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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- Sensory properties and consumer characteristics contributing to liking of berries (2016)
- Food Quality and Preference
- Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice (2016)
- Journal of Agricultural and Food Chemistry
- Subjective olfaction and responses to food-related odors (2016)
- The International Symposium on Olfaction and Taste
- Aromas of spices: factors associated with their pleasantness (2015) Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Hanna Lagström, Mari Sandell
- Consumer acceptance and stability of spray dried betanin in model juices (2015)
- Food Chemistry
- Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
- Food Quality and Preference
- Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015) The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration Laaksonen Oskar, Yang Baoru
- Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries (2015)
- Food and Nutrition Research
- INFLUENCE OF STORAGE ON PHENOLIC COMPOUNDS IN BLACKCURRANT (RIBES NIGRUM) JUICES (2015)
- EURO FOOD CHEM XVIII
- Market positioning of novel blackcurrant juices (2015) Laaksonen Oskar, Yang Baoru
- Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)
- Journal of Agricultural and Food Chemistry
- Sensory properties of pound cakes baked with whey protein. (2015) Sandell M, Donsouzi S, Mattila S, Laaksonen O, Paraskevopoulou A
- Ability Of Adults To Identify Pure Taste Modalities Is Roller-Coastering (2014) M. Sandell, O. Laaksonen, A. Knaapila, H. Terho, S. Mattila, H. Aisala, P. Ojansivu, U. Hoppu
- Chapter 10 – Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data (2014) Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium Laaksonen O A, Ahola J K, Sandell M A
- Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice (2014) Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium Sandell M A, Laaksonen O A, Puputti S, Kallio H P, Yang B
- Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes (2014)
- Food and Bioprocess Technology
- Effect of storage in juices pressed with different processes (2014) Leenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio, Baoru Yang
- Exploiting blackcurrant juice press residue in extruded snacks (2014)
- LWT - Food Science and Technology
- Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014) Oskar Laaksonen, Mari Sandell, Wilfried Schwab
- Influence of egg proteins on sensory properties of Madeira-type cakes (2014) Sandell M, Donsouzi S, Laaksonen O, Mattila S, Paraskevopoulou M
UTU Research Portal