Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
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1 - 50 out of 169Page size: 50
  1. 2019
  2. 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

  3. 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

  4. Published

    (Complex Chinese characters - Mouthfeel). / Mouritsen, Ole G.; Styrbæk, Klavs.

    Briefing Press, Taipei, 2019. 394 p.

    Research output: Book/Report › Book

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. Published

    Lissabon. Tradition og fornyelse. / Mouritsen, Ole G.

    In: Gastro, Vol. 156, 2019, p. 78-85.

    Research output: Contribution to journal › Journal article › Communication

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 2018
  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. Published

    Blæksprutterne kommer - spis dem! / Mouritsen, Ole G.; Styrbæk, Klavs.

    1 ed. København : Gyldendal, 2018. 232 p.

    Research output: Book/Report › Book

  30. 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

  31. 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

  32. Accepted/In press

    Japansk mad med Michelin-stjerner i London. / Mouritsen, Ole G.

    In: Gastro, 2018.

    Research output: Contribution to journal › Journal article › Communication

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 2017
  43. 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

  44. '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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

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