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
Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese
Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 s.
Publikation: Konferencebidrag › Paper › Forskning
Udgivet
Sensory and rheological characterization of acidified milk drinks
Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, I: Food Hydrocolloids. 22, 5, s. 798-806 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Analysing conjoint data with OLS and PLS regression: a case study with wine
Jaeger, S. R., Mielby, L. H., Heymann, H., Jia, Y. & Frøst, Michael Bom, 2013, I: Journal of the Science of Food and Agriculture. 93, 15, s. 3682-3690 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce
Jaeger, S. R., Chheang, S. L., Roigard, C. M. & Frøst, Michael Bom, 2023, I: Food Quality and Preference. 112, 12 s., 105020.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
Jaeger, S. R., Giacalone, D., Roigard, C. M., Pineau, B., Vidal, L., Giménez, A., Frøst, Michael Bom & Ares, G., 2013, I: Food Quality and Preference. 30, 2, s. 242-249 8 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish
Højer, R. & Frøst, Michael Bom, 2022, I: Food Quality and Preference. 96, 104378.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2020, I: Nutrients. 12, 10, 23 s., 3180.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2021, I: Food Quality and Preference. 92, 14 s., 104232.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass
Holm, L., Jespersen, Astrid Pernille, Nielsen, Dennis Sandris, Frøst, Michael Bom, Reitelseder, S., Jensen, T., Engelsen, Søren Balling, Kjær, M. & Damsholt, Tine, 2015, I: Scandinavian Journal of Medicine & Science in Sports. 25, 1, s. 1-2 2 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet
Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk
Hedegaard, R. S. V., Kristensen, D., Nielsen, J. H., Frøst, Michael Bom, Østdal, H., Hermansen, J. E., Kröger-Ohlsen, M. & Skibsted, Leif Horsfelt, 2006, I: Journal of Dairy Science. 89, 2, s. 495-504 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Fermentation as a driver for food innovation
Hartmann, A. L., Behrendt, R. A. & Frøst, Michael Bom, 2019, I: FEMS Microbiology Letters. 366, 6, 3 s., fnz058.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking
Guixer , B., Frøst, Michael Bom & Flore, R., 2017, I: International Journal of Gastronomy and Food Science. 9, s. 1-9 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005
Girnt-Diamba, C., Thomsen, H., Lunden, K., Unger, L., Sørensen, L. B., Frøst, Michael Bom, Thostrup, L., Kielsgaard, M. & Lund, S., 2005, Center for Skov, Landskab og Planlægning/Københavns Universitet. 63 s.
Publikation: Bog/antologi/afhandling/rapport › Bog › Undervisning
Udgivet
Sensory characterization of conifer-based extracts in a culinary use perspective
Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 aug. 2021. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
"All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, I: Food Quality and Preference. 27, 2, s. 108-119 12 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2012. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2016, I: Beverages. 2, 1, 11 s., 5.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
All in One test (Al1) – Expanding the Boundaries of Consumer Studies
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Stimulus collative properties and consumers’ flavor preferences
Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, Wender & Frøst, Michael Bom, 2014, I: Appetite. 77, s. 20-30 11 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
A snapshot mapping of the Danish beer market
Giacalone, D., Reinbach, Helene Christine & Frøst, Michael Bom, 2011, I: Scandinavian Brewers' Review. 68, 1, s. 12-20 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning
Udgivet
Situational appropriateness of beer is influenced by product familiarity
Giacalone, D., Frøst, Michael Bom, Bredie, Wender, Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., 2015, I: Food Quality and Preference. 39, s. 16-27 12 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Health and quality of life in an aging population – food and beyond
Giacalone, D., Wendin, Karin Maria Elisabet, Kremer, S., Frøst, Michael Bom, Bredie, Wender, Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2016, I: Food Quality and Preference. 47, Part B, s. 166-170 5 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers
Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
(WORKSHOP) Health and quality of life in an aging population: food and beyond
Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

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ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

Sensory and rheological characterization of acidified milk drinks

Analysing conjoint data with OLS and PLS regression: a case study with wine

Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce

Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish

Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study

Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study

Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass

Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

Fermentation as a driver for food innovation

Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005

Sensory characterization of conifer-based extracts in a culinary use perspective

"All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

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

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

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

Stimulus collative properties and consumers’ flavor preferences

A snapshot mapping of the Danish beer market

Situational appropriateness of beer is influenced by product familiarity

Health and quality of life in an aging population – food and beyond

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

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

(WORKSHOP) Health and quality of life in an aging population: food and beyond

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