Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication. / Schneider, Mikael; Wistoft, Karen; Frøst, Michael Bom; Olsen, Annemarie; Hedegaard, Liselotte; Mouritsen, Ole G.

    In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 166.

    Research output: Contribution to journalConference abstract in journalResearchpeer-review

  2. Published

    Creative tastebuds. / Mouritsen, Ole G.; Frøst, Michael Bom.

    In: International Journal of Food Design, Vol. 3, 2018, p. 79-82.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Tsukemono - crunchy pickled foods from Japan : a case study of food design by gastrophysics and nature. / Mouritsen, Ole G.

    In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 103-124.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Blækspruttebanden på Nordic Food Lab. / Brønnum, Louise Beck; Schmidt, Charlotte Vinther; Sun, Yi-Ting; Faxholm, Peter Lionet; Flore, Roberto ; Olsen, Karsten; Mouritsen, Ole G.

    Blæksprutterne kommer - spis dem!. ed. / Ole G. Mouritsen; Klavs Styrbæk. 1. ed. København : Gyldendal, 2018. p. 171-193.

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

  5. Published

    Blækspruttejagt på Sardinien. / Flore, Roberto ; Brønnum, Louise Beck; Mouritsen, Ole G.

    In: Gastro, Vol. 140, 2018, p. 72-76.

    Research output: Contribution to journalJournal articleCommunication

  6. Published

    Blæksprutterne kommer - spis dem! / Mouritsen, Ole G.; Styrbæk, Klavs.

    1 ed. København : Gyldendal, 2018. 232 p.

    Research output: Book/ReportBook

  7. Published

    Cephalopod gastronomy - a promise for the future. / Mouritsen, Ole G.; Styrbæk, Klavs.

    In: Frontiers in Communications, Vol. 3, 38, 2018.

    Research output: Contribution to journalReviewResearchpeer-review

  8. Published

    Foreword: Those tasty and curious organism affectionately called seaweeds. / Mouritsen, Ole G.; Critchley, Alan T.

    Those Curious and Delicious Seaweeds: A Fascinating Voyage From Biology to Gastronomy. ed. / José Lucas Pérez Lloréns; Ignacio Hernández Carrero; Juan José Vergara Oñate; Fernando G. Brun Murillo; Ángel Léon. Editorial UCA, 2018. p. IX-XIV.

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

  9. Accepted/In press

    Japansk mad med Michelin-stjerner i London. / Mouritsen, Ole G.

    In: Gastro, 2018.

    Research output: Contribution to journalJournal articleCommunication

  10. Published

    Mad og smag som motor for læring i børnehøjde. / Mouritsen, Ole G.

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

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

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