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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- Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)
- Food Chemistry
- Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
- Foods
- Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophae rhamnoides L.) berries (2019)
- International Journal of Food Science and Technology
- Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
- Journal of Agricultural and Food Chemistry
- Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice (2019)
- Foods
- Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars (2019)
- Journal of Agricultural and Food Chemistry
- Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices (2019)
- Food Chemistry
- Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)
- LWT - Food Science and Technology
- Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices (2019)
- Food Chemistry
- Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)
- Microchemical Journal
- Non-targeted 1H-NMR metabolomics as a tool for analysis of lactic acid fermented sea buckthorn juice (poster presentation) (2019) Markkinen Niko, Laaksonen Oskar, Yang Baoru
- Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
- Food Chemistry
- Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations (2019)
- Food Microbiology
- Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)
- Food Chemistry
- Consumer segmentation based on genetic variation in taste and smell (2018) Methods in consumer research: New Approaches to Classic Methods Mari Sandell, Ulla Hoppu, Oskar Laaksonen
- Impact of enzyme treatment on flavour of aronia juice (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Mari Sandell, Anita Vanag, Oskar Laaksonen
- Individual Differences in the Perception of Color Solutions (2018)
- Foods
- Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
- Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences (2018)
- Food Chemistry
- Sensory properties of Nordic edible mushrooms (2018)
- Food Research International
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