Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2019
- Published
The quest for umami
Mouritsen, Ole G., 1 Jan 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer Singapore, p. 33-45 13 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter
- Published
The quest for umami
Mouritsen, Ole G., 2019, Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Nishimura, T. & Kuroda, M. (eds.). Springer, p. 33-45 13 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter
- Published
The rise of seaweed gastronomy: phycogastronomy
Mouritsen, Ole G., Rhatigan, P. & Pérez Lloréns, J. L., 2019, In : Botanica Marina. 62, 3, p. 195-209 15 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
Tryllesvampen, der ændrer smagen på grøntsager
Mouritsen, Ole G., 2019, In : Politiken MAD. 2, p. 84 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
Mouritsen, Ole G., Duelund, L., Petersen, Mikael Agerlin, Hartmann, A. L. & Frøst, Michael Bom, 2019, In : Journal of Applied Phycology. 31, 2, p. 1213-1232Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Science education and public understanding of science via food, cooking and flavour
Sörensen, P. & Mouritsen, Ole G., 2019, In : International Journal of Gastronomy and Food Science. 15, p. 36-47Research output: Contribution to journal › Journal article › Research › peer-review
ID: 14610784
Most downloads
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576
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
322
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
157
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published