Oskar Laaksonen

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study (2024)

Food Research International

Gu Qing, Li Yixian, Lou Ying, Zhao Yan, Feng Xujie, Li Ping, Laaksonen Oskar, Yang Baoru, Capozzi Vittorio, Liu Shuxun

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)

Food Bioscience

Saini, Shania; Laaksonen, Oskar; Liu, Shuxun; Yang, Baoru; Kelanne, Niina

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Potential of cyclodextrins in food processing for improving sensory properties of food (2024)

Food Innovation and Advances

Kelanne Niina, Yang Baoru, Laaksonen Oskar

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)

Food Chemistry

Zhou Ying, Tian Ye, Beltrame Gabriele, Laaksonen Oskar, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)

Food Chemistry

Tian Ye, Zhou Ying, Kriisa Marie, Anderson Maret, Laaksonen Oskar, Kütt Mary-Liis, Föste Maike, Korzeniowska Małgorzata, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)

Foods

Saarniit Kärt, Lang Hanna N, Kuldjärv Rain, Laaksonen Oskar, Rosenvald Sirli

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)

Food Chemistry

Liu Shuxun, Lou Ying, Li Yixian, Zhao Yan, Laaksonen Oskar, Li Ping, Zhang Jiaojiao, Battino Maurizio, Yang Baoru, Gu Qing

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Screening respondents to increase data quality in consumer tests (2023)

Food Quality and Preference

Castura John C., Pohjanheimo Terhi, Laaksonen Oskar, McEwan Jean A., Varela Paula, Næs Tormod

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)

Food Research International

Amundsen Mathias, Jaakola Laura, Aaby Kjersti, Martinussen Inger, Kelanne Niina, Tuominen Sanni, Laaksonen Oskar, Yang Baoru, Hykkerud Anne Linn

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)

LWT - Food Science and Technology

Kakko Tanja, Damerau Annelie, Mejia Rios C., Laaksonen Oskar, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Contact

Links

Areas of expertise

Teaching

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences

Research

Publications

Sort by:

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study (2024)

Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)

Potential of cyclodextrins in food processing for improving sensory properties of food (2024)

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)

Screening respondents to increase data quality in consumer tests (2023)

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)

Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)