Ole G. Mouritsen
Professor, emeritus
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2021
- Published
Lugt verden
Mouritsen, Ole G., 18 May 2021, In: Kristeligt Dagblad. p. 11 1 p.Research output: Contribution to journal › Contribution to newspaper - Feature article › Communication
- 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
- Published
A role for cephs in changing eating behaviour
Mouritsen, Ole G., 2021, Caephalopod recipes 2021. Power, A. M. (ed.). European Union, p. 60-61Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
- 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. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 655-658 4 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
De grønne kostråd
Mouritsen, Ole G., 2021, In: Politiken MAD. 18, p. 46-47Research output: Contribution to journal › Journal article › Communication
- Published
Gastrophysical and chemical characterization of structural changes in cooked squid mantle
Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Imaging foodstuff and products of culinary transformations
Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R. M., Kelly, A. L., Lavelle, C. & Kientza, H. T. V. (eds.). New York: CRC Press, p. 404-409 5 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Indien i næsen
Mouritsen, Ole G., 2021, In: Politiken MAD. 16, p. 63-63Research output: Contribution to journal › Journal article › Communication
- Published
Maillard: velsmagen med det svære navn
Mouritsen, Ole G., 2021, In: Politiken MAD. 17, p. 56-56Research output: Contribution to journal › Journal article › Communication
- Published
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
Mouritsen, Ole G. & Styrbæk, K., 2021, Springer. 278 p.Research output: Book/Report › Book › Research › peer-review
ID: 14610784
Most downloads
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811
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
532
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
254
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