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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.
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.
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.
The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study.
Senftleber NK, Skøtt Pedersen K, Schnoor Jørgensen C, Pedersen H, Bjerg Christensen MM, Kabel Madsen E, Andersen K, Jørsboe E, Gillum MP, Frøst MB, Hansen T, Jørgensen ME. Senftleber NK, et al. Among authors: frost mb. Int J Circumpolar Health. 2023 Dec;82(1):2178067. doi: 10.1080/22423982.2023.2178067. Epub 2023 Feb 22. Int J Circumpolar Health. 2023. PMID: 38113483 Free PMC article.
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
16 results