Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. Published

    World cuisine of seaweeds: science meets gastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez-Lloréns, J. L., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 55-65

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    What's so special about cholesterol?

    Mouritsen, Ole G. & Zuckermann, M. J., 1 Nov 2004, In : Lipids. 39, 11, p. 1101-1113 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Wetting and capillary condensation as means of protein organization in membranes

    Gil, T., Sabra, M. C., Ipsen, J. H. & Mouritsen, Ole G., Oct 1997, In : Biophysical Journal. 73, 4, p. 1728-1741 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Weak first-order orientational transition in the Lebwohl-Lasher model for liquid crystals

    Zhang, Z., Mouritsen, Ole G. & Zuckermann, M. J., 1992, In : Physical Review Letters. 69, 19, p. 2803-2806 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Videnskaben bag østers med champagne

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In : Aktuel Naturvidenskab. Marts, p. 32-36 5 p.

    Research output: Contribution to journalJournal articleCommunication

  6. Published

    Vida ¿una cuestíon de grasas? Una perspectiva desde la biofísica de. Edicion electronica revisada

    Bagatolli, L. & Mouritsen, Ole G., 2017, Yachay EP, Ecuador. 298 p.

    Research output: Book/ReportBookResearchpeer-review

  7. Published

    Velsmag. Den grønne omstilling og vores mad

    Styrbæk, K. & Mouritsen, Ole G., 6 Jun 2020, In : Avisen Danmark. p. 14 1 p.

    Research output: Contribution to journalContribution to newspaper - Feature articleCommunication

  8. Published

    Use of isothermal titration calorimetry to study the interaction of short-chain alcohols with lipid membranes

    Trandum, C., Westh, P., Jørgensen, K. & Mouritsen, Ole G., 22 Mar 1999, In : Thermochimica Acta. 328, 1-2, p. 129-135 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Universality of ordering dynamics in conserved multicomponent systems

    Jeppesen, C. & Mouritsen, Ole G., 1993, In : Physical Review B. Condensed Matter and Materials Physics. 47, 22, p. 14724-14733 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Universality and tricritical behavior of three-dimensional Ising models with two- and four-spin interactions

    Mouritsen, Ole G., Jensen, S. J. K. & Frank, B., 1981, In : Physical Review B. 24, 1, p. 347-354 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Universal ratio of correction-to-scaling amplitudes for Xe

    Balzarini, D. & Mouritsen, Ole G., 1983, In : Physical Review A. 28, 6, p. 3515-3519 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 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 proceedingBook chapterResearchpeer-review

  13. Published

    Umami-potentiale af fermenterede drikkevarer

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

    Research output: Contribution to journalJournal articleResearch

  14. Published

    Umami-potentiale af danske østers og blæksprutter

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

    Research output: Contribution to journalJournal articleResearch

  15. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

    Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In : Journal of Applied Phycology. 31, 2, p. 1213-1232

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Umami synergy as the scientific principle behind taste-pairing champagne and oysters

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2020, In : Scientific Reports. 10, 12 p., 20077.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Accepted/In press

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

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, (Accepted/In press) In : Food Chemistry. 128971.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Umami potential of Nordic squid (Loligo forbesii)

    Schmidt, Charlotte Vinther, Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In : International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Umami flavour as a means of regulating food intake and improving nutrition and health

    Mouritsen, Ole G., 2012, In : Nutrition and Health. 21, 1, p. 56-75 20 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    UNIVERSAL ASPECTS OF DOMAIN-GROWTH KINETICS.

    Mouritsen, Ole G., 1 Dec 1986, ANNEALING PROCESSES: RECOVERY, RECRYSTALLIZATION AND GRAIN GROWTH, PROCEEDINGS OF THE 7TH RISO INTERNATIONAL SYMPOSIUM ON METALLURGY AND MATERIALS SCIENCE.. Hansen, N., Jensen, D. J., Leffers, T. & Ralph, B. (eds.). Riso Natl Lab, p. 457-462 6 p. (ANNEALING PROCESSES: RECOVERY, RECRYSTALLIZATION AND GRAIN GROWTH, PROCEEDINGS OF THE 7TH RISO INTERNATIONAL SYMPOSIUM ON METALLURGY AND MATERIALS SCIENCE.).

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  21. Two coupled Ising planes: Phase diagram and interplanar force

    Hansen, P. L., Lemmich, J., Ipsen, J. H. & Mouritsen, Ole G., 1993, In : Journal of Statistical Physics. 73, 3-4, p. 723-749 27 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    Tuning structural forces between silica surfaces by temperature-induced micellization of responsive block copolymers

    Thormann, E., Claesson, P. M. & Mouritsen, Ole G., 1 Jan 2010, In : Physical Chemistry Chemical Physics. 12, 36, p. 10730-10735 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Accepted/In press

    Tsukemono: Decoding the Art and Science of Japanese Pickling

    Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Springer Nature Switzerland.

    Research output: Book/ReportBookResearchpeer-review

  24. Tsukemono: Japans sprøde og syltede sager

    Mouritsen, Ole G., 2017, In : Gastro. 122, p. 76-79 4 p.

    Research output: Contribution to journalJournal articleCommunication

  25. Published

    Tryllesvampen, der ændrer smagen på grøntsager

    Mouritsen, Ole G., 2019, In : Politiken MAD. 2, p. 84 1 p.

    Research output: Contribution to journalJournal articleCommunication

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