Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2021
- Published
Grøn mad smager ikke godt nok
Mouritsen, Ole G., 9 Jan 2021, In : Dagbladet Politiken. p. 5 (sektion 2) 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Accepted/In press
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Tabi Books, Seoul.Research output: Book/Report › Book
- Published
Culinary sciences for the enhancement of the public understanding of science
Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 655-658 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Imaging: imaging foodstuff and products of culinary transformations
Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 404-409 6 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Indien i næsen
Mouritsen, Ole G., 2021, In : Politiken MAD. p. 63 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Maillard: velsmagen med det svære navn
Mouritsen, Ole G., 2021, In : Politiken MAD. 17, p. 56 1 p.Research output: Contribution to journal › Journal article › Communication
- Accepted/In press
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Springer Nature Switzerland.Research output: Book/Report › Book
- Published
Opskriften på et langt liv er grøn og kalorielet
Mouritsen, Ole G., 2021, In : Politiken MAD. 14, p. 44-46 3 p.Research output: Contribution to journal › Journal article › Communication
- Published
Physicochemical characterization 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
Saved by seaweeds: phyconomic contributions in times of crises
Mouritsen, Ole G., Rhatigan, P., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2021, In : Journal of Applied Phycology. 33, 1, p. 443-458 16 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 14610784
Most downloads
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593
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
349
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
164
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published