Michael Bom Frøst

发表

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

Bernat Guixer, Michael Bom Frøst, Roberto Flore, 2017 .

Sensory and rheological characterization of low-fat stirred yogurt

Richard Ipsen, Michael Bom Frøst, R. Ipsen, 2006 .

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef

Michael Bom Frøst, L. Skibsted, J. Risbo, 2012 .

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

Ole G. Mouritsen, Michael Bom Frøst, L. Duelund, 2017 .

Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts

Davide Giacalone, Leticia Machado Ribeiro, Michael Bom Frøst, 2013 .

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

Davide Giacalone, Leticia Machado Ribeiro, Wender L.P. Bredie, 2014 .

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

Michael Bom Frøst, Per Møller, P. Møller, 2017, Appetite.

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

Jørgen Eilenberg, Michael Bom Frøst, Roberto Flore, 2016 .

Sensory perception of fat in milk

Magni Martens, Michael Bom Frøst, M. Martens, 2001 .