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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- 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
- Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice (2022)
- Journal of Food Composition and Analysis
- NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum (2022)
- Food Chemistry
- Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains (2022)
- Food Chemistry
- Potential of brewers' spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage (2022)
- Food Hydrocolloids
- Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses (2022)
- Food Research International
- Sivuvirtoja prosessoimalla syntyy uudenlaisia tuotteita (2022)
- Kehittyvä elintarvike
- Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking (2022)
- Journal of Agricultural and Food Chemistry
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