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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2016
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
2015
Udgivet
"Entomophagy": an evolving terminology in need of review
Evans, J. D., Alemu, Mohammed Hussen, Flore, R., Frøst, Michael Bom, Halloran, A. M. S., Jensen, Annette Bruun, Maciel Vergara, G., Meyer-Rochow, V. B., Münke-Svendsen, C., Olsen, Søren Bøye, Payne, C., Roos, Nanna, Rozin, P., Tan, H. S. G., van Huis, A., Vantomme, P. & Eilenberg, Jørgen, 2015, I: Journal of Insects as Food and Feed. 1, 4, s. 293-305 13 s.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K., 2015, Rapid sensory profiling techniques: applications in new product development and consumer research. Delarue, J., Lawlor, B. & Rogeaux, M. (red.). Elsevier, s. 363-382 20 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Udgivet
Check-all-that-apply data analysed by Partial Least Squares regression
Rinnan, Åsmund, Giacalone, D. & Frøst, Michael Bom, 2015, I: Food Quality and Preference. 42, s. 146-153 8 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass
Holm, L., Jespersen, Astrid Pernille, Nielsen, Dennis Sandris, Frøst, Michael Bom, Reitelseder, S., Jensen, T., Engelsen, Søren Balling, Kjær, M. & Damsholt, Tine, 2015, I: Scandinavian Journal of Medicine & Science in Sports. 25, 1, s. 1-2 2 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet
Indonesian consumers’ perception of modernized and original version of traditional food
Fibri, D. L. N. & Frøst, Michael Bom, 2015.
Publikation: Konferencebidrag › Poster › Formidling
Udgivet
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Mortensen, L. M., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2015, I: Flavour (London). 4, 10 s., 2.
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
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
2014
Udgivet
(WORKSHOP) Health and quality of life in an aging population: food and beyond
Giacalone, D., Wendin, Karin Maria Elisabet, Frøst, Michael Bom, Bredie, Wender, Kremer, S., Olsson, V., Otto, M. H., Brieghel, Signe Skjoldborg, Lindberg, U. & Risvik, E., 2014.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Udgivet
Comparison of three methods for assessing perceived novelty in food products: A case study with beer
Giacalone, D., Bøegh-Petersen, J. & Frøst, Michael Bom, 2014. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping
Reinbach, Helene Christine, Giacalone, D., Ribeiro, L. M., Bredie, Wender & Frøst, Michael Bom, 2014, I: Food Quality and Preference. 32, Part B, s. 160-166 7 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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
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
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
2013
Udgivet
"All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2013, I: Food Quality and Preference. 27, 2, s. 108-119 12 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Analysing conjoint data with OLS and PLS regression: a case study with wine
Jaeger, S. R., Mielby, L. H., Heymann, H., Jia, Y. & Frøst, Michael Bom, 2013, I: Journal of the Science of Food and Agriculture. 93, 15, s. 3682-3690 9 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2013, I: Journal of Food Products Marketing. 19, 3, s. 201-218 18 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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
Udgivet
Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
Jaeger, S. R., Giacalone, D., Roigard, C. M., Pineau, B., Vidal, L., Giménez, A., Frøst, Michael Bom & Ares, G., 2013, I: Food Quality and Preference. 30, 2, s. 242-249 8 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
2012
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
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
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
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

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ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

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

"Entomophagy": an evolving terminology in need of review

Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters

Check-all-that-apply data analysed by Partial Least Squares regression

Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass

Indonesian consumers’ perception of modernized and original version of traditional food

Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

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

Situational appropriateness of beer is influenced by product familiarity

(WORKSHOP) Health and quality of life in an aging population: food and beyond

Comparison of three methods for assessing perceived novelty in food products: A case study with beer

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

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

Stimulus collative properties and consumers’ flavor preferences

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

"All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

Analysing conjoint data with OLS and PLS regression: a case study with wine

Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts

Culinary science in Denmark: molecular gastronomy and beyond

Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

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

Eating is believing

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

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

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