Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2024
- 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
- 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. 1-17Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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. 45-62Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › peer-review
- 2023
- Published
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2023, Tabi Books, Seoul. 296 p.Research output: Book/Report › Book › peer-review
- Published
Roe gastronomy
Mouritsen, Ole G., 2023, In: International Journal of Gastronomy and Food Science. 32, 11 p., 100712.Research output: Contribution to journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Editorial › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › peer-review
- 2022
- 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 journal › Journal article › peer-review
- 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 journal › Editorial
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 2021
- 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 proceeding › Book chapter › Research › peer-review
- 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. 4811-4827Research output: Contribution to journal › Journal article › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- Published
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.Research output: Book/Report › Book › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › 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 › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- Published
Tsukemono: Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 174 p.Research output: Book/Report › Book › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article
- 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 journal › Journal article
- 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 proceeding › Book chapter › Research › peer-review
- 2020
- 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 journal › Editorial › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
- 2019
- Published
(Complex Chinese characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.Research output: Book/Report › Book › peer-review
- 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 › peer-review
- 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 › peer-review
- 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 › peer-review
- 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. 36-47Research output: Contribution to journal › Journal article › peer-review
- 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
- 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 › peer-review
- 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. 1213-1232Research output: Contribution to journal › Journal article › peer-review
- 2018
- 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. 66-76Research output: Contribution to journal › Journal article › peer-review
- 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 › peer-review
- 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 › peer-review
- 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 journal › Journal article › peer-review
- 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 journal › Review › peer-review
- 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-XIVResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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 conference › Poster › Research › peer-review
- 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 journal › Conference abstract in journal › peer-review
- 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 journal › Journal article › peer-review
- 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. 55-65Research output: Contribution to journal › Journal article › peer-review
- 2017
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
- 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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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/Report › Book › peer-review
Those taste weeds
Mouritsen, Ole G., 2017, In: Journal of Applied Phycology. 29, p. 2159-2164 6 p.Research output: Contribution to journal › Journal article › peer-review
- 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/Report › Book › peer-review
- 2016
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 journal › Journal article › peer-review
Gastrophysics of the Oral Cavity
Mouritsen, Ole G., 2016, In: Current Pharmaceutical Design. 22, 15, p. 2195-2203Research output: Contribution to journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
- 2015
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 journal › Review › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
- 2014
- 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 proceeding › Book chapter › Research › peer-review
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 proceeding › Book chapter › Research › peer-review
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 journal › Journal article › peer-review
- 2013
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 journal › Review › peer-review
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 journal › Review › peer-review
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 journal › Review › peer-review
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 journal › Journal article › peer-review
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 journal › Review › peer-review
- Published
The science of seaweeds
Mouritsen, Ole G., 2013, In: American Scientist. 101, p. 458-465 8 p.Research output: Contribution to journal › Journal article › peer-review
- 2012
- 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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 proceeding › Book chapter › Research › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
- 2011
- 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 journal › Journal article › peer-review
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 journal › Journal article › peer-review
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 journal › Review › peer-review
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 journal › Journal article › peer-review
ID: 14610784
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › peer-review
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Cephalopod gastronomy - a promise for the future
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Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to conference › Poster › Research › peer-review
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