Ole G. Mouritsen

Ole G. Mouritsen

Professor

ORCID: 0000-0002-4258-8960

Publication year:
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1 - 10 out of 316Page size: 10
  1. 2021
  2. 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

  3. 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 Press

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

  4. 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 Press

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

  5. 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 Press

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

  6. 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 Press

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

  7. 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 Press

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

  8. 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

  9. 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 Press

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

  10. 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 Press

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

  11. 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

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