Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

Publication year:
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21 - 30 out of 404Page size: 10
  1. 2023
  2. Published

    Umamification of food facilitates the green transition

    Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 1, p. 1-3 3 p.

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

  3. Published

    Saved by seaweeds (II): Traditional knowledge, home remedies medicine, surgery, and pharmacopoeia

    Pérez-Lloréns, J. L., Critchley, A. T., Cornish, M. L. & Mouritsen, Ole G., 2023, In: Journal of Applied Phycology. 35, p. 2049–2068 20 p.

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

  4. Published

    Tofu - a diet for human and planetary health

    Zhu, Y., Yang, Y. & Mouritsen, Ole G., 2023, In: Soil Ecology Letters. 5, 2, p. 1-2 2 p., 220163.

    Research output: Contribution to journal › Editorial › Research › peer-review

  5. 2022
  6. Published

    Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits

    Daverkosen, S., Ejlersen, S. & Mouritsen, Ole G., 2022, In: International Journal of Food Design. 7, 2, p. 143-157 15 p.

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

  7. Published

    Food processing

    Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.

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

  8. Published

    Hospitalsmad kan blive bedre

    Mouritsen, Ole G., 2022, In: Fyens Stiftstidende. 2022, 21. dec., p. 20 1 p.

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

  9. Published

    Molecular evolution of cholesterol and other higher sterols in relation to membrane structure

    Mouritsen, Ole G., 2022, Cholesterol: From Chemistry and Biophysics to the Clinic. Bukiya, A. N. & Dopio, A. M. (eds.). Elsevier, p. 25-40 16 p.

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

  10. Published

    Taste for sustainability and a green transition

    Mouritsen, Ole G., 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 9-18 10 p.

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

  11. Published

    Træk lod om forskningsmidlerne

    Mouritsen, Ole G., 2022, In: Politikens Kronik. 2. januar 2022, Sektion 2, Side 5 , p. 5-6 2 p.

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

  12. Published

    Vi skal spise mere grønt, men vores higen efter smagen af kød ligger dybt i vores gener

    Mouritsen, Ole G., 2022, In: Berlingske Tidende. 9. februar, 1. Sektion. Debat, p. 26 1 p.

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

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