Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. Computer simulation of the main gel-fluid phase transition of lipid bilayers

    Mouritsen, Ole G., Boothroyd, A., Harris, R., Jan, N., Lookman, T., MacDonald, L., Pink, D. A. & Zuckermann, M. J., 1983, In : The Journal of Chemical Physics. 79, 4, p. 2027-2041 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Protein-lipid interactions and membrane heterogeneity

    Mouritsen, Ole G. & Biltonen, R. L., 1993, Protein-Lipid Interactions. Watts, A. (ed.). Elsevier, p. 1-39 39 p. (New Comprehensive Biochemistry, Vol. 25).

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

  3. Published

    Foreword: Those tasty and curious organism affectionately called seaweeds

    Mouritsen, Ole G. & Critchley, A. T., 2018, Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. Lloréns, J. L. P., Carrero, I. H., Oñate, J. J. V., Murillo, F. G. B. & Léon, Á. (eds.). Editorial UCA, p. IX-XIV

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

  4. Published

    Lissabon: Tradition og fornyelse

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

    Research output: Contribution to journalJournal articleCommunication

  5. 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

  6. 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

  7. 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

  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. 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

  10. Problems and paradigms: Dynamic lipid-bilayer heterogeneity: A mesoscopic vehicle for membrane function?

    Mouritsen, Ole G. & Jørgensen, K., 1992, In : BioEssays. 14, 2, p. 129-136 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 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

  12. Model of interfacial melting

    Mouritsen, Ole G. & Zuckermann, M. J., 1987, In : Physical Review Letters. 58, 4, p. 389-392 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. En kop kaffe, nu! Om morgenmad

    Mouritsen, Ole G., 2017, In : Weekendavisen, Ideer. 16. juni, p. 7 1 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  14. Published

    Smag for livet: "Smager grøntsagerne godt nok?" spørger Ole G. Mouritsen

    Mouritsen, Ole G., 2018, In : MASA Food Magazine. 2, p. 11-12 2 p.

    Research output: Contribution to journalJournal articleCommunication

  15. Domain-growth kinetics of herringbone phases

    Mouritsen, Ole G., 1983, In : Physical Review B. 28, 6, p. 3150-3152 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)

    Mouritsen, Ole G., Dawczynski, C., Duelund, L., Jahreis, G., Vetter, W. & Schröder, M., 2013, In : Journal of Applied Phycology. 25, 6, p. 1777-1791 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Model Answers to Lipid Membrane Questions

    Mouritsen, Ole G., 2011, In : Cold Spring Harbor Perspectives in Biology. 3, 9, p. 1-15 15 p., a004622.

    Research output: Contribution to journalReviewResearchpeer-review

  18. 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

  19. Accepted/In press

    Phycogastronomy: the culinary science of seaweeds

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  20. Published

    Small-scale lipid-membrane structure: Simulation versus experiment

    Mouritsen, Ole G. & Jørgensen, K., Aug 1997, In : Current Opinion in Structural Biology. 7, 4, p. 518-527 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Creative tastebuds

    Mouritsen, Ole G. & Frøst, Michael Bom, Oct 2018, In : International Journal of Food Design. 3, 2, p. 79-82 4 p.

    Research output: Contribution to journalEditorialResearchpeer-review

  22. Lipidology and lipidomics - Quo vadis? A new era for the physical chemistry of lipids

    Mouritsen, Ole G., 2011, In : Physical Chemistry Chemical Physics. 13, 43, p. 19195-19205 11 p.

    Research output: Contribution to journalReviewResearchpeer-review

  23. Computer simulation of interfacial fluctuation phenomena

    Mouritsen, Ole G., Jørgensen, K., Ipsen, J. H., Jørgensen, K., Zuckermann, M. J. & Cruzeiro-Hansson, L., 1990, In : Physica Scripta. T33, p. 42-51 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    World cuisine of seaweeds: science meets gastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez-Lloréns, J. L., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 55-65

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Mad og smag som motor for læring i børnehøjde

    Mouritsen, Ole G., 2018, Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København: Københavns Madhus, p. 100-101 2 p.

    Research output: Chapter in Book/Report/Conference proceedingReport chapterCommunication

Previous 1...4 5 6 7 8 9 10 11 ...15 Next

ID: 14610784