Ole G. Mouritsen – författare

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

Roe and Roe Gastronomy

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