Michael Bom Frøst

Lektor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- mbf@food.ku.dk
- https://food.ku.dk/
Telefon: +4535333207Mobil: +4525747546

ORCID: 0000-0002-0854-960X

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Udgivet
Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour
Plechatá, Adéla, Hielkema, Marijke Hiltje, Merkl, L., Makransky, Guido & Frøst, Michael Bom, 2022, Research Square-Preprint, 28 s.
Publikation: Working paper › Preprint › Forskning
Udgivet
Creative Tastebuds 2021
Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, I: International Journal of Food Design. 7, 2, s. 113-117 5 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning
Udgivet
Creative Tastebuds 2020
Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, I: International Journal of Food Design. 5, 1-2, s. 3-8 6 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet
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, I: Journal of Applied Phycology. 31, 2, s. 1213-1232
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Creative tastebuds
Mouritsen, Ole G. & Frøst, Michael Bom, 2018, I: International Journal of Food Design. 3, 2, s. 79-82 4 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Mouritsen, Ole G., Duelund, L., Calleja, G. & Frøst, Michael Bom, 2017, I: International Journal of Gastronomy and Food Science. 9, s. 16-28 13 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2015, I: Flavour (London). 4, 10 s., 2.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, I: Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 7/8, s. 24-26 3 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
Udgivet
Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2012, I: Journal of Culinary Science & Technology (Print Edition). 10, 1, s. 75-90 16 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Det videnskabelige studie af velsmag
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007, I: Dansk Kemi. 88, 11, s. 28+30 2 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
Udgivet
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study
Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, M. B. & 18 flere, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, I: Food Quality and Preference. 93, 13 s., 104231.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
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 s.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Expectations and surprise in a molecular gastronomic meal
Mielby, L. H. & Frøst, Michael Bom, 2010, I: Food Quality and Preference. 21, 2, s. 213-224 12 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Eating is believing
Mielby, L. H. & Frøst, Michael Bom, 2012, The kitchen as a laboratory: reflections on the science of food and cooking. Vega, C., Ubbink, J. & van der Linden, E. (red.). Columbia University Press, s. 233-241 9 s.
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Udgivet
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, I: Journal of Culinary Science & Technology (Print Edition). 9, 2, s. 113-131 19 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes
Meinert, L., Frøst, Michael Bom, Bejerbolm, C., Schäfer, A. & Aaslyng, M. D., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 2 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Consumer attitudes to health and pleasure - survey data studied by PLSR
Martens, M., Frøst, Michael Bom & Martens, H. A., 2005, PLS and related methods: Proceedings of the PLS'05 international symposium. Aluja, T., Casanovas, J., Vinzi, V. E., Morineau, A. & Tenenhaus, M. (red.). SPAD, s. 431-437 7 s.
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
Udgivet
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, I: Journal of Animal and Feed Sciences. 16, Suppl. 1, s. 172-189 18 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The structure dimension of sensory perception in fermented milks
Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 s.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, s. 1 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
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, I: Food Quality and Preference. 19, 2, s. 232-246 15 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory and instrumental characterization of low-fat and non-fat cream cheese
Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, I: International Journal of Food Properties. 12, 1, s. 211-227 17 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory and rheological characterization of low-fat stirred yogurt
Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, I: Journal of Texture Studies. 3, 37, s. 276-299 24 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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Forskning

Michael Bom Frøst

Design and Consumer Behavior

Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour

Creative Tastebuds 2021

Creative Tastebuds 2020

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

Creative tastebuds

Flavour of fermented fish, insect, game, and pea sauces: garum revisited

Molecular gastronomy: cooking of meat

Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Molecular gastronomy: cooking of meat

Det videnskabelige studie af velsmag

Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

Det videnskabelige studie af velsmag

Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

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

Expectations and surprise in a molecular gastronomic meal

Eating is believing

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

Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes

Consumer attitudes to health and pleasure - survey data studied by PLSR

High-throughput measurements for functional genomics of milk

The structure dimension of sensory perception in fermented milks

Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

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

Sensory and instrumental characterization of low-fat and non-fat cream cheese

Sensory and rheological characterization of low-fat stirred yogurt

Flest 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

Perception and description of premium beers by panels with different degrees of product expertise

Stimulus collative properties and their importance for consumer liking: a case study with novel beers