Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

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  1. Mean-field and Monte Carlo simulation studies of the lateral distribution of proteins in membranes

    Sperotto, M. M. & Mouritsen, Ole G., 1991, In: European Biophysics Journal. 19, 4, p. 157-168 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Monte Carlo simulation studies of lipid order parameter profiles near integral membrane proteins

    Sperotto, M. M. & Mouritsen, Ole G., 1991, In: Biophysical Journal. 59, 2, p. 261-270 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Dependence of lipid membrane phase transition temperature on the mismatch of protein and lipid hydrophobic thickness

    Sperotto, M. M. & Mouritsen, Ole G., 1988, In: European Biophysics Journal. 16, 1, p. 1-10 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Dynamics of ordering processes in annealed dilute systems: Island formation, vacancies at domain boundaries, and compactification

    Shah, P. J. & Mouritsen, Ole G., 1990, In: Physical Review B (Condensed Matter and Materials Physics). 41, 10, p. 7003-7018 16 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 166 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  6. Published

    Gastrophysical and chemical characterization of structural changes in cooked squid mantle

    Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: Foods. 11, 17, 21 p., 2559.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Umami-potentiale af fermenterede drikkevarer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  9. Published

    Spise blæksprutter - er du mør?

    Schmidt, C. V., hws697, hws697, Sun, Y., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, Karsten & Mouritsen, Ole G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.

    Research output: Contribution to journal › Journal article › Communication

  10. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, C. V., 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 journal › Journal article › Research › peer-review

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