Oskar Laaksonen
PhD, Docent
osanla@utu.fi +358 29 450 4168 +358 50 597 4650 Itäinen Pitkäkatu 4 C Turku : 7038 |
Sensory quality of food; Sensory evaluation; Flavor chemistry; Taste; Berries; Phenolic compounds; Liquid chromatography; Gas chromatography; Multivariate statistics in food sciences
- Impact of processing on sensory quality of food
- Flavor and taste chemistry of plant-based foods
- Sensomics of foods
Sensory Evaluation of Food
Applied Multivariate Methods in Food Sciences
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- Kaksoistutkintoja ja lukukausimaksuja (2016)
- Kehittyvä elintarvike
- Odour characteristics of wild edible nordic mushrooms (2016) Aisala Heikki, Raittola Auri, Laaksonen Oskar, Sandell Mari.
- Proanthocyanidins in Sea Buckthorn (Hippophae rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location (2016)
- Journal of Agricultural and Food Chemistry
- Sensory properties and consumer characteristics contributing to liking of berries (2016)
- Food Quality and Preference
- Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice (2016)
- Journal of Agricultural and Food Chemistry
- Subjective olfaction and responses to food-related odors (2016)
- The International Symposium on Olfaction and Taste
- Aromas of spices: factors associated with their pleasantness (2015) Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Hanna Lagström, Mari Sandell
- Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Food Chemistry
- Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Food Quality and Preference
- Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015) The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration Laaksonen Oskar, Yang Baoru
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