Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2011
Anticancer double lipid prodrugs: liposomal preparation and characterization
Arouri, A. & Mouritsen, Ole G., 2011, In: Journal of Liposome Research. 21, 4, p. 296-305 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
Membrane Restructuring by Phospholipase A2 Is Regulated by the Presence of Lipid Domains
Leidy, C., Ocampo, J., Duelund, L., Mouritsen, Ole G., Jørgensen, K. & Peters, G. H., 2011, In: Biophysical Journal. 101, 1, p. 90-99 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
Lipidology and lipidomics - Quo vadis? A new era for the physical chemistry of lipids
Mouritsen, Ole G., 2011, In: Physical Chemistry Chemical Physics. 13, 43, p. 19195-19205 11 p.Research output: Contribution to journal › Review › Research › peer-review
Lipids, curvature, and nano-medicine
Mouritsen, Ole G., 2011, In: European Journal of Lipid Science and Technology. 113, 10, p. 1174-1187 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
Model Answers to Lipid Membrane Questions
Mouritsen, Ole G., 2011, In: Cold Spring Harbor Perspectives in Biology. 3, 9, p. 1-15 15 p., a004622.Research output: Contribution to journal › Review › Research › peer-review
- Published
Structure and stability of the spinach aquaporin SoPIP2;1 in detergent micelles and lipid membranes
Plasencia, I., Survery, S., Ibragimova, S., Hansen, J. S., Kjellbom, P., Helix-Nielsen, C., Johanson, U. & Mouritsen, Ole G., 28 Feb 2011, In: PLoS ONE. 6, 2, e14674.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
Published -
483
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Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
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210
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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
Published