Ole G. Mouritsen
Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
All
1 - 10 out of 171Page size: 10
  1. 2020
  2. Accepted/In press

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2020, (Accepted/In press) Tabi Books, Seoul.

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

  3. Accepted/In press

    Culinary sciences for the enhancement of the public understanding of science

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  4. 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., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  5. Accepted/In press

    Grønt så med umami og velsmag: Håndværk, viden & opskrifter

    Styrbæk, K. & Mouritsen, Ole G., 2020, (Accepted/In press) Gyldendal.

    Research output: Book/Report › Book › Communication

  6. Accepted/In press

    How texture makes taste: mouthfeel

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  7. Accepted/In press

    Imaging foodstuff and products of culinary transformations

    Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  8. Accepted/In press

    Phycogastronomy: the culinary science of seaweeds

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  9. Accepted/In press

    The molecular science of umami synergy

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  10. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  11. 2019
  12. Published

    Grøntsager vil ikke spises. Ideer

    Mouritsen, Ole G., 5 Jul 2019, In : Weekendavisen Berlingske. 2019, 27, p. 13-13 1 p.

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

Previous 1 2 3 4 5 6 7 8 ...18 Next

ID: 14610784