Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- Published
Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition
Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 Aug 2021. 1 p.Research output: Contribution to conference › Poster › Research › peer-review
- Published
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 p.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test
Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 p.Research output: Contribution to conference › Poster › Research › peer-review
- 2018
- Published
Sustainable food innovation from traditional foods
Frøst, Michael Bom, 27 Oct 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, p. 3-5 3 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication
Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 166 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
Developing novel foods with insects – to see or not to see
Reinbold, K., Pecoraro, N. M. & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Development of Gateway Foods with Seaweeds targeted Children
Alsted, A., Beim, A., Olsen, Annemarie & Frøst, Michael Bom, 2018. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
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 p.Research output: Contribution to conference › Poster › Research › peer-review
- 2014
- Published
(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.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
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 p.Research output: Contribution to conference › Poster › Research › peer-review
- Published
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.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
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.Research output: Contribution to conference › Poster › Research
- Published
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.Research output: Contribution to conference › Poster › Research
- 2012
- Published
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 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Perception and description of premium beers by panels with different degrees of product expertise
Giacalone, D., Ribeiro, L. M. & Frøst, Michael Bom, 2012. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2012. 1 p.Research output: Contribution to conference › Poster › Research
- 2011
- Published
All in One test (Al1) – Expanding the Boundaries of Consumer Studies
Giacalone, D., Bredie, Wender & Frøst, Michael Bom, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes
Frøst, Michael Bom & Mortensen, L. M., 2011.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
Consumer-based product profiling: Application of partial napping for sensory characterisation of Danish Beers
Giacalone, D., Ribeiro, L., Bredie, Wender & Frøst, Michael Bom, 2011.Research output: Contribution to conference › Poster › Research › peer-review
- Published
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.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
- Published
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.Research output: Contribution to conference › Poster › Research › peer-review
- 2009
- Published
Food sensory issues in nutritional risk patients: an observational, interview-based study
Sorensen, J. M., Holm, Lotte, Frøst, Michael Bom & Kondrup, J., 2009, In: Clinical Nutrition Supplements. 4, 2, p. 91 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes
Meinert, L., Frøst, Michael Bom, Bejerbolm, C., Schäfer, A. & Aaslyng, M. D., 2009, Delegate manual: 8th Pangborn Sensory Science Symposium. 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
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 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
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 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 2007
- Published
Influence of label information on purchase intent for wines - analysed by con-joint analysis and L-PLSR
Mielby, L. H., Frøst, Michael Bom & Heymann, H., 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Molecular gastronomy: measuring the meal experience
Frøst, Michael Bom, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Molecular gastronomy: cooking of meat
Mortensen, L. M., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Molecular gastronomy - cooking of beef broth
Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Molecular gastronomy - cooking of beef broth
Snitkjær, P., Frøst, Michael Bom, Risbo, Jens & Skibsted, Leif Horsfelt, 2007. 1 p.Research output: Contribution to conference › Poster › Research
- Published
- Published
The structure dimension of sensory perception in fermented milks
Knudsen, L. B. & Frøst, Michael Bom, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 2006
- Published
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 p.Research output: Contribution to conference › Paper › Research
- Published
Understanding creaminess
Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. p. 65-66 2 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- 2005
- Published
Consumer attitudes to health and pleasure - survey data studied by PLSR
Martens, M., Frøst, Michael Bom & Martens, H. A., 2005, PLS and related methods: Proceedings of the PLS'05 international symposium. Aluja, T., Casanovas, J., Vinzi, V. E., Morineau, A. & Tenenhaus, M. (eds.). SPAD, p. 431-437 7 p.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
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, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
- Published
Training and education in sensory and consumer science: workshop 5
Frøst, Michael Bom, Delwiche, J. F., Beckley, J. H. & Bredie, Wender, 2005, Ikke angivet. Elsevier, p. 1 1 p.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
ID: 4240474
Most downloads
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6747
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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
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4778
downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4542
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published