Michael Bom Frøst

Michael Bom Frøst

Associate Professor

  • Design and Consumer Behavior

    Rolighedsvej 26, Building: 74-5-T578

    1958 Frederiksberg C

    Phone: +45 35 33 32 07Mobile: +45 25 74 75 46

  1. 2019
  2. Published

    Correction to : Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x). / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

    In: Journal of Applied Phycology, Vol. 31, No. 2, 15.04.2019, p. 1233-1238.

    Research output: Contribution to journalComment/debateResearchpeer-review

  3. Published

    Consumer perception of original and modernised traditional foods of Indonesia. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.

    In: Appetite, Vol. 133, 2019, p. 61-69.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Fermentation as a driver for food innovation. / Hartmann, Anna Loraine; Behrendt, Rikke Adelsten; Frøst, Michael Bom.

    In: FEMS Microbiology Letters, Vol. 366, No. 6, fnz058, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. / Frøst, Michael Bom.

    In: International Journal of Gastronomy and Food Science, Vol. 16, 100132, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

    In: Journal of Applied Phycology, Vol. 31, No. 2, 2019, p. 1213-1232.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4240474