Oskar Laaksonen
PhD, Docent

Adjunct Professor, Food Chemistry and Food Development (Department of Biochemistry)
University Lecturer, Food Chemistry and Food Development (Department of Biochemistry)

osanla@utu.fi
+358 29 450 4168
+358 50 597 4650

Itäinen Pitkäkatu 4 C
Turku
Pharmacity
Office: 7038





Areas of expertise
Sensory quality of food; Sensory evaluation; Flavor chemistry; Taste; Berries; Phenolic compounds; Liquid chromatography; Gas chromatography; Multivariate statistics in food sciences

Research
  • Impact of processing on sensory quality of food
  • Flavor and taste chemistry of plant-based foods
  • Sensomics of foods


Teaching
  • Sensory Evaluation of Food

  • Applied Multivariate Methods in Food Sciences



Publications
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Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
Journal of Agricultural and Food Chemistry
Ye Tian, Oskar Laaksonen, Heta Haikonen, Anita Vanag, Huma Ejaz, Kaisa Linderborg, Saila Karhu, Baoru Yang
(
A1 Journal article – refereed)

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices (2019)
Food Chemistry
Alexis Marsol-Vall, Oskar Laaksonen, Baoru Yang
(
A1 Journal article – refereed)

Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices (2019)
Food Chemistry
Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B
(
A1 Journal article – refereed)

Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)
Microchemical Journal
Tanja Seppälä, Tuuli Ruponen, Mari Sandell, Parisa Movahedi, Ileana Montoya Perez, Leo Lepistö, Oskar Laaksonen, Tapio Pahikkala, Harri Härmä, Sari Pihlasalo
(
A1 Journal article – refereed)

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
Food Chemistry
Xueying Ma, Johanna Moilanen, Oskar Laaksonen, Wei Yang, Elina Tenhu, Baoru Yang
(
A1 Journal article – refereed)

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations (2019)
Food Microbiology
Shuxun Liu, Oskar Laaksonen, Baoru Yang
(
A1 Journal article – refereed)

Consumer segmentation based on genetic variation in taste and smell (2018) Methods in consumer research: New Approaches to Classic Methods Mari Sandell, Ulla Hoppu, Oskar Laaksonen
(
A3 Book chapter)

Impact of enzyme treatment on flavour of aronia juice (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Mari Sandell, Anita Vanag, Oskar Laaksonen
(
A4 Article in conference proceedings)

Individual Differences in the Perception of Color Solutions (2018)
Foods
Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari Sandell
(
A1 Journal article – refereed)

Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
(
A4 Article in conference proceedings)

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences (2018)
Food Chemistry
Maaria Kortesniemi, Sirli Rosenvald, Oskar Laaksonen, Anita Vanag, Tarja Ollikka, Kristel Vene, Baoru Yang
(
A1 Journal article – refereed)

Sensory properties of Nordic edible mushrooms (2018)
Food Research International
Aisala H., Laaksonen O., Manninen H., Raittola A., Hopia A., Sandell M.
(
A1 Journal article – refereed)

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)
Food Chemistry
Mäkilä Leenamaija, Laaksonen Oskar, Kallio Heikki, Yang Baoru
(
A1 Journal article – refereed)

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders (2017)
Food Chemistry
Laaksonen O., Kuldjärv R., Paalme T., Virkki M., Yang B.
(
A1 Journal article – refereed)

Impact of enzyme treatment on flavour of aronia juice (2017) Sandell M, Vanag A, Laaksonen O
(
O2 Other)

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia (2017)
Appetite
Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Baoru Yang, Hanna Lagström, Mari Sandell
(
A1 Journal article – refereed)

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries (2017)
Journal of Agricultural and Food Chemistry
Ma XY, Yang W, Laaksonen O, Nylander M, Kallio H, Yang BR
(
A1 Journal article – refereed)

Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
Food Chemistry
Ma Xueying, Laaksonen Oskar, Heinonen Jari, Sainio Tuomo, Kallio Heikki, Yang Baoru
(
A1 Journal article – refereed)


Last updated on 2019-15-06 at 02:22