| The natural product cucurbitacin E inhibits depolymerization of actin filaments PM Sörensen, RE Iacob, M Fritzsche, JR Engen, WM Brieher, G Charras, ... ACS chemical biology 7 (9), 1502-1508, 2012 | 71 | 2012 |
| Olive leaf waste management J Espeso, A Isaza, JY Lee, PM Sörensen, P Jurado, RJ Avena-Bustillos, ... Frontiers in Sustainable Food Systems 5, 660582, 2021 | 62 | 2021 |
| Characterization of saponin foam from Saponaria officinalis for food applications PJ Gonzalez, PM Sörensen Food Hydrocolloids 101, 105541, 2020 | 57 | 2020 |
| Biophysics of molecular gastronomy MP Brenner, PM Sörensen Cell 161 (1), 5-8, 2015 | 26 | 2015 |
| The kitchen as a physics classroom AC Rowat, NN Sinha, PM Sörensen, O Campàs, P Castells, D Rosenberg, ... Physics Education 49 (5), 512, 2014 | 26 | 2014 |
| Science education and public understanding of science via food, cooking, and flavour PM Sörensen, OG Mouritsen International journal of gastronomy and food science 15, 36-47, 2019 | 23 | 2019 |
| Food in Ancient Mesopotamia. Cooking the Yale Babylonian Culinary Recipes Barjamovic, G., Jurado Gonzalez, P., Graham, C., Lassen, A. W., Nasrallah, N ... Ancient Mesopotamia Speaks. Highlights from the Yale Babylonian Collection …, 2019 | 12* | 2019 |
| Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine M Brenner, P Sörensen, D Weitz W. W. Norton & Company, 2020 | 10 | 2020 |
| Science and Cooking M Brenner, P Sörensen, D Weitz Physics meets food, from homemade to haute cuisine, 9-18, 2020 | 5 | 2020 |
| Online Approaches to Chemical Education PM Sörensen, DA Canelas American Chemical Society/Oxford University Press, 2017 | 5 | 2017 |
| Online Courses and Online Tools for Chemical Education PM Sörensen, DA Canelas Online Approaches to Chemical Education, American Chemical Society Symposium …, 2017 | 4 | 2017 |
| A Dialogue between Online and On-Campus Versions of the Same Course: Lessons from Harvard’s Science and Cooking Course PM Sörensen, MP Brenner Online Course Development and the Effect on the On-Campus Classroom, 89-107, 2016 | 4 | 2016 |
| Science and Cooking: A Companion to the Harvard Course MP Brenner, PM Sörensen, DA Weitz | 4 | 2015 |
| Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations NR Valerón, T Mak, LJ Jahn, JC Arboleya, PM Sörensen LWT 188, 115356, 2023 | 2 | 2023 |
| Nature's chefs: Uniting the hidden diversity of food making and preparing species across the tree of life BW Taylor, B Allf, SR Hopkins, RE Irwin, M Jewell, O Nevo, LM Nichols, ... BioScience 73 (6), 408-421, 2023 | 2 | 2023 |
| SteamEd: Training educators in science and cooking VM Rekdla, K Hollar, P Sorensen ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 256, 2018 | 2 | 2018 |
| Online Course Development and the Effect on the On-Campus Classroom PM Sörensen American Chemical Society/Oxford University Press, 2016 | 2 | 2016 |
| Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients N Rodríguez Valerón, T Mak, LJ Jahn, JC Arboleya, PM Sörensen Foods 12 (23), 4297, 2023 | 1 | 2023 |
| The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’for Whole Egg Foams P Jurado-Gonzalez, C Vega, R Morató, X Gonzalez, PM Sörensen Food Biophysics 17 (3), 397-408, 2022 | 1 | 2022 |
| Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018 OG Mouritsen, PM Sörensen, R Flore International Journal of Gastronomy and Food Science 17, 100162, 2019 | 1 | 2019 |
