Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2017
Fra formidling til forskning: når formidling driver forskningen
Mouritsen, Ole G., 2017, In: Aktuel Naturvidenskab. 1, p. 2 1 p.Research output: Contribution to journal › Journal article › Communication
Gastro i Lübeck
Mouritsen, Ole G., 2017, In: Gastro. 126, p. 42 1 p.Research output: Contribution to journal › Journal article › Communication
Granville Island Public Market. Vancouvers madmarked
Mouritsen, Ole G., 2017, In: Gastro. 123, p. 72-76 5 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
I begyndelsen var måltidet
Mouritsen, Ole G., 2017, In: Kristeligt Dagblad. p. 11 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature 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
Lugtbilleder
Mouritsen, Ole G., 2017, In: Weekendavisen, Ideer. p. 12 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
Membrane Protein-Lipid Match and Mismatch
Mouritsen, Ole G., 2017, In: Reference Module Life Science. 08084, p. 1-17 17 p.Research output: Contribution to journal › Journal article › Research › peer-review
Mouthfeel: How Texture Makes Taste
Mouritsen, Ole G. & Styrbæk, K., 2017, 1 ed. New York: Columbia University Press. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ).Research output: Book/Report › Book › Research › peer-review
Those taste weeds
Mouritsen, Ole G., 2017, In: Journal of Applied Phycology. 29, p. 2159-2164 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 14610784
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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
Published -
527
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Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
246
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Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to conference › Poster › Research › peer-review
Published