Michael Bom Frøst

Publikation

Publikationer pr. år 1999 2007 2020

• 55 Tidsskriftartikel
• 18 Poster
• 10 Konferenceabstrakt til konference
• 6 Konferenceabstrakt i proceedings
• 20 Mere
  • 5 Bidrag til bog/antologi
  • 4 Review
  • 3 Bog
  • 2 Konferencebidrag i proceedings
  • 2 Konferenceabstrakt i tidsskrift
  • 1 Ph.d.-afhandling
  • 1 Paper
  • 1 Kommentar/debat
  • 1 Leder

Publikationer pr. år

Publikationer pr. år

Søgeresultater

• 2020

  Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

  Fibri, D. L. N. & Frøst, M. B., 2020, I: Food Quality and Preference. 80, 12 s., 103798.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • consumer attitudes 100%
  • Pleasure 93%
  • Emotions 62%
  • Food 55%
  • Avoidant Restrictive Food Intake Disorder 44%
  13 Citationer (Scopus)
• 2019

  Consumer perception of original and modernised traditional foods of Indonesia

  Fibri, D. L. N. & Frøst, M. B., 1 feb. 2019, I: Appetite. 133, s. 61-69 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Cocos 100%
  • Indonesia 75%
  • Milk 59%
  • Food 44%
  • food 43%
  14 Citationer (Scopus)

• Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x)

  Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L. & Frøst, M. B., 15 apr. 2019, I: Journal of Applied Phycology. 31, 2, s. 1233-1238 6 s.

  Publikation: Bidrag til tidsskrift › Kommentar/debat › Forskning › peer review

  • algology 100%
  • umami 77%
  • seaweed 65%
  • Phaeophyceae 60%
  • volatile compounds 55%

• Fermentation as a driver for food innovation

  Hartmann, A. L., Behrendt, R. A. & Frøst, M. B., 2019, I: FEMS Microbiology Letters. 366, 6, 3 s., fnz058.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Fermentation 100%
  • Food 66%
  1 Citationer (Scopus)

• How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

  Frøst, M. B., jul. 2019, I: International Journal of Gastronomy and Food Science. 16, 4 s., 100132.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • chefs 100%
  • Interdisciplinary Collaboration 88%
  • Chefs 88%
  • learning 56%
  • former director 48%
  3 Citationer (Scopus)

• Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

  Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L. & Frøst, M. B., 15 apr. 2019, I: Journal of Applied Phycology. 31, 2, s. 1213-1232

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • umami 100%
  • seaweed 83%
  • Phaeophyceae 77%
  • volatile compounds 71%
  • free amino acids 71%
  25 Citationer (Scopus)
• 2018

  Creative tastebuds

  Mouritsen, O. G. & Frøst, M. B., okt. 2018, I: International Journal of Food Design. 3, s. 79-82 4 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  1 Citationer (Scopus)

• Developing novel foods with insects – to see or not to see

  Reinbold, K., Pecoraro, N. M. & Frøst, M. B., 5 sep. 2018. 1 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review

  • novel foods 100%
  • insects 47%
  • insect products 25%
  • product testing 23%
  • larvae 18%
  15 Downloads (Pure)

• Development of Gateway Foods with Seaweeds targeted Children

  Alsted, A., Beim, A., Olsen, A. & Frøst, M. B., 5 sep. 2018. 1 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review

  • Seaweed 100%
  • Food 49%
  • Child 30%
  • Avoidant Restrictive Food Intake Disorder 23%
  • Fruit 20%
  21 Downloads (Pure)

• Nordic Food Lab

  Frøst, M. B. & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, s. 80-87 8 s.

  Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling

• Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

  Frøst, M. B., Mouritsen, O. G., Hartmann, A. L., Petersen, M. A. & Duelund, L., 2018. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning › peer review

  • Seaweed 100%
  • Odorants 75%
  • Astringents 28%
  • Glutamic Acid 15%
  • High Pressure Liquid Chromatography 14%
  40 Downloads (Pure)

• Sustainable food innovation from traditional foods

  Frøst, M. B., 27 okt. 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, s. 3-5 3 s.

  Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

  • traditional foods 100%
  • social sciences 57%
  • consumer attitudes 51%
  • appetite 46%
  • markets 41%

• 'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

  Schneider, M., Wistoft, K., Frøst, M. B., Olsen, A., Hedegaard, L. & Mouritsen, O. G., 2018, I: International Journal of Food Design. 3, 2, s. 166 1 s.

  Publikation: Bidrag til tidsskrift › Konferenceabstrakt i tidsskrift › Forskning › peer review
• 2017

  A review of instruments developed to measure food neophobia

  Damsbo-Svendsen, M., Frøst, M. B. & Olsen, A., 1 jun. 2017, I: Appetite. 113, s. 358-367 10 s.

  Publikation: Bidrag til tidsskrift › Review › peer review

  • Avoidant Restrictive Food Intake Disorder 100%
  • Food 42%
  • food 41%
  • Nutrients 6%
  • target group 6%
  41 Citationer (Scopus)

  150 Downloads (Pure)

• Changing children's eating behaviour - A review of experimental research

  DeCosta, P. E. I., Møller, P., Frøst, M. B. & Olsen, A., 1 jun. 2017, I: Appetite. 113, s. 327-357 21 s.

  Publikation: Bidrag til tidsskrift › Review › peer review

  125 Citationer (Scopus)

  206 Downloads (Pure)

• Development of novel tools to measure food neophobia in children

  Damsbo-Svendsen, M., Frøst, M. B. & Olsen, A., 1 jun. 2017, I: Appetite. 113, s. 255-263 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Avoidant Restrictive Food Intake Disorder 100%
  • food 41%
  • Child 26%
  • Behavior Rating Scale 10%
  • Food 9%
  18 Citationer (Scopus)

• Flavour of fermented fish, insect, game, and pea sauces: garum revisited

  Mouritsen, O. G., Duelund, L., Calleja, G. & Frøst, M. B., okt. 2017, I: International Journal of Gastronomy and Food Science. 9, s. 16-28 13 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • fish sauce 100%
  • fermented fish 97%
  • Peas 91%
  • Pea 89%
  • sauces 81%
  31 Citationer (Scopus)

  379 Downloads (Pure)

• Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

  Fibri, D. L. N. & Frøst, M. B., 2017. 1 s.

  Publikation: Konferencebidrag › Poster › Formidling

  • restaurants 100%
  • consumer attitudes 99%
  • beans 68%
  • emotions 62%
  • soybeans 58%
  69 Downloads (Pure)

• Madmodige børn: Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad

  DeCosta, P. E. I., Møller, P., Frøst, M. B. & Olsen, A., 2017, 81 s. (SMAG skriftserie om smag; Nr. 5).

  Publikation: Bog/antologi/afhandling/rapport › Bog › Formidling

  1518 Downloads (Pure)

• On Eating Insects: Essays, Stories and Recipes

  Evans, J. D., Flore, R. & Frøst, M. B., 2017, London: Phaidon. 336 s.

  Publikation: Bog/antologi/afhandling/rapport › Bog › Formidling

  10 Citationer (Scopus)

• Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

  Guixer, B., Frøst, M. B. & Flore, R., okt. 2017, I: International Journal of Gastronomy and Food Science. 9, s. 1-9 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Fermentation 100%
  • Cooking 96%
  • starter cultures 86%
  • Flavoring Agents 82%
  • cooking 72%
  5 Citationer (Scopus)
• 2016

  A descriptive sensory analysis of honeybee drone brood from Denmark and Norway

  Evans, J. D., Müller, A., Jensen, A. B., Dahle, B., Flore, R., Eilenberg, J. & Frøst, M. B., 2016, I: Journal of Insects as Food and Feed. 2, 4, s. 277-283 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • drone honey bees 100%
  • drones (insects) 85%
  • Norway 67%
  • Denmark 67%
  • Varroidae 65%
  10 Citationer (Scopus)

  173 Downloads (Pure)

• Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

  Song, X., Giacalone, D., Laugesen, S. M. B., Frøst, M. B. & Bredie, W., 1 jul. 2016, I: Trends in Food Science & Technology. 53, s. 49-59 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Food Preferences 100%
  • food choices 79%
  • Food 52%
  • food industry 32%
  • Elderly 31%
  20 Citationer (Scopus)

• Health and quality of life in an aging population – food and beyond

  Giacalone, D., Wendin, K. M. E., Kremer, S., Frøst, M. B., Bredie, W., Olsson, V., Otto, M. H., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 1 jan. 2016, I: Food Quality and Preference. 47, Part B, s. 166-170 5 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • quality of life 100%
  • Food 59%
  • Quality of Life 54%
  • Health 41%
  • Population 33%
  45 Citationer (Scopus)

• Perception and description of premium beers by panels with different degrees of product expertise

  Giacalone, D., Ribeiro, L. M. & Frøst, M. B., mar. 2016, I: Beverages. 2, 1, 11 s., 5.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • beers 100%
  • factor analysis 97%
  • discriminant analysis 90%
  • least squares 88%
  • brewing industry 57%
  56 Downloads (Pure)

• Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

  Fibri, D. L. N. & Frøst, M. B., 2016. 2 s.

  Publikation: Konferencebidrag › Poster › Formidling

  • emotions 100%
  • sensory properties 76%
  • consumer information 44%
  • consumer education 22%
  • information transparency 21%
  81 Downloads (Pure)
• 2015

  Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters

  Frøst, M. B., Giacalone, D. & Rasmussen, K., 2 jan. 2015, Rapid sensory profiling techniques: applications in new product development and consumer research. Delarue, J., Lawlor, B. & Rogeaux, M. (red.). Elsevier, s. 363-382 20 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

  Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

  • Testing 100%
  7 Citationer (Scopus)

• Check-all-that-apply data analysed by Partial Least Squares regression

  Rinnan, Å., Giacalone, D. & Frøst, M. B., 1 jun. 2015, I: Food Quality and Preference. 42, s. 146-153 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Least-Squares Analysis 100%
  • least squares 87%
  • Uncertainty 30%
  • uncertainty 22%
  • model uncertainty 18%
  6 Citationer (Scopus)

• "Entomophagy": an evolving terminology in need of review

  Evans, J. D., Alemu, M. H., Flore, R., Frøst, M. B., Halloran, A. M. S., Jensen, A. B., Maciel Vergara, G., Meyer-Rochow, V. B., Münke-Svendsen, C., Olsen, S. B., Payne, C., Roos, N., Rozin, P., Tan, H. S. G., van Huis, A., Vantomme, P. & Eilenberg, J., 2015, I: Journal of Insects as Food and Feed. 1, 4, s. 293-305 13 s.

  Publikation: Bidrag til tidsskrift › Review › peer review

  • entomophagy 100%
  • terminology 72%
  • Insecta 63%
  • Terminology 61%
  • Edible Insects 60%
  45 Citationer (Scopus)

  1851 Downloads (Pure)

• Hurrah for the increasing longevity: feasible strategies to counteract age-related loss of skeletal muscle mass

  Holm, L., Jespersen, A. P., Nielsen, D. S., Frøst, M. B., Reitelseder, S., Jensen, T., Engelsen, S. B., Kjær, M. & Damsholt, T., 1 feb. 2015, I: Scandinavian Journal of Medicine & Science in Sports. 25, 1, s. 1-2 2 s.

  Publikation: Bidrag til tidsskrift › Leder › peer review

  6 Citationer (Scopus)

• Indonesian consumers’ perception of modernized and original version of traditional food

  Fibri, D. L. N. & Frøst, M. B., 2015.

  Publikation: Konferencebidrag › Poster › Formidling

  • coconut milk 100%
  • consumer attitudes 86%
  • traditional foods 85%
  • flavorings 53%
  • Eleusine coracana subsp. coracana 53%

• Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

  Mortensen, L. M., Frøst, M. B., Skibsted, L. H. & Risbo, J., 2015, I: Flavour (London). 4, 10 s., 2.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  777 Downloads (Pure)

• Place-based taste: geography as a starting point for deliciousness

  Evans, J. D., Flore, R., Pedersen, J. A. & Frøst, M. B., 2015, I: Flavour (London). 4, 6 s., 7.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • geography 100%
  • food 93%
  • Open Sources 45%
  • eating behavior 43%
  449 Downloads (Pure)

• Situational appropriateness of beer is influenced by product familiarity

  Giacalone, D., Frøst, M. B., Bredie, W. L. P., Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K. & Jæger, S. R., jan. 2015, I: Food Quality and Preference. 39, s. 16-27 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • beers 100%
  • Psychology Recognition 79%
  • Food 25%
  • Anniversaries and Special Events 23%
  • sports 19%
  60 Citationer (Scopus)
• 2014

  (WORKSHOP) Health and quality of life in an aging population: food and beyond

  Giacalone, D., Wendin, K. M. E., Frøst, M. B., Bredie, W., Kremer, S., Olsson, V., Otto, M. H., Skjoldborg, S. D., Lindberg, U. & Risvik, E., 2014.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

• Comparison of three methods for assessing perceived novelty in food products: A case study with beer

  Giacalone, D., Bøegh-Petersen, J. & Frøst, M. B., 2014. 1 s.

  Publikation: Konferencebidrag › Poster › Forskning › peer review

• Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

  Reinbach, H. C., Giacalone, D., Ribeiro, L. M., Bredie, W. L. P. & Frøst, M. B., mar. 2014, I: Food Quality and Preference. 32, Part B, s. 160-166 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • consumer attitudes 100%
  • methodology 21%
  • beers 16%
  • Vocabulary 10%
  • Least-Squares Analysis 9%
  105 Citationer (Scopus)

• 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, M. B., Giacalone, D. & Rasmussen, K., 2014.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  67 Downloads (Pure)

• Stimulus collative properties and consumers’ flavor preferences

  Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, W. L. P. & Frøst, M. B., 1 jun. 2014, I: Appetite. 77, s. 20-30 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Consumer Behavior 100%
  • Pleasure 81%
  • stimulus 56%
  • Arousal 52%
  • Psychology Recognition 30%
  33 Citationer (Scopus)

• The application of Partial Least Squares Regression for verification of product differences and important variables in consumer-based CATA profiles

  Rinnan, Å., Giacalone, D. & Frøst, M. B., 2014.

  Publikation: Konferencebidrag › Poster › Forskning

  99 Downloads (Pure)

• The application of partial least squares regression for verification of product differences and important variables in consumer-based CATA profiles

  Rinnan, Å., Giacalone, D. & Frøst, M. B., 2014.

  Publikation: Konferencebidrag › Poster › Forskning
• 2013

  "All-In-One Test" (AI1): a rapid and easily applicable approach to consumer product testing

  Giacalone, D., Bredie, W. L. P. & Frøst, M. B., 2013, I: Food Quality and Preference. 27, 2, s. 108-119 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • product testing 100%
  • beers 71%
  • Pleasure 60%
  • sensory properties 34%
  • consumer attitudes 32%
  47 Citationer (Scopus)

• Analysing conjoint data with OLS and PLS regression: a case study with wine

  Jaeger, S. R., Mielby, L. H., Heymann, H., Jia, Y. & Frøst, M. B., dec. 2013, I: Journal of the Science of Food and Agriculture. 93, 15, s. 3682-3690 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Wine 100%
  • Least-Squares Analysis 91%
  • least squares 79%
  • wines 76%
  • case studies 69%
  13 Citationer (Scopus)

• Consumer-based product profiling: application of partial napping® for sensory characterization of specialty beers by novices and experts

  Giacalone, D., Ribeiro, L. M. & Frøst, M. B., 2013, I: Journal of Food Products Marketing. 19, 3, s. 201-218 18 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Profiling 100%
  • beers 85%
  • Characterization 60%
  • Usability 32%
  • methodology 20%
  16 Citationer (Scopus)

• Culinary science in Denmark: molecular gastronomy and beyond

  Risbo, J., Mouritsen, O. G., Frøst, M. B., Evans, J. D. & Reade, B., jun. 2013, I: Journal of Culinary Science & Technology (Print Edition). 11, 2, s. 111-130 20 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • culinary science 100%
  • gastronomy 76%
  • Denmark 51%
  • chefs 38%
  • Food 22%
  6 Citationer (Scopus)

• Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

  Jaeger, S. R., Giacalone, D., Roigard, C. M., Pineau, B., Vidal, L., Giménez, A., Frøst, M. B. & Ares, G., dec. 2013, I: Food Quality and Preference. 30, 2, s. 242-249 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Pleasure 100%
  • savory 24%
  • mouthfeel 22%
  • crackers 22%
  • beers 18%
  42 Citationer (Scopus)
• 2012

  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, H. C., Giacalone, D., Ribeiro, L. M., Bredie, W. L. P. & Frøst, M. B., 2012. 1 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  6502 Downloads (Pure)

• Eating is believing

  Mielby, L. H. & Frøst, M. B., 2012, The kitchen as a laboratory: reflections on the science of food and cooking. Vega, C., Ubbink, J. & van der Linden, E. (red.). Columbia University Press, s. 233-241 9 s.

  Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

• Effect of time and temperature on sensory properties in low-temperature long-time sous-vide cooking of beef

  Mortensen, L. M., Frøst, M. B., Skibsted, L. H. & Risbo, J., jan. 2012, I: Journal of Culinary Science & Technology (Print Edition). 10, 1, s. 75-90 16 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • sous vide 100%
  • Cooking 79%
  • Red Meat 77%
  • cooking 59%
  • sensory properties 57%
  23 Citationer (Scopus)

• Food for patients at nutritional risk: a model of food sensory quality to promote intake

  Sorensen, J. M., Holm, L., Frøst, M. B. & Kondrup, J., okt. 2012, I: Clinical Nutrition. 31, 5, s. 637-646 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Food Quality 100%
  • Food 50%
  • Eating 18%
  • Interviews 15%
  • Meals 14%
  23 Citationer (Scopus)