Oskar Laaksonen

Potential of spices as tools to study human olfaction and eating behavior (2014)

Antti Knaapila, Laura Merinen, Oskar Laaksonen, Mari Sandell

(O2 Muu julkaisu )

Effect of storage in juices pressed with different processes (2014)

Leenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio, 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))

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 )

Exploiting blackcurrant juice press residue in extruded snacks (2014)

LWT - Food Science and Technology

Leenamaija Mäkilä, Oskar Laaksonen, Jose Martin Ramos Diaz, Marjatta Vahvaselkä, Olavi Myllymäki, Ilkka Lehtomäki, Simo Laakso, Gerhard Jahreis, Kirsi Jouppila, Petra Larmo, Baoru Yang, Heikki Kallio

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

Influence of egg proteins on sensory properties of Madeira-type cakes (2014)

Sandell M, Donsouzi S, Laaksonen O, Mattila S, Paraskevopoulou M

(O2 Muu julkaisu )

Physico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cooking (2013)

Mäkilä L, Laaksonen O, Kallio H, Vahvaselkä M, Myllymäki O, Lehtomäki I, Laakso S, Jahreis G, Ramos Diaz JM, Jouppila K, Yang B

(O2 Muu julkaisu )

Learning about senses: Associating colours to sweet and sour taste (2013)

Laaksonen Oskar, Terho Hilkka, Knaapila Antti, Mattila Saila, Puolimatka Tuuli, Sandell Mari

(O2 Muu julkaisu )

Sensory quality and compositional characteristics of blackcurrant juices produced by different processes (2013)

Food Chemistry

Oskar Laaksonen, Leenamaija Mäkilä, Risto Tahvonen, Heikki Kallio, Baoru Yang

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

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Potential of spices as tools to study human olfaction and eating behavior (2014)

Effect of storage in juices pressed with different processes (2014)

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)

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

Exploiting blackcurrant juice press residue in extruded snacks (2014)

Influence of egg proteins on sensory properties of Madeira-type cakes (2014)

Physico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cooking (2013)

Learning about senses: Associating colours to sweet and sour taste (2013)

Sensory quality and compositional characteristics of blackcurrant juices produced by different processes (2013)