Perspectives on personalised food by Ueland, Øydis, Altintzoglou, Themistoklis, Kirkhus, Bente, Lindberg, Diana, Rognså, Guro Helgesdotter, Rosnes, Jan Thomas, Rud, Ida, Varela, Paula

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Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice by Chan, Sherry Stephanie, Iversen, Stian Gjerstad, Skuland, Aase Vorre, Rotabakk, Bjørn Tore, Lerfall, Jørgen, Rognså, Guro Helgesdotter, Roth, Bjørn

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From wine to wine reduction: Sensory and chemical aspects by Rognså, Guro Helgesdotter, Rathe, Morten, Petersen, Mikael Agerlin, Misje, Knut-Espen, Hersleth, Margrethe, Sivertsvik, Morten, Risbo, Jens

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Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway by Smith, Rachel, Methven, Lisa, Clegg, Miriam E., Geny, Alexia, Ueland, Øydis, Synnøve Grini, Ida, Helgesdotter Rognså, Guro, Maitre, Isabelle, Brasse, Céline, Van Wymelbeke-Delannoy, Virginie, Sulmont-Rossé, Claire

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Acceptability of protein-fortified recipes in older adults in France by Geny, Alexia, Brasse, Céline, Helgesdotter Rognså, Guro, Filin, Ludovic, Nouri, Lilia, Feyen, Valérie, Szleper, Emilie, Ueland, Øydis, Smith, Rachel, Methven, Lisa, Maître, Isabelle, Van Wymelbeke-Delannoy, Virginie, Sulmont-Rossé, Claire

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From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? by Rognså, Guro Helgesdotter, Rathe, Morten, Petersen, Mikael Agerlin, Misje, Knut-Espen, Brüggemann, Dagmar A., Hersleth, Margrethe, Sivertsvik, Morten, Risbo, Jens

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Preparation methods influence gastronomical outcome of hollandaise sauce by Rognså, Guro Helgesdotter, Rathe, Morten, Paulsen, Morten Thyregod, Petersen, Mikael Agerlin, Brüggemann, Dagmar Adeline, Sivertsvik, Morten, Risbo, Jens

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Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition by Geny, Alexia, Koga, Shiori, Smith, Rachel, Rognså, Guro Helgesdotter, Brasse, Céline, Grini, Ida Synnøve, Maître, Isabelle, Feron, Gilles, Clegg, Miriam, Methven, Lisa, Ueland, Øydis, Wymelbeke-Delannoy, Virginie Van, Sulmont-Rossé, Claire

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Branding Nordic Seaweed: An Applied Multimodal Perspective by Cordeiro, Cheryl Marie, Altintzoglou, Themistoklis, Rognså, Guro Helgesdotter, Govaerts, Florent

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Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice by Chan, Sherry Stephanie, Iversen, Stian Gjerstad, Skuland, Aase Vorre, Rotabakk, Bjørn Tore, Lerfall, Jørgen, Rognså, Guro Helgesdotter, Roth, Bjørn

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Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice by Chan, Sherry Stephanie, Iversen, Stian Gjerstad, Skuland, Aase Vorre, Rotabakk, Bjørn Tore, Lerfall, Jørgen, Rognså, Guro Helgesdotter, Roth, Bjørn

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Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway by Smith, Rachel, Methven, Lisa, Clegg, Miriam E, Geny, Alexia, Ueland, Øydis, Grini, Ida Synnøve Bårvåg, Rognså, Guro Helgesdotter, Maitre, Isabelle, Brasse, Céline, Van Wymelbeke-Delannoy, Virginie, Sulmont-Rossé, Claire

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Branding Nordic Seaweed: An Applied Multimodal Perspective by Cordeiro, Cheryl Marie, Altintzoglou, Themistoklis, Rognså, Guro Helgesdotter, Govaerts, Florent

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Seaweed products for the future: Using current tools to develop a sustainable food industry by Blikra, Marthe Jordbrekk, Altintzoglou, Themistoklis, Løvdal, Trond Karsten, Rognså, Guro Helgesdotter, Skipnes, Dagbjørn, Skåra, Torstein, Sivertsvik, Morten, Noriega Fernández, Estefanía

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Perspectives on personalised food by Ueland, Øydis, Altintzoglou, Themistoklis, Kirkhus, Bente, Lindberg, Diana, Rognså, Guro Helgesdotter, Rosnes, Jan Thomas, Rud, Ida, Varela-Tomasco, Paula Alejandra

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From wine to wine reduction: Sensory and chemical aspects by Rognså, Guro Helgesdotter, Rathe, Morten, Petersen, Mikael Agerlin, Misje, Knut-Espen, Hersleth, Margrethe, Sivertsvik, Morten, Risbo, Jens

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From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? by Rognså, Guro Helgesdotter, Rathe, Morten, Petersen, Mikael Agerlin, Misje, Knut-Espen, Brüggemann, Dagmar Adeline, Hersleth, Margrethe, Sivertsvik, Morten, Risbo, Jens

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Sluttrapport VårMat.- VårMat - strategisk satsing på persontilpasset mat 2018-2020 by Rognså, Guro Helgesdotter, Ueland, Øydis, Lindberg, Diana, Grini, Ida Synnøve Bårvåg, Alm, Siril, Iversen, Stian Gjerstad, Rosnes, Jan Thomas, Rud, Ida, Varela, Paula

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