Michael Bom Frøst

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Davide GiacaloneAssociate Professor, University of Southern DenmarkDirección de correo verificada de igt.sdu.dk
Wender BredieProfessor of Sensory Science, University of CopenhagenDirección de correo verificada de food.ku.dk
Annemarie OlsenAssociate professor in sensory and consumer scienceDirección de correo verificada de food.ku.dk
Leif SkibstedProfessor of Food Chemistry, University of CopenhagenDirección de correo verificada de food.ku.dk
Richard IpsenProfessor emeritus in Food Structure Engineering, University of CopenhagenDirección de correo verificada de food.ku.dk
Sara R JaegerProfessor at Aarhus University; Editor Food Quality and PreferenceDirección de correo verificada de food.au.dk
Garmt DijksterhuisMaastricht UniversityDirección de correo verificada de maastrichtuniversity.nl
Joshua EvansUniversity of OxfordDirección de correo verificada de biosustain.dtu.dk
Per MøllerUniversity of CopenhagenDirección de correo verificada de life.ku.dk
Lars DuelundUniversity of Southern DenmarkDirección de correo verificada de igt.sdu.dk
Helene ReinbachAssociate Professor, Public HealthDirección de correo verificada de plan.aau.dk
Dwi Larasatie Nur FibriUniversitas Gadjah MadaDirección de correo verificada de ugm.ac.id
Hildegarde HeymannUniversity of California; University of MissouriDirección de correo verificada de ucdavis.edu
Line Holler MielbyAarhus UniversityDirección de correo verificada de agrsci.dk
Jørgen EilenbergUniversity of Copenhagen, DenmarkDirección de correo verificada de plen.ku.dk
Annette Bruun JensenAssociate Professor, University of CopenhagenDirección de correo verificada de plen.ku.dk
Stefanie KremerFrieslandCampinaDirección de correo verificada de frieslandcampina.com
einar risviknofimaDirección de correo verificada de nofima.no
Lotte HolmUniversity of CopenhagenDirección de correo verificada de ifro.ku.dk
Janice SorensenFraser HealthDirección de correo verificada de fraserhealth.ca

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Michael Bom Frøst

Department of Food Science, University of Copenhagen

Dirección de correo verificada de food.ku.dk - Página principal

Sensory Science Food Science Food Innovation


Título Ordenar por citas Ordenar por año Ordenar por título	Citado por Citado por	Año
Changing children's eating behaviour-A review of experimental research P DeCosta, P Møller, MB Frøst, A Olsen Appetite 113, 327-357, 2017	482	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	259	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	237	2014
A review of instruments developed to measure food neophobia M Damsbo-Svendsen, MB Frøst, A Olsen Appetite 113, 358-367, 2017	167	2017
Understanding creaminess MB Frøst, T Janhøj International Dairy Journal 17 (11), 1298-1311, 2007	164	2007
Sensory perception of fat in milk MB Frøst, G Dijksterhuis, M Martens Food Quality and Preference 12 (5-7), 327-336, 2001	160	2001
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	149	2020
‘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	144	2015
Sensory and rheological characterization of acidified milk drinks T Janhøj, MB Frøst, R Ipsen Food Hydrocolloids 22 (5), 798-806, 2008	139	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	123	2015
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
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	111	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	108	2016
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	108	2005
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	106	2006
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	102	2017
Expectations and surprise in a molecular gastronomic meal LH Mielby, MB Frøst Food quality and preference 21 (2), 213-224, 2010	96	2010
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
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	85	2012
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	81	2012

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