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
Sensoriske oplevelser under måltider hos patienter i ernæringsrisiko
Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, 18. årsmøde i klinisk ernæring: Århus, 2009. 1 s.
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
Udgivet
Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2014.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Sensory and instrumental characterization of low-fat and non-fat cream cheese
Janhøj, T. V., Frøst, Michael Bom, Prinz, J. & Ipsen, Richard, 2009, I: International Journal of Food Properties. 12, 1, s. 211-227 17 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory and rheological characterization of acidified milk drinks
Janhøj, T., Frøst, Michael Bom & Ipsen, Richard, 2008, I: Food Hydrocolloids. 22, 5, s. 798-806 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory and rheological characterization of low-fat stirred yogurt
Janhøj, T., Petersen, C. B., Frøst, Michael Bom & Ipsen, Richard, 2006, I: Journal of Texture Studies. 3, 37, s. 276-299 24 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
Frøst, Michael Bom, Heymann, H., Bredie, Wender, Dijksterhuis, G. B. & Martens, M., 2005, I: Food Quality and Preference. 16, 4, s. 305-314 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory perception of fat in milk
Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, I: Food Quality and Preference. 12, s. 327-336 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese
Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 s.
Publikation: Konferencebidrag › Paper › Forskning
Accepteret/In press
Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs
Plechatá, Adéla, Hielkema, Marijke Hiltje, Merkl, L. M., Makransky, Guido & Frøst, Michael Bom, 2024, (Accepteret/In press) I: Environmental Communication.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › 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
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
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
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
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
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
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
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
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
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
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
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 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 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

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ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

Sensoriske oplevelser under måltider hos patienter i ernæringsrisiko

Sensory analysis with culinary professionals, master brewers and small primary producers - applications, developments and insights from use of fast projective methods in the real world of experimentation and small-scale production

Sensory and instrumental characterization of low-fat and non-fat cream cheese

Sensory and rheological characterization of acidified milk drinks

Sensory and rheological characterization of low-fat stirred yogurt

Sensory characterization of conifer-based extracts in a culinary use perspective

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Sensory perception of fat in milk

Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs

Situational appropriateness of beer is influenced by product familiarity

Social media and food consumer behavior: A systematic review

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

Spectroscopic characterization of low- and non-fat cream cheeses

Stimulus collative properties and consumers’ flavor preferences

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

Sustainable food innovation from traditional foods

Taste sensitivity and preferences in Danish school children

Teaching sensory science to practitioners can change what we eat

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

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

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

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

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

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