Oskar Laaksonen

Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)

Journal of Agricultural and Food Chemistry

Laaksonen Oskar, Salminen Juha-Pekka, Mäkilä Leenamaija, Kallio Heikki, Yang Baoru

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

Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015)

Laaksonen Oskar, Yang Baoru

(Vertaisarvioitu artikkeli kokoomateoksessa (A3))

Aromas of spices: factors associated with their pleasantness (2015)

Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Hanna Lagström, Mari Sandell

(O2 Muu julkaisu )

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)

Food Quality and Preference

Sandell M, Hoppu U, Lunden S, Salminen M, Puolimatka T, Laaksonen O, Laitinen K, Hopia A

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

Market positioning of novel blackcurrant juices (2015)

Laaksonen Oskar, Yang Baoru

(O2 Muu julkaisu )

INFLUENCE OF STORAGE ON PHENOLIC COMPOUNDS IN BLACKCURRANT (RIBES NIGRUM) JUICES (2015)

EURO FOOD CHEM XVIII

Leenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio, Aino-Liisa Alanne, Baoru Yang

(O2 Muu julkaisu )

Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)

Oskar Laaksonen, Mari Sandell, Wilfried Schwab

(O2 Muu julkaisu )

Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice (2014)

Proceedings from XIII Weurman Flavour Research Symposium

Sandell M A, Laaksonen O A, Puputti S, Kallio H P, Yang B

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Ability Of Adults To Identify Pure Taste Modalities Is Roller-Coastering (2014)

M. Sandell, O. Laaksonen, A. Knaapila, H. Terho, S. Mattila, H. Aisala, P. Ojansivu, U. Hoppu

(O2 Muu julkaisu )

Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014)

Oskar Laaksonen, Mari Sandell, Sari Puputti, Heikki Kallio, Baoru Yang

(O2 Muu julkaisu )

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Applied Multivariate Methods in Food Sciences

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Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)

Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015)

Aromas of spices: factors associated with their pleasantness (2015)

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)

Market positioning of novel blackcurrant juices (2015)

INFLUENCE OF STORAGE ON PHENOLIC COMPOUNDS IN BLACKCURRANT (RIBES NIGRUM) JUICES (2015)

Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)

Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice (2014)

Ability Of Adults To Identify Pure Taste Modalities Is Roller-Coastering (2014)

Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014)