#  Selected Publications 

 



## Books and Edited Works

Sort   ![cover_norton.jpg](/sites/g/files/omnuum3001/files/styles/hwp_1_1__100x100_scale/public/sorensen/files/cover_norton.jpg?itok=Gf8SAo4N) 

 



Brenner, M., **Sörensen, P.**, Weitz, D. (2020). *SCIENCE AND COOKING: Physics Meets Food, From Homemade to Haute Cuisine* New York, NY: W.W. Norton & Company. [[Norton link](https://wwnorton.com/books/9780393634921)]

   ![cover_ijgfs.jpg](/sites/g/files/omnuum3001/files/styles/hwp_1_1__100x100_scale/public/sorensen/files/cover_ijgfs.jpg?itok=ErPXw-Y0) 

 



Mouritsen, O.G., Flore, R., **Sörensen, P.M.** (Eds.) (2019). *Gastro-Science-Chef-2018 - Chefs meet* *scientists*. Special Issue of *International Journal of Gastronomy and Food Science*. [[link](https://www.sciencedirect.com/journal/international-journal-of-gastronomy-and-food-science/special-issue/107BHLT3M4D)]

   ![Cover 2017](/sites/g/files/omnuum3001/files/styles/hwp_1_1__100x100_scale/public/sorensen/files/1261_cover.jpg?itok=D21cxmxS) 

 



**Sörensen, P.M.** and Canelas, D. (Eds.). (2017). *Online Approaches to Chemical Education*, Washington, DC: American Chemical Society/Oxford University Press. [[online](http://pubs.acs.org/isbn/9780841232471)] [[hard cover](https://global.oup.com/academic/product/online-approaches-to-chemical-education-9780841232471?cc=us&lang=en&)]

   ![rsz_acsbookibuttonfinal.jpg](/sites/g/files/omnuum3001/files/styles/hwp_1_1__360x360_scale/public/sorensen/files/rsz_acsbookibuttonfinal.jpg?itok=URxpajPw) 

 



**Sörensen, P.M.** (Ed.). (2016). *Online Chemistry Education and the Effect on the On-Campus Classroom*, Washington, DC: American Chemical Society/Oxford University Press. [[online](http://pubs.acs.org/isbn/9780841231252)] [[hard cover, oxford university press](https://global.oup.com/academic/product/online-course-development-and-the-effect-on-the-on-campus-classroom-9780841231252?q=sorensen&lang=en&cc=us)] [[hard cover, amazon](https://www.amazon.com/Online-Development-Campus-Classroom-Symposium/dp/0841231257/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1509157591&sr=1-1-catcorr&keywords=pia%20m%20s%F6rensen)]

   ![textbookbuttonfinal.jpg](/sites/g/files/omnuum3001/files/styles/hwp_1_1__360x360_scale/public/sorensen/files/textbookbuttonfinal.jpg?itok=YPIPGIbr) 

 



Brenner, M.P., **Sörensen, P.M.**, Weitz, D.A. (2015). *Science and Cooking: A Companion to the Harvard Course*. Interactive e-textbook, self-published. Available on [iBook Store](https://geo.itunes.apple.com/us/book/science-cooking-companion/id1006417823) and [Amazon](http://www.amazon.com/Science-Cooking-Companion-Harvard-Course-ebook/dp/B00ZNZ0854/).





## Journal Articles and Book Chapters

Rodríguez Valerón, N., Mak, T., Jahn, L.J., Arboleya, J.C., **Sörensen, P.M.** **(2023)**. Derivation of kokumi γ-glutamyl peptides and volatile aroma compounds from fermented cereal processing by-products for reducing bitterness of plant-based ingredients. *Foods 12(23),* 4297.

Maini Rekdal, V., Rodríguez Valerón, N., Olaizola, M., Prado, D., **Sörensen, P.M.**, Keasling, J. D. **(2023)**. From lab to table: expanding gastronomic possibilities with fermentation using the edible fungus *Neurospora intermedia*. *International Journal of Gastronomy and Food Science 34:100826*.

Rodríguez Valerón, N., Mak, T., Jahn, L.J., Arboleya, J.C., **Sörensen, P.M. (2023)**. Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations. *LWT Food Science and Technology* 188:115356.

**Sörensen, P.M. (2023)**. Food fermentations and flavor: a curiosity and creativity driven approach for interdisciplinary and research-oriented science education. *J. Chem. Ed.* 100 (8), 2935-2946.Taylor, B., Allf, B., Hopkins, S., Irwin, R., Jewell, M., Nevo, O., Nichols, L., Rodríguez Valerón, N., Evans, J., **Sörensen, P.M.**, and Dunn, R**.** (2023). Nature's Chefs. *Bioscience*.

Jurdao Gonzalez, P., Vega C., Morato R., Gonzalez, X., and **Sörensen, P.M. (2022)**. The Ribbon Stage -- Shedding Light onto an Ill-defined Culinary Marker for Whole Egg Foams. *Food Biophysics, 1-12*. \[[link](https://link.springer.com/article/10.1007/s11483-022-09731-0)\]

Espeso, J., Isaza, I., Lee, J. Y., **Sörensen, P.M.,** Jurado, P., Avena-Bustillos, R., Olaizola, M., and Arboleya, J. C. **(2021)**. Olive Leaf Waste Management. *Front. Sustain. Food Syst.* 5:660582. \[[link](https://www.frontiersin.org/articles/10.3389/fsufs.2021.660582/full)\]

Jurdao Gonzalez, P. and **Sörensen, P.M. (2020)**. Characterization of Saponin Foam from *Saponaria officinalis* for Food Applications. *Food Hydrocolloids* 101:105541. \[[link](https://www.sciencedirect.com/science/article/pii/S0268005X19319745?dgcid=coauthor)\]

Mouritsen, O.G., **Sörensen, P.M.**, Flore, R. **(2019)**. Chefs meet scientists: Gastro-Science-Chef 2018. *International Journal of Gastronomy and Food Science* 17:100162. (editorial) \[[link](https://doi.org/10.1016/j.ijgfs.2019.100162)\]

Barjamovic, G., Jurado Gonzalez, P., Graham, C., Lassen, A., Nasrallah, N., and **Sörensen, P. M.** **(2019)**.The Ancient Mesopotamian Tablets as Cookbook. *Lapham's Quarterly*, 12(2). \[[link](https://www.laphamsquarterly.org/roundtable/ancient-mesopotamian-tablet-cookbook)\]

Barjamovic, G., Jurado Gonzalez, P., Graham, C., Lassen, A. W., Nasrallah, N., and **Sörensen, P. M.** **(2019)** Food in Ancient Mesopotamia. Cooking the Yale Babylonian Culinary Recipes, in A. Lassen, E. Frahm and K. Wagensonner (Eds.) *Ancient Mesopotamia Speaks. Highlights from the Yale Babylonian Collection*. New Haven, CT: Yale Peabody Museum of Natural History, 108-125. \[[link](https://yalebooks.yale.edu/book/9781933789378/ancient-mesopotamia-speaks)\]

**Sörensen, P.M.,** Mouritsen, O.G. **(2019)**. Science Education and Public Understanding of Science via Food, Cooking, and Flavour. *International Journal of Gastronomy and Food Science* 15:36-47. \[[link](https://www.sciencedirect.com/science/article/pii/S1878450X18301483)\]

**Sörensen, P.M.** and Canelas, D.A. **(2017)**. Online Courses and Online Tools for Chemical Education. In P.M. Sörensen and D.A. Canelas (Eds.) *Online Approaches to Chemical Education*, Washington, DC: American Chemical Society/Oxford University Press, 1261:1-6. \[[link](http://pubs.acs.org/doi/10.1021/bk-2017-1261.ch001)\]

**Sörensen, P.M.,** Brenner, M.P. **(2016)**. A dialogue between online and on-campus versions of the same course: Lessons from Harvard’s Science & Cooking course. In P.M. Sörensen (Ed.) *Online chemistry education and the effect on the on campus classroom*, Washington, DC: American Chemical Society/Oxford University Press, 1217:89-107. \[[link](http://pubs.acs.org/doi/pdf/10.1021/bk-2016-1217.ch008)\]

**Sörensen, P.M. (2016)**. New questions for chemistry education research. In P.M. Sörensen (Ed.) *Online chemistry education and the effect on the on campus classroom*, Washington, DC: American Chemical Society/Oxford University Press, 1217:1-5. \[[link](http://pubs.acs.org/doi/pdf/10.1021/bk-2016-1217.ch001)\] \[[pdf](/file_url/118)\]

Brenner, M.P., **Sörensen, P.M.** **(2015)**. Biophysics of molecular gastronomy. *Cell* 161(1): 5-8. (leading edge commentary, featured article) \[[link](http://www.cell.com/abstract/S0092-8674(15)00255-X)\] \[[pdf](/file_url/99)\]

Rowat, A.C., Sinha, N.N., **Sörensen, P.M.,** Campas, O., Castells, P., Rosenberg, D., Brenner, M.P., Weitz, D.A. **(2014)**. The kitchen as a physics classroom. *Physics Education* 49: 512-22. (front cover article) \[[link](http://iopscience.iop.org/article/10.1088/0031-9120/49/5/512/meta;jsessionid=3278534AEA3F8AE4355997A299C2CDAF.c2.iopscience.cld.iop.org)\] \[[pdf](/file_url/98)\]

**Sörensen, P.M.**, Iacob, R.E., Engen, J.R., Brieher, W.M., and Eggert, U.S. **(2012)**. The natural product cucurbitacin inhibits depolymerization of actin filaments, *ACS Chemical Biology* 21;7(9): 1502-8. \[[link](http://pubs.acs.org/doi/abs/10.1021/cb300254s)\] \[[pdf](/file_url/97)\]

**Sörensen, P.M. (2011)**. *Understanding the mechanism of cucurbitacin: A unique inhibitor of actin depolymerization.* Dissertation. Harvard University, Cambridge, MA.

## Conference Proceedings

Castro Zabarain, J. D., Carrero, C., and **Sörensen, P.M.** (2022) Growth optimization and characterization of biomass from filamentous fungi *Ustilago maydis* in submerged culture fermentation, Microbial Foods, Copenhagen, Denmark. (Abstract)

Rodriguez Valeron, N., Arboleya, J. C., and **Sörensen, P.M.** (2022) Evolution of g-glutamyl peptides responsible for the kokumi sensation during miso fermentation, Microbial Foods, Copenhagen, Denmark. (Abstract)

Jurado Gonzalez, P., Barjamovic, G., and **Sörensen, P.M.** (2022) Ancient bread: An experimental approach, Microbial Foods, Copenhagen, Denmark. (Abstract)

Mak, T., Rodriguez Valeron, N., Arboleya, J. C., **Sörensen, P. M.**, Prado, D., Garg, S., Jahn, L. J. (2022) Understanding the evolution and ecology of microbial community function through genomic, metagenomic and phenotypic profiling of fungi-based ferments, Microbial Foods, Copenhagen, Denmark. (Abstract)

Espeso, J., Jurdao Gonzalez, P., Ortiz-Bustos, J., Pérez, Y., del Hierro, I., Arboleya, J. C., and **Sörensen, P.M.** (2022) Food as a vehicle for teaching chemistry: pedagogical aspects, International Congress of Science and Technology Teachers, Universidad Complutense de Madrid, April 2022. (Abstract)

Jurdao Gonzalez, P. and **Sörensen, P.M.** (2019) Interfacial properties and foaming behavior of saponin extract from Saponaria officinalis for dispersed food systems, World Congress on Food Science and Technology, Rome, Italy. (Abstract)

**Sörensen, P.M.** (2018) Teaching flavor chemistry and fostering curiosity with food fermentations, 256th American Chemical Society National Meeting, Boston, MA. (Abstract)

Maini Rekdal, V., Hollar, K.A., and **Sörensen, P.M.** (2018) SteamEd: Training educators in science and cooking, 256th American Chemical Society National Meeting, Boston, MA. (Abstract)

**Sörensen, P.M.** (2016) Teaching science in unconventional ways: Analysis of student learning in Harvard’s online Science and Cooking Course, 251st American Chemical Society National Meeting, San Diego, CA. (Abstract)

**Sörensen, P.M.** (2015) Online on-campus dialogue: Lessons from Harvard’s Science and Cooking Course, 249th American Chemical Society National Meeting, Denver, CO. (Abstract)

**Sörensen, P.M.** (2014) From classroom to MOOC and back: Three ways the residential version of Science & Cooking benefitted from the construction of a MOOC, 248th American Chemical Society National Meeting, San Francisco, CA. (Abstract)

**Sörensen, P.M.** (2014) Chemistry in the kitchen: How the online version of Science and Cooking made 90,000 chemists, 23rd IUPAC International Conference on Chemistry Education, Toronto, Canada. (Abstract)

**Sörensen, P.M.** (2014) Chemistry in the kitchen: How the online version of Science and Cooking made 90,000 chemists, Asian Conference on Technology in the Classroom, Osaka, Japan. (Abstract)

**Sörensen, P.M.**, Iacob, R.E., Engen, J.R., and Eggert, U.S. (2009). Understanding the mechanism of cucurbitacin: A cytokinesis inhibitor and actin aggregator. Konstanz Research School Chemical Biology, Konstanz, Germany. (Abstract)

**Sörensen, P.M.**, Brieher, W.M., Kueh, H.Y., Maloney, K.N., Fujita, M., Clardy, J., and Eggert, U.S. (2007). Understanding the mechanism of cucurbitacin: A cytokinesis inhibitor and actin aggregator. Conference Program for Drug Action and Chemical Biology in the Post-Genomic Era, Austrian Academy of Sciences, Vienna, Austria. (Abstract)