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
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
Contents of capsaicinoids in chillies grown in Denmark
Duelund, L. & Mouritsen, Ole G., 2017, In: Food Chemistry. 221, p. 913-918 6 p.Research output: Contribution to journal › Journal article › peer-review
Consumption of seaweeds and the human brain
Cornish, M. L., Critchley, A. T. & Mouritsen, Ole G., 2017, (E-pub ahead of print) In: Journal of Applied Phycology. 29, p. 2377-2398 22 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Blæksprutterne kommer
Mouritsen, Ole G., 2017, In: Weekendavisen: Ideer. Ideer, 30. juni, p. 8-9 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article
'Smagen' af jagt
Mouritsen, Ole G., 2017, Jagt forbi: Vildtkogebog. Styrbæk, K. & Jantzen, R. (eds.). 1. ed. Odense: Jantzens Forlag, p. 22-23 2 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
ID: 14610784
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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