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. 2006
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

ID: 4240474