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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- 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
- Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)
- Food Chemistry
- Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp rhamnoides) (2017)
- Food Chemistry
- Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders (2017)
- Food Chemistry
- Impact of enzyme treatment on flavour of aronia juice (2017) Sandell M, Vanag A, Laaksonen O
- Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum (poster presentation) (2017) Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
- Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia (2017)
- Appetite
- Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries (2017)
- Journal of Agricultural and Food Chemistry
- Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
- Food Chemistry
- Spray dried betanin as food colourant in model juices (2017) Kaimainen M, Laaksonen O, Järvenpää E, Sandell M, Yang B
- Taste characteristics of wild edible Nordic mushrooms (2017) Aisala H, Rauttila A, Laaksonen O, Sandell M
- Uusia vaihtoehtoja marjojen hyödyntämiseen teollisuudessa (2017)
- Kehittyvä elintarvike
- Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites (2016)
- Food Chemistry
- Genetic basis of flavor sensitivity and food preferences (2016) Flavor: From Food to Behaviors, Wellbeing and Health Hoppu Ulla, Knaapila Antti, Laaksonen Oskar, Sandell Mari
- 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
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