Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2021
- 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
- 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
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- Published
Indien i næsen
Mouritsen, Ole G., 2021, In : Politiken MAD. 16, p. 63 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Kostråd i klimaets navn
Mouritsen, Ole G., 2021, In : Politiken MAD. 18, p. 46-47 2 p.Research output: Contribution to journal › Journal article › Communication
- Published
Maillard: velsmagen med det svære navn
Mouritsen, Ole G., 2021, In : Politiken MAD. 17, p. 56 1 p.Research output: Contribution to journal › Journal article › Communication
- 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/Report › Book › Research › peer-review
- 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
- 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
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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/Report › Book › Research › peer-review
- 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
- 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 journal › Journal article › Research
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Communication
- 2020
- 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
- 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
- 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
- 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
- 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
- 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 journal › Journal article › Research › peer-review
- 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
- 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
- Published
Grønt med umami og velsmag: Håndværk, viden & opskrifter
Styrbæk, K. & Mouritsen, Ole G., 2020, Gyldendal. 342 p.Research output: Book/Report › Book › Communication
- 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
- 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
- Published
Smag på alle hylder
Mouritsen, Ole G., 2020, In : Politiken MAD. p. 77 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smagen af hjem
Mouritsen, Ole G., 2020, In : Politiken MAD. 12, p. 36 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Smagen af jul
Mouritsen, Ole G. & Styrbæk, K., 2020, SMAG #11. 100 p.Research output: Book/Report › Book › Communication
- 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
- 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
- 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
- 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
- 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
- 2019
- 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
- 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 › Research › peer-review
- Published
(Complex Chinese characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.Research output: Book/Report › Book › Research › peer-review
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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. 36-47Research output: Contribution to journal › Journal article › Research › peer-review
- 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 › Research › peer-review
- 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
- 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
- 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. 1213-1232Research output: Contribution to journal › Journal article › Research › peer-review
- 2018
- 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
- 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
- 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
- Published
Blækspruttebanden på Nordic Food Lab
Brønnum, L. B., 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 › Communication
- Published
Blækspruttejagt på Sardinien
Flore, R., Brønnum, L. B. & Mouritsen, Ole G., 2018, In : Gastro. 140, p. 72-76 5 p.Research output: Contribution to journal › Journal article › Communication
- Published
Blæksprutterne kommer - spis dem!
Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.Research output: Book/Report › Book › Communication
- 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
- 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-XIVResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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 › Communication
- 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
- 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
- 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
- Published
Spise blæksprutter - er du mør?
Schmidt, Charlotte Vinther, Brønnum, L. B., 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
- Published
Squids of the North: gastronomy and gastrophysics of Danish squid
Faxholm, P. L., Schmidt, Charlotte Vinther, Brønnum, L. B., Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 66-76Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 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
- 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. 55-65Research output: Contribution to journal › Journal article › Research › peer-review
- 2017
'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 › Communication
- 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
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
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
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
- 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
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
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
- 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
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
Gastro i Lübeck
Mouritsen, Ole G., 2017, In : Gastro. 126, p. 42 1 p.Research output: Contribution to journal › Journal article › Communication
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
- 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
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
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
- 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
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
Lugtbilleder
Mouritsen, Ole G., 2017, In : Weekendavisen, Ideer. p. 12 1 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
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
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
- Published
Smag kan forbedre kemopatienters livskvalitet
Styrbæk, K. & Mouritsen, Ole G., 2017Research output: Other contribution › Net publication - Internet publication › Communication
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
- 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
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
- 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
- 2016
- 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
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
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
ID: 14610784
Most downloads
-
621
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
368
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
169
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published