Michael Bom Frøst

Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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  1. Published

    Cremethed - også med lavt fedtindhold

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.

    Research output: Contribution to journal › Journal article › Communication

  2. Published

    Det videnskabelige studie af velsmag

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Dansk Kemi. 88, 11, p. 28+30 2 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Det videnskabelige studie af velsmag

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, In: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, p. 24-26 3 p.

    Research output: Contribution to journal › Journal article › Communication

  4. Published

    High-throughput measurements for functional genomics of milk

    Martens, H. A., 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., 2007, In: Journal of Animal and Feed Sciences. 16, Suppl. 1, p. 172-189 18 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR

    Mielby, L. H., Frøst, Michael Bom & Heymann, H., 2007. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  6. Published

    Lowfat dairy products - microstructure, sensory properties and consumer perception

    Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  7. Published

    Molecular gastronomy: cooking of meat

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  8. Published

    Molecular gastronomy: cooking of meat

    Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  9. Published

    Molecular gastronomy: measuring the meal experience

    Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  10. Published

    Molecular gastronomy - cooking of beef broth

    Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  11. Published

    Molecular gastronomy - cooking of beef broth

    Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  12. Published

    Molekylær gastronomi: velsmagens fysik og kemi

    Frøst, Michael Bom, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 16-17 2 p. (Temahæfte 2007).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  13. Published

    Multi-way models for sensory profiling data

    Bro, Rasmus, Qannari, E. M., Kiers, H. A. L., Næs, T. & Frøst, Michael Bom, 2007, In: Journal of Chemometrics. 22, 1, p. 36-45 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  14. Published

    Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

    Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, In: Food Quality and Preference. 19, 2, p. 232-246 15 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  15. Published

    Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis

    Frøst, Michael Bom & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conference › Poster › Research

  16. Published

    The structure dimension of sensory perception in fermented milks

    Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  17. Published

    Understanding creaminess

    Frøst, Michael Bom & Janhøj, T., 2007, In: International Dairy Journal. 17, 11, p. 1298-1311 14 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4240474