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

    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

  5. 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

  6. 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

  7. 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

  8. 2018
  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 2017
  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. Published
  23. Published

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

    London : Phaidon, 2017. 336 p.

    Research output: Book/ReportBookCommunication

  24. 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

  25. 2016
  26. 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

  27. 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

  28. 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

  29. 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

  30. Published

    Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.

    2016. Poster session presented at 7th European Conference on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferencePosterCommunication

  31. 2015
  32. Published

    "Entomophagy" : an evolving terminology in need of review. / Evans, Joshua David; Alemu, Mohammed Hussen; Flore, Roberto; Frøst, Michael Bom; Halloran, Afton Marina Szasz; Jensen, Annette Bruun; Maciel Vergara, Gabriela; Meyer-Rochow, V.B.; Münke-Svendsen, C.; Olsen, Søren Bøye; Payne, C.; Roos, Nanna; Rozin, P.; Tan, H.S.G.; van Huis, Arnold; Vantomme, Paul; Eilenberg, Jørgen.

    In: Journal of Insects as Food and Feed, Vol. 1, No. 4, 2015, p. 293-305.

    Research output: Contribution to journalReviewResearchpeer-review

  33. Published

    Alternative methods of sensory testing : working with chefs, culinary professionals and brewmasters. / Frøst, Michael Bom; Giacalone, Davide; Rasmussen, Kristen.

    Rapid sensory profiling techniques: applications in new product development and consumer research. ed. / Julien Delarue; Ben Lawlor; Michel Rogeaux. Elsevier, 2015. p. 363-382 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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

  34. Published

    Check-all-that-apply data analysed by Partial Least Squares regression. / Rinnan, Åsmund; Giacalone, Davide; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 42, 2015, p. 146-153.

    Research output: Contribution to journalJournal articleResearchpeer-review

  35. Published

    Hurrah for the increasing longevity : feasible strategies to counteract age-related loss of skeletal muscle mass. / Holm, Lars; Jespersen, Astrid Pernille; Nielsen, Dennis Sandris; Frøst, Michael Bom; Reitelseder, Søren; Jensen, Tenna; Engelsen, Søren Balling; Kjær, M.; Damsholt, Tine.

    In: Scandinavian Journal of Medicine & Science in Sports, Vol. 25, No. 1, 2015, p. 1-2.

    Research output: Contribution to journalEditorialResearchpeer-review

  36. Published

    Indonesian consumers’ perception of modernized and original version of traditional food. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.

    2015. Poster session presented at Pangborn, Gothenburg, Sweden.

    Research output: Contribution to conferencePosterCommunication

  37. Published

    Long-time low-temperature cooking of beef : three dominant time-temperature behaviours of sensory properties. / Mortensen, Louise Mørch; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.

    In: Flavour (London), Vol. 4, 2, 2015.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    Place-based taste : geography as a starting point for deliciousness. / Evans, Joshua David; Flore, Roberto; Pedersen, Jonas Astrup; Frøst, Michael Bom.

    In: Flavour (London), Vol. 4, 7, 2015.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. Published

    Situational appropriateness of beer is influenced by product familiarity. / Giacalone, Davide; Frøst, Michael Bom; Bredie, Wender Laurentius Petrus; Pineau, Benedicte; Hunter, Denise C. ; Paisley, Amy G. ; Beresford, Michelle K.; Jæger, Sara Roust.

    In: Food Quality and Preference, Vol. 39, 2015, p. 16-27.

    Research output: Contribution to journalJournal articleResearchpeer-review

  40. 2014
  41. Published

    (WORKSHOP) Health and quality of life in an aging population : food and beyond. / Giacalone, Davide; Wendin, Karin Maria Elisabet; Frøst, Michael Bom; Bredie, Wender; Kremer, Stefanie; Olsson, Viktoria; Otto, Marie Haulund; Skjoldborg, Signe Dahl; Lindberg, Ulla; Risvik, Einar.

    2014. Abstract from EuroSense 2014: A Sense of Life, Copenhagen, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  42. Published

    Comparison of three methods for assessing perceived novelty in food products : A case study with beer. / Giacalone, Davide; Bøegh-Petersen, Jannie; Frøst, Michael Bom.

    2014. Poster session presented at SenseAsia 2014, Singapore, Singapore.

    Research output: Contribution to conferencePosterResearchpeer-review

  43. Published

    Comparison of three sensory profiling methods based on consumer perception : CATA, CATA with intensity and Napping. / Reinbach, Helene Christine; Giacalone, Davide; Ribeiro, Letícia Machado; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 32, No. Part B, 2014, p. 160-166.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published

    Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production. / Frøst, Michael Bom; Giacalone, Davide; Rasmussen, Kristen.

    2014. Abstract from SenseAsia 2014, Singapore, Singapore.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  45. Published

    Stimulus collative properties and consumers’ flavor preferences. / Giacalone, Davide; Duerlund, Mette ; Bøegh-Petersen, Jannie; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

    In: Appetite, Vol. 77, 2014, p. 20-30.

    Research output: Contribution to journalJournal articleResearchpeer-review

  46. Published

    The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles. / Rinnan, Åsmund; Giacalone, Davide; Frøst, Michael Bom.

    2014. Poster session presented at EuroSense 2014: A Sense of Life, Copenhagen, Denmark.

    Research output: Contribution to conferencePosterResearch

  47. Published

    The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles. / Rinnan, Åsmund; Giacalone, Davide; Frøst, Michael Bom.

    2014. Poster session presented at SenseAsia 2014, Singapore, Singapore.

    Research output: Contribution to conferencePosterResearch

  48. 2013
  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 2012
  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. Published

    Stimulus collative properties and their importance for consumer liking : a case study with novel beers. / Giacalone, Davide; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

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

    Research output: Contribution to conferencePosterResearch

  61. 2011
  62. Published

    A snapshot mapping of the Danish beer market. / Giacalone, Davide; Reinbach, Helene Christine; Frøst, Michael Bom.

    In: Scandinavian Brewers' Review, Vol. 68, No. 1, 2011, p. 12-20.

    Research output: Contribution to journalJournal articleResearch

  63. Published

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies. / Giacalone, Davide; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

    2011. Poster session presented at 9th Pangborn Sensory Science Symposium, Toronto, Canada.

    Research output: Contribution to conferencePosterResearchpeer-review

  64. Published

    Beef stock reduction with red wine - effects of preparation method and wine characteristics. / Snitkjær, Pia; Risbo, Jens; Skibsted, Leif Horsfelt; Ebeler, Susan; Heymann, Hildegard; Harmon, Kirsty; Frøst, Michael Bom.

    In: Food Chemistry, Vol. 126, No. 1, 2011, p. 183-196.

    Research output: Contribution to journalJournal articleResearchpeer-review

  65. Published

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes. / Frøst, Michael Bom; Mortensen, Louise Mørch.

    2011. Abstract from 9th Pangborn Sensory Science Symposium, Toronto, Canada.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  66. Published

    Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers. / Giacalone, Davide; Ribeiro, Leticia; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom.

    2011. Poster session presented at Rose Marie Pangborn Symposium, Toronto, Canada.

    Research output: Contribution to conferencePosterResearchpeer-review

  67. 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.-O.

    2011. Abstract from 9th Pangborn Sensory Science Symposium, Toronto, Canada.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  68. Published

    Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy. / Meinert, Lene; Frøst, Michael Bom; Bejerholm, Camilla; Aaslyng, Margit D.

    In: Journal of Culinary Science & Technology (Print Edition), Vol. 9, No. 2, 2011, p. 113-131.

    Research output: Contribution to journalJournal articleResearchpeer-review

  69. 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, Davide.

    2011. Poster session presented at 9th Pangborn Sensory Science Symposium, Toronto, Canada.

    Research output: Contribution to conferencePosterResearchpeer-review

  70. 2010
  71. Published

    Expectations and surprise in a molecular gastronomic meal. / Mielby, Line Holler; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 21, No. 2, 2010, p. 213-224.

    Research output: Contribution to journalJournal articleResearchpeer-review

  72. Published

    Flavour development during beef stock reduction. / Snitkjær, Pia; Frøst, Michael Bom; Skibsted, Leif Horsfelt; Risbo, Jens.

    In: Food Chemistry, Vol. 122, No. 3, 2010, p. 645-655.

    Research output: Contribution to journalJournal articleResearchpeer-review

  73. Published

    Molecular gastronomy : a new emerging scientific discipline. / Barham, Peter; Skibsted, Leif Horsfelt; Bredie, Wender Laurentius Petrus; Frøst, Michael Bom; Møller, Per; Risbo, Jens; Snitkjær, Pia; Mortensen, Louise Mørch.

    In: Chemical Reviews, Vol. 110, No. 4, 2010, p. 2313-2365.

    Research output: Contribution to journalReviewResearchpeer-review

  74. Published

    Molecular gastronomy, chefs and food innovation: an interview with Michael Bom Frøst. / Frøst, Michael Bom; Jaeger, S.R.

    Consumer-driven innovation in food and personal care products. ed. / Hal MacFie. Woodhead Publishing Limited, 2010. p. 634-645 (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 195).

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

  75. Published

    Spectroscopic characterization of low- and non-fat cream cheeses. / Andersen, Charlotte Møller; Frøst, Michael Bom; Viereck, Nanna.

    In: International Dairy Journal, Vol. 20, No. 1, 2010, p. 32-39.

    Research output: Contribution to journalJournal articleResearchpeer-review

  76. Published

    The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties. / Aaslyng, M.D.; Frøst, Michael Bom.

    In: Journal of Sensory Studies, Vol. 25, No. 4, 2010, p. 536-548.

    Research output: Contribution to journalJournal articleResearchpeer-review

  77. 2009
  78. Published

    Food sensory issues in nutritional risk patients : an observational, interview-based study. / Sorensen, Janice Marie; Holm, Lotte; Frøst, Michael Bom; Kondrup, Jens.

    In: Clinical Nutrition Supplements, Vol. 4, No. 2, 2009, p. 91.

    Research output: Contribution to journalConference abstract in journalResearch

  79. Published

    Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes. / Meinert, L.; Frøst, Michael Bom; Bejerbolm, C.; Schäfer, A.; Aaslyng, M.D.

    Delegate manual: 8th Pangborn Sensory Science Symposium. 2009.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  80. Published

    Sensoriske oplevelser under måltider hos patienter i ernæringsrisiko. / Sorensen, Janice Marie; Holm, Lotte; Frøst, Michael Bom; Kondrup, Jens.

    18. årsmøde i klinisk ernæring: Århus, 2009. 2009.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  81. Published

    Sensory and instrumental characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas Vedel; Frøst, Michael Bom; Prinz, Jon; Ipsen, Richard Holstein.

    In: International Journal of Food Properties, Vol. 12, No. 1, 2009, p. 211-227.

    Research output: Contribution to journalJournal articleResearchpeer-review

  82. Published

    Taste sensitivity and preferences in Danish school children. / Allesen-Holm, Bodil Helene; Frøst, Michael Bom; Bredie, Wender Laurentius Petrus.

    Delegate manual: 8th Pangborn Sensory Science Symposium. 2009.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  83. 2008
  84. Published

    Sensory and rheological characterization of acidified milk drinks. / Janhøj, Thomas; Frøst, Michael Bom; Ipsen, Richard.

    In: Food Hydrocolloids, Vol. 22, No. 5, 2008, p. 798-806.

    Research output: Contribution to journalJournal articleResearchpeer-review

  85. Published

    The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork. / Aaslyng, Margit; Frøst, Michael Bom.

    In: Journal of Sensory Studies, Vol. 23, No. 5, 2008, p. 720-742.

    Research output: Contribution to journalJournal articleResearchpeer-review

  86. 2007
  87. Published

    Cremethed - også med lavt fedtindhold. / Frøst, Michael Bom; Janhøj, Thomas; Ipsen, Richard.

    In: Maelkeritidende, Vol. 120, No. 4, 2007, p. 74-76.

    Research output: Contribution to journalJournal articleCommunication

  88. Published

    Det videnskabelige studie af velsmag. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry, Vol. 7/8, 2007, p. 24-26.

    Research output: Contribution to journalJournal articleCommunication

  89. Published

    Det videnskabelige studie af velsmag. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    In: Dansk Kemi, Vol. 88, No. 11, 2007, p. 28+30.

    Research output: Contribution to journalJournal articleCommunication

  90. Published

    High-throughput measurements for functional genomics of milk. / Martens, Harald Aagaard; Kohler, A.; Afseth, N.K.; Wold, J.P.; Hersleth, M.; Berget, I.; Ådnøy, T.; Skaugen, M.; Isaksson, T.; Vegarud, G.; Criscione, A.; Mevik, B.H.; Frøst, Michael Bom; Randby, Å.T.; Prestløkken, E.; Berg, P.; Kent, M.; Lien, S.; Omholt, S.W.

    In: Journal of Animal and Feed Sciences, Vol. 16, No. Suppl. 1, 2007, p. 172-189.

    Research output: Contribution to journalJournal articleResearchpeer-review

  91. Published

    Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR. / Mielby, Line Holler; Frøst, Michael Bom; Heymann, H.

    2007. Abstract from Pangborn Sensory Science Symposium, Minneapolis, MN, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  92. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception. / Frøst, Michael Bom; Janhøj, Thomas; Ipsen, Richard.

    2007. Poster session presented at Pangborn Sensory Science Sumposium, Minneapolis, United States.

    Research output: Contribution to conferencePosterResearch

  93. Published

    Molecular gastronomy : measuring the meal experience. / Frøst, Michael Bom.

    2007. Abstract from Social Obligation of Food Science and Technology, Seoul, Korea, Republic of.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  94. Published

    Molecular gastronomy : cooking of meat. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    2007. Poster session presented at LMC-congress 2007: Innovations in Food Technology, København, Denmark.

    Research output: Contribution to conferencePosterResearch

  95. Published

    Molecular gastronomy : cooking of meat. / Mortensen, Louise Mørch; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    2007. Poster session presented at Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale, Amherst, Massachusetts, United States.

    Research output: Contribution to conferencePosterResearch

  96. Published

    Molecular gastronomy - cooking of beef broth. / Snitkjær, Pia; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    2007. Poster session presented at Delivery of Functionality in Complex Food Systems, Amherst, United States.

    Research output: Contribution to conferencePosterResearch

  97. Published

    Molecular gastronomy - cooking of beef broth. / Snitkjær, Pia; Frøst, Michael Bom; Risbo, Jens; Skibsted, Leif Horsfelt.

    2007. Poster session presented at LMC Kongres, København, Denmark.

    Research output: Contribution to conferencePosterResearch

  98. Published

    Molekylær gastronomi : velsmagens fysik og kemi. / Frøst, Michael Bom.

    Fremtidens fødevarer: sikrere, sundere, sjovere. ed. / Lykke Thostrup; Gudrun Lau Bjerno; Charlotte Aabo; Martin Vang Sandgaard Jensen. Frederiksberg : Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, 2007. p. 16-17 (Temahæfte 2007).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  99. Published

    Multi-way models for sensory profiling data. / Bro, Rasmus; Qannari, El Mostafa; Kiers, Henk A.L.; Næs, Tormod; Frøst, Michael Bom.

    In: Journal of Chemometrics, Vol. 22, No. 1, 2007, p. 36-45.

    Research output: Contribution to journalJournal articleResearchpeer-review

  100. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images. / Johansen, Susanne Margrete Bølling; Laugesen, Jakob Lund; Janhøj, Thomas; Ipsen, Richard; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 19, No. 2, 2007, p. 232-246.

    Research output: Contribution to journalJournal articleResearchpeer-review

  101. Published

    Project presentation : Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis. / Frøst, Michael Bom; Skibsted, Leif Horsfelt.

    2007. Poster session presented at Pangborn Sensory Science Symposium, Minneapolis, United States.

    Research output: Contribution to conferencePosterResearch

  102. Published

    The structure dimension of sensory perception in fermented milks. / Knudsen, L.B.; Frøst, Michael Bom.

    2007. Abstract from International Dairy Federation Symposium [and] Regional Conference, Moscow, Russian Federation.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  103. Published

    Understanding creaminess. / Frøst, Michael Bom; Janhøj, Thomas.

    In: International Dairy Journal, Vol. 17, No. 11, 2007, p. 1298-1311.

    Research output: Contribution to journalJournal articleResearchpeer-review

  104. 2006
  105. Published

    Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk. / Hedegaard, Rikke Susanne Vingborg; Kristensen, D.; Nielsen, J. H.; Frøst, Michael Bom; Østdal, H.; Hermansen, J. E.; Kröger-Ohlsen, M.; Skibsted, Leif Horsfelt.

    In: Journal of Dairy Science, Vol. 89, No. 2, 2006, p. 495-504.

    Research output: Contribution to journalJournal articleResearchpeer-review

  106. Published

    Liking and exposure : first, second and tenth time around. / Frøst, Michael Bom.

    In: Physiology & Behavior, Vol. 89, No. 1, 2006, p. 47-52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  107. Published

    Sensory and rheological characterization of low-fat stirred yogurt. / Janhøj, Thomas; Petersen, Charlotte Blangsted; Frøst, Michael Bom; Ipsen, Richard.

    In: Journal of Texture Studies, Vol. 3, No. 37, 2006, p. 276-299.

    Research output: Contribution to journalJournal articleResearchpeer-review

  108. Published

    Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese. / Janhøj, Thomas; Frøst, Michael Bom; Andersen, Charlotte Møller; Viereck, Nanna; Ipsen, Richard; Edrud, Susanne.

    2006. Paper presented at International Symposium on Food Rheology and Structure, Zurich, Switzerland.

    Research output: Contribution to conferencePaperResearch

  109. Published

    Understanding creaminess. / Frøst, Michael Bom; Janhøj, Thomas.

    Scientific and technological challenges in fermented milk. 2006. p. 65-66.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  110. 2005
  111. Published

    Consumer attitudes to health and pleasure - survey data studied by PLSR. / Martens, Magni; Frøst, Michael Bom; Martens, Harald Aagaard.

    PLS and related methods: Proceedings of the PLS'05 international symposium. ed. / T. Aluja; J. Casanovas; V. Esposito Vinzi; A. Morineau; M. Tenenhaus. SPAD, 2005. p. 431-437.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  112. Published

    Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005. / Girnt-Diamba, Claudia; Thomsen, Hanne; Lunden, Karen; Unger, Liselotte; Sørensen, Lone Brinkmann; Frøst, Michael Bom; Thostrup, Lykke; Kielsgaard, Marie; Lund, Sanne.

    Center for Skov, Landskab og Planlægning/Københavns Universitet, 2005. 63 p.

    Research output: Book/ReportBookEducation

  113. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese. / Johansen, Susanne Margrete Bølling; Laugesen, Jakob Lund; Janhøj, Thomas; Ipsen, Richard; Frøst, Michael Bom.

    Programme. Levnedsmiddelcentret, 2005. p. 1.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  114. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. / Frøst, Michael Bom; Heymann, H.; Bredie, Wender; Dijksterhuis, G. B.; Martens, Magni.

    In: Food Quality and Preference, Vol. 16, No. 4, 2005, p. 305-314.

    Research output: Contribution to journalJournal articleResearchpeer-review

  115. Published

    Training and education in sensory and consumer science : workshop 5. / Frøst, Michael Bom; Delwiche, J.F.; Beckley, J.H.; Bredie, Wender.

    Ikke angivet. Elsevier, 2005. p. 1.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  116. 2003
  117. Published

    Fornuft eller fornøjelse : Både - og er fremtiden for lavfedtholdige mejeriprodukter. / Frøst, Michael Bom; Janhøj, T.; Martens, M.; Qvist, K.B.

    In: Mælketidende, Vol. 2003, No. 18, 2003, p. 426-432.

    Research output: Contribution to journalJournal articleCommunication

Previous 1 2 Next

ID: 4240474