Design and Consumer Behavior

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  1. 2021
  2. Published

    Texture: how texture makes flavour

    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. 585-592 8 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  3. Published

    Texture: tsukemono - the art and science of preparing crunchy vegetables

    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. 593-598 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  4. Published

    Umami: the molecular science of umami synergy

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 619-624 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  5. 2020
  6. Published

    Eating together while being apart: A pilot study on the effects of mixed-reality conversations and virtual environments on older eaters' solitary meal experience and food intake

    Korsgaard, D., Bjorner, T., Bruun-Pedersen, J. R., Sorensen, P. K. & Perez-Cueto, Federico J.A., Mar 2020, Proceedings - 2020 IEEE Conference on Virtual Reality and 3D User Interfaces, VRW 2020. IEEE, p. 365-370 6 p. 9090427. (Proceedings - 2020 IEEE Conference on Virtual Reality and 3D User Interfaces, VRW 2020).

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  7. Published

    A Novel Approach to Tongue Standardization and Feature Extraction

    Wang, C., Cattaneo, C., Liu, J., Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, p. 36-45 (Lecture Notes in Computer Science, Vol. 12265 LNCS).

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

  8. 2019
  9. Published

    Diet as a Healthy and Cost-Effective Instrument in Environmental Protection

    Saxe, H., 2019, Encyclopedia of Environmental Health. Nriagu, J. (ed.). 2. ed. Elsevier, p. 94-107 14 p.

    Research output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Research › peer-review

  10. Published

    Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP

    Orlien, Vibeke, 2019, Reference Module in Food Science. Elsevier, 18 p. (Reference Module in Food Science).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  11. Published

    Leveraging Neglected and Underutilized Plant, Fungi, and Animal Species for More Nutrition Sensitive and Sustainable Food Systems

    Padulosi, S., Cawthorn, D. M., Meldrum, G., Flore, R., Halloran, A. & Mattei, F., 2019, Encyclopedia of Food Security and Sustainability. Ferranti, P., Berry, E. M. & Anderson, J. R. (eds.). Elsevier, Vol. 3. p. 361-370 10 p. (Reference Module in Food Science).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  12. Published

    The quest for umami

    Mouritsen, Ole G., 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Nishimura, T. & Kuroda, M. (eds.). Springer, p. 33-45 13 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  13. 2018
  14. Published

    Sustainable food innovation from traditional foods

    Frøst, Michael Bom, 27 Oct 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, p. 3-5 3 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

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