Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2021
- Accepted/In press
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Tabi Books, Seoul.Research output: Book/Report › Book
- 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. CRC Press, p. 655-658 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Grøn mad smager ikke godt nok
Mouritsen, Ole G., 9 Jan 2021, In : Dagbladet Politiken. p. 5 (sektion 2) 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Imaging: imaging foodstuff and products of culinary transformations
Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 404-409 6 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Indien i næsen
Mouritsen, Ole G., 2021, In : Politiken MAD. p. 63 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Maillard: velsmagen med det svære navn
Mouritsen, Ole G., 2021, In : Politiken MAD. 17, p. 56 1 p.Research output: Contribution to journal › Journal article › Communication
- Accepted/In press
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Springer Nature Switzerland.Research output: Book/Report › Book
- Published
Opskriften på et langt liv er grøn og kalorielet
Mouritsen, Ole G., 2021, In : Politiken MAD. 14, p. 44-46 3 p.Research output: Contribution to journal › Journal article › Communication
- 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 › Research › peer-review
- Published
Seaweeds: phycogastronomy - the culinary science of seaweeds
Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 517-522 6 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 14610784
Most downloads
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593
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
349
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
164
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published