Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2020
- Accepted/In press
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2020, (Accepted/In press) Tabi Books, Seoul.Research output: Book/Report › Book › Research › peer-review
- Published
5 spørgsmål og svar om de vigtige kostfibre
Mouritsen, Ole G., 2020, In : Politiken MAD. 7, p. 82-83 2 p.Research output: Contribution to journal › Journal article › Communication
- Accepted/In press
A Role for Macroalgae and Cephalopods in Sustainable Eating
Mouritsen, Ole G. & Schmidt, Charlotte Vinther, 2020, (Accepted/In press) In : Frontiers in Psychology.Research output: Contribution to journal › Journal article › Research › peer-review
- Accepted/In press
Culinary sciences for the enhancement of the public understanding of science
Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Du kender umami, men nu skal du også kende kokumi
Mouritsen, Ole G., 2020, In : Politiken MAD. 6, p. 76 1 p.Research output: Contribution to journal › Journal article › Communication
- Published
Fjordrejer - meget mere end en tur i Grøften!
Mouritsen, Ole G. & Styrbæk, K., 2020, In : Gastro. 162, p. 128-133 6 p.Research output: Contribution to journal › Journal article › Communication
- Accepted/In press
Gastrophysics of squid: from gastronomy to science and back again
Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Accepted/In press
How texture makes taste: mouthfeel
Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC PressResearch 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, M. P. & Christensen, M., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Accepted/In press
Phycogastronomy: the culinary science of seaweeds
Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC PressResearch output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 14610784
Most downloads
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456
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
203
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
98
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published