Ole G. Mouritsen

Ole G. Mouritsen

Professor


  1. 2020
  2. Accepted/In press

    The molecular science of umami synergy

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  3. Published

    The solution to sustainable eating is not a one-way street

    Schmidt, Charlotte Vinther & Mouritsen, Ole G., 2020, In : Frontiers in Psychology. 11, 4 p., 531.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Accepted/In press

    Tsukemono: the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2020, (Accepted/In press) CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press

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

  5. Published

    Velsmag. Den grønne omstilling og vores mad. KRONIK

    Styrbæk, K. & Mouritsen, Ole G., 2020, In : Avisen Danmark. 6. juni, p. 14 1 p.

    Research output: Contribution to journalContribution to newspaper - Newspaper articleCommunication

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