Ole G. Mouritsen
Ole G. Mouritsen

Professor


  1. 2019
  2. Published

    Grøntsager vil ikke spises. Ideer

    Mouritsen, Ole G., 5 Jul 2019, In : Weekendavisen Berlingske. 2019, 27, p. 13-13 1 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  3. Published

    (Complex Chinese characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Briefing Press, Taipei. 394 p.

    Research output: Book/ReportBookResearchpeer-review

  4. Published

    (Complex Japanese characters - Science of food texture)

    Mouritsen, Ole G. & Styrbæk, K., 2019, Kagaku-Dojin Publ. Co, Tokyo . 344 p.

    Research output: Book/ReportBookResearchpeer-review

  5. 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. L., Mouritsen, Ole G. & Critchley, A. T., 2019, In : Journal of Oceanology and Limnology. 37, 3, p. 790-805 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Chefs meet scientists: Gastro-Science-Chef-2018

    Mouritsen, Ole G., Sörensen, P. M. & Flore, R., 2019, In : International Journal of Gastronomy and Food Science. 17, 2 p., 100162.

    Research output: Contribution to journalEditorialResearchpeer-review

  7. Accepted/In press

    Culinary sciences for the enhancement of the public understanding of science

    Mouritsen, Ole G., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  8. Published

    En fleksitar i harmoni med naturen

    Mouritsen, Ole G., 2019, In : Politiken MAD. 3, p. 86 1 p.

    Research output: Contribution to journalJournal articleCommunication

  9. Accepted/In press

    Gastrophysics of squid: from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  10. Accepted/In press

    How texture makes taste: mouthfeel

    Mouritsen, Ole G., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  11. Accepted/In press

    Imaging foodstuff and products of culinary transformations

    Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  12. Published

    Kødet sætter rødt lys for en grøn fremtid

    Mouritsen, Ole G., 2019, In : Politiken MAD. 1, p. 76-77 2 p.

    Research output: Contribution to journalJournal articleCommunication

  13. Published

    Lissabon. Tradition og fornyelse

    Mouritsen, Ole G., 2019, In : Gastro. 156, p. 78-85 8 p.

    Research output: Contribution to journalJournal articleCommunication

  14. Published

    Opskrift på at spise mere grønt: tilsæt naturvidenskab

    Mouritsen, Ole G., 2019, In : Aktuel Naturvidenskab. 5, p. 18-22 5 p.

    Research output: Contribution to journalJournal articleCommunication

  15. Accepted/In press

    Phycogastronomy: the culinary science of seaweeds

    Mouritsen, Ole G., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  16. Published

    Science education and public understanding of science via food, cooking and flavour

    Sörensen, P. & Mouritsen, Ole G., 2019, In : International Journal of Gastronomy and Food Science. 15, p. 36-47

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Accepted/In press

    The molecular science of umami synergy

    Mouritsen, Ole G., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  18. Published

    The quest for umami

    Mouritsen, Ole G., 2019, Koku in Food Science and Physiology. Springer, p. 33-45 13 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  19. Published

    The rise of seaweed gastronomy: phycogastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez Lloréns, J. L., 2019, In : Botanica Marina. 62, 3, p. 195-209 15 p.

    Research output: Contribution to journalReviewResearchpeer-review

  20. 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

  21. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2019, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  22. 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

  23. 2018
  24. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 166 1 p.

    Research output: Contribution to journalConference abstract in journalResearchpeer-review

  25. Published

    Creative tastebuds

    Mouritsen, Ole G. & Frøst, Michael Bom, 2018, In : International Journal of Food Design. 3, p. 79-82 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature

    Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 103-124 22 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  27. Published

    Blækspruttebanden på Nordic Food Lab

    Brønnum, Louise Beck, Schmidt, Charlotte Vinther, Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

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