Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2011
  2. Published

    A snapshot mapping of the Danish beer market

    Giacalone, D., Reinbach, Helene Christine & Frøst, Michael Bom, 2011, In : Scandinavian Brewers' Review. 68, 1, p. 12-20 9 p.

    Research output: Contribution to journalJournal articleResearch

  3. Published

    All in One test (Al1) – Expanding the Boundaries of Consumer Studies

    Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  4. Published

    Beef stock reduction with red wine - effects of preparation method and wine characteristics

    Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, In : Food Chemistry. 126, 1, p. 183-196 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

    Frøst, Michael Bom & Mortensen, L. M., 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  6. Published

    Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers

    Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  7. 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., 2011.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  8. Published

    Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

    Meinert, L., Frøst, Michael Bom, Bejerholm, C. & Aaslyng, M. D., 2011, In : Journal of Culinary Science & Technology (Print Edition). 9, 2, p. 113-131 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

ID: 4240474