Ole G. Mouritsen
Ole G. Mouritsen

Professor


  1. 2018
  2. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication

    Schneider, M., Wistoft, K., Frøst, Michael Bom, Olsen, Annemarie, Hedegaard, L. & Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 166 1 p.

    Research output: Contribution to journalConference abstract in journalResearchpeer-review

  3. Published

    Creative tastebuds

    Mouritsen, Ole G. & Frøst, Michael Bom, 2018, In : International Journal of Food Design. 3, p. 79-82 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature

    Mouritsen, Ole G., 2018, In : International Journal of Food Design. 3, 2, p. 103-124 22 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Blækspruttebanden på Nordic Food Lab

    Brønnum, Louise Beck, Schmidt, Charlotte Vinther, 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

  6. 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

  7. Published

    Blæksprutterne kommer - spis dem!

    Mouritsen, Ole G. & Styrbæk, K., 2018, 1 ed. København: Gyldendal. 232 p.

    Research output: Book/ReportBookCommunication

  8. Published

    Cephalopod gastronomy - a promise for the future

    Mouritsen, Ole G. & Styrbæk, K., 2018, In : Frontiers in Communications. 3, 11 p., 38.

    Research output: Contribution to journalReviewResearchpeer-review

  9. 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

  10. Accepted/In press

    Japansk mad med Michelin-stjerner i London

    Mouritsen, Ole G., 2018, (Accepted/In press) In : Gastro.

    Research output: Contribution to journalJournal articleCommunication

  11. 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

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