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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- 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
UTU Research Portal