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Michael Bom Frøst
Michael Bom Frøst
Department of Food Science, University of Copenhagen
Verified email at food.ku.dk - Homepage
Title
Cited by
Cited by
Year
Changing children's eating behaviour-A review of experimental research
P DeCosta, P Møller, MB Frøst, A Olsen
Appetite 113, 327-357, 2017
4372017
Molecular gastronomy: A new emerging scientific discipline
P Barham, LH Skibsted, WLP Bredie, MB Frøst, P Møller, J Risbo
Chemical Reviews 110 (4), 2313-2365, 2010
2492010
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®
HC Reinbach, D Giacalone, LM Ribeiro, WLP Bredie, MB Frøst
Food Quality and Preference 32, 160-166, 2014
2312014
Understanding creaminess
MB Frøst, T Janhøj
International Dairy Journal 17 (11), 1298-1311, 2007
1592007
Sensory perception of fat in milk
MB Frøst, G Dijksterhuis, M Martens
Food Quality and Preference 12 (5-7), 327-336, 2001
1522001
A review of instruments developed to measure food neophobia
M Damsbo-Svendsen, MB Frøst, A Olsen
Appetite 113, 358-367, 2017
1452017
Reported changes in dietary habits during the COVID-19 lockdown in the Danish population: the Danish COVIDiet study
D Giacalone, MB Frøst, C Rodríguez-Pérez
Frontiers in nutrition 7, 592112, 2020
1402020
Sensory and rheological characterization of acidified milk drinks
T Janhøj, MB Frøst, R Ipsen
Food Hydrocolloids 22 (5), 798-806, 2008
1392008
‘Entomophagy’: an evolving terminology in need of review
J Evans, MH Alemu, R Flore, MB Frøst, A Halloran, AB Jensen, ...
Journal of Insects as Food and Feed 1 (4), 293-305, 2015
1302015
Situational appropriateness of beer is influenced by product familiarity
D Giacalone, MB Frøst, WLP Bredie, B Pineau, DC Hunter, AG Paisley, ...
Food Quality and Preference 39, 16-27, 2015
1142015
Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk
RV Hedegaard, D Kristensen, JH Nielsen, MB Frøst, H Østdal, ...
Journal of Dairy Science 89 (2), 495-504, 2006
1102006
Health and quality of life in an aging population–Food and beyond
D Giacalone, K Wendin, S Kremer, MB Frøst, WLP Bredie, V Olsson, ...
Food quality and preference 47, 166-170, 2016
1062016
Sensory and rheological characterization of low‐fat stirred yogurt
T JanhØJ, CB Petersen, MB FrØSt, R Ipsen
Journal of Texture Studies 37 (3), 276-299, 2006
1032006
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
MB Frøst, H Heymann, WLP Bredie, GB Dijksterhuis, M Martens
Food Quality and Preference 16 (4), 305-314, 2005
1022005
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
OG Mouritsen, L Duelund, MA Petersen, AL Hartmann, MB Frøst
Journal of Applied Phycology 31, 1213-1232, 2019
952019
Preliminary study of the effect of knowledge and sensory expertise on liking for red wines
MB Frøst, AC Noble
American Journal of Enology and Viticulture 53 (4), 275-284, 2002
952002
Flavour of fermented fish, insect, game, and pea sauces: Garum revisited
OG Mouritsen, L Duelund, G Calleja, MB Frøst
International journal of gastronomy and food science 9, 16-28, 2017
912017
Expectations and surprise in a molecular gastronomic meal
LH Mielby, MB Frøst
Food quality and preference 21 (2), 213-224, 2010
912010
Food for patients at nutritional risk: A model of food sensory quality to promote intake
J Sorensen, L Holm, MB Frøst, J Kondrup
Clinical nutrition 31 (5), 637-646, 2012
802012
Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef
LM Mortensen, MB Frøst, LH Skibsted, J Risbo
Journal of Culinary Science & Technology 10 (1), 75-90, 2012
782012
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