Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- 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
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
- 2019
- 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
- 2018
- 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
- 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
- 2012
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
- 2007
- Published
Membranes - from Barriers to Magic Bullets
Mouritsen, Ole G., 5 Nov 2007, Pharmacokinetic Profiling in Drug Research. Wiley Online, p. 47-70 24 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 2005
- Published
Diffusion in membranes
Vattulainen, I. & Mouritsen, Ole G., 1 Dec 2005, Diffusion in Condensed Matter: Methods, Materials, Models. Springer Berlin/Heidelberg, p. 471-509 39 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 14610784
Most downloads
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812
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
534
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
256
downloads
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to conference › Poster › Research › peer-review
Published