Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-4258-8960
21 - 25 out of 25Page size: 10
- 2017
- Published
Til bords i Bilbao: på Gugenheim Museum
Mouritsen, Ole G. & Styrbæk, K., 2017, In: Gastro. 131, November, p. 66-70 5 p.Research output: Contribution to journal › Journal article
Tsukemono: Japans sprøde og syltede sager
Mouritsen, Ole G., 2017, In: Gastro. 122, p. 76-79 4 p.Research output: Contribution to journal › Journal article
Lud og læsket kalt i kulinarisk kemi
Styrbæk, K., Styrbæk, K., Hansen, P. L. & Mouritsen, Ole G., 2017, In: Dansk Kemi. 98 (4), p. 8-11 4 p.Research output: Contribution to journal › Journal article
- Published
Smag kan forbedre kemopatienters livskvalitet
Styrbæk, K. & Mouritsen, Ole G., 2017Research output: Other contribution › Net publication - Internet publication › Communication
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., Duelund, L., Christensen, M., Hervella, P., Needham, D. & Mouritsen, Ole G., 2017, In: Data in Brief. 10, p. 478-481 3 p.Research output: Contribution to journal › Journal article › peer-review
ID: 14610784
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790
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › peer-review
Published -
519
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Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › peer-review
Published -
245
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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