panels with different degrees of product expertise. / Giacalone, Davide; Ribeiro, L. Machado; Frøst, Michael Bom.

    2012. Poster session presented at 5th European Conference on Sensory and Consumer Research, Bern, Switzerland.

    Research output: Contribution to conferencePosterResearch

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