Oskar Laaksonen
PhD, Docent
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
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 
6 of 15
- Volatile compounds contributing to the odour of oats (2022) Proceedings of the 16th Weurman Flavour Research Symposium Mustonen Sari A., Laaksonen Oskar, Linderborg Kaisa M.
(A4 Refereed article in a conference publication ) - Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii (2021)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (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
(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
(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 Technology
(A1 Refereed original research article in a scientific journal) - Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)
- Food Chemistry
(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 properties (2021)
- Food Chemistry
(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
(A4 Refereed article in a conference publication )
UTU Research Portal