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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- 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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