PhD, Docent Oskar Laaksonen - UTU Research Portal

Oskar Laaksonen
PhD, Docent

- University Lecturer,
Food Sciences (Department of Life Technologies)
- Docent,
Department of Life Technologies (Faculty of Technology)

osanla@utu.fi

+358 29 450 4168

+358 50 597 4650

Itäinen Pitkäkatu 4 C

Turku

: 7038

: https://orcid.org/0000-0003-2467-8564

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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Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)
- E3S Web of Conferences
International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021) Naibaho Joncer, Jonuzi Emir, Butula Nika, Figiel Adam, Yang Baoru, Föste Maike, Laaksonen Oskar, Kütt Mary-Liis, Korzeniowska Małgorzata
Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD (2020)
- Journal of Agricultural and Food Chemistry
Shuxun Liu, Alexis Marsol-Vall, Oskar Laaksonen, Maaria Kortesniemi, Baoru Yang
Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)
- Journal of Agricultural and Food Chemistry
Liu Shuxun, Laaksonen Oskar, Marsol-Vall Alexis, Zhu Baoqing, Yang Baoru
Hops compounds modulatory effects and 6-prenylnaringenin dual mode of action on GABAA receptors2020
- European Journal of PharmacologyFood Chemistry
Ali Y.Benkherouf, Nora Logrén, Tamara Somborac, Maaria Kortesniemi, Sanna L. Soini, Baoru Yang, Outi M.H.Salo-Ahen, Oskar Laaksonen, Mikko Uusi-Oukari
Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale (2020)
- European Food Research and Technology
Laaksonen O., Mäkilä L., Jokinen M., Metz T., Kallio H., Yang B.
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
- Journal of Agricultural and Food Chemistry
Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil (2020)
- LWT - Food Science and TechnologyInternational Journal of Food Science and Technology
Ogrodowska D., Laaksonen O., Tańska M., Konopka I., Linderborg K.
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)
Shuxun Liu, Oskar Laaksonen, Wei Yang, Bolin Zhang, Baoru Yang
Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
- Foods
Laaksonen O., Ma X., Pasanen E., Zhou P., Yang B., Linderborg K.M.
Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophae rhamnoides L.) berries (2019)
Ma XY, Yang W, Marsol-Vall A, Laaksonen O, Yang BR

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences