Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. 2019
  2. 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

  3. Published

    En japaner i London

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

    Research output: Contribution to journalJournal articleCommunication

  4. 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

  5. Published

    Lissabon: Tradition og fornyelse

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

    Research output: Contribution to journalJournal articleCommunication

  6. 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

  7. Published

    Science education and public understanding of science via food, cooking and flavour

    Sörensen, P. & Mouritsen, Ole G., 2019, In : International Journal of Gastronomy and Food Science. 15, p. 36-47

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    The quest for umami

    Mouritsen, Ole G., 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Nishimura, T. & Kuroda, M. (eds.). Springer, p. 33-45 13 p.

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

  9. Published

    The rise of seaweed gastronomy: phycogastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez Lloréns, J. L., 2019, In : Botanica Marina. 62, 3, p. 195-209 15 p.

    Research output: Contribution to journalReviewResearchpeer-review

  10. Published

    Tryllesvampen, der ændrer smagen på grøntsager

    Mouritsen, Ole G., 2019, In : Politiken MAD. 2, p. 84 1 p.

    Research output: Contribution to journalJournal articleCommunication

  11. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

    Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In : Journal of Applied Phycology. 31, 2, p. 1213-1232

    Research output: Contribution to journalJournal articleResearchpeer-review

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