Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

Publication year:
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  1. 2011
  2. Published

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

    Frøst, Michael Bom & Mortensen, L. M., 2011.

    Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  3. Published

    Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers

    Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conference › Poster › Research › peer-review

  4. Published

    Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks

    Frøst, Michael Bom, Prescott, J. & Kim, K., 2011.

    Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  5. Published

    Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

    Meinert, L., Frøst, Michael Bom, Bejerholm, C. & Aaslyng, M. D., 2011, In: Journal of Culinary Science & Technology (Print Edition). 9, 2, p. 113-131 19 p.

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

  6. Published

    Using PLS-Regression for verification of product differences and important variables in a consumer sensory profile obtained by a check-all-that-apply (CATA) technique

    Frøst, Michael Bom & Giacalone, D., 2011.

    Research output: Contribution to conference › Poster › Research › peer-review

  7. 2010
  8. Published

    Expectations and surprise in a molecular gastronomic meal

    Mielby, L. H. & Frøst, Michael Bom, 2010, In: Food Quality and Preference. 21, 2, p. 213-224 12 p.

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

  9. Published

    Flavour development during beef stock reduction

    Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, In: Food Chemistry. 122, 3, p. 645-655 11 p.

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

  10. Published

    Molecular gastronomy: a new emerging scientific discipline

    Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, In: Chemical Reviews. 110, 4, p. 2313-2365 53 p.

    Research output: Contribution to journal › Review › Research › peer-review

  11. Published

    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

  12. Published

    Spectroscopic characterization of low- and non-fat cream cheeses

    Andersen, C. M., Frøst, Michael Bom & Viereck, Nanna, 2010, In: International Dairy Journal. 20, 1, p. 32-39 8 p.

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

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