Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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2014
Published
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, In: Food Quality and Preference. 32, Part B, p. 160-166 7 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Stimulus collative properties and consumers’ flavor preferences
Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, In: Appetite. 77, p. 20-30 11 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

Department of Food Science