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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- Volatile compounds contributing to the odour of oats (2022) Proceedings of the 16th Weurman Flavour Research Symposium Mustonen Sari A., Laaksonen Oskar, Linderborg Kaisa M.
- Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii (2021)
- LWT - Food Science and Technology
- Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)
- Food Chemistry
- Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (2021) Innovative Food Processing Technologies: A Comprehensive Review Kotilainen Heidi, Meneses Nicolas, Laaksonen Oskar, Yang Baoru
- Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient (2021)
- LWT - Food Science and Technology
- Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds (2021)
- Food Chemistry
- Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)
- European Food Research and Technology
- Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)
- Food Chemistry
- Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)
- Food Chemistry
- The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)
- Proceedings
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