Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. 2017
  2. 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 articleResearchpeer-review

  3. Fra formidling til forskning: når formidling driver forskningen

    Mouritsen, Ole G., 2017, In : Aktuel Naturvidenskab. 1, p. 2 1 p.

    Research output: Contribution to journalJournal articleCommunication

  4. Gastro i Lübeck

    Mouritsen, Ole G., 2017, In : Gastro. 126, p. 42 1 p.

    Research output: Contribution to journalJournal articleCommunication

  5. Granville Island Public Market. Vancouvers madmarked

    Mouritsen, Ole G., 2017, In : Gastro. 123, p. 72-76 5 p.

    Research output: Contribution to journalJournal articleCommunication

  6. Published

    Hemmeligheden bag japanernes sunde madkultur

    Mouritsen, Ole G., 2017, In : Kristeligt Dagblad. p. 11 1 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  7. I begyndelsen var måltidet

    Mouritsen, Ole G., 2017, In : Kristeligt Dagblad. p. 11 1 p.

    Research output: Contribution to journalContribution to newspaper - Feature articleCommunication

  8. Published

    Klosterkost i køkken og køkkenhave på San Cataldo

    Mouritsen, Ole G., 2017, In : Gastro. 128, p. 54-58 5 p.

    Research output: Contribution to journalJournal articleCommunication

  9. Lugtbilleder

    Mouritsen, Ole G., 2017, In : Weekendavisen, Ideer. p. 12 1 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  10. 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 articleResearchpeer-review

  11. 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/ReportBookResearchpeer-review

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