Ole G. Mouritsen

Ole G. Mouritsen

Professor


Publication year:
  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 journalContribution to newspaper - Newspaper article

  3. Published

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

    Briefing Press, Taipei, 2019. 394 p.

    Research output: Book/ReportBookResearchpeer-review

  4. Published

    (Complex Japanese characters - Science of food texture). / Mouritsen, Ole G.; Styrbæk, Klavs.

    Kagaku-Dojin Publ. Co, Tokyo , 2019. 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. 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 journalJournal article

  6. 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 journalEditorial

  7. 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 proceedingBook chapterResearchpeer-review

  8. 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 proceedingBook chapterResearchpeer-review

  9. 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 proceedingBook chapterResearchpeer-review

  10. 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 proceedingBook chapterResearchpeer-review

  11. 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 journalJournal article

  12. Published

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

    In: Gastro, Vol. 156, 2019, p. 77-85.

    Research output: Contribution to journalJournal article

  13. 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 proceedingBook chapterResearchpeer-review

  14. 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 journalJournal article

  15. 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 proceedingBook chapterResearchpeer-review

  16. 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 proceedingBook chapterResearchpeer-review

  17. 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 journalReview

  18. 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 proceedingBook chapterResearchpeer-review

  19. 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 journalJournal article

  20. 2018
  21. 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 journalConference abstract in journal

  22. 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 journalJournal article

  23. 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 journalJournal article

  24. 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 proceedingBook chapterCommunication

  25. Published

    Blækspruttejagt på Sardinien. / Flore, Roberto ; Brønnum, Louise Beck; Mouritsen, Ole G.

    In: Gastro, Vol. 140, 2018, p. 72-76.

    Research output: Contribution to journalJournal article

  26. Published

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

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

    Research output: Book/ReportBookCommunication

  27. 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 journalReview

  28. 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 proceedingBook chapterResearchpeer-review

  29. Accepted/In press

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

    In: Gastro, 2018.

    Research output: Contribution to journalJournal article

  30. 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 proceedingReport chapterCommunication

  31. 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 journalJournal article

  32. 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 conferencePosterResearchpeer-review

  33. 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 journalJournal article

  34. 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 journalJournal article

  35. 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 journalJournal article

  36. 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 journalConference abstract in journal

  37. 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 journalJournal article

  38. 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 journalJournal article

  39. 2017
  40. '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 proceedingBook chapterCommunication

  41. Published

    Blæksprutterne kommer. / Mouritsen, Ole G.

    In: Weekendavisen: Ideer, Vol. Ideer, 30. juni, 2017, p. 8-9.

    Research output: Contribution to journalContribution to newspaper - Newspaper article

  42. 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 journalJournal article

  43. 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 journalJournal article

  44. 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 journalJournal article

  45. 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 journalJournal article

  46. 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 journalJournal article

  47. En kop kaffe, nu! Om morgenmad. / Mouritsen, Ole G.

    In: Weekendavisen, Ideer, Vol. 16. juni, 2017, p. 7.

    Research output: Contribution to journalContribution to newspaper - Newspaper article

  48. 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 journalJournal article

  49. Fra formidling til forskning : når formidling driver forskningen. / Mouritsen, Ole G.

    In: Aktuel Naturvidenskab, Vol. 1, 2017, p. 2.

    Research output: Contribution to journalJournal article

  50. Gastro i Lübeck. / Mouritsen, Ole G.

    In: Gastro, Vol. 126, 2017, p. 42.

    Research output: Contribution to journalJournal article

  51. Granville Island Public Market. Vancouvers madmarked. / Mouritsen, Ole G.

    In: Gastro, Vol. 123, 2017, p. 72-76.

    Research output: Contribution to journalJournal article

  52. Published

    Hemmeligheden bag japanernes sunde madkultur. / Mouritsen, Ole G.

    In: Kristeligt Dagblad, 2017, p. 11.

    Research output: Contribution to journalContribution to newspaper - Newspaper article

  53. Hvor stærk er chili? / Duelund, Lars; Tvedegaard, Lene; Mouritsen, Ole G.

    In: Aktuel Naturvidenskab, Vol. 1, 2017, p. 8-12.

    Research output: Contribution to journalJournal article

  54. I begyndelsen var måltidet. / Mouritsen, Ole G.

    In: Kristeligt Dagblad, 2017, p. 11.

    Research output: Contribution to journalContribution to newspaper - Feature article

  55. Published

    Klosterkost i køkken og køkkenhave på San Cataldo. / Mouritsen, Ole G.

    In: Gastro, Vol. 128, 2017, p. 54-58.

    Research output: Contribution to journalJournal article

  56. Lud og læsket kalt i kulinarisk kemi. / Styrbæk, Kasper ; Styrbæk, Klavs; Hansen, Per Lyngs; Mouritsen, Ole G.

    In: Dansk Kemi, Vol. 98 (4), 2017, p. 8-11.

    Research output: Contribution to journalJournal article

  57. Lugtbilleder. / Mouritsen, Ole G.

    In: Weekendavisen, Ideer, 2017, p. 12.

    Research output: Contribution to journalContribution to newspaper - Newspaper article

  58. Membrane Protein-Lipid Match and Mismatch. / Mouritsen, Ole G.

    In: Reference Module Life Science, Vol. 08084, 2017, p. 1-17.

    Research output: Contribution to journalJournal article

  59. Mouthfeel : How Texture Makes Taste. / Mouritsen, Ole G.; Styrbæk, Klavs.

    1 ed. New York : Columbia University Press, 2017. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ).

    Research output: Book/ReportBookResearchpeer-review

  60. Published

    Smag kan forbedre kemopatienters livskvalitet. / Styrbæk, Klavs; Mouritsen, Ole G.

    2017, .

    Research output: Other contributionNet publication - Internet publicationCommunication

  61. Those taste weeds. / Mouritsen, Ole G.

    In: Journal of Applied Phycology, Vol. 29, 2017, p. 2159-2164.

    Research output: Contribution to journalJournal article

  62. Published

    Til bords i Bilbao : på Gugenheim Museum. / Mouritsen, Ole G.; Styrbæk, Klavs.

    In: Gastro, Vol. 131, No. November, 2017, p. 66-70.

    Research output: Contribution to journalJournal article

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

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

    Research output: Contribution to journalJournal article

  64. 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/ReportBookResearchpeer-review

  65. 2001
  66. Published

    Structural characterisation of multilayer lipid bilayer by small-angel neutron and X-ray scattering. / Ishoy, T; Lemmich, J; Ipsen, JH; Honger, T; Petersen, JS; Kharkar, J; Nylander, T; Mortensen, Kell; Bauer, R; Mouritsen, OG.

    In: Biophysical Society. Annual Meeting. Abstracts, Vol. 80, No. 1, 01.01.2001, p. 522A-522A.

    Research output: Contribution to journalJournal article

  67. 1997
  68. Published

    The effect of cholesterol in small amounts on lipid bilayer softness in the region of the main phase transition. / Lemmich, J; Mortensen, Kell; Ipsen, JH; Honger, T; Bauer, R; Mouritsen, OG.

    In: European Biophysics Journal, Vol. 25, No. 4, 1997, p. 293-304.

    Research output: Contribution to journalJournal article

  69. 1996
  70. Published

    Small-angle neutron scattering from multilamellar lipid bilayers: Theory, model, and experiment. / Lemmich, J; Mortensen, Kell; Ipsen, JH; Honger, T; Bauer, R; Mouritsen, OG.

    In: Physical Review E (Statistical, Nonlinear, and Soft Matter Physics), Vol. 53, No. 5, 05.1996, p. 5169-5180.

    Research output: Contribution to journalJournal article

  71. Published

    Small-angle neutron scattering studies of lipid bilayer structure, softness, and the effects of cholesterol. / Lemmich, J; Mortensen, Kell; Ipsen, JH; Honger, T; Bauer, R; Mouritsen, OG.

    In: Biophysical Society. Annual Meeting. Abstracts, Vol. 70, No. 2, 02.1996, p. SU461-SU461.

    Research output: Contribution to journalJournal article

ID: 14610784