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
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
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
Molecular gastronomy: a new emerging scientific discipline
Barham, P., Skibsted, Leif Horsfelt, Bredie, Wender, Frøst, Michael Bom, Møller, P., Risbo, Jens, Snitkjær, P. & Mortensen, L. M., 2010, I: Chemical Reviews. 110, 4, s. 2313-2365 53 s.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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
Expectations and surprise in a molecular gastronomic meal
Mielby, L. H. & Frøst, Michael Bom, 2010, I: Food Quality and Preference. 21, 2, s. 213-224 12 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Flavour development during beef stock reduction
Snitkjær, P., Frøst, Michael Bom, Skibsted, Leif Horsfelt & Risbo, Jens, 2010, I: Food Chemistry. 122, 3, s. 645-655 11 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

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

Spectroscopic characterization of low- and non-fat cream cheeses

Molecular gastronomy: a new emerging scientific discipline

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

Expectations and surprise in a molecular gastronomic meal

Flavour development during beef stock reduction

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