Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

Publication year:
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  1. 2024
  2. Published

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2024, Tabi Books, Seoul. 296 p.

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

  3. Published

    Algae in the Human World: Beauty and Taste Come First

    Mouritsen, Ole G. & Pérez Lloréns, J. L., 2024, Being Algae: Transformations in Water Plant Studies. Hendlin, Y. H., Weggelaar, J., Derossi, N. & Mugnai, S. (eds.). Brill, p. 103-127 25 p. (Critical Plant Studies , Vol. 8).

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

  4. Published

    Gastrofysik og smagshåndværk

    Sørensen, S. N., Beck Brønnum, L., Christensen, M., Rymann, E., Schneider, M. & Mouritsen, Ole G., 2024, Praxis. 456 p.

    Research output: Book/Report › Book › Research

  5. Published

    Gastronomiens rolle i den grønne omstilling

    Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 187-196 10 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  6. Published

    Gastronomiens spor i det danske samfund: et festskrift udgivet i anledning af Det Danske Gastronomiske Akademis jubilæum 1964-2024

    Mouritsen, Ole G., 2024, Trykværket. 207 p.

    Research output: Book/Report › Anthology › Communication

  7. Published

    History of seaweeds as food

    Mouritsen, Ole G., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 1-17

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

  8. Published

    Naturvidenskaben bag gastronomien

    Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 37-45 9 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  9. Published

    Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods

    Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 36, 14 p., 100944.

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

  10. Published

    Same som drivkraft i den grønne omstilling

    Mouritsen, Ole G., 2024, In: DM BIO. 3, p. 4-7 4 p.

    Research output: Contribution to journal › Journal article › Communication

  11. Published

    Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)

    Pérez Lloréns, J. L. & Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 37, 21 p., 100996.

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

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