- 2024
- Published
Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods
Sharif, H. R., Sharif, M. K. & Raza, Husnain, 2024, In: Frontiers in Nutrition. 11, 2 p., 1361730.Research output: Contribution to journal › Editorial › Communication
- 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
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
Vandaktivitet i frosne fødevarer under faseomdannelse
Skibsted, Leif Horsfelt, 2024, In: Dansk Kemi. 105, 1, p. 9-11 3 p.Research output: Contribution to journal › Journal article › Communication
- 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
Forskningsfriheden er under pres
Blaabjerg, F., Haldrup, Anna & Bruun, Mette Birkedal, 2 Jul 2023, In: Ingeniøren.Research output: Contribution to journal › Comment/debate › Communication
- Published
Description of the short communication “Is core consistency a too conservative diagnostic?”
Halberg, Helene Fog Froriep, Bevilacqua, Marta & Rinnan, Åsmund, 1 May 2023, In: Journal of Chemometrics. 37, 5, 2 p., e3484.Research output: Contribution to journal › Journal 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
Hvordan står det til med forskningsfriheden i Danmark?
Haldrup, Anna, Niss, K., Bruun, Mette Birkedal, Bech, S. & Sinkjær, T., 10 Jan 2023, Videnskab.dk.Research output: Other contribution › Net publication - Internet publication › Communication
- 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
Rogn - meget mere end caviar
Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.Research output: Book/Report › Book › Communication
- 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
- 2022
- Published
Fat håb, overvægtige og for tidligt fødte – tarmvira kan blive jeres redning
Rasmussen, Torben Sølbeck, 23 Nov 2022, In: Sciencereport.dk.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- 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
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
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
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
- Published
Forskningsråd: Udflytning af universitetsuddannelser kan true Danmarks internationale konkurrenceevne
Blåbjerg, F. & Haldrup, Anna, 7 Jun 2021, In: Altinget.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- 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
Institutledere og innovationschef: Omstilling til plantebaseret mad kræver investering i forskning
Haldrup, Anna, Hansen, A. M., Nellemann, C. & Williams, M. H., 6 Apr 2021, In: Altinget.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › 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
De grønne kostråd
Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47Research output: Contribution to journal › Journal article › Communication
- Published
Fødevareforskningens historie
Skibsted, Leif Horsfelt, 2021Research output: Other contribution › Communication
- 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
New quality handbook for small breweries
Johansen, Kim Lou, 2021, In: Scandinavian Brewers' Review. 78, 3, p. 48-48Research output: Contribution to journal › Literature review › Communication
- 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
Survey from the 10 years of brewing education at the university of copenhagen
Johansen, Kim Lou, 2021, In: Scandinavian Brewers' Review. 78, 4, p. 8-9Research output: Contribution to journal › Journal article › Communication
- Published
Umami og ostens rolle i den grønne omstilling
Mouritsen, Ole G., 2021, In: Maelkeritidende. 134, 10, p. 4-5 2 p.Research output: Contribution to journal › Journal article › Communication
- 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
Årsrapport: Danmarks Forsknings- og Innovationspolitiske Råd 2020
Blaabjerg, F., Haldrup, Anna, Aabo, C., Bech, S., Broeng, J., Bruun, Mette Birkedal, Keiding, S. R., Niss, K. & Sinkjær, T., 2021, Danmarks Forsknings- og Innovationspolitiske Råd . 34 p.Research output: Book/Report › Report › Communication
- 2020
- Published
Grønt med umami: Små, sommerlige hapseretter med en overraskende smag
Styrbæk, K. & Mouritsen, Ole G., 7 Aug 2020, In: Jyllands-Posten. Sektion K, p. 12, 14 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Torben fighter fedme med lort
Rasmussen, Torben Sølbeck, 1 Aug 2020, In: TV2 Lorry - TV Broadcast.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Velsmag. Den grønne omstilling og vores mad
Styrbæk, K. & Mouritsen, Ole G., 6 Jun 2020, In: Avisen Danmark. p. 14 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
24 Messages on a Sustainable Career in Research at UCPH
Larsen, K. R. (ed.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 others, , 2020, University of Copenhagen. 31 p.Research output: Book/Report › Report › Communication
- Published
5 spørgsmål og svar om de vigtige kostfibre
Mouritsen, Ole G., 2020, In: Politiken MAD. 7, p. 82-83 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Du kender umami, men nu skal du også kende kokumi
Mouritsen, Ole G., 2020, In: Politiken MAD. 6, p. 76 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Fjordrejer - meget mere end en tur i Grøften!
Mouritsen, Ole G. & Styrbæk, K., 2020, In: Gastro. 162, p. 128-133Research output: Contribution to journal › Journal article › Communication
- Published
Forskningsfinansiering - forandringer og konsekvenser
Oddershede, J., Spile, N., Andersen, K. K., Bech, S., Haldrup, Anna, Hansen, T. B., Horst, M., Keiding, S. R. & Sinkjær, T., 2020, Danmarks Forsknings- og Innovationspolitiske Råd . 72 p.Research output: Book/Report › Book › Communication
- Published
Grønt med umami og velsmag: Håndværk, viden & opskrifter
Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.Research output: Book/Report › Book › Communication
- Published
Hvorfor multivariat dataanalyse
Nørgaard, L., Engelsen, Søren Balling & Bro, Rasmus, 2020, In: Kjemi. 1, p. 20-22 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
I en lage af salt, sødme og syrlighed
Mouritsen, Ole G., 2020, In: Politiken MAD. 10, p. 46 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Principal component analysis - den kemometriske arbejdshest
Nørgaard, L., Engelsen, Søren Balling & Bro, Rasmus, 2020, In: Kjemi. 1, p. 23-25 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smag på alle hylder
Mouritsen, Ole G., 2020, In: Politiken MAD. 8, p. 77 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smagen af jul
Mouritsen, Ole G. & Styrbæk, K., 2020, Smag for Livet. 100 p. (SMAG skriftserie om smag; No. 11).Research output: Book/Report › Book › Communication
- Published
Solen er så grøn, mor
Mouritsen, Ole G., 2020, In: Politiken MAD. 12, p. 64 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Sådan lærer vi vores børn grønt madmod
Mouritsen, Ole G., 2020, In: Politiken MAD. 5, p. 68 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Tang er også grønt
Mouritsen, Ole G., 2020, In: Politiken MAD. 4, p. 40 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Viden kender ingen grænser: Danmarks internationale videnbalance
Oddershede, J., Spile, N., Andersen, K. K., Bech, S., Haldrup, Anna, Hansen, T. B., Horst, M., Keiding, S. R. & Sinkjær, T., 2020, Danmarks Forsknings- og Innovationspolitiske Råd . 52 p.Research output: Book/Report › Book › Communication
- 2019
- Published
Regeringens satsning på bæredygtige fødevarer stritter i alle retninger
Tetens, Inge , Astrup, A., Haldrup, Anna & Thorsen, Bo Jellesmark, 30 Nov 2019, In: Jyllands-Posten. p. 31 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Professoren, der så madspildet før os andre
Skibsted, Leif Horsfelt, Oct 2019, In: Samvirke. p. 62-63 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Grøntsager vil ikke spises
Mouritsen, Ole G., 5 Jul 2019, In: Weekendavisen - Ideer. 27, p. 13Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
En fleksitar i harmoni med naturen
Mouritsen, Ole G., 2019, In: Politiken MAD. 3, p. 86 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
En japaner i London: Yoshinori Ishii på restaurant Umu
Mouritsen, Ole G., 2019, In: Gastro. 147, p. 66-69Research output: Contribution to journal › Journal article › Communication
- Published
Fremtidens kød: Flere antioxidanter i dyrenes foder
Skibsted, Leif Horsfelt, 2019, In: Dansk Kemi. 100, 2, p. 17-18 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Karrierer i forskningen - Sammenhæng og fleksibilitet i forskeres karriereveje
Oddershede, J., Spile, N., Andersen, K. K., Bech, S., Haldrup, Anna, Hansen, T. B., Horst, M., Keiding, S. R. & Sinkjær, T., 2019, Danmarks Forsknings- og Innovationspolitiske Råd . 100 p.Research output: Book/Report › Book › Communication
- Published
Kødet sætter rødt lys for en grøn fremtid
Mouritsen, Ole G., 2019, In: Politiken MAD. 1, p. 76-77 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Lissabon: Tradition og fornyelse
Mouritsen, Ole G., 2019, In: Gastro. 156, p. 78-85 8 p.Research output: Contribution to journal › Journal article › Communication
- Published
Opskrift på at spise mere grønt: tilsæt naturvidenskab
Mouritsen, Ole G., 2019, In: Aktuel Naturvidenskab. 2019, 6, p. 18-22 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Paranødder - sunde og fra bæredygtig produktion
Skibsted, Leif Horsfelt, 2019, In: Dansk Kemi. 100, 7, p. 14-15 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Problemer med calcium-salte i valle kan løses
Garcia, A. C., Hedegaard, M. V., Cheng, H. & Skibsted, Leif Horsfelt, 2019, In: Maelkeritidende. 132, 1, p. 8-9 2 p., 1.Research output: Contribution to journal › Journal article › Communication
- Published
Scandinavian school of brewing: we make brewers better
Johansen, Kim Lou, 2019, In: Scandinavian Brewers' Review. 76, 4, p. 14-17Research output: Contribution to journal › Journal article › Communication
- Published
Tryllesvampen, der ændrer smagen på grøntsager
Mouritsen, Ole G., 2019, In: Politiken MAD. 2, p. 84 1 p.Research output: Contribution to journal › Journal article › Communication
- 2018
- Published
Salt
Abildgaard, I. & Skibsted, Leif Horsfelt, Jun 2018, In: Samvirke. p. 34-35 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Farlige forvekslinger
Abildgaard, I. & Skibsted, Leif Horsfelt, May 2018, In: Samvirke. p. 44-46 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Din øl er en lyssky affære
Abildgaard, I. & Skibsted, Leif Horsfelt, Mar 2018, In: Samvirke. p. 36-37 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Te er ikke bare noget, vi drikker: det kan også give kødet naturlig holdbarhed
Jongberg, S., Tørngren, M. A. & Skibsted, Leif Horsfelt, Feb 2018, In: Fødevaremagasinet. 2, p. 18 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Antioxidanter fra grøn te skal forbedre kvaliteten af langtidsholdbar mælk
Lund, Marianne N., 2018, 1 p. København : Danmarks Frie Forskningsfond.Research output: Other contribution › Net publication - Internet publication › Communication
- Published
Blækspruttebanden på Nordic Food Lab
hws697, hws697, Schmidt, C. V., Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Blækspruttejagt på Sardinien
Flore, R., hws697, hws697 & Mouritsen, Ole G., 2018, In: Gastro. 140, p. 72-76 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Blæksprutterne kommer - spis dem!
Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.Research output: Book/Report › Book › Communication
- Published
Kostens tungtopløselige calcium: Ostwalds faselov, spontan overmætning og biotilgængelighed
Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 99, 7, p. 14-16Research output: Contribution to journal › Journal article › Communication
- Published
Mad og smag som motor for læring i børnehøjde
Mouritsen, Ole G., 2018, Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København: Københavns Madhus, p. 100-101 2 p.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- Published
Mindeord for Thor A. Bak
Mouritsen, Ole G., 2018, In: Oversigt over Selskabets Virksomhed 2017-2018. Det Kongelige Danske Videnskabernes Selskab. 2017-2018, p. 206-215 10 p.Research output: Contribution to journal › Journal article › Communication
- Published
Nordic Food Lab
Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, p. 80-87 8 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Når mælk giver mavekneb
Skibsted, Leif Horsfelt & Abildgaard, I., 2018, In: Samvirke. Januar 2018, p. 40-41 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smag for livet: "Smager grøntsagerne godt nok?" spørger Ole G. Mouritsen
Mouritsen, Ole G., 2018, In: MASA Food Magazine. 2, p. 11-12 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smagspræferencer dannes tidligt
Olsen, Annemarie, 2018, Babymad: Små portioner til små personer. Ravnbøl, K. M. & Ejlersen, S. (eds.). 1 ed. København: People's Press, p. 18-21 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Spis farverigt: Flavonoider gendanner carotenoider
Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 5, 99, p. 41-42 2 p.Research output: Contribution to journal › Journal article › Communication
- 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
Supercalcium - nyt koncept og nye produkter
Skibsted, Leif Horsfelt, 2018, In: Mælketidende. 131, 12, p. 8-9 2 p.Research output: Contribution to journal › Journal article › Communication
- 2017
- Published
Projekt skal sikre bedre kvalitet af vores fødevarer
Lund, Marianne N., 22 Nov 2017, In: Fødevarefokus. 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Dagens måltid i fremtidens skygge
Skibsted, Leif Horsfelt, 22 Jan 2017, In: Kristeligt Dagblad. 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Published
Beregninger IV. Fødevareindustriel anvendelse af infrarød og nærinfrarød spektroskopi med kemometri - den ultrakorte version
Engelsen, Søren Balling & Nørgaard, L., 2017, Molekylspektroskopi - et stykke dansk kemihistorie. Damhus, T., Hansen, P. E., Knudsen, C. B. & Petersen, A. (eds.). København: Dansk Selskab for Historisk Kemi, Vol. 23. p. 277-282 6 p. (Historisk-kemiske skrifter, Vol. 23).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Blæksprutterne kommer
Mouritsen, Ole G., 2017, In: Weekendavisen: Ideer. Ideer, 30. juni, p. 8-9 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Cassava til delvis erstatning af hvedemel i hvidt hvedebrød
Kidmose, U. & Skibsted, Leif Horsfelt, 2017, In: Dansk Kemi. 98, 9, p. 16-17 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Da vi gled i plantemargarinen
Skibsted, Leif Horsfelt & Abildgaard, I., 2017, In: Samvirke. 3, p. 46 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Det hvide vanvid
Thorsboe, M. L. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 10, p. 42-43 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Helt inde i hampen
Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 8, p. 44-45 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Hemmeligheden bag japanernes sunde madkultur
Mouritsen, Ole G., 2017, In: Kristeligt Dagblad. p. 11 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes
Fibri, D. L. N. & Frøst, Michael Bom, 2017. 1 p.Research output: Contribution to conference › Poster › Communication
- Published
Klog kost
Skibsted, Leif Horsfelt & Abildgaard, I., 2017, In: Samvirke. 2, p. 46-49 4 p.Research output: Contribution to journal › Journal article › Communication
- Published
Klosterkost i køkken og køkkenhave på San Cataldo
Mouritsen, Ole G., 2017, In: Gastro. 128, p. 54-58 5 p.Research output: Contribution to journal › Journal article › Communication
Most downloads
-
17848
downloads
Can lame cows be detected using data from voluntary milking systems?
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review
Published -
8286
downloads
A possible link between food and mood: dietary impact on gut microbiota and behavior in BALB/c mice
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
4700
downloads
2-heptyl-formononetin increases cholesterol and induces hepatic steatosis in mice
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Latest publications
Worldwide trends in underweight and obesity from 1990 to 2022: a pooled analysis of 3663 population-representative studies with 222 million children, adolescents, and adults
Research output: Contribution to journal › Journal article › Research › peer-review
Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat
Research output: Contribution to journal › Journal article › Research › peer-review
16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso
Research output: Contribution to journal › Journal article › Research › peer-review