Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, Building: 74-5-T578
1958 Frederiksberg C
- 1999
- Published
Forstå forbrugeren : på vejen til succesfulde levnedsmidler. / Frøst, M. B.; Martens, M.
In: Fødevarekvalitet fra A til Z, Vol. 1, 1999, p. 28-30.Research output: Contribution to journal › Journal article › Communication
- 2001
- Published
Den gode smag : helst lidt mager. / Frøst, M. B.; Dijksterhuis, G. B.; Martens, M.
In: Maelkeritidende, No. 2, 2001, p. 30-35.Research output: Contribution to journal › Journal article › Communication
- Published
Sensory perception of fat in milk. / Frøst, M. B.; Dijksterhuis, G. B.; Martens, M.
In: Food Quality and Preference, Vol. 12, 2001, p. 327-336.Research output: Contribution to journal › Journal article › Research › peer-review
- 2002
- Published
Effect of some beverages on the perception of some succeeding basic tastes. / Ahn, N; Frøst, M. B; Frandsen, L. W.; Duksterhuis, G; Martens, M.
In: Journal of Sensory Studies, Vol. 17, 2002, p. 571-581.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk. / Wiking, L.; Frøst, M. B.; Larsen, L. B.; Holm Nielsen, J.
In: Milchwissenschaft, Vol. 57, No. 4, 2002, p. 190-194.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Preliminary study of the effect of knowledge and sensory expertise on liking for red wines. / Frøst, M. B.; Noble, A. C.
In: American Journal of Enology and Viticulture, Vol. 53, No. 4, 2002, p. 275-284.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Selection of a subset of variables : minimisation of procrustes loss between a subset and the full set. / Dijksterhuis, G. B.; Frøst, M. B.; Byrne, D. V.
In: Food Quality and Preference, Vol. 13, No. 2, 2002, p. 89-97.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The influence of fat content on sensory properties and consumer perception of dairy products. / Frøst, M. B.
Copenhagen : Center for Skov, Landskab og Planlægning/Københavns Universitet, 2002.Research output: Book/Report › Ph.D. thesis › Research
- 2003
- 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 journal › Journal article › Communication
- 2005
- 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 proceeding › Article in proceedings › Research
- 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/Report › Book › Education
- 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 proceeding › Conference abstract in proceedings › Research
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Conference abstract in proceedings › Research
- 2006
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Paper › Research
- 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 proceeding › Conference abstract in proceedings › Research
- 2007
- 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 journal › Journal article › Communication
- 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 journal › Journal article › Communication
- 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 journal › Journal article › Communication
- 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 journal › Journal article › Research › peer-review
- 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 conference › Conference abstract for conference › Research
- 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 conference › Poster › Research
- 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 conference › Conference abstract for conference › Research
- 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 conference › Poster › Research
- 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 conference › Poster › Research
- 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 conference › Poster › Research
- 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 conference › Poster › Research
- 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 proceeding › Book chapter › Communication
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Poster › Research
- 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 conference › Conference abstract for conference › Research
- Published
Understanding creaminess. / Frøst, Michael Bom; Janhøj, Thomas.
In: International Dairy Journal, Vol. 17, No. 11, 2007, p. 1298-1311.Research output: Contribution to journal › Journal article › Research › peer-review
- 2008
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2009
- 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 journal › Conference abstract in journal › Research
- 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 proceeding › Conference abstract in proceedings › Research
- 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 proceeding › Conference abstract in proceedings › Research
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Conference abstract in proceedings › Research
- 2010
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Review › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2011
- 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 journal › Journal article › Research
- 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 conference › Poster › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Conference abstract for conference › Research › peer-review
- 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 conference › Poster › Research › peer-review
- 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 conference › Conference abstract for conference › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Poster › Research › peer-review
- 2012
- 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 conference › Conference abstract for conference › Research
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Poster › Research
- 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 conference › Poster › Research
- 2013
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2014
- 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 conference › Conference abstract for conference › Research
- 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 conference › Poster › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Conference abstract for conference › Research
- 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 journal › Journal article › Research › peer-review
- 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 conference › Poster › Research
- 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 conference › Poster › Research
- 2015
- 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 journal › Review › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Editorial › Research › peer-review
- 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 conference › Poster › Communication
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 2016
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Poster › Communication
- 2017
- 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 journal › Review › Research › peer-review
- 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 journal › Review › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 conference › Poster › Communication
- Published
Madmodige børn : Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad. / DeCosta, Patricia Enebær Irene; Møller, Per; Frøst, Michael Bom; Olsen, Annemarie.
2017. 81 p. (SMAG skriftserie om smag; No. 5).Research output: Book/Report › Book › Communication
- Published
On Eating Insects : Essays, Stories and Recipes. / Evans, Joshua David; Flore, Roberto; Frøst, Michael Bom.
London : Phaidon, 2017. 336 p.Research output: Book/Report › Book › Communication
- 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 journal › Journal article › Research › peer-review
- 2018
- 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 journal › Conference abstract in journal › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Book chapter › Communication
- 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 conference › Poster › Research › peer-review
- 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 conference › Conference abstract for conference › Research › peer-review
- 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 conference › Conference abstract for conference › Research › peer-review
- 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 proceeding › Article in proceedings › Research
- 2019
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Comment/debate › Research › peer-review
- 2020
- 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 journal › Journal article › Research › peer-review
ID: 4240474
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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
Research output: Contribution to conference › Conference abstract for conference › Research
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Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4356
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published