Charlotte Vinther Schmidt

Charlotte Vinther Schmidt

Postdoc


Publication year:
  1. Published

    A Role for Macroalgae and Cephalopods in Sustainable Eating

    Mouritsen, Ole G. & Schmidt, Charlotte Vinther, 2020, In : Frontiers in Psychology. 11, 5 p., 1402.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Blækspruttebanden på Nordic Food Lab

    Brønnum, Louise Beck, Schmidt, Charlotte Vinther, 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 proceedingBook chapter

  3. Accepted/In press

    Gastrophysics of squid: from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  4. Published

    Physicochemical characterisation of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, Charlotte Vinther, Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In : International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Spise blæksprutter - er du mør?

    Schmidt, Charlotte Vinther, Brønnum, Louise Beck, 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 journalJournal articleCommunication

  6. Published

    Squids of the North: gastronomy and gastrophysics of Danish squid

    Faxholm, P. L., Schmidt, Charlotte Vinther, Brønnum, Louise Beck, Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 66-76

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    The solution to sustainable eating is not a one-way street

    Schmidt, Charlotte Vinther & Mouritsen, Ole G., 2020, In : Frontiers in Psychology. 11, 4 p., 531.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, Charlotte Vinther, Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In : International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Accepted/In press

    Umami potential of fermented beverages: sake, wine, champagne, and beer

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, (Accepted/In press) In : Food Chemistry. 128971.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Umami synergy as the scientific principle behind taste-pairing champagne and oysters

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2020, In : Scientific Reports. 10, 12 p., 20077.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Accepted/In press

    Videnskaben bag østers med champagne

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, (Accepted/In press) In : Aktuel Naturvidenskab. p. 1-6 6 p.

    Research output: Contribution to journalJournal articleCommunication

ID: 183890052