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Oskar
Laaksonen
Docent, Department of Life Technologies
University Lecturer, Food Sciences
PhD, Docent
Links
Areas of expertise
Sensory quality of food
Sensory evaluation
Flavor chemistry
Taste
Berries
Phenolic compounds
Liquid chromatography
Gas chromatography
Multivariate statistics in food sciences
Teaching
Sensory Evaluation of Food
Applied Multivariate Methods in Food Sciences
Research
- Impact of processing on sensory quality of food
- Flavor and taste chemistry of plant-based foods
- Sensomics of foods
Publications
Genetic basis of flavor sensitivity and food preferences (2016)
(Vertaisarvioitu artikkeli kokoomateoksessa (A3))Odour characteristics of wild edible nordic mushrooms (2016)
(O2 Muu julkaisu )Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice (2016)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Kaksoistutkintoja ja lukukausimaksuja (2016)
Kehittyvä elintarvike
(O2 Muu julkaisu )
Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites (2016)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Market positioning of novel blackcurrant juices (2015)
(O2 Muu julkaisu )Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015)
(Vertaisarvioitu artikkeli kokoomateoksessa (A3))INFLUENCE OF STORAGE ON PHENOLIC COMPOUNDS IN BLACKCURRANT (RIBES NIGRUM) JUICES (2015)
EURO FOOD CHEM XVIII
(O2 Muu julkaisu )
Consumer acceptance and stability of spray dried betanin in model juices (2015)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))