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
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Molecular gastronomy: measuring the meal experience
Frøst, Michael Bom, 2007. 1 s.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Molecular gastronomy - cooking of beef broth
Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Molecular gastronomy - cooking of beef broth
Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Molecular gastronomy, chefs and food innovation: an interview with Michael Bom Frøst
Frøst, Michael Bom & Jaeger, S. R., 2010, Consumer-driven innovation in food and personal care products. MacFie, H. (red.). Woodhead Publishing Limited, s. 634-645 12 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition; Nr. 195).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Udgivet
Molekylær gastronomi: velsmagens fysik og kemi
Frøst, Michael Bom, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (red.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, s. 16-17 2 s. (Temahæfte 2007).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling
Udgivet
Multi-way models for sensory profiling data
Bro, Rasmus, Qannari, E. M., Kiers, H. A. L., Næs, T. & Frøst, Michael Bom, 2007, I: Journal of Chemometrics. 22, 1, s. 36-45 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Nordic Food Lab
Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, s. 80-87 8 s.
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling
Udgivet
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 s.
Publikation: Konferencebidrag › Poster › 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
On Eating Insects: Essays, Stories and Recipes
Evans, J. D., Flore, R. & Frøst, Michael Bom, 2017, London: Phaidon Press. 336 s.
Publikation: Bog/antologi/afhandling/rapport › Bog › Forskning › fagfællebedømt
Udgivet
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2012. 1 s.
Publikation: Konferencebidrag › Poster › Forskning
Udgivet
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2016, I: Beverages. 2, 1, 11 s., 5.
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
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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ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

Molecular gastronomy: cooking of meat

Molecular gastronomy: measuring the meal experience

Molecular gastronomy: cooking of meat

Molecular gastronomy - cooking of beef broth

Molecular gastronomy - cooking of beef broth

Molecular gastronomy, chefs and food innovation: an interview with Michael Bom Frøst

Molekylær gastronomi: velsmagens fysik og kemi

Multi-way models for sensory profiling data

Nordic Food Lab

Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

On Eating Insects: Essays, Stories and Recipes

Perception and description of premium beers by panels with different degrees of product expertise

Perception and description of premium beers by panels with different degrees of product expertise

Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

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