Oskar Laaksonen

Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient (2021)

LWT - Food Science and Technology

Naibaho Joncer, Korzeniowska Małgorzata, Wojdyło Aneta, Figiel Adam, Yang Baoru, Laaksonen Oskar, Foste Maike, Vilu Raivo, Viiard Ene

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

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.

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

Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)

Food Chemistry

Shuxun Liu, Oskar Laaksonen, Wei Yang, Bolin Zhang, Baoru Yang

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

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

Shuxun Liu, Oskar Laaksonen, Alexis Marsol-Vall, Baoqing Zhu, Baoru Yang

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

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

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

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

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

Hops compounds modulatory effects and 6-prenylnaringenin dual mode of action on GABAA receptors (2020)

European Journal of Pharmacology

Ali Y.Benkherouf, Nora Logrén, Tamara Somborac, Maaria Kortesniemi, Sanna L. Soini, Baoru Yang, Outi M.H.Salo-Ahen, Oskar Laaksonen, Mikko Uusi-Oukari

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

Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil (2020)

LWT - Food Science and Technology

Ogrodowska D., Laaksonen O., Tańska M., Konopka I., Linderborg K.

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

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.

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

Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)

Microchemical Journal

Tanja Seppälä, Tuuli Ruponen, Mari Sandell, Parisa Movahedi, Ileana Montoya Perez, Leo Lepistö, Oskar Laaksonen, Tapio Pahikkala, Harri Härmä, Sari Pihlasalo

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

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Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences

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Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient (2021)

Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale (2020)

Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during aging (2020)

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation (2020)

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)

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)

Hops compounds modulatory effects and 6-prenylnaringenin dual mode of action on GABAA receptors (2020)

Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil (2020)

Sensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)

Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)