Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. Published

    Blækspruttebanden på Nordic Food Lab

    Brønnum, Louise Beck, Schmidt, C. V., Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.

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

  2. Published

    The quest for umami: can sous vide contribute?

    Clausen, M. P., Christensen, M., Djurhus, T. H., Duelund, L. & Mouritsen, Ole G., 2018, In : International Journal of Gastronomy and Food Science. 13, p. 129-133 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Taste - a gastrophycical perspective

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 157 1 p.

    Research output: Contribution to journalConference abstract in journalResearchpeer-review

  4. Published

    Squids of the North: gastronomy and gastrophysics of Danish squid

    Faxholm, P. L., Schmidt, C. V., Brønnum, Louise Beck, Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 66-76

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Blækspruttejagt på Sardinien

    Flore, R., Brønnum, Louise Beck & Mouritsen, Ole G., 2018, In : Gastro. 140, p. 72-76 5 p.

    Research output: Contribution to journalJournal articleCommunication

  6. Published

    Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Mouritsen, Ole G., Hartmann, A. L., Petersen, Mikael Agerlin & Duelund, L., 2018. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  7. Published

    Mad og smag som motor for læring i børnehøjde

    Mouritsen, Ole G., 2018, Københavns Generation Mad: En status over maden til børn og unge i Københavns Kommune 2007-2017 udarbejdet af Københavns Madhus. København: Københavns Madhus, p. 100-101 2 p.

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

  8. Published

    World cuisine of seaweeds: science meets gastronomy

    Mouritsen, Ole G., Rhatigan, P. & Pérez-Lloréns, J. L., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 55-65

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Smag for livet: "Smager grøntsagerne godt nok?" spørger Ole G. Mouritsen

    Mouritsen, Ole G., 2018, In : MASA Food Magazine. 2, p. 11-12 2 p.

    Research output: Contribution to journalJournal articleCommunication

  10. Published

    Foreword: Those tasty and curious organism affectionately called seaweeds

    Mouritsen, Ole G. & Critchley, A. T., 2018, Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. Lloréns, J. L. P., Carrero, I. H., Oñate, J. J. V., Murillo, F. G. B. & Léon, Á. (eds.). Editorial UCA, p. IX-XIV

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

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