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
13 of 15
- Exploiting blackcurrant juice press residue in extruded snacks (2014)
- LWT - Food Science and Technology
- Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014) Oskar Laaksonen, Mari Sandell, Wilfried Schwab
- Influence of egg proteins on sensory properties of Madeira-type cakes (2014) Sandell M, Donsouzi S, Laaksonen O, Mattila S, Paraskevopoulou M
- Makumaailmoihin kohdistuva tutkimus on Suomessa monitieteistä (2014)
- Kehittyvä elintarvike
- Olfactory cues associated with approach and avoidance of foods: a pilot study (2014) Antti Knaapila, Oskar Laaksonen, Ulla Hoppu, Hanna Lagström, Mari Sandell
- Potential of spices as tools to study human olfaction and eating behavior (2014) Antti Knaapila, Laura Merinen, Oskar Laaksonen, Mari Sandell
- Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014) Oskar Laaksonen, Mari Sandell, Sari Puputti, Heikki Kallio, Baoru Yang
- Stability and consumer acceptance of spray-dried betanin in model juices (2014) Kaimainen Mika, Järvenpää Eila, Laaksonen Oskar, Sandell Mari, Huopalahti Rainer
- Complexity of Flavour properties and selected Nordic Berries (2013) Sandell Mari, Laaksonen Oskar
- Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars (2013)
- Journal of Agricultural and Food Chemistry
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