Author: Ole G. Mouritsen

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Professor of biophysics, University of Southern Danemark, Director, MEMPHYS – Center for Biomembrane Physics, Adjunct professor, Helsinki University of Technology Principal Areas of Research: Statistical mechanics and thermodynamics, computer simulation techniques, phase transitions and critical phenomena, biomembrane physics and chemistry, surface and interface physics, materials science, nano-science, drug delivery Published more than 300 original research articles, reviews and scientific reports; the monographs: Computer Studies of Phase Transitions and Critical Phenomena (Springer-Verlag, 1984); Life – as a Matter of Fat. The Emerging Science of Lipidomics (Springer Verlag, 2005); Sushi. Lidenskab, videnskab & sundhed (Jepsen & Co, Copenhagen, 2006); Co-edited four books on biophysics. Awards: Gold Medal in Chemistry, Aarhus University, 1975; A/S De Danske Spritfabrikker”s Centennial Award, 1981; Kirstine Meyer født Bjerrum”s Mindelegat, 1984; Villum Kann Rasmussen”s Research Prize, 1990; NKT Research Prize, 1998, for research achievements in soft condensed matter and biological physics; Hasselblad Foundation Research Award 1998; National Danish Research Communication Prize 2007; University of Southern Denmark Research Communication Prize 2007; Royal Society of Chemistry Bourke Award and Silver Medal 2008; European Lipid Science Award 2011.




9 Ebooks by Ole G. Mouritsen

Ole G. Mouritsen: Sushi
‘It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration.’ Ken Oringer, internationally renowned and …
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English
€36.99
Ole G. Mouritsen & Luis A. Bagatolli: LIFE – AS A MATTER OF FAT
The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes. The emphasis is on th …
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English
€80.24
Ole G. Mouritsen: Sushi
In den vergangenen Jahrzehnten hat sich Sushi von einer eher exotischen Speise hin zu einer weltweit bekannten Speise entwickelt. Der Däne Ole G. Mouritsen hat sich über viele Jahre sich als Wissensc …
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German
€26.99
Erik Mosekilde & Ole G. Mouritsen: Modelling the Dynamics of Biological Systems
The development of a proper description of the living world today stands as one of the most significant challenges to physics. A variety of new experimental techniques in molecular biology, microbiol …
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English
DRM
€57.77
Ole G. Mouritsen & Klavs Styrbæk: Octopuses, Squid & Cuttlefish
Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such a …
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English
€32.09
Ole G. Mouritsen & Klavs Styrbæk: Tsukemono
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh, ’ means ‘something that has been steeped or marinated’ ( …
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English
€28.88
Mark A. Bedau & Liaohai Chen: Protocells
The first comprehensive general resource on state-of-the-art protocell research, describing current approaches to making new forms of life from scratch in the laboratory. Protocells offers a comprehe …
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English
DRM
€153.59
Ole G. Mouritsen: Seaweeds
Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sush …
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English
DRM
€45.03