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
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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 PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter
- 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
- 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
- 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 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
- 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
- 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
- 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
- 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
- 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
ID: 14610784
Most downloads
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576
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
321
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
157
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published