Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- Published
Tsukemono: Decoding the Art and Science of Japanese Pickling
Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 174 p.Research output: Book/Report › Book › peer-review
- Published
Umami og ostens rolle i den grønne omstilling
Mouritsen, Ole G., 2021, In: Maelkeritidende. 134, 10, p. 4-5 2 p.Research output: Contribution to journal › Journal article
- Published
Umami potential of fermented beverages: Sake, wine, champagne, and beer
Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Food Chemistry. 360, 10 p., 128971.Research output: Contribution to journal › Journal article › peer-review
- 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
- Published
Umami-potentiale af fermenterede drikkevarer
Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.Research output: Contribution to journal › Journal article
- 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
- Published
Videnskaben bag østers med champagne
Schmidt, Charlotte Vinther, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Aktuel Naturvidenskab. 2021, 1, p. 32-36 5 p.Research output: Contribution to journal › Journal article
- 2020
- Published
Grønt med umami: Små, sommerlige hapseretter med en overraskende smag
Styrbæk, K. & Mouritsen, Ole G., 7 Aug 2020, In: Jyllands-Posten. Sektion K, p. 12, 14 2 p.Research output: Contribution to journal › Contribution to newspaper - Newspaper article
- Published
Velsmag. Den grønne omstilling og vores mad
Styrbæk, K. & Mouritsen, Ole G., 6 Jun 2020, In: Avisen Danmark. p. 14 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article
- 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
ID: 14610784
Most downloads
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715
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › peer-review
Published -
477
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › peer-review
Published -
204
downloads
Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Research output: Contribution to conference › Poster › Research › peer-review
Published