| On the gastrophysics of jellyfish preparation MT Pedersen, JR Brewer, L Duelund, PL Hansen International Journal of Gastronomy and Food Science 9, 34-38, 2017 | 35 | 2017 |
| Soft matter physics meets the culinary arts: From polymers to jellyfish MT Pedersen, TA Vilgis International journal of gastronomy and food science 16, 100135, 2019 | 13 | 2019 |
| Gastronomy unravelled by physics: Gastrophysics MT Pedersen, PL Hansen, MP Clausen International Journal of Food Design 6 (2), 153-180, 2021 | 12 | 2021 |
| The microscopic structure of crunchy and crispy jellyfish MT Pedersen, M Christensen, L Duelund, PL Hansen, JR Brewer, ... Biophysical Journal 114 (3), 538a, 2018 | 4 | 2018 |
| Gastrofysik og smag M Christensen, MT Pedersen, MP Clausen Perspektiver på smag: Skriftserie om smag, 31-47, 2017 | 2 | 2017 |
| A Gastrophysical Investigation of Moon Jellyfish (Aurelia Aurita) MT Pedersen | 2 | 2016 |
| Structural characterization of solvent-based food preparation of jellyfish MT Pedersen, TA Vilgis, JR Brewer, PL Hansen, MP Clausen Soft Matter 20 (3), 495-510, 2024 | | 2024 |
| Gastrophysical Investigation of Jellyfish-based Foods: Microstructural and Mechanical Insights MT Pedersen | | 2023 |
