Charlotte Vinther Schmidt
Postdoc
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Book chapter
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Communication
- 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. 66-76Research output: Contribution to journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Communication
ID: 183890052
Most downloads
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57
downloads
A Role for Macroalgae and Cephalopods in Sustainable Eating
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
43
downloads
The solution to sustainable eating is not a one-way street
Research output: Contribution to journal › Journal article › Research › peer-review
Published