Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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2006
Published
Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk
Hedegaard, R. S. V., Kristensen, D., Nielsen, J. H., Frøst, Michael Bom, Østdal, H., Hermansen, J. E., Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 2006, In: Journal of Dairy Science. 89, 2, p. 495-504 10 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Liking and exposure: first, second and tenth time around
Frøst, Michael Bom, 2006, In: Physiology & Behavior. 89, 1, p. 47-52 6 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Sensory and rheological characterization of low-fat stirred yogurt
Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, In: Journal of Texture Studies. 3, 37, p. 276-299 24 p.
Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4240474

6743 downloads
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
4778 downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published
4542 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published