Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
All
1 - 19 out of 19Page size: 25
  1. 2021
  2. Published

    Grøn mad smager ikke godt nok

    Mouritsen, Ole G., 9 Jan 2021, In : Dagbladet Politiken. p. 5 (sektion 2) 1 p.

    Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication

  3. Accepted/In press

    (Complex Korean characters - Mouthfeel)

    Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Tabi Books, Seoul.

    Research output: Book/Report › Book

  4. Published

    Culinary sciences for the enhancement of the public understanding of science

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 655-658 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  5. Published

    Imaging: imaging foodstuff and products of culinary transformations

    Mouritsen, Ole G., Clausen, M. P. & Christensen, M., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 404-409 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  6. Published

    Indien i næsen

    Mouritsen, Ole G., 2021, In : Politiken MAD. p. 63 1 p.

    Research output: Contribution to journal › Journal article › Communication

  7. Published

    Maillard: velsmagen med det svære navn

    Mouritsen, Ole G., 2021, In : Politiken MAD. 17, p. 56 1 p.

    Research output: Contribution to journal › Journal article › Communication

  8. Accepted/In press

    Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

    Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Springer Nature Switzerland.

    Research output: Book/Report › Book

  9. Published

    Opskriften på et langt liv er grøn og kalorielet

    Mouritsen, Ole G., 2021, In : Politiken MAD. 14, p. 44-46 3 p.

    Research output: Contribution to journal › Journal article › Communication

  10. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, Charlotte Vinther, Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In : International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Saved by seaweeds: phyconomic contributions in times of crises

    Mouritsen, Ole G., Rhatigan, P., Cornish, M. L., Critchley, A. T. & Pérez-Lloréns, J. L., 2021, In : Journal of Applied Phycology. 33, 1, p. 443-458 16 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    Seaweeds: phycogastronomy - the culinary science of seaweeds

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 517-522 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  13. Published

    Squid: Gastrophysics of squid - from gastronomy to science and back again

    Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 541-544 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  14. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 585-592 8 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  15. Published

    Texture: tsukemono - the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 593-598 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  16. Accepted/In press

    Tsukemono: Decoding the Art and Science of Japanese Pickling

    Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Springer Nature Switzerland.

    Research output: Book/Report › Book

  17. Accepted/In press

    Umami potential of fermented beverages: sake, wine, champagne, and beer

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, (Accepted/In press) In : Food Chemistry. 128971.

    Research output: Contribution to journal › Journal article › Research › peer-review

  18. Published

    Umami-potentiale af danske østers og blæksprutter

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In : Dansk Kemi. 102, 1, p. 16-19 4 p.

    Research output: Contribution to journal › Journal article › Research

  19. Published

    Umami: the molecular science of umami synergy

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, p. 619-624 6 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  20. Published

    Videnskaben bag østers med champagne

    Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In : Aktuel Naturvidenskab. Marts, p. 32-36 5 p.

    Research output: Contribution to journal › Journal article › Communication

ID: 14610784