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/ReportBookResearchpeer-review

  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. 16, p. 63 1 p.

    Research output: Contribution to journalJournal articleCommunication

  7. Published

    Kostråd i klimaets navn

    Mouritsen, Ole G., 2021, In : Politiken MAD. 18, p. 46-47 2 p.

    Research output: Contribution to journalJournal articleCommunication

  8. 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

  9. 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/ReportBookResearchpeer-review

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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/ReportBookResearchpeer-review

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 2020
  23. 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

  24. 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

  25. 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 journalJournal articleResearchpeer-review

  26. 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

  27. 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

  28. 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

  29. Published

    Smag på alle hylder

    Mouritsen, Ole G., 2020, In : Politiken MAD. p. 77 1 p.

    Research output: Contribution to journalJournal articleCommunication

  30. Published

    Smagen af hjem

    Mouritsen, Ole G., 2020, In : Politiken MAD. 12, p. 36 1 p.

    Research output: Contribution to journalJournal articleCommunication

  31. Published

    Smagen af jul

    Mouritsen, Ole G. & Styrbæk, K., 2020, SMAG #11. 100 p.

    Research output: Book/ReportBookCommunication

  32. Published

    Sådan lærer vi vores børn grønt madmod

    Mouritsen, Ole G., 2020, In : Politiken MAD. 5, p. 68 1 p.

    Research output: Contribution to journalJournal articleCommunication

  33. Published

    Tang er også grønt

    Mouritsen, Ole G., 2020, In : Politiken MAD. 4, p. 40 1 p.

    Research output: Contribution to journalJournal articleCommunication

  34. 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 journalEditorialResearchpeer-review

  35. 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 journalJournal articleResearchpeer-review

  36. Published

    The solution to sustainable eating is not a one-way street

    Schmidt, Charlotte Vinther & Mouritsen, Ole G., 2020, In : Frontiers in Psychology. 11, 4 p., 531.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, Charlotte Vinther, 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 journalJournal articleResearchpeer-review

  38. Published

    Umami synergy as the scientific principle behind taste-pairing champagne and oysters

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2020, In : Scientific Reports. 10, 12 p., 20077.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. Published

    Grønt med umami: Små, sommerlige hapseretter med en overraskende smag

    Styrbæk, K. & Mouritsen, Ole G., 7 Aug 2020, In : Jyllands-Posten. Sektion K, p. 12, 14 2 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  40. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

    Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.

    Research output: Book/ReportBookCommunication

  41. Published

    Velsmag. Den grønne omstilling og vores mad

    Styrbæk, K. & Mouritsen, Ole G., 6 Jun 2020, In : Avisen Danmark. p. 14 1 p.

    Research output: Contribution to journalContribution to newspaper - Feature articleCommunication

  42. 2019
  43. 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 journalJournal articleResearchpeer-review

  44. Published

    (Complex Chinese characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.

    Research output: Book/ReportBookResearchpeer-review

  45. Published

    (Complex Japanese characters - Science of food texture)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Kagaku-Dojin Publ. Co, Tokyo . 344 p.

    Research output: Book/ReportBookResearchpeer-review

  46. 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 journalEditorialResearchpeer-review

  47. Published

    En fleksitar i harmoni med naturen

    Mouritsen, Ole G., 2019, In : Politiken MAD. 3, p. 86 1 p.

    Research output: Contribution to journalJournal articleCommunication

  48. Published

    En japaner i London

    Mouritsen, Ole G., 2019, In : Gastro. 147, p. 66-69 4 p.

    Research output: Contribution to journalJournal articleCommunication

  49. Published

    Grøntsager vil ikke spises. Ideer

    Mouritsen, Ole G., 5 Jul 2019, In : Weekendavisen Berlingske. 2019, 27, p. 13-13 1 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  50. Published

    Kødet sætter rødt lys for en grøn fremtid

    Mouritsen, Ole G., 2019, In : Politiken MAD. 1, p. 76-77 2 p.

    Research output: Contribution to journalJournal articleCommunication

  51. Published

    Lissabon: Tradition og fornyelse

    Mouritsen, Ole G., 2019, In : Gastro. 156, p. 78-85 8 p.

    Research output: Contribution to journalJournal articleCommunication

  52. Published

    Opskrift på at spise mere grønt: tilsæt naturvidenskab

    Mouritsen, Ole G., 2019, In : Aktuel Naturvidenskab. 2019, 6, p. 18-22 5 p.

    Research output: Contribution to journalJournal articleCommunication

  53. Published

    The quest for umami

    Mouritsen, Ole G., 1 Jan 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer Singapore, p. 33-45 13 p.

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

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