Michael Bom Frøst
Lektor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- Udgivet
Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition
Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 aug. 2021. 1 s.Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
- 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
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
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, , 2021, I: Food Quality and Preference. 93, 13 s., 104231.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, I: International Journal of Gastronomy and Food Science. 25, 10 s., 100363.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, I: International Journal of Gastronomy and Food Science. 23, 11 s., 100298.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response
Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Sørensen, Helle & Frøst, Michael Bom, 2021, I: Food Quality and Preference. 87, 6 s., 104027.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
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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
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
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Perception and description of premium beers by panels with different degrees of product expertise
Publikation: Konferencebidrag › Poster › Forskning
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Publikation: Konferencebidrag › Poster › Forskning
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