Guro Helgesdotter Rognså

Seaweed products for the future: Using current tools to develop a sustainable food industry

Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal et al. · Trends in Food Science & Technology · 2021 · 158 citations · Full text

Life Sciences, Biotechnology, Food Science +16

Consumer perception of food–beverage pairings: The influence of unity in variety and balance

Morten T. Paulsen, Guro Helgesdotter Rognså, Margrethe Hersleth · International Journal of Gastronomy and Food Science · 2014 · 64 citations · Full text

Agriculture, Food Science, Marketing +17

Perspectives on personalised food

Øydis Ueland, Themistoklis Altintzoglou, Bente Kirkhus et al. · Trends in Food Science & Technology · 2020 · 39 citations · Full text

Agriculture, Food Science, Nutrition +17

From wine to wine reduction: Sensory and chemical aspects

Guro Helgesdotter Rognså, Morten Rathe, Mikael Agerlin Petersen et al. · International Journal of Gastronomy and Food Science · 2017 · 14 citations · Full text

Agriculture, Enology, Food Science +12

Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Rachel Smith, Lisa Methven, Miriam Clegg et al. · Appetite · 2024 · 10 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17