Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

Publication year:
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31 - 40 out of 405Page size: 10
  1. 2022
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 2021
  8. 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

  9. 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

  10. Published

    A role for cephs in changing eating behaviour

    Mouritsen, Ole G., 2021, Caephalopod recipes 2021. Power, A. M. (ed.). European Union, p. 60-61

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  11. 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

  12. Published

    De grønne kostråd

    Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47

    Research output: Contribution to journal › Journal article › Communication

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