Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

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  1. Published

    World cuisine of seaweeds : science meets gastronomy. / Mouritsen, Ole G.; Rhatigan, Prannie; Pérez-Lloréns, José Lucas.

    In: International Journal of Gastronomy and Food Science, Vol. 14, 2018, p. 55-65.

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

  2. Published

    What's so special about cholesterol? / Mouritsen, Ole G.; Zuckermann, Martin J.

    In: Lipids, Vol. 39, No. 11, 01.11.2004, p. 1101-1113.

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

  3. Published

    Vida ¿una cuestíon de grasas? Una perspectiva desde la biofísica de. Edicion electronica revisada. / Bagatolli, Luis; Mouritsen, Ole G.

    Yachay EP, Ecuador, 2017. 298 p.

    Research output: Book/Report › Book

  4. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

    In: Journal of Applied Phycology, Vol. 31, No. 2, 2019, p. 1213-1232.

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

  5. Published

    Umami flavour as a means of regulating food intake and improving nutrition and hea0lth. / Mouritsen, Ole G.

    In: Nutrition and Health, Vol. 21, No. 1, 01.01.2012, p. 56-75.

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

  6. Published

    Tuning structural forces between silica surfaces by temperature-induced micellization of responsive block copolymers. / Thormann, Esben; Claesson, Per M.; Mouritsen, Ole G.

    In: Physical Chemistry Chemical Physics, Vol. 12, No. 36, 01.01.2010, p. 10730-10735.

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

  7. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables. / 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

  8. Tsukemono : Japans sprøde og syltede sager. / Mouritsen, Ole G.

    In: Gastro, Vol. 122, 2017, p. 76-79.

    Research output: Contribution to journal › Journal article › Communication

  9. Published

    Tryllesvampen, der ændrer smagen på grøntsager. / Mouritsen, Ole G.

    In: Politiken MAD, Vol. 2, 2019, p. 84.

    Research output: Contribution to journal › Journal article › Communication

  10. Published

    To gate or not to gate : using molecular dynamics simulations to morph gated plant aquaporins into constitutively open conformations. / Khandelia, Himanshu; Jensen, Morten O.; Mouritsen, Ole G.

    In: Journal of Physical Chemistry B, Vol. 113, No. 15, 16.04.2009, p. 5239-5244.

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

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