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Michael Bom Frøst - Publications

Affiliations: 
University of Copenhagen, København, Denmark 
Area:
Sensory science, gastronomy
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31 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2021 Chow CY, Riantiningtyas RR, Sørensen H, Frøst MB. 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 Food Quality and Preference. 87: 104027. DOI: 10.1016/J.Foodqual.2020.104027  0.368
2017 DeCosta P, Møller P, Frøst MB, Olsen A. Changing children's eating behaviour - A review of experimental research. Appetite. 113: 327-357. PMID 28286164 DOI: 10.1016/J.Appet.2017.03.004  0.311
2017 Damsbo-Svendsen M, Frøst MB, Olsen A. A review of instruments developed to measure food neophobia. Appetite. 113: 358-367. PMID 28268200 DOI: 10.1016/J.Appet.2017.02.032  0.364
2017 Damsbo-Svendsen M, Frøst MB, Olsen A. Development of novel tools to measure food neophobia in children Appetite. 113: 255-263. PMID 28242312 DOI: 10.1016/J.Appet.2017.02.035  0.35
2017 Mouritsen OG, Duelund L, Calleja G, Frøst MB. Flavour of fermented fish, insect, game, and pea sauces: Garum revisited International Journal of Gastronomy and Food Science. 9: 16-28. DOI: 10.1016/J.Ijgfs.2017.05.002  0.353
2017 Guixer B, Frøst MB, Flore R. Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking International Journal of Gastronomy and Food Science. 9: 1-9. DOI: 10.1016/J.Ijgfs.2017.03.002  0.331
2016 Song X, Giacalone D, Bølling Johansen SM, Frøst MB, Bredie WLP. Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults Trends in Food Science and Technology. 53: 49-59. DOI: 10.1016/J.Tifs.2016.04.004  0.354
2015 Evans J, Flore R, Pedersen JA, Frøst MB. Place-based taste: geography as a starting point for deliciousness Flavour. 4: 7. DOI: 10.1186/2044-7248-4-7  0.37
2015 Rinnan A, Giacalone D, Frøst MB. Check-all-that-apply data analysed by partial least squares regression Food Quality and Preference. 42: 146-153. DOI: 10.1016/J.Foodqual.2015.01.018  0.339
2015 Giacalone D, Frøst MB, Bredie WLP, Pineau B, Hunter DC, Paisley AG, Beresford MK, Jaeger SR. Situational appropriateness of beer is influenced by product familiarity Food Quality and Preference. 39: 16-27. DOI: 10.1016/J.Foodqual.2014.06.012  0.387
2014 Giacalone D, Duerlund M, Bøegh-Petersen J, Bredie WL, Frøst MB. Stimulus collative properties and consumers' flavor preferences. Appetite. 77: 20-30. PMID 24582584 DOI: 10.1016/J.Appet.2014.02.007  0.39
2014 Giacalone D, Wendin K, Kremer S, Frøst MB, Bredie WLP, Olsson V, Otto MH, Skjoldborg S, Lindberg U, Risvik E. Health and quality of life in an aging population - Food and beyond Food Quality and Preference. DOI: 10.1016/J.Foodqual.2014.12.002  0.353
2014 Reinbach HC, Giacalone D, Ribeiro LM, Bredie WLP, Frøst MB. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping® Food Quality and Preference. 32: 160-166. DOI: 10.1016/J.Foodqual.2013.02.004  0.393
2013 Jaeger SR, Mielby LH, Heymann H, Jia Y, Frøst MB. Analysing conjoint data with OLS and PLS regression: a case study with wine. Journal of the Science of Food and Agriculture. 93: 3682-90. PMID 23629635 DOI: 10.1002/Jsfa.6194  0.631
2013 Risbo J, Mouritsen OG, Frøst MB, Evans JD, Reade B. Culinary Science in Denmark: Molecular Gastronomy and Beyond Journal of Culinary Science and Technology. 11: 111-130. DOI: 10.1080/15428052.2013.778695  0.333
2013 Giacalone D, Ribeiro LM, Frøst MB. Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts Journal of Food Products Marketing. 19: 201-218. DOI: 10.1080/10454446.2013.797946  0.37
2013 Jaeger SR, Giacalone D, Roigard CM, Pineau B, Vidal L, Giménez A, Frøst MB, Ares G. Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions Food Quality and Preference. 30: 242-249. DOI: 10.1016/J.Foodqual.2013.06.001  0.38
2013 Giacalone D, Bredie WLP, Frøst MB. "All-In-One Test"(AI1): A rapid and easily applicable approach to consumer product testing Food Quality and Preference. 27: 108-119. DOI: 10.1016/J.Foodqual.2012.09.011  0.417
2012 Sorensen J, Holm L, Frøst MB, Kondrup J. Food for patients at nutritional risk: a model of food sensory quality to promote intake. Clinical Nutrition (Edinburgh, Scotland). 31: 637-46. PMID 22365612 DOI: 10.1016/J.Clnu.2012.01.004  0.354
2011 Snitkjær P, Risbo J, Skibsted LH, Ebeler S, Heymann H, Harmon K, Frøst MB. Beef stock reduction with red wine - Effects of preparation method and wine characteristics Food Chemistry. 126: 183-196. DOI: 10.1016/J.Foodchem.2010.10.096  0.522
2010 Aaslyng MD, Frøst MB. The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties Journal of Sensory Studies. 25: 536-548. DOI: 10.1111/J.1745-459X.2010.00285.X  0.383
2010 Andersen CM, Frøst MB, Viereck N. Spectroscopic characterization of low- and non-fat cream cheeses International Dairy Journal. 20: 32-39. DOI: 10.1016/J.Idairyj.2009.07.006  0.328
2010 Mielby LH, Frøst MB. Expectations and surprise in a molecular gastronomic meal Food Quality and Preference. 21: 213-224. DOI: 10.1016/J.Foodqual.2009.09.005  0.643
2010 Snitkjær P, Frøst MB, Skibsted LH, Risbo J. Flavour development during beef stock reduction Food Chemistry. 122: 645-655. DOI: 10.1016/J.Foodchem.2010.03.025  0.325
2008 Aaslyng MD, Frøst MB. The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork Journal of Sensory Studies. 23: 720-742. DOI: 10.1111/J.1745-459X.2008.00182.X  0.431
2008 Johansen SMB, Laugesen JL, Janhøj T, Ipsen RH, Frøst MB. Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food Quality and Preference. 19: 232-246. DOI: 10.1016/J.Foodqual.2007.03.006  0.325
2006 Janhøj T, Petersen CB, Frøst MB, Ipsen R. Sensory and rheological characterization of low-fat stirred yogurt Journal of Texture Studies. 37: 276-299. DOI: 10.1111/J.1745-4603.2006.00052.X  0.342
2005 Frøst MB, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M. Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings Food Quality and Preference. 16: 305-314. DOI: 10.1016/J.Foodqual.2004.05.009  0.557
2002 Ahn N, Frøst MB, Frandsen LW, Dijksterhuis G, Martens M. The effect of some beverages on the perception of succeeding basic tastes Journal of Sensory Studies. 17: 571-581. DOI: 10.1111/J.1745-459X.2002.Tb00366.X  0.331
2002 Frøst MB, Noble AC. Preliminary study of the effect of knowledge and sensory expertise on liking for red wines American Journal of Enology and Viticulture. 53: 275-284.  0.544
2001 Frøst MB, Dijksterhuis G, Martens M. Sensory perception of fat in milk Food Quality and Preference. 12: 327-336. DOI: 10.1016/S0950-3293(01)00018-0  0.397
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