Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. 2021
  2. Accepted/In press

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Tabi Books, Seoul.

    Research output: Book/ReportBook

  3. 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 proceedingBook chapterResearchpeer-review

  4. 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 journalContribution to newspaper - Comment/debateCommunication

  5. 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 proceedingBook chapterResearchpeer-review

  6. Published

    Indien i næsen

    Mouritsen, Ole G., 2021, In : Politiken MAD. p. 63 1 p.

    Research output: Contribution to journalJournal articleCommunication

  7. Published

    Maillard: velsmagen med det svære navn

    Mouritsen, Ole G., 2021, In : Politiken MAD. 17, p. 56 1 p.

    Research output: Contribution to journalJournal articleCommunication

  8. 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/ReportBook

  9. 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 journalJournal articleCommunication

  10. 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 articleResearchpeer-review

  11. 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 proceedingBook chapterResearchpeer-review

  12. Published

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

    Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 541-544 4 p.

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

  13. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 585-592 8 p.

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

  14. 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. CRC Press, p. 593-598 6 p.

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

  15. Accepted/In press

    Tsukemono: Decoding the Art and Science of Japanese Pickling

    Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Springer Nature Switzerland.

    Research output: Book/ReportBook

  16. 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

  17. Published

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

    Schmidt, Charlotte Vinther, 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 articleResearchpeer-review

  18. Accepted/In press

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

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, (Accepted/In press) In : Food Chemistry. 128971.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Umami-potentiale af danske østers og blæksprutter

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

    Research output: Contribution to journalJournal articleResearch

  20. Published

    Videnskaben bag østers med champagne

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In : Aktuel Naturvidenskab. Marts, p. 32-36 5 p.

    Research output: Contribution to journalJournal articleCommunication

  21. 2020
  22. Published

    5 spørgsmål og svar om de vigtige kostfibre

    Mouritsen, Ole G., 2020, In : Politiken MAD. 7, p. 82-83 2 p.

    Research output: Contribution to journalJournal articleCommunication

  23. Published

    A Role for Macroalgae and Cephalopods in Sustainable Eating

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Design and 'umamification' of vegetables 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 articleResearchpeer-review

  25. Published

    Du kender umami, men nu skal du også kende kokumi

    Mouritsen, Ole G., 2020, In : Politiken MAD. 6, p. 76 1 p.

    Research output: Contribution to journalJournal articleCommunication

  26. Published

    Fjordrejer - meget mere end en tur i Grøften!

    Mouritsen, Ole G. & Styrbæk, K., 2020, In : Gastro. 162, p. 128-133 6 p.

    Research output: Contribution to journalJournal articleCommunication

  27. Published

    I en lage af salt, sødme og syrlighed

    Mouritsen, Ole G., 2020, In : Politiken MAD. 10, p. 46 1 p.

    Research output: Contribution to journalJournal articleCommunication

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