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
Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test
Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks
Frøst, Michael Bom, Prescott, J. & Kim, K., 2011.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt
Udgivet
Cremethed - også med lavt fedtindhold
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, I: Maelkeritidende. 120, 4, s. 74-76 3 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Formidling
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
Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
Waehrens, S. S., Faber, Ilona, Gunn, L., Buldo, P., Frøst, Michael Bom & Perez-Cueto, Federico J.A., 2023, I: Food Quality and Preference. 108, 13 s., 104875.
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
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
Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2013, I: Journal of Food Products Marketing. 19, 3, s. 201-218 18 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumer perception of original and modernised traditional foods of Indonesia
Fibri, D. L. N. & Frøst, Michael Bom, 2019, I: Appetite. 133, s. 61-69 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency
Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, I: International Journal of Gastronomy and Food Science. 29, 9 s., 100572.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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
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, I: Food Quality and Preference. 32, Part B, s. 160-166 7 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Comparison of three methods for assessing perceived novelty in food products: A case study with beer
Giacalone, D., Bøegh-Petersen, J. & Frøst, Michael Bom, 2014. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
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
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2012. 1 s.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
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
Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes
Frøst, Michael Bom & Mortensen, L. M., 2011.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt
Udgivet
Check-all-that-apply data analysed by Partial Least Squares regression
Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2015, I: Food Quality and Preference. 42, s. 146-153 8 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Changing children's eating behaviour - A review of experimental research
DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, I: Appetite. 113, s. 327-357 21 s.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, Michael Bom & Bredie, Wender, 2016, I: Trends in Food Science & Technology. 53, s. 49-59 11 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Beef stock reduction with red wine - effects of preparation method and wine characteristics
Snitkjær, P., Risbo, Jens, Skibsted, Leif Horsfelt, Ebeler, S., Heymann, H., Harmon, K. & Frøst, Michael Bom, 2011, I: Food Chemistry. 126, 1, s. 183-196 14 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
Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2015, Rapid sensory profiling techniques: applications in new product development and consumer research. Delarue, J., Lawlor, B. & Rogeaux, M. (red.). Elsevier, s. 363-382 20 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Udgivet
Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (red.). 2 udg. United Kingdom: Woodhead Publishing, s. 441-460 20 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › 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
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try
Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, Helle & Frøst, Michael Bom, 2023, I: Food Quality and Preference. 104, 9 s., 104713.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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Forskning

Michael Bom Frøst

Design and Consumer Behavior

Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks

Cremethed - også med lavt fedtindhold

Creative Tastebuds 2021

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

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

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

Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts

Consumer perception of original and modernised traditional foods of Indonesia

Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

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

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

Comparison of three methods for assessing perceived novelty in food products: A case study with beer

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

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

Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes

Check-all-that-apply data analysed by Partial Least Squares regression

Changing children's eating behaviour - A review of experimental research

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

Beef stock reduction with red wine - effects of preparation method and wine characteristics

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

Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters

Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

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

Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

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