Oversigt Her kan du finde alle de forsknings- og formidlingsartikler, som Smag for Livets deltagere har publiceret i videnskabelige og populærvidenskabelige tidsskrifter.
Videnskabelige artikler med peer review
2020
Internationale artikler med peer review
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Umami synergy as the scientific principle behind taste-pairing champagne and oysters (Schmidt, C.V., Olsen, K. & Mouritsen, O.G.) Nature Scientific Reports, 10 (2020).
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Umami potential of Nordic squid (Loligo forbesii) (Schmidt, C.V., Poojary, M.M., Mouritsen, O.G. & Olsen, K.) International Journal of Gastronomy and Food Science, 22, (2020).
- Outdoor taste education : Danish perspectives on potentials and challenges for taste education in school gardens and outdoor leaning. (M. K. Nielsen, P. M. Dyg and K. Wistoft) Food, Culture and Society, 23:4, 523-541 (2020).
- A serious game approach to improve food behavior in families - a pilot study. (Nielson, S. E., Suldrup, A. & Olsen, A.) Nutrients (2020).
- How cartoon character and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark. (Hemar, V., Hapsari, H., Angka, S. & Olsen., A.) Food Quality and Preference.
- Repeated exposure to foods in adults: A review of current evidence. (Martell, M., Cedillo, D., Petersen, R.V.D., Davainytė, L., Van de Sompel, L. and Olsen, A.) Nutrients (2020).
- Seaweeds in mythology, folklore, poetry, and life. (J. L. Pérez-Lloréns, O. G. Mouritsen, P. Rhatigan, M. L. Cornish, and A. T. Critchley) J. Appl. Phycol. (2020).
- Umami potential of fermented beverages: sake, wine, champagne, and beer (C. Vinther Schmidt, K. Olsen, and O. G. Mouritsen) Food Chem. (2020).
- Champagne and oysters: the science of good companions (C. Vinther Schmidt, K. Olsen, and O. G. Mouritsen) Sci. Rep. (2020).
- A role for macroalgae and cephalopods in sustainable eating. (O. G. Mouritsen and C. V. Schmidt) Front. Psychol. (submitted, 2020).
- The solution to sustainable eating is not a one-way street. (C. V. Vinther and O. G. Mouritsen) Front. Psychol. Mind the Sustainable Food: New Insights in Food Psychology (on-line, March 5, 2020) doi: 10.3389/fpsyg.2020.00531.
- School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response. (Chow, C. Y., Riantiningtyas, R. R., Sørensen, H. and Frøst, M.B.) Food Quality and Preference, 87, (2021).
- Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. (Frøst, M. B., Hartmann, A. L., Petersen, M. A., Duelund, L., & Mouritsen, O. G.) International Journal of Gastronomy and Food Science, submitted. (2020).
- Play with your food! Tactile play with fish as a way of breaking down 11 to 13 year old children’s disgust barrier when learning to cook fish in a school setting – a qualitative study. (Højer, R., Wistoft, K., & Frøst, M. B.) Nutrients, 12(10), (2020).
- How packaging colours and claims influence children’s vegetable attitude and intake – An explorative cross-cultural comparison between Indonesia and Denmark. (Angka, S., Hemar-Nicolas, V., Hapsari, H. P., & Olsen, A.) Food Quality and Preference, 79, 103795 (2020).
- Bridging didactical theory and professional practice through the process of designing learning materials (Pless, M., Hedegaard, L.). Iartem e-Journal (submitted, 2020).
- The (Im)permanence of a Dish. A Temporal Analysis of the Material Culture of Food. Susanne Højlund, Claudia Squarzon. In: The Material Cultures of Food. Eds: Mihalache, I. and Zanoni E., Bloomsbury (2020).
- Imaging foodstuff and products of culinary transformations (M. P. Clausen, M. Christensen, and O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
- Gastrophysics of squid: from gastronomy to science and back again (O. G. Mouritsen, C. V. Schmidt, P. L. Faxholm, and M. P. Clausen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications(H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
- Phycogastronomy: the culinary science of seaweeds (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
- The molecular science of umami synergy (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
- Tsukemono: the art and science of preparing crunchy vegetables (O. G. Mouritsen). In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
- Culinary sciences for the enhancement of the public understanding of science (O. G. Mouritsen) In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
- How texture makes taste: mouthfeel (O. G. Mouritsen) In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (H. This, R. Burke, A. Kelly, and C. Lavelle, eds.) CRC Press (2020).
2019
Internationale artikler med peer review
- Changes in taste perception, intensity, taste-related food preferences and food intake in pregnant women: a literature review. (Weenen, H., Olsen, A., Nanou, E., Moreau, E., Nambiar, S., Vereijken, C. & Muhardi, L.) Journal of Chemosensory Perception, 12, 1-17. (2019).
- Children’s self-reported reasons for accepting and rejecting foods. (Sick, J.C., Nielsen, H.R. and Olsen, A.) Nutrients, 11, 2455. Open access. (2019).
- The quest for umami (O. G. Mouritsen). In Koku in Food Science and Physiology (T. Nishimura and M. Kuroda, eds.) Springer (2019), pp. 33-45.
- Soft matter physics meets the culinary arts: From polymers to jellyfish (Pedersen, Mie T. & Vilgis, Thomas A.) International Journal of Gastronomy and Food Science 16:100135 (2019).
- Umami taste, free amino acid composition, and volatile compounds of brown seaweeeds (O.G. Mouritsen, L. Duelund, M. A. Petersen, A. L. Hartmann, and M. B. Frøst). Journal of Applied Phycology 31, 1213-1232 (2019). Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. J. Appl. Phycol. 31, 1233-1238 (2019).
- The rise of seaweed gastronomy: phycogastronomy (O. G. Mouritsen, J. L. Pérez Lloréns, and P. Rhatigan) Botanica Marina 62, 195-209 (2019).
- A mini-review on the microbial continuum: consideration of a link between judicious consumption of a varied diet of macroalgae and human health and nutrition (M. L. Cornish, O. G. Mouritsen, and A. T. Critchley). J. Ocean. Limnol. 37, 790-805 (2019).
- No choice vs free choice: How serving situations influence pre-school children's vegetable intake (Olsen A., Sick J.C., Møller, P. & Hausner, H.) Food Quality and Preference 72, 172-176 (2019).
- Chefs meet scientists: Gastro-Science-Chef-2018 (Editorial) (O. G. Mouritsen, P. M. Sorensen, and R. Flore) Int. J. Gast. Food. Sci. 17, 100162 (2019).
- Teaching science to chefs: The benefits, challenges and opportunities. (M. Christensen, and R. Edwards Stuart) Int. J. of Gast. Food. Sci. 16, 100133 (2019).
- Repeated exposure to vegetable-enriched snack bars in children may increase liking for the bars- but not the vegetables(Jønsson, S. R., Angka, S. Olsen, K., Tolver, A. and Olsen, A.) Appetite140, 1-9 (2019).
- Reflections on current practice for taste learning in children (Olsen, A.) Int. J. Gast. Food Sci. 15, 26-29 (2019).
- Do children prefer colored plates? (Brunk L. & Møller P.) Food Quality and Preference 73, 65-74 (2019).
- How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab (Frøst, M.B.) Int. J. Gast. Food. Sci. 17, 100132 (2019).
- Consumers’ perception of snack sausages enriched with umami tasting meat protein hydrolysates (Kessler, F., Nielsen, M. B. R., Tøstesen, M., Duelund, L., Clausen, M. P. & Giacalone, D.) Meat Science 150, 65-76 (2019).
- How colours in food packaging influence acceptance – A cross cultural comparison of Indonesian and Danish children (Angka, S., Olsen., A. & Hemar, V.) Appetite (2ndrev. submitted August 4th2019).
- Can games change children’s eating behaviour? A systematic review of Gamification and Serious Games (Chow, C. Y., Riantiningtyas, R. R., Papavasileiou, M., Kanstrup, M. B., de Liem, G. & Olsen, A.) Food Quality and Preference (1st rev. submitted August 5th 2019).
- Reasons for acceptance and rejection of food among 10-13-year-old children (Sick, J. C., Nielsen, H. R., and Olsen, A.) Food Science (draft 2019).
- Effect of gamification on 8-10-year old children’s learning outcome within the topic of the 5 basic tastes (Frantzen, C., Nielsen. R. H. and Olsen, A.) Creative Education (draft, 2019).
- Reduced food acceptance and taste sensitivity in children with cancer - an examination of taste preferences among children undergoing cancer therapy and children in the follow-up period after cancer(Gregersen, L., Taarnby, I., Kok, K., Mølgaard, C. and Olsen, A.) Nutrition and Cancer (draft, 2019).
- Nudging children to consume more vegetables? A comparison of the effects of default option, visual priming and labelling on choice and intake(Voigt, M., Wang, Y., Berkelmans, J. & Olsen., A.) Appetite (in preparation, 2019).
- How characters on food packaging influence acceptance – A cross cultural comparison of Indonesian and Danish children (Hapsari, H., Olsen., A. & Hemar, V. ) Appetite (in preparation, 2019).
- Children’s acceptance of different vegetable preparation techniques – A cross-cultural comparison between Sweden and Denmark(Martell, M., Berkelmans, J., Mouritsen, O. G., Wendin, K., & Olsen, A.) Food Quality and Preference (in preparation, 2019).
- Optimizing mere exposure: Determining optimal exposure frequency for introducing a novel vegetable among children(Karagiannaki, C., Møller, P., Ritz, C., Jensen, L. G. H., Tørsleff, E.H., Hausner, H. & Olsen, A) Appetite (draft, 2019).
- Optimizing mere exposure: Determining optimal serving style for introducing a novel vegetable among children(Karagiannaki, C., Ritz, C., Møller, P., Andreasen, D. S., Bär, R., Hausner, H. & Olsen, A.) Appetite (draft, 2019).
- Children’s acceptance of different vegetable preparation techniques – A cross-cultural comparison between Sweden and Denmark(Martell, M., Berkelmans, J., Mouritsen, O. G., Wendin, K., & Olsen, A.) Food Quality and Preference (in preparation, 2019).
- Convenience vegetables can increase consumption in young consumers (Hyldelund, N.B., Worck, S. & Olsen, A.)Food Quality and Preferences (in preparation, 2019).
- Kingdom of Taste: A serious game approach to increase food exploration in families with children aged 5- to 13-years old (Nielson, S. E., Suldrup, A., Terkelsen, C. & Olsen, A.) Food Quality and Preferences (in preparation2019).
- Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions (Frøst, M. B., Mouritsen, O. G., Hartmann, A. L., Petersen, M. A., & Duelund, L.) Food Quality and Preference (in preparation, 2019).
- Familiarity and PTC taster status influence on the liking of 14 food items and 3 taste samples in 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B.) Food Quality and Preference (in preparation, 2019).
- What does cilantro oil and beta-ionone smell like? Results from 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B. Food Quality and Preference (in preparation, 2019).
- Fruit and vegetable neophobia among 19000 Danish school children (Menadeva-Karpantschof, B.-E., Allesen-Holm, B. H., Ritz, C., Olsen, A., Bredie, W. B. & Frøst, M. B.) Food Quality and Preference (in preparation, 2019).
- “Something fishy is cooking” – A survey of 11-13 year old Danish children’s food habits and knowledge and skills in relation to fish (Nielsen, R. H. & Frøst, M. B.) Appetite (in preparation, 2019).
- Effects of a five week sensory-based experiential theme course with fish on 11-13 year old children’s food literacy and fish eating behavior – a quasi-experimental study (Nielsen, R.H., Wistoft, K., & Frøst, M. B) Food Quality and Preference (in preparation, 2019).
- Taste as a constituting element of meaning in food education. (J. H. Christensen) International Journal of Home Economics (accepted, 2019).
- Ensuring the effectiveness of subject-integrated school garden teaching. (J. H. Christensen and K. Wistoft) Journal of Outdoor and Environmental Education (submitted, 2019).
- What is Taste and how do we Teach Taste?: Proposal of a Didactics of Taste (K. Wistoft and L. Qvortrup) Int. J. Home Econ. (submitted, 2019).
- Gastronomy and science: Terminological conundrums (Hedegaard, Liselotte). Int. J. Gast. Food Sci. 15, 22–25 (2019).
- Taste and Aesthetic Learning Processes (Hedegaard, Liselotte). In On Taste: Aesthetic Exchanges (L. Aagaard-Mogensen, J. Forsey, eds). Cambridge Scholars Publications, pp. 89-100 (2019).
- Le bien-être alimentaire et Epicure: Retour sur les Anciens pour une lecture moderne de l’alimentation (Nicolas-Hemar, V., Hedegaard, L.). Recherche et Applications en marketing (in preparation, 2019).
- Place matters. Towards a phenomenology of place (Hedegaard, L.). International Journal of Philosophical Studies (in preparation, 2019).
Danske artikler med peer review
- Status på børn og unges mad- og måltidsvaner og relaterede sygdomme: Hvad skal der til for at forbedre forholdene? (I. Tetens, A. Biltoft-Jensen, K. Hermansen, K. S. Krogholm, C. Mølgaard, K. A. Nielsen, B. Nyvad, M. Rasmussen, M. Sabinsky, U. Toft and K. Wistoft) Ugeskrift for Læger (accepteret, 2019).
- Trivselsdiskurser- teori-, begrebs- og metodegrundlag: Børn og unges trivsel (K. Wistoft) I M. N. Stolpe and M. Sederberg (red.) Trivsel – et tværprofessionelt perspektiv. København: Gyldendal (submitted, 2019).
- Den, der smager noget, lærer noget (Pless, M., Terkelsen, C., Hedegaard, L.). Pædagogisk psykologisk tidsskrift (submitted, 2019).
- Det Brankede. Tanker om grillpølsen (S. Højlund og B. Selmer) I: Jordens Folk (in press, 2019).
- Hansen, A. S. & Højlund, S., 6 sep. 2019, Hvad vi deler: Antropologiske perspektiver på deling som socialt fænomen. Hansen, A. S., Højlund, S., Pallesen, C. M. S. & Rytter, M. (red.). Aarhus Universitetsforlag, s. 7-20 (Antropologiske Studier 5, 7-20 (2019).
2018
Internationale artikler med peer review
- Serving style preferences for various meal arrangements among children (Nielsen, S. S., Nielson, S. E. and Olsen) Journal of Sensory Studies (2018).
- Tsukemono - crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature (O. G. Mouritsen). International Journal of Food Design 3:2, 103-124 (2018)
- Creative Tastebuds (O. G. Mouritsen and M. B. Frøst). International Journal of Food Design 3:2, 79-82 (2018)
- (Re)tasting places (L. Hedegaard). Gastronomica. The Journal of Critical Food Studies 18:1, 66-75 (2018).
- Taste in Food Education: A Critical, Nordic Perspective (K. Wistoft and J. Leer) Food and Foodways (accepted, 2018).
- The quest for umami: can sous vide contribute? (M. P. Clausen, M. Christensen, T. H. Djurhuus, L. Duelund, and O. G. Mouritsen) Int. J. Gast. Food Sci. (in press, 2018).
- Cephalopod gastronomy - a promise for the future (O. G. Mouritsen and K. Styrbæk) Front. Comm. Sci. Environ. Comm. 3:38 (2018).
- Squids of the North: gastronomy and gastrophysics of Danish squid (P. L. Faxholm, C. V. Schmidt, L. B. Brønnum, Y.-T. Sun, M. P. Clausen, R. Flore, K. Olsen, and O. G. Mouritsen) Int. J. Gast. Food. Sci. 14, 66-76 (2018).
- What role does taste play in school meal interventions? A narrative review of the literature (Guerrero, K., Olsen, A. & Wistoft, K) Journal of Child Nutrition & Management 42, 1-16 (2018).
- ‘Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication (M. Schneider, A. Kamuk, K. Wistoft, M. B. Frøst, A. Olsen, L. Hedegaard, and O. G. Mouritsen) Int. J. Food Design 3, 166 (2018).
- Taste - a gastrophycical perspective (M. P. Clausen, M. Christensen, and O. G. Mouritsen) Int. J. Food Design 3, 157 (2018).
- When the kids conquered the kitchen – a history of children’s cookbooks. (K. Wistoft and L. Qvortrup) Gastronomica: The Journal of Critical Food Studies 18:4, 82-93 (2018).
- Taste (S. H. Pedersen). In International Encyclopedia of Anthropology. Wiley (in press, 2018).
- Enhancing the health potential of processed meat: Effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. (Han, M., Clausen, M. P., Christensen, M., Vossen, E., Van Hecke, T. & Bertram, H.C. ) Food and Function (submitted, 2018).
- Monocultural and Muticultural Gastronationalism: National Narratives in European Food Shows (Leer, Jonatan) European Journal of Cultural Studies (August 2, 2018). https://doi.org/10.1177/2F1367549418786404.
- Wellbeing in school gardens : the case of the Gardens for Bellies food and environmental education program (K. Wistoft & P. M. Dyg) Environmental Education Research, 24:8, 1177-1191 (2018).
Danske artikler med peer review
- Mikrobiologi - systematik, vækst og fødevarer (R. M. H. Madsen, J. M. Madsen, and A. Kamuk) Praxis (2018).
- Rammer for mad og måltider i skolen. Et interventionsstudie af skolemad og måltidsrammer som betydningselement for elevers læringsforudsætninger, sundhed og trivsel (M. Stovgaard, M. Thorborg, K. Kragelund, B. V. Andersen and K. Wistoft) DCA - Nationalt Center for Fødevarer og Jordbrug(2018).
- Rundt om smag (K. Wistoft and L. Qvortrup)Ugeskrift for Læger 180:25, 2291-2294 (2018).
2017
Internationale artikler med peer review
- Contents of capsaicinoids in chillies grown in Denmark (L. Duelund and O. G. Mouritsen) Food Chem. 221, 913-918 (2017).
- Those tasty weeds (O. G. Mouritsen) J. Appl. Phycol. 29, 2159-2164 (2017).
- Consumption of seaweeds and the human brain (M. L. Cornish, A. T. Critchley, and O. G. Mouritsen) J. Appl. Phycol. 29, 2377-2398 (2017).
- Data-driven methods for the study of food perception, consumption, and culture (O. G. Mouritsen, R. Edwards-Stuart, Y-Y. Ahn, and S. E. Ahnert) Frontiers ITC 4:15 (2017).
- Flavour of fermented fish, insect, game, and pea sauces: garum revisited (O. G. Mouritsen, L. Duelund, G. Calleja, and M. B. Frøst) Int. J. Gast. Food Sci. 9, 16-28 (2017).
- Development of novel tools to measure food neophobia in children (M. Damsbo-Svendsen, M. B. Frøst, and A. Olsen) Appetite 113, 255-263 (2017).
- A review of instruments developed to measure food neophobia children (M. Damsbo-Svendsen, M. B. Frøst, and A. Olsen) Appetite 113, 358-367 (2017).
- Changing children’s eating behaviour - A review of experimental research (P. DeCosta, P. Møller, M. B. Frøst, and A. Olsen) Appetite 113, 327-357 (2017).
- On the gastrophysics of jellyfish preparation (M. T. Pedersen, J. Brewer, L. Duelund, and Per L, Hansen) Int. J. Gast. Food Sci. 9, 34-38(2017).
- “If you want to, you can do it!”: Home cooking, Taste and masculinity makeover in "Le Chef Contre-Attaque" (Jonatan Leer) In Food, Masculinities and Home (M. A. Szabo and S. Koch, eds.). Bloomsbury Academic, New York, pp. 182-197 (2017).
- Gender, Taste and Food Television. A Transnational Perspective on the Gendered Identities of Televised Celebrity Chefs. (J. Leer). In Bloomsbury Handbook of Food and Popular Culture. Bloomsbury Academic, New York, pp. 17-33 (2017).
Danske artikler med peer review
- Mad: 1996 (S. H. Pedersen) In Danmark i Europa: 1950-2000. Aarhus Universitetsforlag, Aarhus (2017), 2pp.
- Educated tastes (L. Hedegaard) Studier i Pædagogisk Filosofi (2017).
2016
Internationale artikler med peer review
- Deliciousness of food and a proper balance in fatty-acid composition as means to improve human health and regulate food intake (O. G. Mouritsen) Flavour 5:1 (2016).
- Taste as a didactic approach: enabling students to achieve learning goals (K. Wistoft and J. Christensen) Int. J. of Home Econ. 9(1), 20-34 (2016).
- The Rise and Fall of The New Nordic Cuisine (J. Leer). Journal of Aesthetics and Culture. Issue on “New Nordic. 6, 1-12 (2016).
- Food and Media: An Introduction (J. Leer and K. K. Povlsen). In Food and Media: Practices, Distinctions and Heterotopias. (J. Leer and K. K. Povlsen, eds.) London, Routledge, pp. 1-19 (2016).
- Homosocial Heterotopias and Masculine Escapism in TV-Cooking Shows. (J. Leer) In Food and Media: Practices, Distinctions and Heterotopias (J. Leer and K. K. Povlsen, eds.) London, Routledge, pp. 110-126 (2016).
- What’s Cooking, Man? Masculinity in European Cooking shows after The Naked Chef (J. Leer). Feminist Review 114(4), 72-91 (2016).
- Carnivorous Heterotopias: Gender, Nostalgia and Hipsterness in the Copenhagen Meat Scene (L. Lapina and J. Leer) Norma: International Journal of Masculinity Studies 11 (2), 89-109 (2016).
- Gastrophysics of the oral cavity (O. G. Mouritsen) Curr. Pharm. Des. 22, 2195-2203 (2016).
- Controlling or trusting children’s taste: making sense of taste education (K. Wistoft and J. Leer) Food Education 35, 23-25 (2016).
Danske artikler med peer review
- Effekter af en science camp (L. Arenkiel, M. Christensen, S. Caspersen, and G. Grønlund) Mona 2, 7-25 (2016).
- Spise Reprise: Historiebrug i brd. Prices madprogrammer (C. Nyvang and J. Leer) Kulturstudier 6(1), 143-158 (2016).
- Fortidslængsel, autenticitetshunger og maskulinitet i danske kogebøger fra det 21. Århundrede (J. Leer) In Mad og identiteter: dansk madhistorie (I. Adriansen, B. Buhl, I. Hellvik, and B. M. Knudsen, eds.) Auning: Dansk Landbrugsmuseum, pp 20-35 (2016)
- Mad: 1921 (S. H. Pedersen) In Danmark bliver moderne: 1900-1950. Aarhus Universitetsforlag, Aarhus, p. 21 (2016).
- Trivsel og smag i skolehaveprogrammet Haver til Maver (K. Wistoft). MOV:E 4, 66-77 (2016).
- Interkulturelle perspektiver på kostvejledning (S. Christensen and A. Hoffmeyer) In Kostvejledning – Teorier, metoder og perspektiver (L. Nielsen, ed.) Munksgaard, København, pp. 251-266 (2016).
2015
Internationale artikler med peer review
- A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease (M. L. Cornish, A. T. Critchley, and O. G. Mouritsen) Phycologia 54, 649-666 (2015).
- Place-based taste: geography as a starting point for deliciousness (J. Evans, R. Flore, J. A. Pedersen, and M. B. Frøst. Flavour) 4:7 (2015).
- Taste as a social sense: rethinking taste as a cultural activity (S. Højlund) Flavour 4:6 (2015).
- Disgust as a cultural expression: exploring relations between food, taste and emotions (S. Højlund and J. R. Rasmussen). In Enacting Modalities of Feeling, Wien, Østrig (2015).
- Strange culinary encounters: stranger fetishism in "Jamie's Italian escape" and "Gordon's great escape" (J. Leer and K. M. Kjær) Food, Culture, and Society 15, 309-327 (2015).
Danske artikler med peer review
- Food in gender studies and gender in food studies (K. M. Kjær and J. Leer) Kvinder, Køn & Forskning 23(3-4), 3-7 (2015).
- Ma(d)skulinitet i nynordiske kogebøger (J. Leer) Social Kritik 27(4), 16-27 (2015).
- TV-kokken som kønsopdrager: styring af køn gennem maddannelse i Jamie’s Ministry of Food, The F-word og Le Chef Contre-attaque (J. Leer) Kultur & Klasse 43 (4), 83-102 (2015).
- Dogmemad til børn og sundhedspædagoger: En artikel om Ny Nordisk Nudging (K. Wistoft) Social Kritik 144, 42-49 (2015).
2014
Danske artikler med peer review
- Den ma(d)skuline smag: Om manderoller og smagsidealer i TV-køkkenet (J. Leer) Jordens Folk Etnografisk Tidsskrift 49, 8-13 (2014).
- Jamie Oliver i den gode smags tjeneste: om restaurativ nostalgi og gastrogouvernementalitet i »Jamie’s Ministry of Food« (J. Leer) Litteraturmagasinet Standart 27, 54-57 (2014).
Populærformidlingsartikler
2019
- En japaner i London (O. G. Mouritsen) GASTRO 146, 66-69 (2019).
- Gastronomi 'down under' (O. G. Mouritsen) (submitted, 2019).
- Grøntsager vil ikke spises (O. G. Mouritsen and K. Styrbæk) Weekendavisen 27, 5. juli. Ideer, p. 13 (2019).
- Børnemad - når smag overhaler sundhed (K. Wistoft) Politiken, Kroniken, 28.04 (2019).
- Fællesfagligt forløb i dansk og kemi: Træning af enkelt- og tværfaglige kompetencer (C. Thrane) emu.dk/stx (accepteret 2019).
- Mad er mere end kostråd : Smagens syv dimensioner giver læge og patient flere muligheder. (K. Wistoft and L. Qvortrup) Videnskab.dk [online] 25.01 (2019).
- Umami, crispness and beautiful servings? Put seaweed on your plate, international scientists suggest (M. Schneider) sciencediscoveries.degruyter.com, 15. juli (2019).
- Kødet sætter rødt lys for en grøn fremtid (O. G. Mouritsen) Politiken MAD 1, 76-77 (2019).
- Lissabon. Tradition og fornyelse (O. G. Mouritsen) GASTRO 156, 77-85 (2019).
- Opskrift på at spise mere grønt: tilsæt naturvidenskab (O. G. Mouritsen) Aktuel Naturvidenskab 5, 18-22 (2019).
- Tryllesvampen, der ændrer smagen på grøntsager (O. G. Mouritsen) Politiken MAD 2, 84 (2019).
- En fleksitar i harmoni med naturen (O. G. Mouritsen) Politiken MAD 3, 86 (2019).
2018
- Mad og smag som motor for læring i børnehøjde (O. G. Mouritsen) I Københavns Generation Mad. Københavns Madhus (2018), pp. 100-101.
- Spise blæksprutter - er du mør? (C. V. Schmidt, L. B. Brønnum, Y.-T. Sun, P. L. Faxholm, R. Flore, M. P. Clausen, K. Olsen, and O. G. Mouritsen) Aktuel Naturvidenskab (in press, 2018).
- Blækspruttejagt på Sardinien (R. Flore, L. B. Brønnum, and O. G. Mouritsen) GASTRO (in press, 2018).
- Blækspruttebanden på Nordic Food Lab (L. B. Brønnum, C. V. Schmidt, Y.-T. Sun, P. L. Faxholm, R. Flore, K. Olsen, and O. G. Mouritsen) I Blæksprutterme kommer - spis dem! (O. G. Mouritsen and K. Styrbæk) Gyldendal, Copenhagen (2018), pp. 171-193.
- Smagen kommer først (O. G. Mouritsen) MASA Food Magazine 2, 11-14 (2018).
- Forewords: those tasty and curious organism affectionately called seaweeds (O. G. Mouritsen and A. T. Critchley) In Those tasty and curious organism affectionately called seaweeds: A Fascinating Voyage From Biology to Gastronomy (J. P. Pérez, I. H. Carrero, J. J. V. Onate, F. G. B. Murillo, and Á. Leon) Editorial UCA Press, Cádiz (2018) 5p.
- Spis det, du nyder: Forsker vender op og ned på kostrådene (E. Rymann and M. Schneider) Videnskab.dk (2018).
- Smagen af fastelavn er et spørgsmål om mundfølelse (E. Rymann and M. Schneider) Videnskab.dk (2018).
- Fra ernæring og køkkenhygiejne til smag og sanselighed (E. Rymann) I Magasinet om Læring (2018), pp 24-25.
- Hjælp børnene til at blive madmodige (E. Rymann and A. Olsen) I Sundhedsplejersken (2018).
- Smagen kan krydre enhver undervisning og enhver faglighed (T. Brahe) Foreningen for Madkundskab (2018).
- Kroppen i køkkenet – køkkenet i kroppen (S. Højlund and A. Rasmussen) www.madkundskab.nu (2018).
- Inspiration til smag - om at aktivere elevernes forforståelse (P. Brodersen) www.madkundskab.nu (2018).
2017
- Lugtbilleder (O. G. Mouritsen) Weekendavisen. Ideer. 6. januar, p. 12 (2017).
- Tsukemono: Japans sprøde og syltede sager. GASTRO, februar, pp. 34-37 (2017).
- Lud og læsket kalt i kulinarisk kemi (K. Styrbæk, P. Lyngs Hansen, K. Styrbæk, and O. G. Mouritsen. Dansk Kemi 98(4), 8-11 (2017).
- Hvor stærk er chili? (L. Duelund, L. Tvedegaard, and O. G. Mouritsen) Aktuel Naturvidenskab 1, 8-12 (2017).
- Fra formidling til forskning: Når formidling driver forskning. Aktuel Naturvidenskab 1, 2 (2017).
- Granville Island Public Market. På madmarked i Vancouver (O. G. Mouritsen) GASTRO, marts, pp. 72-76 (2017).
- Giv dit barn et sundt forhold til mad og krop (K. Wistoft). In Madglæde for børn (K. S. Villadsen, ed.) 1. Ed., Vol. 1, pp. 10-20. Egmont Publishing A/S (2017).
- Måltidsrammer i skoler: Vidensrådsrapport (K. Wistoft). In Mad og måltider til børn og ung. Chap. 4: Vidensråd for Forebyggelse. København (2017).
- Smag kan forbedre kemopatienters livskvalitet (K. Styrbæk and O. G. Mouritsen) ForskerZonen, 12. maj (2017).
- Gastro i Lübeck (O. G. Mouritsen) GASTRO, maj, 42 (2017).
- I begyndelsen var måltidet (O. G. Mouritsen) Kronik. Kristeligt Dagblad, 22. maj, p. 11 (2017).
- En kop kaffe, nu! Om morgenmad. Weekendavisen, Ideer. 16. juni, p. 7 (2017).
- Blæksprutterne kommer. Spis dem! (O. G. Mouritsen) Weekendavisen, Ideer. 30. juni, pp. 8-9 (2017).
- Smagen af jagt; Smagen af vildt (O. G. Mouritsen). In Jagt forbi (K. Styrbæk and René Jantsen) Jantzen Forlag, Odense, pp. 23-24,27 (2017).
- Klosterkost (O. G. Mouritsen) GASTRO, juni, pp. 54-58 (2017).
- Hemmeligheden bag japanernes sunde madkultur (O. G. Mouritsen) Kristeligt Dagblad, 10. oktober, s. 11 (2017).
- Til bords i Bilbao (O. G. Mouritsen and K. Styrbæk) GASTRO 131, 66-70 (2017).
- Smag for Livet (J. Geertsen, B. Jeppesen, and J. R. Mebus) Biofag 2, 16-17 (2017).
- Da børnene erobrede køkkenet (K. Wistoft and L. Qvortrup). Weekendavisen 4. August, p. 12 (2017).
- Vejen til det gode mandeliv (J. Leer) Magasin om mad, Folkeuniversitet Århus (Hearts and Minds-festival) pp. 28-29 (2017).
- Farvede tallerkener får demente til at spise mere (Brunk L. & Møller P.) Kronik på videnskab.dk. https://videnskab.dk/krop-sundhed/farvede-tallerkner-faar-demente-til-at-spise-mere
- Smagssansen er dit vigtigste værktøj til overlevelse (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Smagseksperimenter: Kan du bestå Jelly Bean-testen? (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Smag smitter – og for tiden kan vi lide bacon (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Du smager også med hænder, næse, ører og øjne (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Se video: Stærk smag kommer, når du føler smerte (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Julemad: Sådan undgår du at falde igennem til julefrokosten (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Derfor smager sprød flæskesvær og sød julekonfekt så godt (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Forskning: Mad smager bedre, når vi spiser sammen (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Grundsmagen sød motiverer dig til at spise (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Gastrofysik: Derfor skal en pølse serveres med føl’se (E. Rymann and M. Schneider) Videnskab.dk (2017).
- Sådan bliver vandmænd en knasende spise (Pedersen M. T. & Clausen M. P.) Kronik på videnskab.dk (2017).
- Smagens tavse viden – om betydningen af at smage langsomt (P. Brodersen) www.madkundskab.nu (2018).
2016
- Smagsdidaktisk reflektionsteori i faget madkundskab (K. Wistoft) Foreningen for Madkundskab (2016).
- Den første bid (O. G. Mouritsen). Weekendavisen, 1. april. Ideer p. 5 (2016).
- Mundfølelsens betydning for smagsoplevelsen (O. G. Mouritsen) madkundskab.nu 20.04.2016.
- Omsorg for smag (K. Styrbæk and O. G. Mouritsen) Modersmål-Selskabets Årbog 2016: Samtaler i køkkenet, pp. 47-58 (2016).
- Gastronationalisme i det moderne Frankrig (J. Leer) Fransk Nyt 270, 14-15 (2016).
- Jamie Oliver: den multikulturelle gastronationalist (J. Leer) FRIKTION 3(9), 4-7 (2016).
- Smag og smagssansen (M. Christensen og M. P. Clausen) www.madkundskab.nu (2016)
2015
- Gourmet i Grønland (O. G. Mouritsen) GASTRO, april, pp. 56-60 (2015).
- Smag på naturvidenskaben (O. G. Mouritsen and Klavs Styrbæk) LMFK-bladet 1, 32-39 (2015).
- Kan man spise dét? (O. G. Mouritsen, K. Styrbæk, and A. Dietz Lykkegaard) SMAG 3, 7-14 (2015).
- Det perfekte måltid (O. G. Mouritsen) Weekendavisen, Ideer, 6. marts, p. 12 (2015).
- Se ind i maden (M. Christensen, M. P. Clausen, and O. G. Mouritsen) Aktuel Naturvidenskab 6, 22-27 (2015).
- Hverdagsflugt: rigtige mænd æder kød (L. Lapina and J. Leer) In Kvinden og Samfundet 131, 14-15 (2015).
- Catalansk lammegryde kurerer lammeforskrækkelse (J. Leer) In Fagbladet C O-Soefart 4, 20-21 (2015).
- TV-slagtningens pædagogik (J. Leer) Asterisk 73, 32-33 (2015).
2014
- Japan i New York (O. G. Mouritsen) GASTRO, november, pp. 92-96 (2014).
- Sprog for mad (O. G. Mouritsen) Weekendavisen, 21. november, Ideer, p. 11 (2014).
- Børn skal ikke styres af de voksnes smag (K. Wistoft and J. Leer) Berlingske Tidende, p. 27 (2014).
Skriftserien SMAG
- SMAG #01 - The science of taste (O. G. Mouritsen) Smag for Livet (2015)
- SMAG #02 - Mod en smagspædagogik (J. Leer og K. Wistoft) Smag for Livet (2015)
- SMAG #03 - Smagsmysteriet (S. Højlund) Smag for Livet (2015)
- SMAG #04 - The emerging science of gastrophysics (O. G. Mouritsen og J. Risbo) Smag for Livet (2015)
- SMAG #05 - Madmodige børn (P. Decosta, P. Møller, M. B. Frøst og A. Olsen) Smag for Livet (2017)
- SMAG #06 - Perspektiver på smag (L. Hedegaard og J. Leer) Smag for Livet (2017)
- SMAG #07 - Smagen af løg (M. F. Andreassen og R. Petersen) Smag for Livet (2018)
- SMAG #08 - Smag på skolemad (A. Kamuk, A. Hoffmeyer og C. Mithril) Smag for Livet (2018)
- SMAG #09 - Ind i smagsoplevelsen (M. Pless og P. Brodersen) Smag for Livet (2018)
- SMAG #10 - Smag og læring (L. Hedegaard, M. Christensen og M. Pless) Smag for Livet (2020)
Bøger og ph.d.-afhandlinger
2019
- (Complex Chinese characters - Mouthfeel) (O. G. Mouritsen and K. Styrbæk) Briefing Press, Taipei (2019) 394pp.
- (Complex Japanese characters - Science of food texture) (O. G. Mouritsen and K. Styrbæk) Kagaku-Dojin Publ. Co, Tokyo (2019) 344 pp.
- (Complex Korean characters - Mouthfeel) (O. G. Mouritsen and K. Styrbæk) Tabi Books, Seoul (in press, 2019).
- Teaching Taste. (K. Wistoft and L. Qvortrup) Common Ground Research Networks, Illinois, USA (2019).
- Afsnit om sensorik (E. Rymann and M. Schneider). In: Gastronom - lærebog for kok, smørrebrød og catering, 5. udgave, 1. oplag (red. Karen Agerbæk). Praxis, Odense, pp. 501 – 508 (2019).
2018
- Smagens didaktik. (K. Wistoft and L. Qvortrup). Akademisk Forlag, København (2018).
- Making Taste Public. Anthropological Perspectives on Food and the Senses (S. Højlund and C. Counihan, eds.) Bloomsbury, London. 300pp (2018).
- Sådan smager børn. Den videnskabelige forklaring på, hvad dit barn vælger at spise – og hvorfor (M. Schneider and E. Rymann) Gyldendal, København (2018). 151pp.
- Blæksprutterne kommer - spis dem! (O. G. Mouritsen and K. Styrbæk) Gyldendal, København (2018). 232pp.
- Kød. (Jonatan Leer)Tænkepauseserien. Århus Universitetsforlag, Århus. 60 pp.
2017
- Mouthfeel: How Texture Makes Taste (O. G. Mouritsen and K. Styrbæk) Columbia University Press (2017). 356pp.
- Ma(d)skulinitet - Kønskamp i TV-køkkenet (J. Leer) Århus Universitetsforlag (2017). 189pp.
- Tsukemono: sprøde grøntsager på japansk. Gyldendal, København (2017). 144pp.
- Et videnskabeligt didaktisk perspektiv på madkundskab i skolen med projekt Madkamp som genstandsfelt (J. H. Christensen) Ph.d.-afhandling, DPU, Aarhus Universitet (2017). 247 pp.
2016
- The Taste of Place. On the relationship between food, place and taste. (L. Hedegaard) PhD thesis, Aalborg University (2016). 156pp.
- Smag (S. Højlund) Tænkepauser, Vol. 40, Aarhus University Press, Aarhus (2016). 60pp.
2015
- Fornemmelse for smag (O. G. Mouritsen and K. Styrbæk) Nyt Nordisk Forlag Arnold Busck, København (2015). 332pp.
- Smagen af jul (O. G. Mouritsen and K. Styrbæk) Nyt Nordisk Forlag Arnold Busck, København (2015). 98pp.
Rapporter og andre skrifter
- Evaluering af Mit kokkeri: Del 1 & 2. (K. Wistoft, M. C. Lassen, and J. Christensen). København: DPU, Aarhus Universitet (2015).
- Haver til maver: studie af udbredelse og effekter af kulinarisk skolehaveprogram (K. Wistoft, M. C. Lassen, and P. M. Dyg) København: DPU, Aarhus Universitet (2016).
- Rammer for mad og måltider i skolen (M. Skovgaard, M. M. Thorborg, B. V. Andersen, H. H. Bjerre, and K. Wistoft). DCA, Nationalt Center for Fødevarer og Jordbrug, Århus Universitet (2017).
- Måltidsrammer i skoler: Vidensrådsrapport. In Mad og måltider til børn og unge (K. Wistoft). Kap. 4. Vidensråd for Forebyggelse, København (2017).
- Status på skolemadordninger på Lolland og Guldborgsund kommune (L. S. Mogensen and A. Kamuk) (2017).
- Fagintegration i skolehaver: hvordan lægges grundskolens matematik, natur- og sprogfag ud i skolehaver? Hvordan inddrages skolehaveundervisning i fagene? (J. H. Christensen and K. Wistoft) København: DPU, Aarhus Universitet (2017).
- At sigte mod udvikling af gode måltidsrammer i skolen (M. Stovgaard and K. Wistoft) I Københavns Generation Mad. København: Københavns Madhus (2018), pp 89-91.
- Evaluering af MADmovers (J. H. Christensen and K. Wistoft) København: DPU, Aarhus Universitet (2018).
- Undervisningsmateriale: Udvikling af rammer for mad og måltider i skolen: Design dit måltid (M. Stovgaard & K. Wistoft). København: DPU, Aarhus Universitet (2018).
- Skolemad: Tre cases fra Lolland og Guldborgsund kommune ( K. K. Povlsen, B. K. Mortensen & A. Kamuk) Intern rapport, Aarhus Universitet og Professionshøjskolen Absalon (2018).
- MIT kokkeri 2.0: Forskningsbaseret evaluering. (J. H. Christensen, A. Clark, and K. Wistoft). København: DPU, Aarhus Universitet (2018).
- Fremme af sunde mad- og måltidsvaner blandt børn og unge: vidensrådsrapport (I. Tetens, A. Biltoft-Jensen, K. Hermansen, C. Mølgaard, B. Nyvad, M. Rasmussen, M. Sabinsky, U. Toft and K. Wistoft) København: Vidensråd for Forbyggelse, 138 s. (2018)
- Vild Mad - Følgeforskning og evaluering. (J. H. Christensen, K. Wistoft, A. Clark) (2019).
- Forskningsbaseret evaluering af Arla MADmovers. (J. H. Christensen and K. Wistoft) København: DPU, Aarhus Universitet (2019).