PhD, Docent Oskar Laaksonen - UTU Research Portal

Oskar Laaksonen
PhD, Docent

- University Lecturer,
Food Sciences (Department of Life Technologies)
- Docent,
Department of Life Technologies (Faculty of Technology)

osanla@utu.fi

+358 29 450 4168

+358 50 597 4650

Itäinen Pitkäkatu 4 C

Turku

Office: 7038

ORCID identifier: https://orcid.org/0000-0003-2467-8564

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

3 of 7

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)
- Food ChemistryJournal of Agricultural and Food Chemistry
He Wenjia, Liu Shuxun, Heponiemi Paulina, Heinonen Maarit, Marsol-Vall Alexis, Ma Xueying, Yang Baoru, Laaksonen Oskar
(A1 Refereed original research article in a scientific journal)
(2021) Innovative Food Processing Technologies: A Comprehensive Review Kotilainen Heidi, Meneses Nicolas, Laaksonen Oskar, Yang Baoru
(A3 Refereed book chapter or chapter in a compilation book)
Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient (2021)
- LWT - Food Science and Technology
Naibaho Joncer, Korzeniowska Małgorzata, Wojdyło Aneta, Figiel Adam, Yang Baoru, Laaksonen Oskar, Foste Maike, Vilu Raivo, Viiard Ene
(A1 Refereed original research article in a scientific journal)
Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds (2021)
- Food Chemistry
Laaksonen Oskar, Kahala Minna, Marsol-Vall Alexis, Blasco Lucia, Järvenpää Eila, Rosenvald Sirli, Virtanen Mika, Tarvainen Marko, Yang Baoru
(A1 Refereed original research article in a scientific journal)
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)
- European Food Research and TechnologyInternational Journal of Food Science and Technology
Markkinen Niko, Laaksonen Oskar, Yang BaoruA1 Refereed original research article in a scientific journal
Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juiceCompositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries2021
- Food ChemistryJournal of Agricultural and Food Chemistry
Marsol-Vall Alexis, Kelanne Niina, Nuutinen Antti, Yang Baoru, Laaksonen Oskar
(A1 Refereed original research article in a scientific journal)
Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory propertiesEffect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice2021
- Food ChemistryFoods
Yang Wei, Kaimainen Mika, Järvenpää Eila, Sandell Mari, Huopalahti Rainer, Yang Baoru, Laaksonen Oskar
(A1 Refereed original research article in a scientific journal)
The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)
- Proceedings
1st International Electronic Conference on Food Science and Functional Foods Naibaho Joncer, Korzeniowska Małgorzata, Wojdyło Aneta, Figiel Adam, Yang Baoru, Laaksonen Oskar, Foste Maike, Vilu Raivo, Viiard Ene
(A4 Refereed article in a conference publication )
Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)
- E3S Web of Conferences
International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021) Naibaho Joncer, Jonuzi Emir, Butula Nika, Figiel Adam, Yang Baoru, Föste Maike, Laaksonen Oskar, Kütt Mary-Liis, Korzeniowska Małgorzata
(A4 Refereed article in a conference publication )
Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD (2020)
- Journal of Agricultural and Food Chemistry
Shuxun Liu, Alexis Marsol-Vall, Oskar Laaksonen, Maaria Kortesniemi, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)
- Journal of Agricultural and Food Chemistry
Liu Shuxun, Laaksonen Oskar, Marsol-Vall Alexis, Zhu Baoqing, Yang Baoru
(A1 Refereed original research article in a scientific journal)
Hops compounds modulatory effects and 6-prenylnaringenin dual mode of action on GABAA receptors (2020)
- European Journal of Pharmacology
Ali Y.Benkherouf, Nora Logrén, Tamara Somborac, Maaria Kortesniemi, Sanna L. Soini, Baoru Yang, Outi M.H.Salo-Ahen, Oskar Laaksonen, Mikko Uusi-Oukari
(A1 Refereed original research article in a scientific journal)
Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale (2020)
- European Food Research and Technology
Laaksonen O., Mäkilä L., Jokinen M., Metz T., Kallio H., Yang B.
(A1 Refereed original research article in a scientific journal)
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
(A1 Refereed original research article in a scientific journal)
Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil (2020)
- LWT - Food Science and Technology
Ogrodowska D., Laaksonen O., Tańska M., Konopka I., Linderborg K.
(A1 Refereed original research article in a scientific journal)
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)
- Food Chemistry
Shuxun Liu, Oskar Laaksonen, Wei Yang, Bolin Zhang, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
- Foods
Laaksonen O., Ma X., Pasanen E., Zhou P., Yang B., Linderborg K.M.
(A1 Refereed original research article in a scientific journal)
Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophae rhamnoides L.) berries (2019)
Ma XY, Yang W, Marsol-Vall A, Laaksonen O, Yang BR
(A1 Refereed original research article in a scientific journal)
(2019)
Ye Tian, Oskar Laaksonen, Heta Haikonen, Anita Vanag, Huma Ejaz, Kaisa Linderborg, Saila Karhu, Baoru Yang
(A1 Refereed original research article in a scientific journal)
(2019)
Chen YQ, Ouyang XY, Laaksonen O, Liu XY, Shao Y, Zhao HF, Zhang BL, Zhu BQ
(A1 Refereed original research article in a scientific journal)

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences