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O

Ole G. Mouritsen

university of copenhagen

79H指数
759论文数
2.1W被引数
收录论文 114
发表时间
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Umami potential of fish roe鱼卵的鲜味潜力
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-09-18
err0
errOAAI
errHusnain Raza; Mauricio Oyarzún; Charlotte V. Schmidt; Karsten Olsen; Ole G. Mouritsen
err分享
err收藏
Tsukudani―salt-sweet-savoury preservation鰹节——咸甜鲜味保存
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-08-17
err0
errOAAI
errOle G. Mouritsen
err分享
err收藏
Umamification across Cultures: Japanese Culinary Science Adapted in Denmark and Brazil跨文化中的Umami化：日本烹饪科学在丹麦和巴西的适应性
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-04-27
err0
errOAAI
errMinaka Ono; Ole G. Mouritsen
err分享
err收藏
Strategies for achieving healthy; sustainable; and equitable dietary transitions实现健康、可持续和公平膳食转型的策略
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
err分享
err收藏
Kakushi-aji ― ‘the hidden flavour’Kakushi-aji ― “隐藏的味道”
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-03-05
err0
errOAAI
errMinaka Ono; Ole G. Mouritsen
err分享
err收藏
Effect of slaughtering method on umami compounds in meat of Octopus vulgaris屠宰方法对Octopus vulgaris肉中鲜味化合物的影响
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
err分享
err收藏
Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium重新审视古代美食: 来自Ferula drudeana的树脂的香气分析-推定的silphium的烹饪潜力和美食应用
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
err分享
err收藏
Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine富含谷氨酸味的调味料和佐料在西方饮食文化中用于植物性主导烹饪的鲜味化
errInternational Journal of Gastronomy and Food Science
IF3.6
err2025-09-19
err0
errOAAI
errMinaka Ono; Ole G. Mouritsen
err分享
err收藏
Effects of specially designed meal boxes on plant-forward dietary choice特殊设计的餐盒对植物前瞻性饮食选择的影响
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2025-03-01
err0
errOAAI
errDaverkosen, Svend; Mouritsen, Ole G.
err分享
err收藏
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)海参: 一种食腐动物过度开发，交易并变成食物 (甚至是美食佳肴)
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-09-01
err4
errOAAI
errPerez-Llorens, J. Lucas; Mouritsen, Ole G.
err分享
err收藏
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods鱼类，甲壳类动物，贻贝，棘皮动物和头足类动物的鱼子的近似营养成分
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-06-01
err2
errOAAI
errSchmidt, Charlotte Vinther; Raza, Husnain; Olsen, Karsten; Mouritsen, Ole G.
err分享
err收藏
When blue is green: Seafoods for umamification of a sustainable plant-forward diet当蓝色是绿色时: 用于可持续植物饮食的海鲜
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-03-01
err5
errOAAI
errMouritsen, Ole G.
err分享
err收藏
Time again for meligarum再次为meligarum
errNATURE FOOD
IF21.9
err2023-06-06
err1
PREAI
errMouritsen, Ole G.
err分享
err收藏
Roe gastronomyRoe美食
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2023-06-01
err5
errOAAI
errMouritsen, Ole G.
err分享
err收藏
Gastrophysical and chemical characterization of structural changes in cooked squid mantle煮熟的鱿鱼地幔结构变化的胃物理和化学表征
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.
err分享
err收藏
Umami potential of fermented beverages: Sake, wine, champagne, and beer发酵饮料的鲜味潜力: 清酒，葡萄酒，香槟和啤酒
errFOOD CHEMISTRY
IF9.8
err2021-10-01
err13
PREAI
errSchmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G.
err分享
err收藏
Odour-induced umami - Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions通过感官相互作用，气味诱导的鲜味嗅觉对海藻提取物 (dashi) 中鲜味的贡献
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.
err分享
err收藏
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic responsesous vide煮熟的鱿鱼 (Loligo forbesii和Loligo vulgaris) 的理化特性及其与选定的感官特性和享乐反应的关系
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
err分享
err收藏
Umami potential of Nordic squid (Loligo forbesii)北欧鱿鱼 (Loligo forbesii) 的鲜味潜力
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
err分享
err收藏
Umami synergy as the scientific principle behind taste-pairing champagne and oysters鲜味协同作用是香槟和牡蛎配对背后的科学原理
errSCIENTIFIC REPORTS
IF3.9
err2020-11-18
err28
errOAAI
errSchmidt, Charlotte Vinther; Olsen, Karsten; Mouritsen, Ole G.
err分享
err收藏

研究方向

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合作学者
合作期刊
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David Tilman
H 指数: 179 · 论文数: 467
M
Mario Herrero
H 指数: 116 · 论文数: 624
S
Susan A. Jebb
H 指数: 103 · 论文数: 752
R
Richard G.W. Anderson
H 指数: 103 · 论文数: 269
C
Christopher B. Barrett
H 指数: 102 · 论文数: 936
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