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VALIDATED
Sushi Science. ODYSSEY. Adventures in Science.
/
Mouritsen, Ole G.
Cobblestone Publ. Co. 2013, 50 s.
Publikation
:
Formidling
›Andet bidrag
APPROVED
Thermodynamics of lipid interactions.
/
Mouritsen, Ole G.
Encyclopedia of Biophysics. red. / G. C. K. Roberts. Springer, 2013. s. 2606-2613.
Publikation
:
Forskning - peer review
›Encyclopædiartikel
CREATED
Gastrofysik: videnskab, velsmag, velbefindende.
/
Mouritsen, Ole G.
Søforklaringer. De populære videnskaber. Aarhus Universitetsforlag, 2013.
Publikation
:
Formidling
›Bidrag til bog/antologi
CREATED
A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease.
/ Cornish, M. Lynn; Critchley, Alan
; Mouritsen, Ole G.
Marine Algae - Features and Applications. 2013.
Publikation
:
Forskning - peer review
›Bidrag til bog/antologi
VALIDATED
The emerging science of gastrophysics.
/
Mouritsen, Ole G. (Redaktør)
; Risbo, Jens (Redaktør).
BioMed Central, 2013. 34 s.
Publikation
:
Forskning - peer review
›Antologi
CREATED
Seaweeds. Edible, Available & Sustainable.
/
Mouritsen, Ole G.
University of Chicago Press, 2013. 304 s.
Publikation
:
Formidling
›Bog
VALIDATED
Membrane-perturbing effect of fatty acids and lysolipids.
/
Arouri, Ahmad; Mouritsen, Ole G.
I:
Progress in Lipid Research
, Vol. 52, Nr. 1, 2013, s. 130-140.
Publikation
:
Forskning - peer review
›Review
CREATED
On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr).
/
Mouritsen, Ole G.
; Dawczynski, Christine
; Duelund, Lars
; Jareis, Gerhard; Vetter, Walter; Schroder, Markus.
I:
Journal of Applied Phycology
, 2013.
Publikation
:
Forskning - peer review
›Tidsskriftartikel
VALIDATED
The name of deliciousness and the gastrophysics behind it.
/
Mouritsen, Ole G.; Duelund, Lars; Bagatolli, Luis; Khandelia, Himanshu
.
I:
Flavour
, Vol. 2, Nr. 9, 2013, s. 1-4.
Publikation
:
Forskning - peer review
›Tidsskriftartikel
VALIDATED
Physical chemistry of curvature and curvature stress in membranes.
/
Mouritsen, Ole G.
I:
Current Physical Chemistry
, Vol. 3, 2013, s. 17-26.
Publikation
:
Forskning - peer review
›Tidsskriftartikel