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
Place-based taste: geography as a starting point for deliciousness
Evans, J. D., Flore, R., Pedersen, J. A. & Frøst, Michael Bom, 2015, I: Flavour (London). 4, 6 s., 7.
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
Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2007, I: Food Quality and Preference. 19, 2, s. 232-246 15 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Preliminary study of the effect of knowledge and sensory expertise on liking for red wines
Frøst, Michael Bom & Noble, A. C., 2002, I: American Journal of Enology and Viticulture. 53, 4, s. 275-284 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe
Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 s.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis
Frøst, Michael Bom & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese
Johansen, S. M. B., Laugesen, J. L., Janhøj, T., Ipsen, Richard & Frøst, Michael Bom, 2005, Programme. Levnedsmiddelcentret, s. 1 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study
Giacalone, D., Frøst, Michael Bom & Rodríguez-Pérez, C., 2020, I: Frontiers in Nutrition. 7, 8 s., 592112.
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
Selection of a subset of variables: minimisation of procrustes loss between a subset and the full set
Dijksterhuis, G. B., Frøst, Michael Bom & Byrne, D. V., 2002, I: Food Quality and Preference. 13, 2, s. 89-97 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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Forskning

Michael Bom Frøst

Design and Consumer Behavior

Place-based taste: geography as a starting point for deliciousness

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

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

Preliminary study of the effect of knowledge and sensory expertise on liking for red wines

Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis

Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese

Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

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

Selection of a subset of variables: minimisation of procrustes loss between a subset and the full set

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