Design and Consumer Behavior

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  1. 2024
  2. 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

  3. 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

  4. 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

  5. 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

  6. 2023
  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. Published

    Rogn - meget mere end caviar

    Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.

    Research output: Book/Report › Book › Communication

  14. Published

    Smag, honning og den grønne omstilling

    Mouritsen, Ole G., 2023, In: Tidsskrift for Biavl. 157, 4, p. 118-121

    Research output: Contribution to journal › Journal article › Communication

  15. Published

    Time again for meligarum

    Mouritsen, Ole G., 2023, In: Nature Food. 4, p. 530

    Research output: Contribution to journal › Comment/debate › Communication

  16. 2022
  17. 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

  18. 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

  19. 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

  20. 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

  21. 2021
  22. 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

  23. 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

  24. 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

  25. Published

    De grønne kostråd

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

    Research output: Contribution to journal › Journal article › Communication

  26. Published

    Indien i næsen

    Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63

    Research output: Contribution to journal › Journal article › Communication

  27. Published

    Maillard: velsmagen med det svære navn

    Mouritsen, Ole G., 2021, In: Politiken MAD. 17, p. 56-56

    Research output: Contribution to journal › Journal article › Communication

  28. Published

    Opskriften på et langt liv er grøn og kalorielet

    Mouritsen, Ole G., 2021, In: Politiken MAD. 14, p. 44-46

    Research output: Contribution to journal › Journal article › Communication

  29. 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

  30. 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

  31. 2020
  32. 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

  33. 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

  34. 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

  35. 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

  36. Published

    Fjordrejer - meget mere end en tur i Grøften!

    Mouritsen, Ole G. & Styrbæk, K., 2020, In: Gastro. 162, p. 128-133

    Research output: Contribution to journal › Journal article › Communication

  37. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

    Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.

    Research output: Book/Report › Book › Communication

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 2019
  45. 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

  46. Published

    Grøntsager vil ikke spises

    Mouritsen, Ole G., 5 Jul 2019, In: Weekendavisen - Ideer. 27, p. 13

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  47. 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

  48. Published

    En japaner i London: Yoshinori Ishii på restaurant Umu

    Mouritsen, Ole G., 2019, In: Gastro. 147, p. 66-69

    Research output: Contribution to journal › Journal article › Communication

  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 2018
  57. Published

    Salt

    Abildgaard, I. & Skibsted, Leif Horsfelt, Jun 2018, In: Samvirke. p. 34-35 2 p.

    Research output: Contribution to journal › Journal article › Communication

  58. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. Published

    Blæksprutterne kommer - spis dem!

    Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.

    Research output: Book/Report › Book › Communication

  64. Published

    Kostens tungtopløselige calcium: Ostwalds faselov, spontan overmætning og biotilgængelighed

    Skibsted, Leif Horsfelt, 2018, In: Dansk Kemi. 99, 7, p. 14-16

    Research output: Contribution to journal › Journal article › Communication

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 2017
  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

  85. Published

    Madmodige børn: Inspirationskatalog til forældre, der gerne vil støtte deres børn i at udvikle madglæde, spise varieret og prøve ny mad

    DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, 81 p. (SMAG skriftserie om smag; No. 5).

    Research output: Book/Report › Book › Communication

  86. Published

    New research provides practical cooking tips for your red wine sauce

    Snitkjær, P., Ryapushkina, J., Skovenborg, E., Astrup, A., Bech, L. M. & Jensen, M. G., 2017

    Research output: Other contribution › Net publication - Internet publication › Communication

  87. Published

    Pas på pastaen fra i går

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2017, In: Samvirke. 10, p. 36-37 2 p.

    Research output: Contribution to journal › Journal article › Communication

  88. Published

    Quince as a source of interesting aromas in fruit wine

    Petersen, Mikael Agerlin, Mathiesen, I. L. & Toldam-Andersen, Torben, 2017, In: Chrom+food FORUM . 9, p. 36-37 2 p.

    Research output: Contribution to journal › Journal article › Communication

  89. Published

    Smag kan forbedre kemopatienters livskvalitet

    Styrbæk, K. & Mouritsen, Ole G., 2017

    Research output: Other contribution › Net publication - Internet publication › Communication

  90. Published

    Sådan forebygger du kræsenhed

    Olsen, Annemarie, 2017, In: Kulør. 141, p. 43-44 2 p.

    Research output: Contribution to journal › Journal article › Communication

  91. Published

    Til bords i Bilbao: på Gugenheim Museum

    Mouritsen, Ole G. & Styrbæk, K., 2017, In: Gastro. 131, November, p. 66-70 5 p.

    Research output: Contribution to journal › Journal article › Communication

  92. Published

    Øl som smagsgiver i mad

    Snitkjær, P., 2017, In: Nyt fra Bryggeriforeningen. April 2017, p. 10-11 2 p.

    Research output: Contribution to journal › Journal article › Communication

  93. 2016
  94. Published

    Hvad er baby-led weaning?

    DeCosta, P. E. I. & Nielsen, A. L., 2016, In: Sundhedsplejersken. 38, 1, p. 46-50 5 p.

    Research output: Contribution to journal › Journal article › Communication

  95. Published

    Madens smag

    Møller, P., 2016, In: Diætisten. 140, p. 16-18 3 p.

    Research output: Contribution to journal › Journal article › Communication

  96. Published

    Product information affects perception of sensory, collative properties and elicited emotions of Indonesian tempe

    Fibri, D. L. N. & Frøst, Michael Bom, 2016. 2 p.

    Research output: Contribution to conference › Poster › Communication

  97. Published

    Værd at vide om eddike

    Abildgaard, I. & Skibsted, Leif Horsfelt, 2016, In: Samvirke. 11, p. 10-11 2 p.

    Research output: Contribution to journal › Journal article › Communication

  98. 2015
  99. Published

    Indonesian consumers’ perception of modernized and original version of traditional food

    Fibri, D. L. N. & Frøst, Michael Bom, 2015.

    Research output: Contribution to conference › Poster › Communication

  100. 2014
  101. Published

    Smelly and dirty: valence, not semantics, of odours prompt cleaning behaviour

    Dijksterhuis, G. B., Zandstra, E., de Wijk, R. & Smeets, M., 2014. 1 p.

    Research output: Contribution to conference › Conference abstract for conference › Communication