Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
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1 - 25 out of 351Page size: 25
  1. 2020
  2. 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

  3. 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

  4. Accepted/In press

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2020, (Accepted/In press) Tabi Books, Seoul.

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

  5. 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

  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 journal › Journal article › Research › peer-review

  7. Accepted/In press

    Culinary sciences for the enhancement of the public understanding of science

    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 proceeding › Book chapter › Research › peer-review

  8. Accepted/In press

    Design and 'umamification' of vegetables for sustainable eating

    Mouritsen, Ole G. & Styrbæk, K., 2020, (Accepted/In press) In : International Journal of Food Design.

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

  9. 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

  10. 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

  11. 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., 2020, (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 › Research › peer-review

  12. Published

    Grønt med umami og velsmag: Håndværk, viden & opskrifter

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

    Research output: Book/Report › Book › Communication

  13. Accepted/In press

    How texture makes taste: mouthfeel

    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 proceeding › Book chapter › Research › peer-review

  14. 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

  15. Accepted/In press

    Imaging foodstuff and products of culinary transformations

    Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2020, (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 › Research › peer-review

  16. 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 proceeding › Book chapter › Research › peer-review

  17. Accepted/In press

    Saved by seaweeds: phyconomic contributions in times of crisis

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

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

  18. 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

  19. Published

    Smag på alle hylder

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

    Research output: Contribution to journal › Journal article › Communication

  20. Published

    Smagen af hjem

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

    Research output: Contribution to journal › Journal article › Communication

  21. 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

  22. 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

  23. Accepted/In press

    The molecular science of umami synergy

    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 proceeding › Book chapter › Research › peer-review

  24. 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

  25. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables

    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 proceeding › Book chapter › Research › peer-review

  26. 2019
  27. 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

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