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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- Makumaailmoihin kohdistuva tutkimus on Suomessa monitieteistä (2014)
- Kehittyvä elintarvike
- Olfactory cues associated with approach and avoidance of foods: a pilot study (2014) Antti Knaapila, Oskar Laaksonen, Ulla Hoppu, Hanna Lagström, Mari Sandell
- Potential of spices as tools to study human olfaction and eating behavior (2014) Antti Knaapila, Laura Merinen, Oskar Laaksonen, Mari Sandell
- Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014) Oskar Laaksonen, Mari Sandell, Sari Puputti, Heikki Kallio, Baoru Yang
- Stability and consumer acceptance of spray-dried betanin in model juices (2014) Kaimainen Mika, Järvenpää Eila, Laaksonen Oskar, Sandell Mari, Huopalahti Rainer
- Complexity of Flavour properties and selected Nordic Berries (2013) Sandell Mari, Laaksonen Oskar
- Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars (2013)
- Journal of Agricultural and Food Chemistry
- Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype (2013)
- Appetite
- 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
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