Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

Publication year:
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41 - 50 out of 337Page size: 10
  1. 2019
  2. Published

    (Complex Japanese characters - Science of food texture)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Kagaku-Dojin Publ. Co, Tokyo . 344 p.

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

  3. 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. L., Mouritsen, Ole G. & Critchley, A. T., 2019, In: Journal of Oceanology and Limnology. 37, 3, p. 790-805 16 p.

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

  4. Published

    Chefs meet scientists: Gastro-Science-Chef-2018

    Mouritsen, Ole G., Sörensen, P. M. & Flore, R., 2019, In: International Journal of Gastronomy and Food Science. 17, 2 p., 100162.

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

  5. Published

    Science education and public understanding of science via food, cooking and flavour

    Sörensen, P. & Mouritsen, Ole G., 2019, In: International Journal of Gastronomy and Food Science. 15, p. 36-47

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

  6. Published

    The quest for umami

    Mouritsen, Ole G., 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Nishimura, T. & Kuroda, M. (eds.). Springer, p. 33-45 13 p.

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

  7. Published

    The rise of seaweed gastronomy: phycogastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez Lloréns, J. L., 2019, In: Botanica Marina. 62, 3, p. 195-209 15 p.

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

  8. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

    Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In: Journal of Applied Phycology. 31, 2, p. 1213-1232

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

  9. 2018
  10. Published

    Squids of the North: gastronomy and gastrophysics of Danish squid

    Faxholm, P. L., Schmidt, C. V., hws697, hws697, Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., Dec 2018, In: International Journal of Gastronomy and Food Science. 14, p. 66-76

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

  11. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 166 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  12. Published

    Creative tastebuds

    Mouritsen, Ole G. & Frøst, Michael Bom, 2018, In: International Journal of Food Design. 3, 2, p. 79-82 4 p.

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

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