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
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
Using PLS-Regression for verification of product differences and important variables in a consumer sensory profile obtained by a check-all-that-apply (CATA) technique
Frøst, Michael Bom & Giacalone, D., 2011.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Understanding creaminess
Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. s. 65-66 2 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Understanding creaminess
Frøst, Michael Bom & Janhøj, T., 2007, I: International Dairy Journal. 17, 11, s. 1298-1311 14 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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
Training and education in sensory and consumer science: workshop 5
Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, s. 1 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
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
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
Rini, L., Bayudan, S., Faber, Ilona, Schouteten, J. J., Perez-Cueto, F. J. A., Bechtold, K., Gellynck, X., Frøst, Michael Bom & De Steur, H., 2024, I: Food Quality and Preference. 113, 10 s., 105059.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, I: Food Quality and Preference. 114, 11 s., 105101.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The influence of fat content on sensory properties and consumer perception of dairy products
Frøst, Michael Bom, 2002, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet
The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties
Aaslyng, M. D. & Frøst, Michael Bom, 2010, I: Journal of Sensory Studies. 25, 4, s. 536-548 13 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study
Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, Michael Bom, Hansen, Torben & Jørgensen, M. E., 2023, I: International Journal of Circumpolar Health. 82, 1, 10 s., 2178067.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork
Aaslyng, M. & Frøst, Michael Bom, 2008, I: Journal of Sensory Studies. 23, 5, s. 720-742 23 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles
Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles
Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2014.
Publikation: Konferencebidrag › Poster › Forskning
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
Teaching sensory science to practitioners can change what we eat
Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 2020, I: International Journal of Food Design. 5, 1-2, s. 103-112
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Taste sensitivity and preferences in Danish school children
Allesen-Holm, Bodil Helene, Frøst, Michael Bom & Bredie, Wender, 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Sustainable food innovation from traditional foods
Frøst, Michael Bom, 27 okt. 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, s. 3-5 3 s.
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
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
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
Spectroscopic characterization of low- and non-fat cream cheeses
Andersen, C. M., Frøst, Michael Bom & Viereck, Nanna, 2010, I: International Dairy Journal. 20, 1, s. 32-39 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
Social media and food consumer behavior: A systematic review
Rini, L., Schouteten, J. J., Faber, Ilona, Frøst, Michael Bom, Perez-Cueto, Federico J.A. & De Steur, H., 2024, I: Trends in Food Science and Technology. 143, 12 s., 104290.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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

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Forskning

Michael Bom Frøst

Design and Consumer Behavior

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

Using PLS-Regression for verification of product differences and important variables in a consumer sensory profile obtained by a check-all-that-apply (CATA) technique

Understanding creaminess

Understanding creaminess

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

Training and education in sensory and consumer science: workshop 5

The structure dimension of sensory perception in fermented milks

The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

The influence of fat content on sensory properties and consumer perception of dairy products

The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork

The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles

The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles

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

Teaching sensory science to practitioners can change what we eat

Taste sensitivity and preferences in Danish school children

Sustainable food innovation from traditional foods

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

Stimulus collative properties and consumers’ flavor preferences

Spectroscopic characterization of low- and non-fat cream cheeses

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

Social media and food consumer behavior: A systematic review

Situational appropriateness of beer is influenced by product familiarity

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