| Changing children's eating behaviour-A review of experimental research P DeCosta, P Møller, MB Frøst, A Olsen Appetite 113, 327-357, 2017 | 462 | 2017 |
| Molecular gastronomy: A new emerging scientific discipline P Barham, LH Skibsted, WLP Bredie, MB Frøst, P Møller, J Risbo Chemical Reviews 110 (4), 2313-2365, 2010 | 250 | 2010 |
| Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping® HC Reinbach, D Giacalone, LM Ribeiro, WLP Bredie, MB Frøst Food Quality and Preference 32, 160-166, 2014 | 232 | 2014 |
| Understanding creaminess MB Frøst, T Janhøj International Dairy Journal 17 (11), 1298-1311, 2007 | 159 | 2007 |
| Sensory perception of fat in milk MB Frøst, G Dijksterhuis, M Martens Food Quality and Preference 12 (5-7), 327-336, 2001 | 158 | 2001 |
| A review of instruments developed to measure food neophobia M Damsbo-Svendsen, MB Frøst, A Olsen Appetite 113, 358-367, 2017 | 152 | 2017 |
| Reported changes in dietary habits during the COVID-19 lockdown in the Danish population: the Danish COVIDiet study D Giacalone, MB Frøst, C Rodríguez-Pérez Frontiers in nutrition 7, 592112, 2020 | 143 | 2020 |
| Sensory and rheological characterization of acidified milk drinks T Janhøj, MB Frøst, R Ipsen Food Hydrocolloids 22 (5), 798-806, 2008 | 137 | 2008 |
| ‘Entomophagy’: an evolving terminology in need of review J Evans, MH Alemu, R Flore, MB Frøst, A Halloran, AB Jensen, ... Journal of Insects as Food and Feed 1 (4), 293-305, 2015 | 134 | 2015 |
| Situational appropriateness of beer is influenced by product familiarity D Giacalone, MB Frøst, WLP Bredie, B Pineau, DC Hunter, AG Paisley, ... Food Quality and Preference 39, 16-27, 2015 | 115 | 2015 |
| Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk RV Hedegaard, D Kristensen, JH Nielsen, MB Frøst, H Østdal, ... Journal of Dairy Science 89 (2), 495-504, 2006 | 110 | 2006 |
| Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings MB Frøst, H Heymann, WLP Bredie, GB Dijksterhuis, M Martens Food Quality and Preference 16 (4), 305-314, 2005 | 105 | 2005 |
| Health and quality of life in an aging population–Food and beyond D Giacalone, K Wendin, S Kremer, MB Frøst, WLP Bredie, V Olsson, ... Food quality and preference 47, 166-170, 2016 | 104 | 2016 |
| Umami taste, free amino acid composition, and volatile compounds of brown seaweeds OG Mouritsen, L Duelund, MA Petersen, AL Hartmann, MB Frøst Journal of Applied Phycology 31, 1213-1232, 2019 | 103 | 2019 |
| Sensory and rheological characterization of low‐fat stirred yogurt T Janhøj, CB Petersen, MB FrØSt, R Ipsen Journal of Texture Studies 37 (3), 276-299, 2006 | 101 | 2006 |
| Expectations and surprise in a molecular gastronomic meal LH Mielby, MB Frøst Food quality and preference 21 (2), 213-224, 2010 | 95 | 2010 |
| Flavour of fermented fish, insect, game, and pea sauces: Garum revisited OG Mouritsen, L Duelund, G Calleja, MB Frøst International journal of gastronomy and food science 9, 16-28, 2017 | 94 | 2017 |
| Preliminary study of the effect of knowledge and sensory expertise on liking for red wines MB Frøst, AC Noble American Journal of Enology and Viticulture 53 (4), 275-284, 2002 | 92 | 2002 |
| Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef LM Mortensen, MB Frøst, LH Skibsted, J Risbo Journal of Culinary Science & Technology 10 (1), 75-90, 2012 | 81 | 2012 |
| Food for patients at nutritional risk: A model of food sensory quality to promote intake J Sorensen, L Holm, MB Frøst, J Kondrup Clinical nutrition 31 (5), 637-646, 2012 | 79 | 2012 |
Davide GiacaloneAssociate Professor, University of Southern Denmark在 igt.sdu.dk 的电子邮件经过验证
