Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, Building: 74-5-T578
1958 Frederiksberg C
ORCID: 0000-0002-0854-960X
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Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Schmidt, Charlotte Vinther, Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In : International Journal of Gastronomy and Food Science. 23, 11 p., 100298.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response
Chow, Ching Yue, Riantiningtyas, R. R., Sørensen, Helle & Frøst, Michael Bom, 2021, In : Food Quality and Preference. 87, 6 p., 104027.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4240474
Most downloads
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6618
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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 -
4722
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Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4443
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published