Oskar Laaksonen

Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties (2022)

Applied Food Research

Kriisa Marie, Taivosalo Anastassia, Föste Maike, Kütt Mary-Liis, Viirma Maret, Priidik Reimo, Korzeniowska Malgorzata, Tian Ye, Laaksonen Oskar, Yang Baoru, Vilu Raivo

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

Volatile compounds contributing to the odour of oats (2022)

Weurman Flavour Research Symposium

Mustonen Sari A., Laaksonen Oskar, Linderborg Kaisa M.

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (2021)

Kotilainen Heidi, Meneses Nicolas, Laaksonen Oskar, Yang Baoru

(A3 Vertaisarvioitu kirjan tai muun kokoomateoksen osa)

The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)

International Electronic Conference on Food Science and Functional Foods, Proceedings

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

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)

European Food Research and Technology

Markkinen Niko, Laaksonen Oskar, Yang Baoru

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

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii (2021)

LWT - Food Science and Technology

Yang Wei, Liu Shuxun, Marsol-Vall Alexis, Tähti Roni, Laaksonen Oskar, Karhu Saila, Yang Baoru, Ma Xueying

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

Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)

International Conference on Food Technology, Nutrition and Sustainable Agriculture, E3S Web of Conferences

Naibaho Joncer, Jonuzi Emir, Butula Nika, Figiel Adam, Yang Baoru, Föste Maike, Laaksonen Oskar, Kütt Mary-Liis, Korzeniowska Małgorzata

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)

Food Chemistry

Yang Wei, Kaimainen Mika, Järvenpää Eila, Sandell Mari, Huopalahti Rainer, Yang Baoru, Laaksonen Oskar

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

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)

Food Chemistry

He Wenjia, Liu Shuxun, Heponiemi Paulina, Heinonen Maarit, Marsol-Vall Alexis, Ma Xueying, Yang Baoru, Laaksonen Oskar

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

Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)

Food Chemistry

Marsol-Vall Alexis, Kelanne Niina, Nuutinen Antti, Yang Baoru, Laaksonen Oskar

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties (2022)

Volatile compounds contributing to the odour of oats (2022)

Effects of Low-Energy Electron Beam (LEEB) Treatment on Physicochemical Attributes of Black Pepper and Coriander (2021)

The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity (2021)

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice (2021)

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii (2021)

Valorisation of brewers’ spent grain in different particle size in yogurt production (2021)

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)

Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice (2021)