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Guro Helgesdotter Rognså has 11 publications at Nofima:

Perspectives on personalised food

Ueland, Øydis; Altintzoglou, Themistoklis; Kirkhus, Bente; Lindberg, Diana; Rognså, Guro Helgesdotter; Rosnes, Jan Thomas; Rud, Ida; Varela-Tomasco, Paula Alejandra

2020

Good food with extra protein

Rognså, Guro Helgesdotter; Iversen, Stian Gjerstad

2019

Kokkenes hemmelige laksetriks

Rognså, Guro Helgesdotter; Iversen, Stian Gjerstad

2018

From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens

2017

From wine to wine reduction: Sensory and chemical aspects

Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens

2017

Sableringsskolen

Rognså, Guro Helgesdotter

2016

Preparation methods influence gastronomical outcome of hollandaise sauce

Rognså, Guro Helgesdotter; Rathe, Morten; Paulsen, Morten Thyregod; Petersen, Mikael Agerlin; Brüggemann, Dagmar Adeline; Sivertsvik, Morten; Risbo, Jens

2014