Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
All
61 - 70 out of 169Page size: 10
Sort by: Title
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. I begyndelsen var måltidet. / Mouritsen, Ole G.

    In: Kristeligt Dagblad, 2017, p. 11.

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

  9. 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

  10. 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

Previous 1...3 4 5 6 7 8 9 10 ...17 Next

ID: 14610784