Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2019
- 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
Correction to : Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x). / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.
In: Journal of Applied Phycology, Vol. 31, No. 2, 15.04.2019, p. 1233-1238.Research output: Contribution to journal › Comment/debate › Research › peer-review
- Published
(Complex Chinese characters - Mouthfeel). / Mouritsen, Ole G.; Styrbæk, Klavs.
Briefing Press, Taipei, 2019. 394 p.Research output: Book/Report › Book
- Published
(Complex Japanese characters - Science of food texture). / Mouritsen, Ole G.; Styrbæk, Klavs.
Kagaku-Dojin Publ. Co, Tokyo , 2019. 344 p.Research output: Book/Report › Book
- Published
A mini-review on the microbial continuum : consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition. / Cornish, M. Lynn; Mouritsen, Ole G.; Critchley, Alan T.
In: Journal of Oceanology and Limnology, Vol. 37, No. 3, 2019, p. 790-805.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chefs meet scientists: Gastro-Science-Chef-2018. / Mouritsen, Ole G.; Sörensen, Pia M.; Flore, Roberto.
In: International Journal of Gastronomy and Food Science, Vol. 17, 100162, 2019.Research output: Contribution to journal › Editorial › Research › peer-review
- Accepted/In press
Culinary sciences for the enhancement of the public understanding of science. / 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
- Accepted/In press
Gastrophysics of squid: from gastronomy to science and back again. / Mouritsen, Ole G.; Schmidt, Charlotte Vinther; Faxholm, Peter Lionet; Clausen, Mathias Porsmose.
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
- 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
- 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
Kødet sætter rødt lys for en grøn fremtid. / Mouritsen, Ole G.
In: Politiken MAD, Vol. 1, 2019, p. 76-77.Research output: Contribution to journal › Journal article › Communication
- Published
Lissabon. Tradition og fornyelse. / Mouritsen, Ole G.
In: Gastro, Vol. 156, 2019, p. 78-85.Research output: Contribution to journal › Journal article › Communication
- Published
Opskrift på at spise mere grønt: tilsæt naturvidenskab. / Mouritsen, Ole G.
In: Aktuel Naturvidenskab, Vol. 5, 2019, p. 24-28.Research output: Contribution to journal › Journal article › Communication
- Accepted/In press
Phycogastronomy: the culinary science of seaweeds. / 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
- Published
Science education and public understanding of science via food, cooking and flavour. / Sörensen, Pia; Mouritsen, Ole G.
In: International Journal of Gastronomy and Food Science, Vol. 15, 2019, p. 36-47.Research output: Contribution to journal › Journal article › Research › peer-review
- Accepted/In press
The molecular science of umami synergy. / 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
- Published
The quest for umami. / Mouritsen, Ole G.
Koku in Food Science and Physiology. Springer, 2019. p. 33-45.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
The rise of seaweed gastronomy : phycogastronomy. / Mouritsen, Ole G.; Rhatigan, Prannie ; Pérez Lloréns, Jose Lucas.
In: Botanica Marina, Vol. 62, No. 3, 2019, p. 195-209.Research output: Contribution to journal › Review › Research › peer-review
- 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
- 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
- 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
- 2018
- Published
'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication. / Schneider, Mikael; Wistoft, Karen; Frøst, Michael Bom; Olsen, Annemarie; Hedegaard, Liselotte; Mouritsen, Ole G.
In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 166.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
Creative tastebuds. / Mouritsen, Ole G.; Frøst, Michael Bom.
In: International Journal of Food Design, Vol. 3, 2018, p. 79-82.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Tsukemono - crunchy pickled foods from Japan : a case study of food design by gastrophysics and nature. / Mouritsen, Ole G.
In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 103-124.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Blækspruttebanden på Nordic Food Lab. / Brønnum, Louise Beck; Schmidt, Charlotte Vinther; Sun, Yi-Ting; Faxholm, Peter Lionet; Flore, Roberto ; Olsen, Karsten; Mouritsen, Ole G.
Blæksprutterne kommer - spis dem!. ed. / Ole G. Mouritsen; Klavs Styrbæk. 1. ed. København : Gyldendal, 2018. p. 171-193.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Blækspruttejagt på Sardinien. / Flore, Roberto ; Brønnum, Louise Beck; Mouritsen, Ole G.
In: Gastro, Vol. 140, 2018, p. 72-76.Research output: Contribution to journal › Journal article › Communication
- Published
Blæksprutterne kommer - spis dem! / Mouritsen, Ole G.; Styrbæk, Klavs.
1 ed. København : Gyldendal, 2018. 232 p.Research output: Book/Report › Book
- Published
Cephalopod gastronomy - a promise for the future. / Mouritsen, Ole G.; Styrbæk, Klavs.
In: Frontiers in Communications, Vol. 3, 38, 2018.Research output: Contribution to journal › Review › Research › peer-review
- Published
Foreword: Those tasty and curious organism affectionately called seaweeds. / Mouritsen, Ole G.; Critchley, Alan T.
Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. ed. / José Lucas Pérez Lloréns; Ignacio Hernández Carrero; Juan José Vergara Oñate; Fernando G. Brun Murillo; Ángel Léon. Editorial UCA, 2018. p. IX-XIV.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Accepted/In press
Japansk mad med Michelin-stjerner i London. / Mouritsen, Ole G.
In: Gastro, 2018.Research output: Contribution to journal › Journal article › Communication
- Published
Mad og smag som motor for læring i børnehøjde. / Mouritsen, Ole G.
Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København : Københavns Madhus, 2018. p. 100-101.Research output: Chapter in Book/Report/Conference proceeding › Report chapter › Communication
- Published
Mindeord for Thor A. Bak. / Mouritsen, Ole G.
In: Oversigt over Selskabets Virksomhed 2017-2018. Det Kongelige Danske Videnskabernes Selskab, Vol. 2017-2018, 2018, p. 206-215.Research output: Contribution to journal › Journal article › Communication
- Published
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. / Frøst, Michael Bom; Mouritsen, Ole G.; Hartmann, Anna Loraine; Petersen, Mikael Agerlin; Duelund, Lars.
2018. Poster session presented at Eurosense 2018, Verona, Italy.Research output: Contribution to conference › Poster › Research › peer-review
- Published
Smag for livet : "Smager grøntsagerne godt nok?" spørger Ole G. Mouritsen. / Mouritsen, Ole G.
In: MASA Food Magazine, Vol. 2, 2018, p. 11-12.Research output: Contribution to journal › Journal article › Communication
- Published
Spise blæksprutter - er du mør? / Schmidt, Charlotte Vinther; Brønnum, Louise Beck; Sun, Yi-Ting; Faxholm, Peter Lionet; Flore, Roberto; Clausen, Mathias Porsmose; Olsen, Karsten; Mouritsen, Ole G.
In: Aktuel Naturvidenskab, Vol. 3, 2018, p. 8-13.Research output: Contribution to journal › Journal article › Communication
- Published
Squids of the North : gastronomy and gastrophysics of Danish squid. / Faxholm, Peter Lionet; Schmidt, Charlotte Vinther; Brønnum, Louise Beck; Sun, Yi-Ting; Clausen, Mathias P.; Flore, Roberto; Olsen, Karsten; Mouritsen, Ole G.
In: International Journal of Gastronomy and Food Science, Vol. 14, 2018, p. 66-76.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Taste - a gastrophycical perspective. / Clausen, Mathias Porsmose; Christensen, Morten; Mouritsen, Ole G.
In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 157.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
The quest for umami : can sous vide contribute? / Clausen, Mathias Porsmose; Christensen, Morten; Djurhus, Trine H.; Duelund, Lars; Mouritsen, Ole G.
In: International Journal of Gastronomy and Food Science, Vol. 13, 2018, p. 129-133.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- 2017
- Published
Permeability of lipid bilayers near the phase transition. / Mouritsen, Ole G.; Jørgensen, Kent; Hønger, Thomas.
Permeability and Stability of Lipid Bilayers. CRC Press, 2017. p. 137-160.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
'Smagen' af jagt. / Mouritsen, Ole G.
Jagt forbi: Vildtkogebog. ed. / Klavs Styrbæk; René Jantzen. 1. ed. Odense : Jantzens Forlag, 2017. p. 22-23.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- Published
Blæksprutterne kommer. / Mouritsen, Ole G.
In: Weekendavisen: Ideer, Vol. Ideer, 30. juni, 2017, p. 8-9.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
Consumption of seaweeds and the human brain. / Cornish, M. Lynn; Critchley, Alan T.; Mouritsen, Ole G.
In: Journal of Applied Phycology, Vol. 29, 2017, p. 2377-2398.Research output: Contribution to journal › Journal article › Research › peer-review
Contents of capsaicinoids in chillies grown in Denmark. / Duelund, Lars; Mouritsen, Ole G.
In: Food Chemistry, Vol. 221, 2017, p. 913-918.Research output: Contribution to journal › Journal article › Research › peer-review
Data for the size of cholesterol-fat micelles as a function of bile salt concentration and the physico-chemical properties of six liquid experimental pine-derived phytosterol formulations in a cholesterol-containing artificial intestine fluid. / Yi, J.; Knudsen, A.; Nielsen, A.-L.; Duelund, Lars; Christensen, Morten; Hervella, P.; Needham, David; Mouritsen, Ole G.
In: Data in Brief, Vol. 10, 2017, p. 478-481.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Data-driven methods for the study of food perception, consumption, and culture. / Mouritsen, Ole G.; Edwards-Stuart, Rachel; Ahn, Yong-Yeol; Ahnert, Sebastian E.
In: Frontiers in I C T, Vol. 4, 15, 2017.Research output: Contribution to journal › Journal article › Research › peer-review
Effects of seaweed sterols fucosterol and demosterol on lipid membranes. / Mouritsen, Ole G.; Bagatolli, Luis; Duelund, Lars; Garvik, Olav; Ipsen, John Hjort; Simonsen, Adam Cohen.
In: Chemistry and Physics of Lipids, Vol. 205, 2017, p. 1-10.Research output: Contribution to journal › Journal article › Research › peer-review
En kop kaffe, nu! Om morgenmad. / Mouritsen, Ole G.
In: Weekendavisen, Ideer, Vol. 16. juni, 2017, p. 7.Research output: Contribution to journal › Contribution to newspaper - Newspaper article › Communication
- Published
Flavour of fermented fish, insect, game, and pea sauces : garum revisited. / Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine ; Frøst, Michael Bom.
In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 16-28.Research output: Contribution to journal › Journal article › Research › peer-review
Fra formidling til forskning : når formidling driver forskningen. / Mouritsen, Ole G.
In: Aktuel Naturvidenskab, Vol. 1, 2017, p. 2.Research output: Contribution to journal › Journal article › Communication
ID: 14610784
Most downloads
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369
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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 -
133
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
73
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published