- 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
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
- 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
- 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
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
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
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
- 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
- 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
- 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
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
- 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
- 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
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
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
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
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
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
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
Blæksprutterne kommer - spis dem!
Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.Research output: Book/Report › Book › 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
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
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
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
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
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
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
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
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
De grønne kostråd
Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47Research output: Contribution to journal › Journal article › 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
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
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
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
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
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
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
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
Indien i næsen
Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63Research 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
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
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
- 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
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
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
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
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
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
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
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Published -
1972
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Wood flows through the Danish economy
Research output: Book/Report › Report › Research › peer-review
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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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