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Frøst, Michael Bom
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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