Ole G. Mouritsen

Ole G. Mouritsen

Professor


Publication year:
All
1 - 10 out of 63Page size: 10
  1. 2019
  2. Published

    Grøntsager vil ikke spises. Ideer. / Mouritsen, Ole G.

    In: Weekendavisen Berlingske, Vol. 2019, No. 27, 05.07.2019, p. 13-13.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  3. Published

    (Complex Chinese characters - Mouthfeel). / Mouritsen, Ole G.; Styrbæk, Klavs.

    Briefing Press, Taipei, 2019. 394 p.

    Research output: Book/Report › Book › Research › peer-review

  4. Published

    (Complex Japanese characters - Science of food texture). / Mouritsen, Ole G.; Styrbæk, Klavs.

    Kagaku-Dojin Publ. Co, Tokyo , 2019. 344 p.

    Research output: Book/Report › Book › Research › peer-review

  5. Published

    A mini-review on the microbial continuum : consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition. / Cornish, M. Lynn; Mouritsen, Ole G.; Critchley, Alan T.

    In: Journal of Oceanology and Limnology, Vol. 37, No. 3, 2019, p. 790-805.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Chefs meet scientists: Gastro-Science-Chef-2018. / Mouritsen, Ole G.; Sörensen, Pia M.; Flore, Roberto.

    In: International Journal of Gastronomy and Food Science, Vol. 17, 100162, 2019.

    Research output: Contribution to journal › Editorial › Research › peer-review

  7. Accepted/In press

    Culinary sciences for the enhancement of the public understanding of science. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  8. Accepted/In press

    Gastrophysics of squid: from gastronomy to science and back again. / Mouritsen, Ole G.; Schmidt, Charlotte Vinther; Faxholm, Peter Lionet; Clausen, Mathias Porsmose.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  9. Accepted/In press

    How texture makes taste: mouthfeel. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  10. Accepted/In press

    Imaging foodstuff and products of culinary transformations. / Mouritsen, Ole G.; Clausen, Mathias Porsmose; Christensen, Morten.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  11. Accepted/In press

    Phycogastronomy: the culinary science of seaweeds. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

Previous 1 2 3 4 5 6 7 Next

ID: 14610784