Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
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1 - 50 out of 360Page size: 50
  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 characterisation 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

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