Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- Published
Getting more from pushing less : Negative specific heat and conductivity in nonequilibrium steady states. / Zia, R. K.P.; Praestgaard, E. L.; Mouritsen, O. G.
In: American Journal of Physics, Vol. 70, No. 4, 01.12.2002, p. 384-392.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Giant unilamellar vesicles (GUVs) as a laboratory to study mesoscopic lipid domains in membranes. / Bagatolli, Luis A.; Mouritsen, Ole G.
Cell Membrane Nanodomains: From Biochemistry to Nanoscopy. CRC Press, 2014. p. 3-23.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Granville Island Public Market. Vancouvers madmarked. / Mouritsen, Ole G.
In: Gastro, Vol. 123, 2017, p. 72-76.Research output: Contribution to journal › Journal article › Communication
- Published
Grøntsager vil ikke spises. Ideer. / Mouritsen, Ole G.
In: Weekendavisen Berlingske, Vol. 2019, No. 27, 05.07.2019, p. 13-13.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Hemmeligheden bag japanernes sunde madkultur. / Mouritsen, Ole G.
In: Kristeligt Dagblad, 2017, p. 11.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Accepted/In press
How texture makes taste: mouthfeel. / Mouritsen, Ole G.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Hvor stærk er chili? / Duelund, Lars; Tvedegaard, Lene; Mouritsen, Ole G.
In: Aktuel Naturvidenskab, Vol. 1, 2017, p. 8-12.Research output: Contribution to journal › Journal article › Communication
I begyndelsen var måltidet. / Mouritsen, Ole G.
In: Kristeligt Dagblad, 2017, p. 11.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- Accepted/In press
Imaging foodstuff and products of culinary transformations. / Mouritsen, Ole G.; Clausen, Mathias Porsmose; Christensen, Morten.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
In situ atomic force microscope imaging of phospholipase A2 hydrolysis of one and two-component lipid bilayers. / Kaasgaard, T.; Ipsen, J. H.; Mouritsen, O. G.; Jørgensen, K.
In: Probe Microscopy, Vol. 2, No. 2, 01.12.2001, p. 169-175.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 14610784
Most downloads
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374
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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 -
134
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
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74
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published