Michael Bom Frøst

Search results

• 2025

  Sensory characterization of conifer-based extracts for culinary uses

  Boumail, A., Girard, F., Tanaka, K. H., Frøst, M. B., Turgeon, S. L. & Perreault, V., 2025, In: International Journal of Gastronomy and Food Science. 39, 8 p., 101078.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  2 Downloads (Pure)
• 2024

  Cheese-based magic taste for the green transition

  Olsen, K., Mouritsen, O. G., Hansen, I., Frøst, M. B., Petersen, M. A., Rauh, V., Späth, J., Raza, H. & Keshanidokht, S., 2024, In: Maelkeritidende. 7, 2 p.

  Research output: Contribution to journal › Journal article › Research

  Open Access

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  9 Downloads (Pure)

• Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

  Sick, J., Hartmann, A. L. & Frøst, M. B., 2024, In: Food Quality and Preference. 114, 12 p., 105094.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  5 Citations (Scopus)

  11 Downloads (Pure)

• Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs

  Plechatá, A., Hielkema, M. H., Merkl, L. M., Makransky, G. & Frøst, M. B., 2024, In: Environmental Communication. 18, 5, p. 589-609

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  2 Citations (Scopus)

  16 Downloads (Pure)

• Social media and food consumer behavior: A systematic review

  Rini, L., Schouteten, J. J., Faber, I., Frøst, M. B., Perez-Cueto, F. J. A. & De Steur, H., 2024, In: Trends in Food Science and Technology. 143, 12 p., 104290.

  Research output: Contribution to journal › Review › Research › peer-review

  Open Access

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  5 Citations (Scopus)

  1 Downloads (Pure)

• The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

  Faber, I., Rini, L., Schouteten, J. J., Frøst, M. B., De Steur, H. & Perez-Cueto, F. J. A., 2024, In: Food Quality and Preference. 114, 11 p., 105101.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  9 Citations (Scopus)

  16 Downloads (Pure)

• The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

  Rini, L., Bayudan, S., Faber, I., Schouteten, J. J., Perez-Cueto, F. J. A., Bechtold, K-B., Gellynck, X., Frøst, M. B. & De Steur, H., 2024, In: Food Quality and Preference. 113, 10 p., 105059.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  7 Citations (Scopus)

  2 Downloads (Pure)
• 2023

  Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

  Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, H. & Bom Frøst, M., 2023, In: Food Quality and Preference. 104, 9 p., 104713.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  41 Citations (Scopus)

  62 Downloads (Pure)

• Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

  Frøst, M. B., Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (eds.). 2 ed. United Kingdom: Woodhead Publishing, p. 441-460 20 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

• Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce

  Jaeger, S. R., Chheang, S. L., Roigard, C. M. & Frøst, M. B., 2023, In: Food Quality and Preference. 112, 12 p., 105020.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  2 Citations (Scopus)

  14 Downloads (Pure)

• Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

  Waehrens, S. S., Faber, I., Gunn, L., Buldo, P., Frøst, M. B. & Perez-Cueto, F. J. A., 2023, In: Food Quality and Preference. 108, 13 p., 104875.

  Research output: Contribution to journal › Journal article › Research › peer-review

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  21 Citations (Scopus)

  30 Downloads (Pure)

• The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

  Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, M. B., Hansen, T. & Jørgensen, M. E., 2023, In: International Journal of Circumpolar Health. 82, 1, 10 p., 2178067.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  2 Citations (Scopus)

  44 Downloads (Pure)
• 2022

  Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

  Andersen, N. R., Petersen, R. V. D. & Frøst, M. B., 2022, In: International Journal of Gastronomy and Food Science. 29, 9 p., 100572.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  9 Citations (Scopus)

  29 Downloads (Pure)

• Creative Tastebuds 2021

  Pedersen, S. H., Schneider, M., Frøst, M. B. & Mouritsen, O. G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.

  Research output: Contribution to journal › Editorial › Research

  Open Access

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  28 Downloads (Pure)

• Effects on skills and knowledge of a sensory teaching program for culinary students

  Damsbo-svendsen, M., Karpantschof, B-E. M., Stovgaard, M., Christensen, J. H. & Frøst, M. B., 2022, In: International Journal of Food Design. 7, 2, p. 119-141 23 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  3 Citations (Scopus)

  22 Downloads (Pure)

• Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour

  Plechatá, A., Hielkema, M., Merkl, L-M., Makransky, G. & Frøst, M. B., 2022, Research Square-Preprint, 28 p.

  Research output: Working paper › Preprint

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  44 Downloads (Pure)

• Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish

  Højer, R. & Bom Frøst, M., 2022, In: Food Quality and Preference. 96, 104378.

  Research output: Contribution to journal › Journal article › Research › peer-review

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  1 Citation (Scopus)

  11 Downloads (Pure)
• 2021

  Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

  Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B-E. M. & Frøst, M. B., 10 Aug 2021. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  Open Access

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  60 Downloads (Pure)

• Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

  Sit, H. M., Frøst, M. B. & Liu, J., 2021. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

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  27 Downloads (Pure)

• Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

  Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, M. B. & 18 others, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, In: Food Quality and Preference. 93, 13 p., 104231.

  Research output: Contribution to journal › Journal article › Research › peer-review
  59 Citations (Scopus)

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

  Frøst, M. B., Hartmann, A., Petersen, M. A., Duelund, L. & Mouritsen, O. G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  27 Downloads (Pure)

• Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

  Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, K., Mouritsen, O. G. & Frøst, M. B., 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

  Research output: Contribution to journal › Journal article › Research › peer-review
  14 Citations (Scopus)

• 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

  Chow, C-Y., Riantiningtyas, R. R., Sørensen, H. & Frøst, M. B., 2021, In: Food Quality and Preference. 87, 6 p., 104027.

  Research output: Contribution to journal › Journal article › Research › peer-review
  31 Citations (Scopus)

• Sensory characterization of conifer-based extracts in a culinary use perspective

  Girard, F., Boumail, A., Tanaka, K., Frøst, M. B., Turgeon, S. & Perreault, V., 10 Aug 2021. 1 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  File

• Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study

  Højer, R., Wistoft, K. & Frøst, M. B., 2021, In: Food Quality and Preference. 92, 14 p., 104232.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  40 Downloads (Pure)
• 2020

  Creative Tastebuds 2020

  Pedersen, S. H., Frøst, M. B. & Mouritsen, O. G., 2020, In: International Journal of Food Design. 5, 1-2, p. 3-8 6 p.

  Research output: Contribution to journal › Editorial › Research › peer-review

  Open Access

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  41 Downloads (Pure)

• 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, In: Food Quality and Preference. 80, 12 p., 103798.

  Research output: Contribution to journal › Journal article › Research › peer-review
  33 Citations (Scopus)

• Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study

  Højer, R., Wistoft, K. & Frøst, M. B., 2020, In: Nutrients. 12, 10, 23 p., 3180.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  11 Citations (Scopus)

  41 Downloads (Pure)

• Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

  Giacalone, D., Frøst, M. B. & Rodríguez-Pérez, C., 2020, In: Frontiers in Nutrition. 7, 8 p., 592112.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  109 Citations (Scopus)

  65 Downloads (Pure)

• Teaching sensory science to practitioners can change what we eat

  Damsbo-Svendsen, M., Karpantschof, B-E. M. & Frøst, M. B., 2020, In: International Journal of Food Design. 5, 1-2, p. 103-112

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  6 Citations (Scopus)

  89 Downloads (Pure)
• 2019

  Consumer perception of original and modernised traditional foods of Indonesia

  Fibri, D. L. N. & Frøst, M. B., 2019, In: Appetite. 133, p. 61-69 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  39 Citations (Scopus)

• Fermentation as a driver for food innovation

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

  Research output: Contribution to journal › Journal article › Research › peer-review
  1 Citation (Scopus)

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

  Frøst, M. B., 2019, In: International Journal of Gastronomy and Food Science. 16, 4 p., 100132.

  Research output: Contribution to journal › Journal article › Research › peer-review
  12 Citations (Scopus)

• Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

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

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  84 Citations (Scopus)

  188 Downloads (Pure)
• 2018

  Creative tastebuds

  Mouritsen, O. G. & Frøst, M. B., 2018, In: International Journal of Food Design. 3, 2, p. 79-82 4 p.

  Research output: Contribution to journal › Editorial › Research › peer-review
  2 Citations (Scopus)

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

  Reinbold, K., Pecoraro, N. M. & Frøst, M. B., 2018. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

  Open Access

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  37 Downloads (Pure)

• Development of Gateway Foods with Seaweeds targeted Children

  Alsted, A., Beim, A., Olsen, A. & Frøst, M. B., 2018. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

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  49 Downloads (Pure)

• Nordic Food Lab

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

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

• 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 p.

  Research output: Contribution to conference › Poster › Research › peer-review

  File
  285 Downloads (Pure)

• Sustainable food innovation from traditional foods

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

  Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

• '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, In: International Journal of Food Design. 3, 2, p. 166 1 p.

  Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
• 2017

  A review of instruments developed to measure food neophobia

  Damsbo-Svendsen, M., Frøst, M. B. & Olsen, A., 2017, In: Appetite. 113, p. 358-367 10 p.

  Research output: Contribution to journal › Review › Research › peer-review

  Open Access

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  97 Citations (Scopus)

  497 Downloads (Pure)

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

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

  Research output: Contribution to journal › Review › Research › peer-review

  Open Access

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  268 Citations (Scopus)

  696 Downloads (Pure)

• Development of novel tools to measure food neophobia in children

  Damsbo-Svendsen, M., Frøst, M. B. & Olsen, A., 2017, In: Appetite. 113, p. 255-263 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review
  41 Citations (Scopus)

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

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

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

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  89 Citations (Scopus)

  909 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 p.

  Research output: Contribution to conference › Poster › Communication

  Open Access

  File
  211 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 p. (SMAG skriftserie om smag; No. 5).

  Research output: Book/Report › Book › Communication

  Open Access

  File
  1820 Downloads (Pure)

• On Eating Insects: Essays, Stories and Recipes

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

  Research output: Book/Report › Book › Research › peer-review

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

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

  Research output: Contribution to journal › Journal article › Research › peer-review
  9 Citations (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, In: Journal of Insects as Food and Feed. 2, 4, p. 277-283 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  Open Access

  File
  25 Citations (Scopus)

  419 Downloads (Pure)