Oskar Laaksonen

Consumer segmentation based on genetic variation in taste and smell (2018)

Mari Sandell, Ulla Hoppu, Oskar Laaksonen

(Vertaisarvioitu artikkeli kokoomateoksessa (A3))

Individual Differences in the Perception of Color Solutions (2018)

Foods

Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari Sandell

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

Impact of enzyme treatment on flavour of aronia juice (2018)

Weurman Flavour Research Symposium

Mari Sandell, Anita Vanag, Oskar Laaksonen

(A4 Vertaisarvioitu artikkeli konferenssijulkaisussa)

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)

Food Chemistry

Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi, Marika Kalpio, Baoru Yang

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

Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids (2018)

Weurman Flavour Research Symposium

Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences (2018)

Food Chemistry

Maaria Kortesniemi, Sirli Rosenvald, Oskar Laaksonen, Anita Vanag, Tarja Ollikka, Kristel Vene, Baoru Yang

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

Sensory properties of Nordic edible mushrooms (2018)

Food Research International

Aisala H., Laaksonen O., Manninen H., Raittola A., Hopia A., Sandell M.

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

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)

Food Chemistry

Mäkilä Leenamaija, Laaksonen Oskar, Kallio Heikki, Yang Baoru

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

Spray dried betanin as food colourant in model juices (2017)

25th International Conference on Bioencapsulatio

Kaimainen M, Laaksonen O, Järvenpää E, Sandell M, Yang B

(O2 Muu julkaisu )

Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp rhamnoides) (2017)

Food Chemistry

Yang W, Laaksonen O, Kallio H, Yang BR

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

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Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences

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Consumer segmentation based on genetic variation in taste and smell (2018)

Individual Differences in the Perception of Color Solutions (2018)

Impact of enzyme treatment on flavour of aronia juice (2018)

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)

Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids (2018)

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences (2018)

Sensory properties of Nordic edible mushrooms (2018)

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)

Spray dried betanin as food colourant in model juices (2017)

Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp rhamnoides) (2017)