Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 1987
Acyl chain ordering and crystallization in lipid monolayers
Mouritsen, Ole G. & J. Zuckermann, M., 1987, In: Chemical Physics Letters. 135, 3, p. 294-298 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
Effects of temperature on domain-growth kinetics of fourfold-degenerate (2×1) ordering in Ising models
Høst-Madsen, A., Shah, P. J., Hansen, T. V. & Mouritsen, Ole G., 1987, In: Physical Review B. 36, 4, p. 2333-2336 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
Fractal growth in impurity-controlled solidification in lipid monolayers
Fogedby, H. C., Sørensen, E. S. & Mouritsen, Ole G., 1987, In: The Journal of Chemical Physics. 87, 11, p. 6706-6709 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
Model of interfacial melting
Mouritsen, Ole G. & Zuckermann, M. J., 1987, In: Physical Review Letters. 58, 4, p. 389-392 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
Phase Transitions in Biological Membranes
Mouritsen, Ole G., 1987, In: Annals of the New York Academy of Sciences. 491, 1, p. 166-169 4 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
The effects of acyl chain ordering and crystallization on the main phase transition of wet lipid bilayers: A theoretical study
Zuckermann, M. J. & Mouritsen, Ole G., 1987, In: European Biophysics Journal. 15, 2, p. 77-86 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 14610784
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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
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543
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Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
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Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to conference › Poster › Research › peer-review
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