Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus


  1. 2024
  2. 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 proceedingBook chapterResearchpeer-review

  3. 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 proceedingBook chapterResearchpeer-review

  4. Published

    Seaweeds and the United Nations' Sustainable Development Goals - 2022 and beyond

    Cornish, M. L., Mouritsen, Ole G., Pérez Lloréns, J. L., Critchley, A. T. & Hurtado, A. Q., 2024, Applications of Seaweeds in Food and Nutrition. Heftt, D., Badmus, U. & Adetunji, C. (eds.). Elsevier, p. 45-62

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  5. Published

    When blue is green: Seafoods for umamification of a sustainable plant-forward diet

    Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 35, 8 p., 100902.

    Research output: Contribution to journalJournal articlepeer-review

  6. 2023
  7. Published

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2023, Tabi Books, Seoul. 296 p.

    Research output: Book/ReportBookpeer-review

  8. Published

    Roe gastronomy

    Mouritsen, Ole G., 2023, In: International Journal of Gastronomy and Food Science. 32, 11 p., 100712.

    Research output: Contribution to journalJournal articlepeer-review

  9. Published

    Saved by seaweeds (II): Traditional knowledge, home remedies medicine, surgery, and pharmacopoeia

    Pérez-Lloréns, J. L., Critchley, A. T., Cornish, M. L. & Mouritsen, Ole G., 2023, In: Journal of Applied Phycology. 35, p. 2049–2068 20 p.

    Research output: Contribution to journalJournal articlepeer-review

  10. Published

    Tofu - a diet for human and planetary health

    Zhu, Y., Yang, Y. & Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 2, p. 1-2 2 p., 220163.

    Research output: Contribution to journalEditorialpeer-review

  11. Accepted/In press

    Umamification as a culinary means for sustainable eating at home and at restaurants

    Mouritsen, Ole G. & Styrbæk, K., 2023, (Accepted/In press) Chefs, Restaurants, and Culinary Sustainability. Counihan, C. & Højlund Pedersen, S. (eds.). University of Arkansas Press, (Global Foodways Series).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  12. Published

    Umamification of food facilitates the green transition

    Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 1, p. 1-3 3 p.

    Research output: Contribution to journalJournal articlepeer-review

  13. 2022
  14. Published

    Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: Foods. 11, 17, 21 p., 2559.

    Research output: Contribution to journalJournal articlepeer-review

  15. Published

    Creative Tastebuds 2021

    Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.

    Research output: Contribution to journalEditorial

  16. Published

    Food processing

    Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  17. Published

    Molecular evolution of cholesterol and other higher sterols in relation to membrane structure

    Mouritsen, Ole G., 2022, Cholesterol: From Chemistry and Biophysics to the Clinic. Bukiya, A. N. & Dopio, A. M. (eds.). Elsevier, p. 25-40 16 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  18. Published

    Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits

    Daverkosen, S., Ejlersen, S. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 143-157 15 p.

    Research output: Contribution to journalJournal articlepeer-review

  19. Published

    Taste for sustainability and a green transition

    Mouritsen, Ole G., 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 9-18 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  20. Published

    Umami taste as a driver for sustainable eating

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 187-203 17 p.

    Research output: Contribution to journalJournal articlepeer-review

  21. 2021
  22. 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. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 655-658 4 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  23. Published

    Gastrophysical and chemical characterization of structural changes in cooked squid mantle

    Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827

    Research output: Contribution to journalJournal articlepeer-review

  24. Published

    Imaging foodstuff and products of culinary transformations

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 404-409 5 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  25. Published

    Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.

    Research output: Book/ReportBookpeer-review

  26. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

    Research output: Contribution to journalJournal articlepeer-review

  27. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, C. V., 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 journalJournal articlepeer-review

  28. 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 journalJournal articlepeer-review

  29. Published

    Seaweeds: phycogastronomy - the culinary science of seaweeds

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 517-522 6 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  30. Published

    Squid: Gastrophysics of squid - from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, C. V., Faxholm, P. L. & Clausen, M. P., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & This vo Kientza, H. (eds.). CRC Press, p. 541-544 4 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  31. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 585-592 8 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  32. Published

    Texture: tsukemono - the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 593-598 6 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  33. Published

    Tsukemono: Decoding the Art and Science of Japanese Pickling

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 174 p.

    Research output: Book/ReportBookpeer-review

  34. Published

    Umami potential of fermented beverages: Sake, wine, champagne, and beer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Food Chemistry. 360, 10 p., 128971.

    Research output: Contribution to journalJournal articlepeer-review

  35. Published

    Umami-potentiale af danske østers og blæksprutter

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 1, p. 16-19 4 p.

    Research output: Contribution to journalJournal article

  36. Published

    Umami-potentiale af fermenterede drikkevarer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

    Research output: Contribution to journalJournal article

  37. Published

    Umami: the molecular science of umami synergy

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 619-624 6 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  38. 2020
  39. Published

    Creative Tastebuds 2020

    Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, In: International Journal of Food Design. 5, 1-2, p. 3-8 6 p.

    Research output: Contribution to journalEditorialpeer-review

  40. Published

    A Role for Macroalgae and Cephalopods in Sustainable Eating

    Mouritsen, Ole G. & Schmidt, C. V., 2020, In: Frontiers in Psychology. 11, 5 p., 1402.

    Research output: Contribution to journalJournal articlepeer-review

  41. Published

    Design and 'umamification' of vegetable for sustainable eating

    Mouritsen, Ole G. & Styrbæk, K., 2020, In: International Journal of Food Design. 5, 1-2, p. 9-42 34 p.

    Research output: Contribution to journalJournal articlepeer-review

  42. Published

    Seaweeds in mythology, folklore, poetry, and life

    Pérez-Lloréns, J. L., Mouritsen, Ole G., Rhatigan, P., Cornish, M. L. & Critchley, A. T., 2020, In: Journal of Applied Phycology. 32, 5, p. 3157-3182 26 p.

    Research output: Contribution to journalJournal articlepeer-review

  43. Published

    The solution to sustainable eating is not a one-way street

    Schmidt, C. V. & Mouritsen, Ole G., 2020, In: Frontiers in Psychology. 11, 4 p., 531.

    Research output: Contribution to journalJournal articlepeer-review

  44. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, C. V., Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In: International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

    Research output: Contribution to journalJournal articlepeer-review

  45. Published

    Umami synergy as the scientific principle behind taste-pairing champagne and oysters

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2020, In: Scientific Reports. 10, 12 p., 20077.

    Research output: Contribution to journalJournal articlepeer-review

  46. 2019
  47. Published

    (Complex Chinese characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.

    Research output: Book/ReportBookpeer-review

  48. Published

    (Complex Japanese characters - Science of food texture)

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

    Research output: Book/ReportBookpeer-review

  49. 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 journalJournal articlepeer-review

  50. 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 journalEditorialpeer-review

  51. 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 journalJournal articlepeer-review

  52. 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 proceedingBook chapterResearchpeer-review

  53. 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 journalReviewpeer-review

  54. 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 journalJournal articlepeer-review

  55. 2018
  56. 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 journalJournal articlepeer-review

  57. 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 journalConference abstract in journalpeer-review

  58. 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 journalEditorialpeer-review

  59. Published

    Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature

    Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 103-124 22 p.

    Research output: Contribution to journalJournal articlepeer-review

  60. Published

    Cephalopod gastronomy - a promise for the future

    Mouritsen, Ole G. & Styrbæk, K., 2018, In: Frontiers in Communications. 3, 11 p., 38.

    Research output: Contribution to journalReviewpeer-review

  61. Published

    Foreword: Those tasty and curious organism affectionately called seaweeds

    Mouritsen, Ole G. & Critchley, A. T., 2018, Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. Lloréns, J. L. P., Carrero, I. H., Oñate, J. J. V., Murillo, F. G. B. & Léon, Á. (eds.). Editorial UCA, p. IX-XIV

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  62. Published

    Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  63. Published

    Taste - a gastrophycical perspective

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 157 1 p.

    Research output: Contribution to journalConference abstract in journalpeer-review

  64. Published

    The quest for umami: can sous vide contribute?

    Clausen, M. P., Christensen, M., Djurhus, T. H., Duelund, L. & Mouritsen, Ole G., 2018, In: International Journal of Gastronomy and Food Science. 13, p. 129-133 5 p.

    Research output: Contribution to journalJournal articlepeer-review

  65. Published

    World cuisine of seaweeds: science meets gastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez-Lloréns, J. L., 2018, In: International Journal of Gastronomy and Food Science. 14, p. 55-65

    Research output: Contribution to journalJournal articlepeer-review

  66. 2017
  67. Consumption of seaweeds and the human brain

    Cornish, M. L., Critchley, A. T. & Mouritsen, Ole G., 2017, (E-pub ahead of print) In: Journal of Applied Phycology. 29, p. 2377-2398 22 p.

    Research output: Contribution to journalJournal articlepeer-review

  68. Contents of capsaicinoids in chillies grown in Denmark

    Duelund, L. & Mouritsen, Ole G., 2017, In: Food Chemistry. 221, p. 913-918 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  69. Data for the size of cholesterol-fat micelles as a function of bile salt concentration and the physico-chemical properties of six liquid experimental pine-derived phytosterol formulations in a cholesterol-containing artificial intestine fluid

    Yi, J., Knudsen, A., Nielsen, A., Duelund, L., Christensen, M., Hervella, P., Needham, D. & Mouritsen, Ole G., 2017, In: Data in Brief. 10, p. 478-481 3 p.

    Research output: Contribution to journalJournal articlepeer-review

  70. Published

    Data-driven methods for the study of food perception, consumption, and culture

    Mouritsen, Ole G., Edwards-Stuart, R., Ahn, Y. & Ahnert, S. E., 2017, In: Frontiers in I C T. 4, 5 p., 15.

    Research output: Contribution to journalJournal articlepeer-review

  71. Effects of seaweed sterols fucosterol and demosterol on lipid membranes

    Mouritsen, Ole G., Bagatolli, L., Duelund, L., Garvik, O., Ipsen, J. H. & Simonsen, A. C., 2017, In: Chemistry and Physics of Lipids. 205, p. 1-10 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  72. Published

    Flavour of fermented fish, insect, game, and pea sauces: garum revisited

    Mouritsen, Ole G., Duelund, L., Calleja, G. & Frøst, Michael Bom, 2017, In: International Journal of Gastronomy and Food Science. 9, p. 16-28 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  73. Membrane Protein-Lipid Match and Mismatch

    Mouritsen, Ole G., 2017, In: Reference Module Life Science. 08084, p. 1-17 17 p.

    Research output: Contribution to journalJournal articlepeer-review

  74. Mouthfeel: How Texture Makes Taste

    Mouritsen, Ole G. & Styrbæk, K., 2017, 1 ed. New York: Columbia University Press. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ).

    Research output: Book/ReportBookpeer-review

  75. Those taste weeds

    Mouritsen, Ole G., 2017, In: Journal of Applied Phycology. 29, p. 2159-2164 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  76. Published

    Vida ¿una cuestíon de grasas? Una perspectiva desde la biofísica de. Edicion electronica revisada

    Bagatolli, L. & Mouritsen, Ole G., 2017, Yachay EP, Ecuador. 298 p.

    Research output: Book/ReportBookpeer-review

  77. 2016
  78. Effect of fatty acids on the permeability barrier of model and biological membranes

    Arouri, A., Lauritsen, K. E., Nielsen, H. L. & Mouritsen, Ole G., 2016, In: Chemistry and Physics of Lipids. 200, p. 139-146 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  79. Gastrophysics of the Oral Cavity

    Mouritsen, Ole G., 2016, In: Current Pharmaceutical Design. 22, 15, p. 2195-2203

    Research output: Contribution to journalJournal articlepeer-review

  80. Inhibition of cholesterol transport in an intestine cell model by pine-derived phytosterols

    Yi, J., Knudsen, T. A., Nielsen, A., Duelund, L., Christensen, M., Hervella, P., Needham, D. & Mouritsen, Ole G., 2016, In: Chemistry and Physics of Lipids. 200, p. 62-73 12 p.

    Research output: Contribution to journalJournal articlepeer-review

  81. Optimization and modeling of the remote loading of luciferin into liposomes

    Hansen, A. H., Lomholt, M. A., Hansen, P. L., Mouritsen, Ole G. & Arouri, A., 2016, In: International Journal of Pharmaceutics. 508, 1-2, p. 128-134 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  82. Spatial distribution and activity of Na+/K+-ATPase in lipid bilayer membranes with phase boundaries

    Bhatia, T., Cornelius, F., Brewer, J., Bagatolli, L. A., Simonsen, A. C., Ipsen, J. H. & Mouritsen, Ole G., 2016, In: Biochimica et Biophysica Acta - Biomembranes. 1858, 6, p. 1390-1399 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  83. 2015
  84. A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease

    Cornish, M. L., Critchley, A. T. & Mouritsen, Ole G., 1 Jan 2015, In: Phycologia. 54, 6, p. 649-666 18 p.

    Research output: Contribution to journalReviewpeer-review

  85. Development of a Cell-Based Bioassay for Phospholipase A2-Triggered Liposomal Drug Release

    Arouri, A., Trojnar, J., Schmidt, S., Hansen, A. H., Mollenhauer, J. & Mouritsen, Ole G., 2015, In: PLoS ONE. 10, 5, 13 p., e0125508.

    Research output: Contribution to journalJournal articlepeer-review

  86. Enzymatic action of phospholipase A2 on liposomal drug delivery systems

    Hansen, A. H., Mouritsen, Ole G. & Arouri, A., 2015, In: International Journal of Pharmaceutics. 491, 1-2, p. 49-57 9 p., 14957.

    Research output: Contribution to journalJournal articlepeer-review

  87. Lipid domains in model membranes: a brief historical perspective

    Mouritsen, Ole G. & Bagatolli, L. A., 2015, In: Essays in Biochemistry. 57, p. 1-19 19 p.

    Research output: Contribution to journalJournal articlepeer-review

  88. Preparing giant unilamellar vesicles (GUVs) of complex lipid mixtures on demand: Mixing small unilamellar vesicles of compositionally heterogeneous mixtures

    Bhatia, T., Husen, P., Brewer, J., Bagatolli, L. A., Hansen, P. L., Ipsen, J. H. & Mouritsen, Ole G., 2015, In: Biochimica et Biophysica Acta - Biomembranes. 1848, 12, p. 3175-3180 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  89. 2014
  90. Published

    The membrane interface as a structured compartment and a substrate for enzyme action

    Mouritsen, Ole G., Bagatolli, L. A. & Simonsen, A. C., 1 Jan 2014, Structure and Dynamics of Membranous Interfaces. Wiley-Interscience, p. 3-17 15 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  91. Giant Unilamellar Vesicles (GUVs) as a Laboratory to Study Mesoscopic Lipid Domains in Membranes

    Bagatolli, L. A. & Mouritsen, Ole G., 2014, Cell Membrane Nanodomains: From Biochemistry to Nanoscopy. Cambi, A. & Lidke, D. S. (eds.). CRC Press, p. 3-23 21 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  92. Polyaromatic hydrocarbons do not disturb liquid-liquid phase coexistence, but increase the fluidity of model membranes

    Liland, N. S., Simonsen, A. C., Duelund, L., Torstensen, B. E., Berntssen, M. H. G. & Mouritsen, Ole G., 2014, In: Chemistry and Physics of Lipids. 184, p. 18-24 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  93. 2013
  94. Is the fluid mosaic (and the accompanying raft hypothesis) a suitable model to describe fundamental features of biological membranes? What may be missing?

    Bagatolli, L. A. & Mouritsen, Ole G., 2013, In: Frontiers in Plant Science. 4, 6 p., 457.

    Research output: Contribution to journalReviewpeer-review

  95. Lipases, liposomes and lipid-prodrugs

    Arouri, A., Hansen, A. H., Rasmussen, T. E. & Mouritsen, Ole G., 2013, In: Current Opinion in Colloid and Interface Science. 18, 5, p. 419-431 13 p.

    Research output: Contribution to journalReviewpeer-review

  96. Membrane-perturbing effect of fatty acids and lysolipids

    Arouri, A. & Mouritsen, Ole G., 2013, In: Progress in Lipid Research. 52, 1, p. 130-140 11 p.

    Research output: Contribution to journalReviewpeer-review

  97. On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)

    Mouritsen, Ole G., Dawczynski, C., Duelund, L., Jahreis, G., Vetter, W. & Schröder, M., 2013, In: Journal of Applied Phycology. 25, 6, p. 1777-1791 15 p.

    Research output: Contribution to journalJournal articlepeer-review

  98. Small-scale structure in fluid cholesterol-lipid bilayers

    Rheinstädter, M. C. & Mouritsen, Ole G., 2013, In: Current Opinion in Colloid and Interface Science. 18, 5, p. 440-447 8 p.

    Research output: Contribution to journalReviewpeer-review

  99. Published

    The science of seaweeds

    Mouritsen, Ole G., 2013, In: American Scientist. 101, p. 458-465 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  100. 2012
  101. Published

    Characterization of Fluorinated Catansomes: A Promising Vector in Drug-Delivery

    Rosholm, K. R., Arouri, A., Hansen, P. L., González-Pérez, A. & Mouritsen, Ole G., 2012, In: Langmuir. 28, 5, p. 2773-2781 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  102. Influence of the Active Compounds of Perilla frutescens Leaves on Lipid Membranes

    Duelund, L., Amiot, A., Fillon, A. & Mouritsen, Ole G., 2012, In: Journal of Natural Products. 75, 2, p. 160-166 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  103. Intrinsic reaction-cycle time scale of Na+,K+-ATPase manifests itself in the lipid-protein interactions of nonequilibrium membranes

    Bouvrais, H., Cornelius, F., Ipsen, J. H. & Mouritsen, Ole G., 2012, In: Proceedings of the National Academy of Sciences of the United States of America. 109, 45, p. 18442-18446 5 p.

    Research output: Contribution to journalJournal articlepeer-review

  104. Lipids, curvature stress, and the action of lipid prodrugs: Free fatty acids and lysolipid enhancement of drug transport across liposomal membranes

    Jespersen, H., Andersen, J. H., Ditzel, H. J. & Mouritsen, Ole G., 2012, In: Biochimie. 94, 1, p. 2-10 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  105. Membrane Protein-Lipid Match and Mismatch

    Mouritsen, Ole G., 2012, Comprehensive Biophysics. Egelman, E. H. (ed.). Elsevier, Vol. 5. p. 245-260 16 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  106. Molecular mechanism of the allosteric enhancement of the umami taste sensation

    Mouritsen, Ole G. & Khandelia, H., 2012, In: F E B S Journal. 279, 17, p. 3112-3120 9 p.

    Research output: Contribution to journalJournal articlepeer-review

  107. Phospholipase A2-susceptible liposomes of anticancer double lipid-prodrugs

    Arouri, A. & Mouritsen, Ole G., 2012, In: European Journal of Pharmaceutical Sciences. 45, 4, p. 408-420 13 p.

    Research output: Contribution to journalJournal articlepeer-review

  108. Protein Kinase A (PKA) Phosphorylation of Na+/K+-ATPase Opens Intracellular C-terminal Water Pathway Leading to Third Na+-binding site in Molecular Dynamics Simulations

    Poulsen, H., Nissen, P., Mouritsen, Ole G. & Khandelia, H., 2012, In: Journal of Biological Chemistry. 287, 19, p. 15959-15965 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  109. Umami flavour as a means of regulating food intake and improving nutrition and health

    Mouritsen, Ole G., 2012, In: Nutrition and Health. 21, 1, p. 56-75 20 p.

    Research output: Contribution to journalJournal articlepeer-review

  110. 2011
  111. Published

    Structure and stability of the spinach aquaporin SoPIP2;1 in detergent micelles and lipid membranes

    Plasencia, I., Survery, S., Ibragimova, S., Hansen, J. S., Kjellbom, P., Helix-Nielsen, C., Johanson, U. & Mouritsen, Ole G., 28 Feb 2011, In: PLoS ONE. 6, 2, e14674.

    Research output: Contribution to journalJournal articlepeer-review

  112. Anticancer double lipid prodrugs: liposomal preparation and characterization

    Arouri, A. & Mouritsen, Ole G., 2011, In: Journal of Liposome Research. 21, 4, p. 296-305 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  113. Lipidology and lipidomics - Quo vadis? A new era for the physical chemistry of lipids

    Mouritsen, Ole G., 2011, In: Physical Chemistry Chemical Physics. 13, 43, p. 19195-19205 11 p.

    Research output: Contribution to journalReviewpeer-review

  114. Lipids, curvature, and nano-medicine

    Mouritsen, Ole G., 2011, In: European Journal of Lipid Science and Technology. 113, 10, p. 1174-1187 14 p.

    Research output: Contribution to journalJournal articlepeer-review

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