Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2013
Lipases, liposomes and lipid-prodrugs
Arouri, A., Hansen, A. H., Rasmussen, T. E. & Mouritsen, Ole G., 2013, In: Current Opinion in Colloid and Interface Science. 18, 5, p. 419-431 13 p.Research output: Contribution to journal › Review › Research › peer-review
Membrane-perturbing effect of fatty acids and lysolipids
Arouri, A. & Mouritsen, Ole G., 2013, In: Progress in Lipid Research. 52, 1, p. 130-140 11 p.Research output: Contribution to journal › Review › Research › peer-review
Is the fluid mosaic (and the accompanying raft hypothesis) a suitable model to describe fundamental features of biological membranes? What may be missing?
Bagatolli, L. A. & Mouritsen, Ole G., 2013, In: Frontiers in Plant Science. 4, 6 p., 457.Research output: Contribution to journal › Review › Research › peer-review
On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr)
Mouritsen, Ole G., Dawczynski, C., Duelund, L., Jahreis, G., Vetter, W. & Schröder, M., 2013, In: Journal of Applied Phycology. 25, 6, p. 1777-1791 15 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The science of seaweeds
Mouritsen, Ole G., 2013, In: American Scientist. 101, p. 458-465 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
Small-scale structure in fluid cholesterol-lipid bilayers
Rheinstädter, M. C. & Mouritsen, Ole G., 2013, In: Current Opinion in Colloid and Interface Science. 18, 5, p. 440-447 8 p.Research output: Contribution to journal › Review › Research › peer-review
ID: 14610784
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725
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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
Published -
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