Michael Bom Frøst

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Davide GiacaloneAssociate Professor, University of Southern DenmarkVerifierad e-postadress på igt.sdu.dk
Wender BredieProfessor of Sensory Science, University of CopenhagenVerifierad e-postadress på food.ku.dk
Annemarie OlsenAssociate professor in sensory and consumer scienceVerifierad e-postadress på food.ku.dk
Leif SkibstedProfessor of Food Chemistry, University of CopenhagenVerifierad e-postadress på food.ku.dk
Sara R JaegerProfessor at Aarhus University; Editor Food Quality and PreferenceVerifierad e-postadress på food.au.dk
Richard IpsenProfessor emeritus in Food Structure Engineering, University of CopenhagenVerifierad e-postadress på food.ku.dk
Garmt DijksterhuisMaastricht UniversityVerifierad e-postadress på maastrichtuniversity.nl
Joshua EvansUniversity of OxfordVerifierad e-postadress på biosustain.dtu.dk
Per MøllerUniversity of CopenhagenVerifierad e-postadress på life.ku.dk
Lars DuelundUniversity of Southern DenmarkVerifierad e-postadress på igt.sdu.dk
Helene ReinbachAssociate Professor, Public HealthVerifierad e-postadress på plan.aau.dk
Dwi Larasatie Nur FibriUniversitas Gadjah MadaVerifierad e-postadress på ugm.ac.id
Hildegarde HeymannUniversity of California; University of MissouriVerifierad e-postadress på ucdavis.edu
Line Holler MielbyAarhus UniversityVerifierad e-postadress på agrsci.dk
Jørgen EilenbergUniversity of Copenhagen, DenmarkVerifierad e-postadress på plen.ku.dk
Annette Bruun JensenAssociate Professor, University of CopenhagenVerifierad e-postadress på plen.ku.dk
Celia Rodríguez-PérezDepartment of Nutrition and Food Sciences. University of Granada.Verifierad e-postadress på ugr.es
Stefanie KremerFrieslandCampinaVerifierad e-postadress på frieslandcampina.com
einar risviknofimaVerifierad e-postadress på nofima.no
Helle SørensenProfessor of Statistics, University of CopenhagenVerifierad e-postadress på math.ku.dk

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Michael Bom Frøst

Department of Food Science, University of Copenhagen

Verifierad e-postadress på food.ku.dk - Startsida

Sensory Science Food Science Food Innovation


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	År
Changing children's eating behaviour-A review of experimental research P DeCosta, P Møller, MB Frøst, A Olsen Appetite 113, 327-357, 2017	505	2017
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	272	2010
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	245	2014
A review of instruments developed to measure food neophobia M Damsbo-Svendsen, MB Frøst, A Olsen Appetite 113, 358-367, 2017	174	2017
Understanding creaminess MB Frøst, T Janhøj International Dairy Journal 17 (11), 1298-1311, 2007	164	2007
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	163	2020
Sensory perception of fat in milk MB Frøst, G Dijksterhuis, M Martens Food Quality and Preference 12 (5-7), 327-336, 2001	163	2001
‘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	148	2015
Sensory and rheological characterization of acidified milk drinks T Janhøj, MB Frøst, R Ipsen Food Hydrocolloids 22 (5), 798-806, 2008	135	2008
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	129	2015
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	120	2019
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	114	2016
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	113	2006
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	109	2005
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	108	2017
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	107	2006
Expectations and surprise in a molecular gastronomic meal LH Mielby, MB Frøst Food quality and preference 21 (2), 213-224, 2010	96	2010
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	93	2012
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	92	2002
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	82	2012

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