Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
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1 - 100 out of 360Page size: 100
  1. 2021
  2. 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 journal › Contribution to newspaper - Comment/debate › Communication

  3. Accepted/In press

    (Complex Korean characters - Mouthfeel)

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

    Research output: Book/Report › Book › Research › peer-review

  4. Accepted/In press

    Culinary sciences for the enhancement of the public understanding of science

    Mouritsen, Ole G., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  5. Accepted/In press

    Gastrophysics of squid: from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  6. Accepted/In press

    How texture makes taste: mouthfeel

    Mouritsen, Ole G., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  7. Accepted/In press

    Imaging foodstuff and products of culinary transformations

    Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  8. 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 journal › Journal article › Communication

  9. Accepted/In press

    Phycogastronomy: the culinary science of seaweeds

    Mouritsen, Ole G., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  10. 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 journal › Journal article › Research › peer-review

  11. Accepted/In press

    The molecular science of umami synergy

    Mouritsen, Ole G., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  12. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2021, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  13. 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 journal › Journal article › Research › peer-review

  14. Accepted/In press

    Videnskaben bag østers med champagne

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, (Accepted/In press) In : Aktuel Naturvidenskab. p. 1-6 6 p.

    Research output: Contribution to journal › Journal article › Communication

  15. 2020
  16. 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 journal › Contribution to newspaper - Newspaper article › Communication

  17. 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 journal › Contribution to newspaper - Feature article › Communication

  18. 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 journal › Journal article › Communication

  19. 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 journal › Editorial › Research › peer-review

  20. 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 journal › Journal article › Research › peer-review

  21. 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 journal › Journal article › Research › peer-review

  22. 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 journal › Journal article › Communication

  23. 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 journal › Journal article › Communication

  24. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

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

    Research output: Book/Report › Book › Communication

  25. 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 journal › Journal article › Communication

  26. Accepted/In press

    Saved by seaweeds: phyconomic contributions in times of crises

    Mouritsen, Ole G., Rhatigan, P., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2020, (Accepted/In press) In : Journal of Applied Phycology. 16 p.

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

  27. 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 journal › Journal article › Research › peer-review

  28. Published

    Smag på alle hylder

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

    Research output: Contribution to journal › Journal article › Communication

  29. Published

    Smagen af hjem

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

    Research output: Contribution to journal › Journal article › Communication

  30. Published

    Smagen af jul

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

    Research output: Book/Report › Book › Communication

  31. Published

    Sådan lærer vi vores børn grønt madmod

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

    Research output: Contribution to journal › Journal article › Communication

  32. Published

    Tang er også grønt

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

    Research output: Contribution to journal › Journal article › Communication

  33. 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 journal › Journal article › Research › peer-review

  34. 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 journal › Journal article › Research › peer-review

  35. 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 journal › Journal article › Research › peer-review

  36. 2019
  37. 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 journal › Contribution to newspaper - Newspaper article › Communication

  38. 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 proceeding › Book chapter

  39. Published

    (Complex Chinese characters - Mouthfeel)

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

    Research output: Book/Report › Book › Research › peer-review

  40. Published

    (Complex Japanese characters - Science of food texture)

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

    Research output: Book/Report › Book › Research › peer-review

  41. 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 journal › Journal article › Research › peer-review

  42. 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 journal › Editorial › Research › peer-review

  43. Published

    En fleksitar i harmoni med naturen

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

    Research output: Contribution to journal › Journal article › Communication

  44. Published

    En japaner i London

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

    Research output: Contribution to journal › Journal article › Communication

  45. 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 journal › Journal article › Communication

  46. Published

    Lissabon: Tradition og fornyelse

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

    Research output: Contribution to journal › Journal article › Communication

  47. 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 journal › Journal article › Communication

  48. 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 journal › Journal article › Research › peer-review

  49. 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 proceeding › Book chapter

  50. 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 journal › Review › Research › peer-review

  51. Published

    Tryllesvampen, der ændrer smagen på grøntsager

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

    Research output: Contribution to journal › Journal article › Communication

  52. 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 journal › Journal article › Research › peer-review

  53. 2018
  54. 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

  55. Published

    Creative tastebuds

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

    Research output: Contribution to journal › Editorial › Research › peer-review

  56. Published

    Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature

    Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 103-124 22 p.

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

  57. Published

    Blækspruttebanden på Nordic Food Lab

    Brønnum, Louise Beck, Schmidt, Charlotte Vinther, Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  58. Published

    Blækspruttejagt på Sardinien

    Flore, R., Brønnum, Louise Beck & Mouritsen, Ole G., 2018, In : Gastro. 140, p. 72-76 5 p.

    Research output: Contribution to journal › Journal article › Communication

  59. Published

    Blæksprutterne kommer - spis dem!

    Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.

    Research output: Book/Report › Book › Communication

  60. Published

    Cephalopod gastronomy - a promise for the future

    Mouritsen, Ole G. & Styrbæk, K., 2018, In : Frontiers in Communications. 3, 11 p., 38.

    Research output: Contribution to journal › Review › Research › peer-review

  61. 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 proceeding › Book chapter

  62. 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 proceeding › Report chapter

  63. Published

    Mindeord for Thor A. Bak

    Mouritsen, Ole G., 2018, In : Oversigt over Selskabets Virksomhed 2017-2018. Det Kongelige Danske Videnskabernes Selskab. 2017-2018, p. 206-215 10 p.

    Research output: Contribution to journal › Journal article › Communication

  64. Published

    Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.

    Research output: Contribution to conference › Poster › Research › peer-review

  65. 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 journal › Journal article › Communication

  66. Published

    Spise blæksprutter - er du mør?

    Schmidt, Charlotte Vinther, Brønnum, Louise Beck, 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

  67. Published

    Squids of the North: gastronomy and gastrophysics of Danish squid

    Faxholm, P. L., Schmidt, Charlotte Vinther, Brønnum, Louise Beck, Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 66-76

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

  68. Published

    Taste - a gastrophycical perspective

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 157 1 p.

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

  69. Published

    The quest for umami: can sous vide contribute?

    Clausen, M. P., Christensen, M., Djurhus, T. H., Duelund, L. & Mouritsen, Ole G., 2018, In : International Journal of Gastronomy and Food Science. 13, p. 129-133 5 p.

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

  70. 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 journal › Journal article › Research › peer-review

  71. 2017

  72. 'Smagen' af jagt

    Mouritsen, Ole G., 2017, Jagt forbi: Vildtkogebog. Styrbæk, K. & Jantzen, R. (eds.). 1. ed. Odense: Jantzens Forlag, p. 22-23 2 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter

  73. Published

    Blæksprutterne kommer

    Mouritsen, Ole G., 2017, In : Weekendavisen: Ideer. Ideer, 30. juni, p. 8-9 2 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  74. Consumption of seaweeds and the human brain

    Cornish, M. L., Critchley, A. T. & Mouritsen, Ole G., 2017, In : Journal of Applied Phycology. 29, p. 2377-2398 22 p.

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

  75. Contents of capsaicinoids in chillies grown in Denmark

    Duelund, L. & Mouritsen, Ole G., 2017, In : Food Chemistry. 221, p. 913-918 6 p.

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

  76. Data for the size of cholesterol-fat micelles as a function of bile salt concentration and the physico-chemical properties of six liquid experimental pine-derived phytosterol formulations in a cholesterol-containing artificial intestine fluid

    Yi, J., Knudsen, A., Nielsen, A., Duelund, L., Christensen, M., Hervella, P., Needham, D. & Mouritsen, Ole G., 2017, In : Data in Brief. 10, p. 478-481 3 p.

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

  77. Published

    Data-driven methods for the study of food perception, consumption, and culture

    Mouritsen, Ole G., Edwards-Stuart, R., Ahn, Y. & Ahnert, S. E., 2017, In : Frontiers in I C T. 4, 5 p., 15.

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

  78. Effects of seaweed sterols fucosterol and demosterol on lipid membranes

    Mouritsen, Ole G., Bagatolli, L., Duelund, L., Garvik, O., Ipsen, J. H. & Simonsen, A. C., 2017, In : Chemistry and Physics of Lipids. 205, p. 1-10 10 p.

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

  79. En kop kaffe, nu! Om morgenmad

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

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  80. Published

    Flavour of fermented fish, insect, game, and pea sauces: garum revisited

    Mouritsen, Ole G., Duelund, L., Calleja, G. & Frøst, Michael Bom, 2017, In : International Journal of Gastronomy and Food Science. 9, p. 16-28 13 p.

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

  81. Fra formidling til forskning: når formidling driver forskningen

    Mouritsen, Ole G., 2017, In : Aktuel Naturvidenskab. 1, p. 2 1 p.

    Research output: Contribution to journal › Journal article › Communication

  82. Gastro i Lübeck

    Mouritsen, Ole G., 2017, In : Gastro. 126, p. 42 1 p.

    Research output: Contribution to journal › Journal article › Communication

  83. Granville Island Public Market. Vancouvers madmarked

    Mouritsen, Ole G., 2017, In : Gastro. 123, p. 72-76 5 p.

    Research output: Contribution to journal › Journal article › Communication

  84. Published

    Hemmeligheden bag japanernes sunde madkultur

    Mouritsen, Ole G., 2017, In : Kristeligt Dagblad. p. 11 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  85. Hvor stærk er chili?

    Duelund, L., Tvedegaard, L. & Mouritsen, Ole G., 2017, In : Aktuel Naturvidenskab. 1, p. 8-12 5 p.

    Research output: Contribution to journal › Journal article › Communication

  86. I begyndelsen var måltidet

    Mouritsen, Ole G., 2017, In : Kristeligt Dagblad. p. 11 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication

  87. 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 journal › Journal article › Communication

  88. Lud og læsket kalt i kulinarisk kemi

    Styrbæk, K., Styrbæk, K., Hansen, P. L. & Mouritsen, Ole G., 2017, In : Dansk Kemi. 98 (4), p. 8-11 4 p.

    Research output: Contribution to journal › Journal article › Communication

  89. Lugtbilleder

    Mouritsen, Ole G., 2017, In : Weekendavisen, Ideer. p. 12 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  90. Membrane Protein-Lipid Match and Mismatch

    Mouritsen, Ole G., 2017, In : Reference Module Life Science. 08084, p. 1-17 17 p.

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

  91. Mouthfeel: How Texture Makes Taste

    Mouritsen, Ole G. & Styrbæk, K., 2017, 1 ed. New York: Columbia University Press. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ).

    Research output: Book/Report › Book › Research › peer-review

  92. Published

    Smag kan forbedre kemopatienters livskvalitet

    Styrbæk, K. & Mouritsen, Ole G., 2017

    Research output: Other contribution › Net publication - Internet publication › Communication

  93. Those taste weeds

    Mouritsen, Ole G., 2017, In : Journal of Applied Phycology. 29, p. 2159-2164 6 p.

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

  94. Published

    Til bords i Bilbao: på Gugenheim Museum

    Mouritsen, Ole G. & Styrbæk, K., 2017, In : Gastro. 131, November, p. 66-70 5 p.

    Research output: Contribution to journal › Journal article › Communication

  95. Tsukemono: Japans sprøde og syltede sager

    Mouritsen, Ole G., 2017, In : Gastro. 122, p. 76-79 4 p.

    Research output: Contribution to journal › Journal article › Communication

  96. Published

    Vida ¿una cuestíon de grasas? Una perspectiva desde la biofísica de. Edicion electronica revisada

    Bagatolli, L. & Mouritsen, Ole G., 2017, Yachay EP, Ecuador. 298 p.

    Research output: Book/Report › Book › Research › peer-review

  97. 2016
  98. Published

    Gastrophysics of the oral cavity

    Mouritsen, Ole G., 1 Apr 2016, In : Current Pharmaceutical Design. 22, 15, p. 2195-2203 9 p.

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

  99. Effect of fatty acids on the permeability barrier of model and biological membranes

    Arouri, A., Lauritsen, K. E., Nielsen, H. L. & Mouritsen, Ole G., 2016, In : Chemistry and Physics of Lipids. 200, p. 139-146 8 p.

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

  100. Inhibition of cholesterol transport in an intestine cell model by pine-derived phytosterols

    Yi, J., Knudsen, T. A., Nielsen, A., Duelund, L., Christensen, M., Hervella, P., Needham, D. & Mouritsen, Ole G., 2016, In : Chemistry and Physics of Lipids. 200, p. 62-73 12 p.

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

  101. Optimization and modeling of the remote loading of luciferin into liposomes

    Hansen, A. H., Lomholt, M. A., Hansen, P. L., Mouritsen, Ole G. & Arouri, A., 2016, In : International Journal of Pharmaceutics. 508, 1-2, p. 128-134 7 p.

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

  102. Spatial distribution and activity of Na+/K+-ATPase in lipid bilayer membranes with phase boundaries

    Bhatia, T., Cornelius, F., Brewer, J., Bagatolli, L. A., Simonsen, A. C., Ipsen, J. H. & Mouritsen, Ole G., 2016, In : Biochimica et Biophysica Acta - Biomembranes. 1858, 6, p. 1390-1399 10 p.

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

  103. 2015

  104. A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease

    Cornish, M. L., Critchley, A. T. & Mouritsen, Ole G., 1 Jan 2015, In : Phycologia. 54, 6, p. 649-666 18 p.

    Research output: Contribution to journal › Review › Research › peer-review

  105. Development of a Cell-Based Bioassay for Phospholipase A2-Triggered Liposomal Drug Release

    Arouri, A., Trojnar, J., Schmidt, S., Hansen, A. H., Mollenhauer, J. & Mouritsen, Ole G., 2015, In : PLoS ONE. 10, 5, 13 p., e0125508.

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

  106. Enzymatic action of phospholipase A2 on liposomal drug delivery systems

    Hansen, A. H., Mouritsen, Ole G. & Arouri, A., 2015, In : International Journal of Pharmaceutics. 491, 1-2, p. 49-57 9 p., 14957.

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

  107. Lipid domains in model membranes: a brief historical perspective

    Mouritsen, Ole G. & Bagatolli, L. A., 2015, In : Essays in Biochemistry. 57, p. 1-19 19 p.

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

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