Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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2019
Published
Consumer perception of original and modernised traditional foods of Indonesia
Fibri, D. L. N. & Frøst, Michael Bom, 2019, In: Appetite. 133, p. 61-69 9 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Fermentation as a driver for food innovation
Hartmann, A. L., Behrendt, R. A. & Frøst, Michael Bom, 2019, In: FEMS Microbiology Letters. 366, 6, 3 p., fnz058.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
Frøst, Michael Bom, 2019, In: International Journal of Gastronomy and Food Science. 16, 4 p., 100132.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]
Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology. 31, 2, p. 1213-1232
Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4240474

6807 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
4801 downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published
4566 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published