Ole G. Mouritsen

Ole G. Mouritsen

Professor


  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 journalContribution to newspaper - Comment/debateCommunication

  3. Accepted/In press

    (Complex Korean characters - Mouthfeel)

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

    Research output: Book/ReportBookResearchpeer-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 proceedingBook 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 proceedingBook 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 proceedingBook 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 proceedingBook 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 journalJournal articleCommunication

  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 proceedingBook 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 journalJournal articleResearchpeer-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 proceedingBook 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 proceedingBook 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 journalJournal articleResearchpeer-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 journalJournal articleCommunication

  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 journalContribution to newspaper - Newspaper articleCommunication

  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 journalContribution to newspaper - Feature articleCommunication

  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 journalJournal articleCommunication

  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 journalEditorialResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleCommunication

  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 journalJournal articleCommunication

  24. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

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

    Research output: Book/ReportBookCommunication

  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 journalJournal articleCommunication

  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

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