Ole G. Mouritsen

Ole G. Mouritsen

Professor, emeritus

ORCID: 0000-0002-4258-8960

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  1. Published

    Sådan lærer vi vores børn grønt madmod

    Mouritsen, Ole G., 2020, In: Politiken MAD. 5, p. 68 1 p.

    Research output: Contribution to journal › Journal article › Communication

  2. Published

    Tang er også grønt

    Mouritsen, Ole G., 2020, In: Politiken MAD. 4, p. 40 1 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Taste - a gastrophycical perspective

    Clausen, M. P., Christensen, M. & Mouritsen, Ole G., 2018, In: International Journal of Food Design. 3, 2, p. 157 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

  4. 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

  5. Published

    Temperature-controlled structure and kinetics of ripple phases in one- and two-component supported lipid bilayers

    Kaasgaard, T., Leidy, C., Crowe, J. H., Mouritsen, Ole G. & Jørgensen, K., 1 Jul 2003, In: Biophysical Journal. 85, 1, p. 350-360 11 p.

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

  6. Temperature-dependent domain-growth kinetics of orientationally ordered phases: Effects of annealed and quenched vacancies

    Mouritsen, Ole G., 1985, In: Physical Review B. 32, 3, p. 1632-1638 7 p.

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

  7. Published

    Texture: how texture makes flavour

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 585-592 8 p.

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

  8. Published

    Texture: tsukemono - the art and science of preparing crunchy vegetables

    Mouritsen, Ole G., 2021, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. Burke, R., Kelly, A., Lavelle, C. & Kientza, H. T. V. (eds.). CRC Press, p. 593-598 6 p.

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

  9. Published

    The antipsychotic drug chlorpromazine enhances the cytotoxic effect of tamoxifen in tamoxifen-sensitive and tamoxifen-resistant human breast cancer cells

    Yde, C. W., Clausen, M. P., Bennetzen, M. V., Lykkesfeldt, A. E., Mouritsen, Ole G. & Guerra, B., 28 Sep 2009, In: Anti-Cancer Drugs. 20, 8, p. 723-735 13 p.

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

  10. The coexistence curve of GeH4 and correction-to-scaling

    Balzarini, D., Mouritsen, Ole G. & Palffy-Muhoray, P., 1983, In: Canadian Journal of Physics. 61, 9, p. 1301-1304 4 p.

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

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