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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- Factors affecting taste of black currant (Ribes Nigrum) juice (2013) Laaksonen Oskar, Yang Baoru, Sandell Mari
- Impact of hTAS2R38 genotype together with gender on consumption of Nordic red berries (2013) Puolimatka Tuuli, Hoppu Ulla, Knaapila Antti, Laaksonen Oskar, Sandell Mari
- Influence of variety and processing technology on quality factors of black currant juices (2013) EUROFOODCHEM XVII, Istanbul Yang Baoru, Laaksonen Oskar, Mäkilä Leenamaija, Tahvonen Risto, Kallio Heikki
- Learning about senses: Associating colours to sweet and sour taste (2013) Laaksonen Oskar, Terho Hilkka, Knaapila Antti, Mattila Saila, Puolimatka Tuuli, Sandell Mari
- Physico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cooking (2013) Book of Abstracts Mäkilä L, Laaksonen O, Kallio H, Vahvaselkä M, Myllymäki O, Lehtomäki I, Laakso S, Jahreis G, Ramos Diaz JM, Jouppila K, Yang B
- Sensory quality and compositional characteristics of blackcurrant juices produced by different processes (2013)
- Food Chemistry
- Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions (2012)
- Journal of Agricultural and Food Chemistry
- Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to latitude and Weather Conditions (2012)
- Journal of Agricultural and Food Chemistry
- Flavour properties and chemistry of berries. (2012) Berries: Properties, Consumption and Nutrition Sandell M, Laaksonen O, Lunden S
- The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability (2012)
- Food Chemistry
- Astringent food compounds and their interactions with taste properties (2011) Laaksonen Oskar
- Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland (2011)
- Food Research International
- Orosensory contributing compounds in crowberry (Empetrum nigrum) press-by products (2011)
- Food Chemistry
- Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions (2010)
- European Food Research and Technology
- Effect of heat treatment and pectinase on the sensory profile of black currant (Ribes nigrum) juices (2010) Proceedings of the Fourth European Conference on Sensory and Consumer Research Laaksonen O, Sandell M, Heiniö R-L, Selinheimo E, Malinen H-L, Kallio H
- Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue (2009)
- Journal of Agricultural and Food Chemistry
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