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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- Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
- Food Chemistry
- Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
- Foods
- Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
- Food Research International
- Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
- Food Chemistry
- Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)
- Foods
- Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)
- LWT - Food Science and Technology
- Screening respondents to increase data quality in consumer tests (2023)
- Food Quality and Preference
- The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)
- Foods
- Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)
- Food Chemistry
- Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)
- LWT - Food Science and Technology
- Wholegrain oat quality indicators for production of extruded snacks (2023)
- LWT - Food Science and Technology
- Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain (2022)
- LWT - Food Science and Technology
- Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models (2022)
- Food Research International
- Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.) (2022)
- Journal of Agricultural and Food Chemistry
- Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts (2022)
- Food Chemistry
- Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties (2022)
- Applied Food Research
- Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls - a randomised cross-over trial with two parallel groups (2022)
- British Journal of Nutrition
- Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)
- Molecules
- Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues (2022)
- Food Chemistry
- Innovatiivista tuotekehitystä monialaisella yhteistyöopetuksella (2022)
- Kehittyvä elintarvike
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