Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Published
Umami-potentiale af danske østers og blæksprutter
Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 1, p. 16-19 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., Jun 2024, In: International Journal of Gastronomy and Food Science. 36, 100944.Research output: Contribution to journal › Review › Research › peer-review
- Published
Videnskaben bag østers med champagne
Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Aktuel Naturvidenskab. 2021, 1, p. 32-36 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications
Schmidt, C. V. & Mouritsen, Ole G., 2022, In: Foods. 11, 17, 21 p., 2559.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Umami-potentiale af fermenterede drikkevarer
Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.Research output: Contribution to journal › Journal article › Research
- Published
Spise blæksprutter - er du mør?
Schmidt, C. V., hws697, hws697, Sun, Y., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, Karsten & Mouritsen, Ole G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.Research output: Contribution to journal › Journal article › Communication
- Published
Umami potential of Nordic squid (Loligo forbesii)
Schmidt, C. V., Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In: International Journal of Gastronomy and Food Science. 22, 10 p., 100275.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Monte Carlo simulations of lateral membrane organization
Sabra, M. C. & Mouritsen, Ole G., 1 Jan 2000, In: Methods in Enzymology. 321, p. 263-278 16 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
Lindane suppresses the lipid-bilayer permeability in the main transition region
Sabra, M. C., Jørgensen, K. & Mouritsen, Ole G., 13 Jun 1996, In: Biochimica et Biophysica Acta - Biomembranes. 1282, 1, p. 85-92 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 14610784
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
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527
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Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
246
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Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to conference › Poster › Research › peer-review
Published