Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2024
- 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
Algae in the Human World: Beauty and Taste Come First
Mouritsen, Ole G. & Pérez Lloréns, J. L., 2024, Being Algae: Transformations in Water Plant Studies. Hendlin, Y. H., Weggelaar, J., Derossi, N. & Mugnai, S. (eds.). Brill, p. 103-127 25 p. (Critical Plant Studies , Vol. 8).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Gastrofysik og smagshåndværk
Sørensen, S., Brønnum, L., Christensen, M., Rymann, E., Schneider, M. & Mouritsen, Ole G., 2024, Praxis. 456 p.Research output: Book/Report › Book › Education
- Published
Gastronomiens rolle i den grønne omstilling
Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 187-196 10 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Gastronomiens spor i det danske samfund (Mouritsen, O. G., red.)
Mouritsen, Ole G., 2024, Aarhus: Trykværket. 215 p.Research output: Book/Report › Report › Communication
- Published
History of seaweeds as food
Mouritsen, Ole G., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 1-17Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Naturvidenskaben bag gastronomien
Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 37-45 9 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond
Cornish, M. L., Mouritsen, Ole G., Pérez Lloréns, J. L., Critchley, A. T. & Hurtado, A. Q., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 45-62Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
When blue is green: Seafoods for umamification of a sustainable plant-forward diet
Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 35, 8 p., 100902.Research output: Contribution to journal › Journal article › Research › peer-review
- 2023
- Published
Glem torskerognen: Med æg fra laks, sild eller stenbider kan du lave utraditionelle retter, der kan overraske enhver middagsgæst
Mouritsen, Ole G. & Styrbæk, K., 3 Nov 2023, In: Jyllands-Posten. p. Sektion E, 12-13 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Den daglige tang
Mouritsen, Ole G., 27 Oct 2023, In: Weekendavisen: Ideer. 43, p. 10 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Hjerne på skrump
Mouritsen, Ole G., 15 Sep 2023, In: Weekendavisen - Ideer. 37, p. 12-13 2 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Den genfundne silphion
Mouritsen, Ole G., 11 Aug 2023, In: Weekendavisen - Ideer. 32, p. 10 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Den lækreste frugt i verden
Mouritsen, Ole G., 17 Mar 2023, In: Weekendavisen - Ideer. 11, p. 10 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2023, Tabi Books, Seoul. 296 p.Research output: Book/Report › Book › Research › peer-review
- Published
För den goda smakens skull
Mouritsen, Ole G., 2023, In: Glänta. 2023, 2, p. 110-115 6 p.Research output: Contribution to journal › Journal article › Communication
- Published
Roe gastronomy
Mouritsen, Ole G., 2023, In: International Journal of Gastronomy and Food Science. 32, 11 p., 100712.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Rogn - meget mere end caviar
Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.Research output: Book/Report › Book › Communication
- Published
Saved by seaweeds (II): Traditional knowledge, home remedies medicine, surgery, and pharmacopoeia
Pérez-Lloréns, J. L., Critchley, A. T., Cornish, M. L. & Mouritsen, Ole G., 2023, In: Journal of Applied Phycology. 35, p. 2049–2068 20 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Smag, honning og den grønne omstilling
Mouritsen, Ole G., 2023, In: Tidsskrift for Biavl. 157, 4, p. 118-121Research output: Contribution to journal › Journal article › Communication
- Published
Time again for meligarum
Mouritsen, Ole G., 2023, In: Nature Food. 4, p. 530Research output: Contribution to journal › Comment/debate › Communication
- Published
Tofu - a diet for human and planetary health
Zhu, Y., Yang, Y. & Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 2, p. 1-2 2 p., 220163.Research output: Contribution to journal › Editorial › Research › peer-review
- Accepted/In press
Umamification as a culinary means for sustainable eating at home and at restaurants
Mouritsen, Ole G. & Styrbæk, K., 2023, (Accepted/In press) Chefs, Restaurants, and Culinary Sustainability. Counihan, C. & Højlund Pedersen, S. (eds.). University of Arkansas Press, (Global Foodways Series).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Umamification of food facilitates the green transition
Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 1, p. 1-3 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2022
- Published
Viden om smagssansen driver den grønne omstilling
Mouritsen, Ole G., 20 May 2022, Aarhus Universitetsforlag.Research output: Other contribution › Net publication - Internet publication › Communication
- 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
Creative Tastebuds 2021
Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.Research output: Contribution to journal › Editorial › Research
- Published
Food processing
Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Hospitalsmad kan blive bedre
Mouritsen, Ole G., 2022, In: Fyens Stiftstidende. 2022, 21. dec., p. 20 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Molecular evolution of cholesterol and other higher sterols in relation to membrane structure
Mouritsen, Ole G., 2022, Cholesterol: From Chemistry and Biophysics to the Clinic. Bukiya, A. N. & Dopio, A. M. (eds.). Elsevier, p. 25-40 16 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits
Daverkosen, S., Ejlersen, S. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 143-157 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Taste for sustainability and a green transition
Mouritsen, Ole G., 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 9-18 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Træk lod om forskningsmidlerne
Mouritsen, Ole G., 2022, In: Politikens Kronik. 2. januar 2022, Sektion 2, Side 5 , p. 5-6 2 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Umami taste as a driver for sustainable eating
Schmidt, C. V. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 187-203 17 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Vi skal spise mere grønt, men vores higen efter smagen af kød ligger dybt i vores gener
Mouritsen, Ole G., 2022, In: Berlingske Tidende. 9. februar, 1. Sektion. Debat, p. 26 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- 2021
- Published
Lugt verden
Mouritsen, Ole G., 18 May 2021, In: Kristeligt Dagblad. p. 11 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Grøn mad smager ikke godt nok
Mouritsen, Ole G., 9 Jan 2021, In: Dagbladet Politiken. p. 5 (sektion 2) 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
A role for cephs in changing eating behaviour
Mouritsen, Ole G., 2021, Caephalopod recipes 2021. Power, A. M. (ed.). European Union, p. 60-61Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Culinary sciences for the enhancement of the public understanding of science
Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 655-658 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
De grønne kostråd
Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47Research output: Contribution to journal › Journal article › Communication
- Published
Gastrophysical and chemical characterization of structural changes in cooked squid mantle
Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Imaging foodstuff and products of culinary transformations
Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 404-409 5 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Indien i næsen
Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63Research output: Contribution to journal › Journal article › Communication
- Published
Maillard: velsmagen med det svære navn
Mouritsen, Ole G., 2021, In: Politiken MAD. 17, p. 56-56Research output: Contribution to journal › Journal article › Communication
- Published
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.Research output: Book/Report › Book › Research › peer-review
- Published
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Opskriften på et langt liv er grøn og kalorielet
Mouritsen, Ole G., 2021, In: Politiken MAD. 14, p. 44-46Research 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
Saved by seaweeds: phyconomic contributions in times of crises
Mouritsen, Ole G., Rhatigan, P., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2021, In: Journal of Applied Phycology. 33, 1, p. 443-458 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Seaweeds: phycogastronomy - the culinary science of seaweeds
Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 517-522 6 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › 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
Published -
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