Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2006 1
2010 1
2012 1
2014 1
2017 3
2018 1
2019 2
2020 2
2021 0
Text availability
Article attribute
Article type
Publication date

Search Results

11 results
Results by year
Filters applied: . Clear all
Page 1
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.
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.
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.
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
11 results
You have reached the last page of results. A maximum of 10,000 results are available.
Jump to page