Ole G. Mouritsen - Böcker

Seaweeds: Edible, Available, and Sustainable

Plant-Forward Cuisine

Basic Concepts and Practical Applications

Plant-Forward Cuisine

Basic Concepts and Practical Applications

Tsukemono

Decoding the Art and Science of Japanese Pickling

Tsukemono

Decoding the Art and Science of Japanese Pickling

Octopuses, Squid & Cuttlefish

Seafood for Today and for the Future

Octopuses, Squid & Cuttlefish

Seafood for Today and for the Future

Traditional Japanese Seasonings and Condiments

Umamification in the Plant-forward Cuisine

LIFE - AS A MATTER OF FAT

Lipids in a Membrane Biophysics Perspective

LIFE - AS A MATTER OF FAT

Lipids in a Membrane Biophysics Perspective

Life - As a Matter of Fat

The Emerging Science of Lipidomics

Modelling the Dynamics of Biological Systems

Nonlinear Phenomena and Pattern Formation

Sushi

Food for the Eye, the Body and the Soul