Ole G. Mouritsen
Professor
Design and Consumer Behavior
Levnedsmiddelbygning, Building: 74-5-C511
1958 Frederiksberg C
- 2021
- Accepted/In press
(Complex Korean characters - Mouthfeel)
Mouritsen, Ole G. & Styrbæk, K., 2021, (Accepted/In press) Tabi Books, Seoul.Research output: Book/Report › Book › Research › peer-review
- Accepted/In press
Culinary sciences for the enhancement of the public understanding of science
Mouritsen, Ole G., 2021, (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
Gastrophysics of squid: from gastronomy to science and back again
Mouritsen, Ole G., Schmidt, Charlotte Vinther, Faxholm, P. L. & Clausen, M. P., 2021, (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., 2021, (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., 2021, (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., 2021, (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
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
- Accepted/In press
The molecular science of umami synergy
Mouritsen, Ole G., 2021, (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
Tsukemono: the art and science of preparing crunchy vegetables
Mouritsen, Ole G., 2021, (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
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
ID: 14610784
Most downloads
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579
downloads
Flavour of fermented fish, insect, game, and pea sauces: garum revisited
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
326
downloads
Cephalopod gastronomy - a promise for the future
Research output: Contribution to journal › Review › Research › peer-review
Published -
158
downloads
Data-driven methods for the study of food perception, consumption, and culture
Research output: Contribution to journal › Journal article › Research › peer-review
Published