Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2019
- 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 journal › Contribution to newspaper - Newspaper article › Communication
- 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 journal › Comment/debate › Research › peer-review
- Published
(Complex Chinese characters - Mouthfeel). / Mouritsen, Ole G.; Styrbæk, Klavs.
Briefing Press, Taipei, 2019. 394 p.Research output: Book/Report › Book › Research › peer-review
- Published
(Complex Japanese characters - Science of food texture). / Mouritsen, Ole G.; Styrbæk, Klavs.
Kagaku-Dojin Publ. Co, Tokyo , 2019. 344 p.Research output: Book/Report › Book › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 journal › Editorial › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Communication
- Published
Lissabon. Tradition og fornyelse. / Mouritsen, Ole G.
In: Gastro, Vol. 156, 2019, p. 78-85.Research output: Contribution to journal › Journal article › Communication
- 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 journal › Journal article › Communication
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Review › Research › peer-review
- Published
Tryllesvampen, der ændrer smagen på grøntsager. / Mouritsen, Ole G.
In: Politiken MAD, Vol. 2, 2019, p. 84.Research output: Contribution to journal › Journal article › Communication
- 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 proceeding › Book chapter › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 14610784
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Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
134
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Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
74
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Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published