Michael Bom Frøst

Michael Bom Frøst

Lektor

ORCID: 0000-0002-0854-960X

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  1. 2013
  2. Udgivet

    Culinary science in Denmark: molecular gastronomy and beyond

    Risbo, Jens, Mouritsen, O. G., Frøst, Michael Bom, Evans, J. D. & Reade, B., 2013, I: Journal of Culinary Science & Technology (Print Edition). 11, 2, s. 111-130 20 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  3. 2012
  4. 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

  5. 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

  6. Udgivet

    Eating is believing

    Mielby, L. H. & Frøst, Michael Bom, 2012, The kitchen as a laboratory: reflections on the science of food and cooking. Vega, C., Ubbink, J. & van der Linden, E. (red.). Columbia University Press, s. 233-241 9 s.

    Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

  7. Udgivet

    Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

    Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2012, I: Journal of Culinary Science & Technology (Print Edition). 10, 1, s. 75-90 16 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  8. 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

  9. Udgivet

    Food for patients at nutritional risk: a model of food sensory quality to promote intake

    Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2012, I: Clinical Nutrition. 31, 5, s. 637-646 10 s.

    Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

  10. 2011
  11. 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

  12. Udgivet

    Cross-cultural differences between South Koreans and Danes in perceived creaminess and hedonic response for six dairy-based drinks

    Frøst, Michael Bom, Prescott, J. & Kim, K., 2011.

    Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt

  13. 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

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