Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, Building: 74-5-T578
1958 Frederiksberg C
- 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
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
Published -
4653
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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