logo
CanyamAI summaries for academic research
language
MobileMobile
  • Phone FeatureWeChat Mini Program
EnglishEnglish
noticeNotice
BlogBlog
delete
arrow
Back
O

Ole G. Mouritsen

spora

79H-index
757Paper Count
2.1WCitation Count
Published Papers 112
Publication Date
logo
Umamification across Cultures: Japanese Culinary Science Adapted in Denmark and Brazil
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-04-27
err0
errOAAI
errMinaka Ono; Ole G. Mouritsen
errShare
errSave
Strategies for achieving healthy; sustainable; and equitable dietary transitions
errScience
IF45.8
err2026-04-02
err0
PREAI
errYi Yang; David Tilman; Marc F. Bellemare; Jessica Fanzo; Carola Grebitus; Kelly L. Haws; Mario Herrero; Susan A. Jebb; David R. Just; Allen S. Levine; David Julian McClements; Ole G. Mouritsen; Rachel Pechey; Christopher B. Barrett
errShare
errSave
Kakushi-aji ― ‘the hidden flavour’
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-03-05
err0
errOAAI
errMinaka Ono; Ole G. Mouritsen
errShare
errSave
Effect of slaughtering method on umami compounds in meat of Octopus vulgaris
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-02-09
err0
errOAAI
errMauricio Oyarzún; Charlotte V. Schmidt; Giovanna Ponte; Graziano Fiorito; Karsten Olsen; Ole G. Mouritsen
errShare
errSave
Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-01-22
err0
errOAAI
errGabriele Agnini; Miriam Pedersen; Mahmut Miski; Sally Grainger; Mikael A. Petersen; Ole G. Mouritsen
errShare
errSave
Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine
errInternational Journal of Gastronomy and Food Science
IF3.6
err2025-09-19
err0
errOAAI
errMinaka Ono; Ole G. Mouritsen
errShare
errSave
Effects of specially designed meal boxes on plant-forward dietary choice
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2025-03-01
err0
errOAAI
errDaverkosen, Svend; Mouritsen, Ole G.
errShare
errSave
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-09-01
err4
errOAAI
errPerez-Llorens, J. Lucas; Mouritsen, Ole G.
errShare
errSave
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-06-01
err2
errOAAI
errSchmidt, Charlotte Vinther; Raza, Husnain; Olsen, Karsten; Mouritsen, Ole G.
errShare
errSave
When blue is green: Seafoods for umamification of a sustainable plant-forward diet
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-03-01
err5
errOAAI
errMouritsen, Ole G.
errShare
errSave
Time again for meligarum
errNATURE FOOD
IF21.9
err2023-06-06
err1
PREAI
errMouritsen, Ole G.
errShare
errSave
Roe gastronomy
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2023-06-01
err5
errOAAI
errMouritsen, Ole G.
errShare
errSave
Gastrophysical and chemical characterization of structural changes in cooked squid mantle
errJOURNAL OF FOOD SCIENCE
IF3.4
err2021-10-15
err3
errOAAI
errSchmidt, Charlotte Vinther; Plankensteiner, Lorenz; Clausen, Mathias Porsmose; Walhter, Anders Runge; Kirkensgaard, Jacob Judas Kain; Olsen, Karsten; Mouritsen, Ole G.
errShare
errSave
Umami potential of fermented beverages: Sake, wine, champagne, and beer
errFOOD CHEMISTRY
IF9.8
err2021-10-01
err13
PREAI
errSchmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G.
errShare
errSave
Odour-induced umami - Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2021-10-01
err23
errOAAI
errFrost, Michael Bom; Hartmann, Anna; Petersen, Mikael Agerlin; Duelund, Lars; Mouritsen, Ole G.
errShare
errSave
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2021-04-01
err14
PREAI
errSchmidt, Charlotte Vinther; Plankensteiner, Lorenz; Faxholm, Peter Lionet; Olsen, Karsten; Mouritsen, Ole G.; Frost, Michael Bom
errShare
errSave
Umami potential of Nordic squid (Loligo forbesii)
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2020-12-01
err7
PREAI
errSchmidt, Charlotte Vinther; Poojary, Mahesha M.; Mouritsen, Ole G.; Olsen, Karsten
errShare
errSave
Umami synergy as the scientific principle behind taste-pairing champagne and oysters
errSCIENTIFIC REPORTS
IF3.9
err2020-11-18
err28
errOAAI
errSchmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G.
errShare
errSave
Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2019-10-01
err1
errOAAI
errMouritsen, Ole G.; Sorensen, Pia M.; Flore, Roberto
errShare
errSave
Science education and public understanding of science via food, cooking, and flavour
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2019-04-01
err10
PREAI
errSorensen, Pia M.; Mouritsen, Ole G.
errShare
errSave

Research Directions

No research directions
Co-authors
Cooperation Journals
D
David Tilman
H-index: 179 · Papers: 467
M
Mario Herrero
H-index: 116 · Papers: 623
S
Susan A. Jebb
H-index: 103 · Papers: 752
R
Richard G.W. Anderson
H-index: 103 · Papers: 269
C
Christopher B. Barrett
H-index: 102 · Papers: 936
View more