Ole G. Mouritsen

Ole G. Mouritsen

Professor


  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 journalJournal articleResearchpeer-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 proceedingBook chapterResearchpeer-review

  3. Granville Island Public Market. Vancouvers madmarked. / Mouritsen, Ole G.

    In: Gastro, Vol. 123, 2017, p. 72-76.

    Research output: Contribution to journalJournal articleCommunication

  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 journalContribution to newspaper - Newspaper articleCommunication

  5. Published

    Hemmeligheden bag japanernes sunde madkultur. / Mouritsen, Ole G.

    In: Kristeligt Dagblad, 2017, p. 11.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  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 proceedingBook chapterResearchpeer-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 journalJournal articleCommunication

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

    In: Kristeligt Dagblad, 2017, p. 11.

    Research output: Contribution to journalContribution to newspaper - Feature articleCommunication

  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 proceedingBook chapterResearchpeer-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 journalJournal articleResearchpeer-review

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