Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. 2019
  2. Published

    Grøntsager vil ikke spises. Ideer. / Mouritsen, Ole G.

    In: Weekendavisen Berlingske, Vol. 2019, No. 27, 05.07.2019, p. 13-13.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

  3. Published

    Correction to : Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x). / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

    In: Journal of Applied Phycology, Vol. 31, No. 2, 15.04.2019, p. 1233-1238.

    Research output: Contribution to journalComment/debateResearchpeer-review

  4. Published

    (Complex Chinese characters - Mouthfeel). / Mouritsen, Ole G.; Styrbæk, Klavs.

    Briefing Press, Taipei, 2019. 394 p.

    Research output: Book/ReportBook

  5. Published

    (Complex Japanese characters - Science of food texture). / Mouritsen, Ole G.; Styrbæk, Klavs.

    Kagaku-Dojin Publ. Co, Tokyo , 2019. 344 p.

    Research output: Book/ReportBook

  6. Published

    A mini-review on the microbial continuum : consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition. / Cornish, M. Lynn; Mouritsen, Ole G.; Critchley, Alan T.

    In: Journal of Oceanology and Limnology, Vol. 37, No. 3, 2019, p. 790-805.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Chefs meet scientists: Gastro-Science-Chef-2018. / Mouritsen, Ole G.; Sörensen, Pia M.; Flore, Roberto.

    In: International Journal of Gastronomy and Food Science, Vol. 17, 100162, 2019.

    Research output: Contribution to journalEditorialResearchpeer-review

  8. Accepted/In press

    Culinary sciences for the enhancement of the public understanding of science. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  9. Accepted/In press

    Gastrophysics of squid: from gastronomy to science and back again. / Mouritsen, Ole G.; Schmidt, Charlotte Vinther; Faxholm, Peter Lionet; Clausen, Mathias Porsmose.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  10. Accepted/In press

    How texture makes taste: mouthfeel. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  11. Accepted/In press

    Imaging foodstuff and products of culinary transformations. / Mouritsen, Ole G.; Clausen, Mathias Porsmose; Christensen, Morten.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  12. Published

    Kødet sætter rødt lys for en grøn fremtid. / Mouritsen, Ole G.

    In: Politiken MAD, Vol. 1, 2019, p. 76-77.

    Research output: Contribution to journalJournal articleCommunication

  13. Published

    Lissabon. Tradition og fornyelse. / Mouritsen, Ole G.

    In: Gastro, Vol. 156, 2019, p. 78-85.

    Research output: Contribution to journalJournal articleCommunication

  14. Published

    Opskrift på at spise mere grønt: tilsæt naturvidenskab. / Mouritsen, Ole G.

    In: Aktuel Naturvidenskab, Vol. 5, 2019, p. 24-28.

    Research output: Contribution to journalJournal articleCommunication

  15. Accepted/In press

    Phycogastronomy: the culinary science of seaweeds. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  16. Published

    Science education and public understanding of science via food, cooking and flavour. / Sörensen, Pia; Mouritsen, Ole G.

    In: International Journal of Gastronomy and Food Science, Vol. 15, 2019, p. 36-47.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Accepted/In press

    The molecular science of umami synergy. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  18. Published

    The quest for umami. / Mouritsen, Ole G.

    Koku in Food Science and Physiology. Springer, 2019. p. 33-45.

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

  19. Published

    The rise of seaweed gastronomy : phycogastronomy. / Mouritsen, Ole G.; Rhatigan, Prannie ; Pérez Lloréns, Jose Lucas.

    In: Botanica Marina, Vol. 62, No. 3, 2019, p. 195-209.

    Research output: Contribution to journalReviewResearchpeer-review

  20. Published

    Tryllesvampen, der ændrer smagen på grøntsager. / Mouritsen, Ole G.

    In: Politiken MAD, Vol. 2, 2019, p. 84.

    Research output: Contribution to journalJournal articleCommunication

  21. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables. / Mouritsen, Ole G.

    CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2019.

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

  22. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

    In: Journal of Applied Phycology, Vol. 31, No. 2, 2019, p. 1213-1232.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 14610784