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

Frontiers in nutrition (Lausanne), 2020-12, Vol.7, p.592112-592112

2020

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Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

Food quality and preference, 2020-03, Vol.80, p.103798, Article 103798

2020

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

Food quality and preference, 2023-12, Vol.112, p.105020, Article 105020

2023

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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

Nutrients, 2020-10, Vol.12 (10), p.3180

2020

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Fermentation as a driver for food innovation

FEMS microbiology letters, 2019-03, Vol.366 (6), p.1

2019

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

Appetite, 2017-06, Vol.113, p.327-357

2017

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Teaching sensory science to practitioners can change what we eat

International journal of food design, 2020-12, Vol.5 (1-2), p.103-112

2020

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

International journal of circumpolar health, 2023-12, Vol.82 (1), p.2178067-2178067

2023

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A review of instruments developed to measure food neophobia

Appetite, 2017-06, Vol.113, p.358-367

2017

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Consumer perception of original and modernised traditional foods of Indonesia

Appetite, 2019-02, Vol.133, p.61-69

2019

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Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

Journal of applied phycology, 2019-04, Vol.31 (2), p.1213-1232

2019

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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

Food quality and preference, 2022-03, Vol.96, p.104378, Article 104378

2022

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

Food quality and preference, 2024-05, Vol.114, p.105094, Article 105094

2024

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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, 2021-01, Vol.87, p.104027, Article 104027

2021

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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

Food quality and preference, 2021-09, Vol.92, p.104232, Article 104232

2021

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

Food quality and preference, 2023-05, Vol.108, p.104875, Article 104875

2023

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

Food quality and preference, 2023-03, Vol.104, p.104713, Article 104713

2023

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Development of novel tools to measure food neophobia in children

Appetite, 2017-06, Vol.113, p.255-263

2017

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

Food quality and preference, 2014-03, Vol.32, p.160-166

2014

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Social media and food consumer behavior: A systematic review

Trends in food science & technology, 2024-01, Vol.143, p.104290, Article 104290

2024

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

International journal of gastronomy and food science, 2017-10, Vol.9, p.16-28

2017

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

Food quality and preference, 2024-05, Vol.114, p.105101, Article 105101

2024

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Fermentation as a driver for food innovation

FEMS microbiology letters, 2019-10, Vol.366 (Supplement_1), p.i89-i91

2019

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

International journal of gastronomy and food science, 2019-07, Vol.16, p.100132, Article 100132

Frøst, Michael Bom

2019

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

International journal of gastronomy and food science, 2021-10, Vol.25, p.100363, Article 100363

2021

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

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

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

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

Fermentation as a driver for food innovation

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

Teaching sensory science to practitioners can change what we eat

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

A review of instruments developed to measure food neophobia

Consumer perception of original and modernised traditional foods of Indonesia

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

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

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

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

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

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

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

Development of novel tools to measure food neophobia in children

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

Social media and food consumer behavior: A systematic review

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

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

Fermentation as a driver for food innovation

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

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

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