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A review of instruments developed to measure food neophobia.
Damsbo-Svendsen M, Frøst MB, Olsen A. Damsbo-Svendsen M, et al. Among authors: frost mb. Appetite. 2017 Jun 1;113:358-367. doi: 10.1016/j.appet.2017.02.032. Epub 2017 Mar 6. Appetite. 2017. PMID: 28268200 Free article. Review.
Fermentation as a driver for food innovation.
Hartmann AL, Behrendt RA, Frøst MB. Hartmann AL, et al. Among authors: frost mb. FEMS Microbiol Lett. 2019 Mar 1;366(6):fnz058. doi: 10.1093/femsle/fnz058. FEMS Microbiol Lett. 2019. PMID: 30877768 Review.
Stimulus collative properties and consumers' flavor preferences.
Giacalone D, Duerlund M, Bøegh-Petersen J, Bredie WL, Frøst MB. Giacalone D, et al. Among authors: frost mb. Appetite. 2014 Jun;77:20-30. doi: 10.1016/j.appet.2014.02.007. Epub 2014 Feb 25. Appetite. 2014. PMID: 24582584
Molecular gastronomy: a new emerging scientific discipline.
Barham P, Skibsted LH, Bredie WL, Frøst MB, Møller P, Risbo J, Snitkjaer P, Mortensen LM. Barham P, et al. Among authors: frost mb. Chem Rev. 2010 Apr 14;110(4):2313-65. doi: 10.1021/cr900105w. Chem Rev. 2010. PMID: 20170128 Free PMC article. Review. No abstract available.
16 results