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
"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
"Entomophagy": an evolving terminology in need of review
Evans, J. D., Alemu, Mohammed Hussen, Flore, R., Frøst, Michael Bom, Halloran, A. M. S., Jensen, Annette Bruun, Maciel Vergara, G., Meyer-Rochow, V. B., Münke-Svendsen, C., Olsen, Søren Bøye, Payne, C., Roos, Nanna, Rozin, P., Tan, H. S. G., van Huis, A., Vantomme, P. & Eilenberg, Jørgen, 2015, I: Journal of Insects as Food and Feed. 1, 4, s. 293-305 13 s.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication
Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, I: International Journal of Food Design. 3, 2, s. 166 1 s.
Publikation: Bidrag til tidsskrift › Konferenceabstrakt i tidsskrift › Forskning › fagfællebedømt
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
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
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
A descriptive sensory analysis of honeybee drone brood from Denmark and Norway
Evans, J. D., Müller, A., Jensen, Annette Bruun, Dahle, B., Flore, R., Eilenberg, Jørgen & Frøst, Michael Bom, 2016, I: Journal of Insects as Food and Feed. 2, 4, s. 277-283 7 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
A review of instruments developed to measure food neophobia
Damsbo-Svendsen, M., Frøst, Michael Bom & Olsen, Annemarie, 2017, I: Appetite. 113, s. 358-367 10 s.
Publikation: Bidrag til tidsskrift › Review › 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
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
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
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
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
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
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
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
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
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
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
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
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 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 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
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

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ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

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

"Entomophagy": an evolving terminology in need of review

'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

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

Creative Tastebuds 2020

Creative tastebuds

A descriptive sensory analysis of honeybee drone brood from Denmark and Norway

A review of instruments developed to measure food neophobia

A snapshot mapping of the Danish beer market

Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

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

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

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

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

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

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

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

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

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

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

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

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

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

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