Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. 2017
  2. Published

    Permeability of lipid bilayers near the phase transition. / Mouritsen, Ole G.; Jørgensen, Kent; Hønger, Thomas.

    Permeability and Stability of Lipid Bilayers. CRC Press, 2017. p. 137-160.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  3. 'Smagen' af jagt. / Mouritsen, Ole G.

    Jagt forbi: Vildtkogebog. ed. / Klavs Styrbæk; René Jantzen. 1. ed. Odense : Jantzens Forlag, 2017. p. 22-23.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  4. Published

    Blæksprutterne kommer. / Mouritsen, Ole G.

    In: Weekendavisen: Ideer, Vol. Ideer, 30. juni, 2017, p. 8-9.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  5. Consumption of seaweeds and the human brain. / Cornish, M. Lynn; Critchley, Alan T.; Mouritsen, Ole G.

    In: Journal of Applied Phycology, Vol. 29, 2017, p. 2377-2398.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Contents of capsaicinoids in chillies grown in Denmark. / Duelund, Lars; Mouritsen, Ole G.

    In: Food Chemistry, Vol. 221, 2017, p. 913-918.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 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.-L.; Duelund, Lars; Christensen, Morten; Hervella, P.; Needham, David; Mouritsen, Ole G.

    In: Data in Brief, Vol. 10, 2017, p. 478-481.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Data-driven methods for the study of food perception, consumption, and culture. / Mouritsen, Ole G.; Edwards-Stuart, Rachel; Ahn, Yong-Yeol; Ahnert, Sebastian E.

    In: Frontiers in I C T, Vol. 4, 15, 2017.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Effects of seaweed sterols fucosterol and demosterol on lipid membranes. / Mouritsen, Ole G.; Bagatolli, Luis; Duelund, Lars; Garvik, Olav; Ipsen, John Hjort; Simonsen, Adam Cohen.

    In: Chemistry and Physics of Lipids, Vol. 205, 2017, p. 1-10.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. En kop kaffe, nu! Om morgenmad. / Mouritsen, Ole G.

    In: Weekendavisen, Ideer, Vol. 16. juni, 2017, p. 7.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  11. Published

    Flavour of fermented fish, insect, game, and pea sauces : garum revisited. / Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine ; Frøst, Michael Bom.

    In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 16-28.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Fra formidling til forskning : når formidling driver forskningen. / Mouritsen, Ole G.

    In: Aktuel Naturvidenskab, Vol. 1, 2017, p. 2.

    Research output: Contribution to journalJournal articleCommunication

  13. Gastro i Lübeck. / Mouritsen, Ole G.

    In: Gastro, Vol. 126, 2017, p. 42.

    Research output: Contribution to journalJournal articleCommunication

  14. Granville Island Public Market. Vancouvers madmarked. / Mouritsen, Ole G.

    In: Gastro, Vol. 123, 2017, p. 72-76.

    Research output: Contribution to journalJournal articleCommunication

  15. Published

    Hemmeligheden bag japanernes sunde madkultur. / Mouritsen, Ole G.

    In: Kristeligt Dagblad, 2017, p. 11.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  16. Hvor stærk er chili? / Duelund, Lars; Tvedegaard, Lene; Mouritsen, Ole G.

    In: Aktuel Naturvidenskab, Vol. 1, 2017, p. 8-12.

    Research output: Contribution to journalJournal articleCommunication

  17. I begyndelsen var måltidet. / Mouritsen, Ole G.

    In: Kristeligt Dagblad, 2017, p. 11.

    Research output: Contribution to journalContribution to newspaper - Feature articleCommunication

  18. Published

    Klosterkost i køkken og køkkenhave på San Cataldo. / Mouritsen, Ole G.

    In: Gastro, Vol. 128, 2017, p. 54-58.

    Research output: Contribution to journalJournal articleCommunication

  19. Lud og læsket kalt i kulinarisk kemi. / Styrbæk, Kasper ; Styrbæk, Klavs; Hansen, Per Lyngs; Mouritsen, Ole G.

    In: Dansk Kemi, Vol. 98 (4), 2017, p. 8-11.

    Research output: Contribution to journalJournal articleCommunication

  20. Lugtbilleder. / Mouritsen, Ole G.

    In: Weekendavisen, Ideer, 2017, p. 12.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  21. Membrane Protein-Lipid Match and Mismatch. / Mouritsen, Ole G.

    In: Reference Module Life Science, Vol. 08084, 2017, p. 1-17.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Mouthfeel : How Texture Makes Taste. / Mouritsen, Ole G.; Styrbæk, Klavs.

    1 ed. New York : Columbia University Press, 2017. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ).

    Research output: Book/ReportBookResearchpeer-review

  23. Published

    Smag kan forbedre kemopatienters livskvalitet. / Styrbæk, Klavs; Mouritsen, Ole G.

    2017, .

    Research output: Other contributionNet publication - Internet publicationCommunication

  24. Those taste weeds. / Mouritsen, Ole G.

    In: Journal of Applied Phycology, Vol. 29, 2017, p. 2159-2164.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Til bords i Bilbao : på Gugenheim Museum. / Mouritsen, Ole G.; Styrbæk, Klavs.

    In: Gastro, Vol. 131, No. November, 2017, p. 66-70.

    Research output: Contribution to journalJournal articleCommunication

  26. Tsukemono : Japans sprøde og syltede sager. / Mouritsen, Ole G.

    In: Gastro, Vol. 122, 2017, p. 76-79.

    Research output: Contribution to journalJournal articleCommunication

  27. Published

    Vida ¿una cuestíon de grasas? Una perspectiva desde la biofísica de. Edicion electronica revisada. / Bagatolli, Luis; Mouritsen, Ole G.

    Yachay EP, Ecuador, 2017. 298 p.

    Research output: Book/ReportBookResearchpeer-review

ID: 14610784