Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

Publication year:
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  1. 2021
  2. Published

    Indien i næsen

    Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Maillard: velsmagen med det svære navn

    Mouritsen, Ole G., 2021, In: Politiken MAD. 17, p. 56-56

    Research output: Contribution to journal › Journal article › Communication

  4. Published

    Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.

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

  5. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

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

  6. Published

    Opskriften på et langt liv er grøn og kalorielet

    Mouritsen, Ole G., 2021, In: Politiken MAD. 14, p. 44-46

    Research output: Contribution to journal › Journal article › Communication

  7. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, C. V., 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

  8. 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

  9. Published

    Seaweeds: phycogastronomy - the culinary science of seaweeds

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 517-522 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  10. Published

    Squid: Gastrophysics of squid - from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, C. V., Faxholm, P. L. & Clausen, M. P., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & This vo Kientza, H. (eds.). CRC Press, p. 541-544 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  11. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 585-592 8 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  12. 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. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 593-598 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  13. Published

    Tsukemono: Decoding the Art and Science of Japanese Pickling

    Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 174 p.

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

  14. Published

    Umami og ostens rolle i den grønne omstilling

    Mouritsen, Ole G., 2021, In: Maelkeritidende. 134, 10, p. 4-5 2 p.

    Research output: Contribution to journal › Journal article › Communication

  15. Published

    Umami potential of fermented beverages: Sake, wine, champagne, and beer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Food Chemistry. 360, 10 p., 128971.

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

  16. Published

    Umami-potentiale af danske østers og blæksprutter

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 1, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  17. Published

    Umami-potentiale af fermenterede drikkevarer

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  18. 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

  19. Published

    Videnskaben bag østers med champagne

    Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Aktuel Naturvidenskab. 2021, 1, p. 32-36 5 p.

    Research output: Contribution to journal › Journal article › Communication

  20. 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

  21. Published

    Lugt verden

    Mouritsen, Ole G., 18 May 2021, In: Kristeligt Dagblad. p. 11 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication

  22. 2022
  23. Published

    Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: Foods. 11, 17, 21 p., 2559.

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

  24. Published

    Creative Tastebuds 2021

    Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 113-117 5 p.

    Research output: Contribution to journal › Editorial › Research

  25. Published

    Food processing

    Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  26. Published

    Hospitalsmad kan blive bedre

    Mouritsen, Ole G., 2022, In: Fyens Stiftstidende. 2022, 21. dec., p. 20 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication

  27. Published

    Molecular evolution of cholesterol and other higher sterols in relation to membrane structure

    Mouritsen, Ole G., 2022, Cholesterol: From Chemistry and Biophysics to the Clinic. Bukiya, A. N. & Dopio, A. M. (eds.). Elsevier, p. 25-40 16 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  28. Published

    Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits

    Daverkosen, S., Ejlersen, S. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 143-157 15 p.

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

  29. Published

    Taste for sustainability and a green transition

    Mouritsen, Ole G., 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 9-18 10 p.

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

  30. Published

    Træk lod om forskningsmidlerne

    Mouritsen, Ole G., 2022, In: Politikens Kronik. 2. januar 2022, Sektion 2, Side 5 , p. 5-6 2 p.

    Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication

  31. Published

    Umami taste as a driver for sustainable eating

    Schmidt, C. V. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 187-203 17 p.

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

  32. Published

    Vi skal spise mere grønt, men vores higen efter smagen af kød ligger dybt i vores gener

    Mouritsen, Ole G., 2022, In: Berlingske Tidende. 9. februar, 1. Sektion. Debat, p. 26 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication

  33. Published

    Viden om smagssansen driver den grønne omstilling

    Mouritsen, Ole G., 20 May 2022, Aarhus Universitetsforlag.

    Research output: Other contribution › Net publication - Internet publication › Communication

  34. 2023
  35. Published

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2023, Tabi Books, Seoul. 296 p.

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

  36. Published

    För den goda smakens skull

    Mouritsen, Ole G., 2023, In: Glänta. 2023, 2, p. 110-115 6 p.

    Research output: Contribution to journal › Journal article › Communication

  37. Published

    Roe gastronomy

    Mouritsen, Ole G., 2023, In: International Journal of Gastronomy and Food Science. 32, 11 p., 100712.

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

  38. Published

    Rogn - meget mere end caviar

    Mouritsen, Ole G. & Styrbæk, K., 2023, København: Gyldendal. 246 p.

    Research output: Book/Report › Book › Communication

  39. Published

    Saved by seaweeds (II): Traditional knowledge, home remedies medicine, surgery, and pharmacopoeia

    Pérez-Lloréns, J. L., Critchley, A. T., Cornish, M. L. & Mouritsen, Ole G., 2023, In: Journal of Applied Phycology. 35, p. 2049–2068 20 p.

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

  40. Published

    Smag, honning og den grønne omstilling

    Mouritsen, Ole G., 2023, In: Tidsskrift for Biavl. 157, 4, p. 118-121

    Research output: Contribution to journal › Journal article › Communication

  41. Published

    Time again for meligarum

    Mouritsen, Ole G., 2023, In: Nature Food. 4, p. 530

    Research output: Contribution to journal › Comment/debate › Communication

  42. Published

    Tofu - a diet for human and planetary health

    Zhu, Y., Yang, Y. & Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 2, p. 1-2 2 p., 220163.

    Research output: Contribution to journal › Editorial › Research › peer-review

  43. Accepted/In press

    Umamification as a culinary means for sustainable eating at home and at restaurants

    Mouritsen, Ole G. & Styrbæk, K., 2023, (Accepted/In press) Chefs, Restaurants, and Culinary Sustainability. Counihan, C. & Højlund Pedersen, S. (eds.). University of Arkansas Press, (Global Foodways Series).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  44. Published

    Umamification of food facilitates the green transition

    Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 1, p. 1-3 3 p.

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

  45. Published

    Den lækreste frugt i verden

    Mouritsen, Ole G., 17 Mar 2023, In: Weekendavisen - Ideer. 11, p. 10 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  46. Published

    Den genfundne silphion

    Mouritsen, Ole G., 11 Aug 2023, In: Weekendavisen - Ideer. 32, p. 10 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication

  47. Published

    Hjerne på skrump

    Mouritsen, Ole G., 15 Sep 2023, In: Weekendavisen - Ideer. 37, p. 12-13 2 p.

    Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication

  48. Published

    Den daglige tang

    Mouritsen, Ole G., 27 Oct 2023, In: Weekendavisen: Ideer. 43, p. 10 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  49. Published

    Glem torskerognen: Med æg fra laks, sild eller stenbider kan du lave utraditionelle retter, der kan overraske enhver middagsgæst

    Mouritsen, Ole G. & Styrbæk, K., 3 Nov 2023, In: Jyllands-Posten. p. Sektion E, 12-13 2 p.

    Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication

  50. 2024
  51. Published

    Algae in the Human World: Beauty and Taste Come First

    Mouritsen, Ole G. & Pérez Lloréns, J. L., 2024, Being Algae: Transformations in Water Plant Studies. Hendlin, Y. H., Weggelaar, J., Derossi, N. & Mugnai, S. (eds.). Brill, p. 103-127 25 p. (Critical Plant Studies , Vol. 8).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  52. Published

    Gastrofysik og smagshåndværk

    Sørensen, S., Brønnum, L., Christensen, M., Rymann, E., Schneider, M. & Mouritsen, Ole G., 2024, Praxis. 456 p.

    Research output: Book/Report › Book › Education

  53. Published

    Gastronomiens rolle i den grønne omstilling

    Mouritsen, Ole G., 2024, Gastronomiens spor i det danske samfund. Mouritsen, O. G. (ed.). Aarhus: Trykværket, p. 187-196 10 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

  54. Published

    Gastronomiens spor i det danske samfund (Mouritsen, O. G., red.)

    Mouritsen, Ole G., 2024, Aarhus: Trykværket. 215 p.

    Research output: Book/Report › Report › Communication

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