Om umami, velsmag og gastrofysik:
The name of deliciousness and the gastrophysics behind it (O. G. Mouritsen, L. Duelund, L. A. Bagatolli, and H. Khandelia) Flavour 2 : 9 (2013).
Velsmag – sådan virker det (H. Khandelia and O. G. Mouritsen) Aktuel Naturvidenskab 4, 6-9 (2012).

Om umami-receptoren:
Velsmag – sådan virker det (H. Khandelia and O. G. Mouritsen) Aktuel Naturvidenskab 4, 6-9 (2012).
Molecular mechanism of the allosteric enhancement of the umami taste sensation (O. G. Mouritsen and H. Khandelia) FEBS J. 279, 3112-3120 (2012).

Om umami, sundhed og ernæring:
Umami flavour as a means to regulate food intake and to improve nutrition and health (O. G. Mouritsen) Nutrition & Health 21, 56-75 (2012).

Om umami i nordisk tang:
Seaweeds for umami flavour in the New Nordic Cuisine (O. G. Mouritsen, L. Williams, R. Bjerregaard, and L. Duelund) Flavour 1 : 4 (2012).

Dansk tang er fuld af umami (Michael Schneider) www.videnskab. dk

Om umami og havtaskelever:
Havets foie gras (K. Styrbæk, P. Rasmussen, og  O. G. Mouritsen) GASTRO 54, 68-71 (2011).

Om umami og det oplyste køkken, shojin ryori:
Zen og kunsten at lave himmelsk munkemad (O. G. Mouritsen) GASTRO 57, 68-71 (2011).

Om umami og gæret fiskesauce:
Garum – fra romersk oldtid til det nye nordiske køkken (O. G. Mouritsen, K. Styrbæk og P. Rasmussen) GASTRO 58, 62-67 (2011).

Om umami og japansk fiskeslagtning, ikijime:
Director’s cut. Japansk fiskeslagtning (O. G. Mouritsen) GASTRO 46, 66-69 (2010).

Om umami og nordisk dashi:
Nordisk dashi. Smagsdommerne på Nordic Food Lab (O. G. Mouritsen, T. Vildgaard, S. Westh, og L. Williams) GASTRO 51, 72-75 (2010).


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  • Ole G. Mouritsen & Klavs Styrbæk
    Nyt Nordisk Forlag Arnold Busck A/S
    ISBN 978-87-17-04165-3 (2011)
    Pris: 299,95 kr, inkl. moms
    256 sider, indbundet

    Bogen udkommer 4. maj 2011