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Frøst, Michael Bom
110
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Online (110)
Mediatypes
Articles (Online) (87)
Bookchapter (Online) (2)
OpenAccess-fulltext (21)
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english (108)
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1
Shifting from Information- to Experience-Based Climate Chan..:
Plechatá, Adéla
;
Hielkema, Marijke Hiltje
;
Merkl, Lisa-Marie
..
Environmental Communication. 18 (2024) 5 - p. 589-609 , 2024
Link:
https://doi.org/10.1080/..
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2
Hedonic rating coupled with sensory profiles using CATA for..:
Sick, Julia
;
Hartmann, Anna Loraine
;
Frøst, Michael Bom
Food Quality and Preference. 114 (2024) - p. 105094 , 2024
Link:
https://doi.org/10.1016/..
?
3
Consumers' expectations and experiences of salad greens, he..:
Jaeger, Sara R.
;
Chheang, Sok L.
;
Roigard, Christina M.
.
Food Quality and Preference. 112 (2023) - p. 105020 , 2023
Link:
https://doi.org/10.1016/..
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4
The effect of sucrase-isomaltase deficiency on metabolism, ..:
Senftleber, Ninna Karsbæk
;
Skøtt Pedersen, Kristine
;
Schnoor Jørgensen, Cecilie
...
International Journal of Circumpolar Health. 82 (2023) 1 - p. , 2023
Link:
https://doi.org/10.1080/..
?
5
Effects on skills and knowledge of a sensory teaching progr..:
Damsbo-Svendsen, Marie
;
Menadeva Karpantschof, Bat-El
;
Stovgaard, Mikkel
..
International Journal of Food Design. 7 (2022) 2 - p. 119-141 , 2022
Link:
https://doi.org/10.1386/..
?
6
Consumer interest in hummus made from different pulses: Eff..:
Andersen, Nicoline Rosenvold
;
Petersen, Rasmus van Deurs
;
Frøst, Michael Bom
International Journal of Gastronomy and Food Science. 29 (2022) - p. 100572 , 2022
Link:
https://doi.org/10.1016/..
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7
Creative Tastebuds 2021:
Højlund, Susanne
;
Schneider, Mikael
;
Frøst, Michael Bom
.
International Journal of Food Design. 7 (2022) 2 - p. 113-117 , 2022
Link:
https://doi.org/10.1386/..
?
8
Odour-induced umami – Olfactory contribution to umami taste..:
Frøst, Michael Bom
;
Hartmann, Anna
;
Petersen, Mikael Agerlin
..
International Journal of Gastronomy and Food Science. 25 (2021) - p. 100363 , 2021
Link:
https://doi.org/10.1016/..
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9
Yes I can cook a fish; effects of a five week sensory-based..:
Højer, Rikke
;
Wistoft, Karen
;
Frøst, Michael Bom
Food Quality and Preference. 92 (2021) - p. 104232 , 2021
Link:
https://doi.org/10.1016/..
?
10
Physicochemical characterization of sous vide cooked squid ..:
Schmidt, Charlotte Vinther
;
Plankensteiner, Lorenz
;
Faxholm, Peter Lionet
...
International Journal of Gastronomy and Food Science. 23 (2021) - p. 100298 , 2021
Link:
https://doi.org/10.1016/..
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11
Abstracts Creative Tastebuds 2020:
Beim, Astrid
;
Svendsen, Simon Lynge
;
Hansen, Jens Christian
...
International Journal of Food Design. 5 (2020) 1 - p. 167-196 , 2020
Link:
https://doi.org/10.1386/..
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12
Creative Tastebuds 2020:
Højlund, Susanne
;
Frøst, Michael Bom
;
Mouritsen, Ole G.
International Journal of Food Design. 5 (2020) 1 - p. 3-8 , 2020
Link:
https://doi.org/10.1386/..
?
13
Play with Your Food and Cook It! Tactile Play with Fish as ..:
Højer, Rikke
;
Wistoft, Karen
;
Frøst, Michael Bom
Nutrients. 12 (2020) 10 - p. 3180 , 2020
Link:
https://doi.org/10.3390/..
?
14
Reported Changes in Dietary Habits During the COVID-19 Lock..:
Giacalone, Davide
;
Frøst, Michael Bom
;
Rodríguez-Pérez, Celia
Frontiers in Nutrition. 7 (2020) - p. , 2020
Link:
https://doi.org/10.3389/..
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15
Indonesian millennial consumers' perception of tempe – And ..:
Fibri, Dwi Larasatie Nur
;
Frøst, Michael Bom
Food Quality and Preference. 80 (2020) - p. 103798 , 2020
Link:
https://doi.org/10.1016/..
1-15