Oskar Laaksonen

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)

Food Chemistry

He Wenjia, Tian Ye, Liu Shuxun, Vaateri Laura, Ma Xueying, Haikonen Tuuli, Yang Baoru, Laaksonen Oskar

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

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)

Food Chemistry

Zhou Ying, Tian Ye, Beltrame Gabriele, Laaksonen Oskar, Yang Baoru

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

Wholegrain oat quality indicators for production of extruded snacks (2023)

LWT - Food Science and Technology

Nikinmaa Markus, Mustonen Sari A., Huitula Lauri, Laaksonen Oskar, Linderborg Kaisa M., Nordlund Emilia, Sozer Nesli

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

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)

Foods

Saarniit Kärt, Lang Hanna N, Kuldjärv Rain, Laaksonen Oskar, Rosenvald Sirli

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

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)

Food Chemistry

Tian Ye, Zhou Ying, Kriisa Marie, Anderson Maret, Laaksonen Oskar, Kütt Mary-Liis, Föste Maike, Korzeniowska Małgorzata, Yang Baoru

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

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)

Food Chemistry

Liu Shuxun, Lou Ying, Li Yixian, Zhao Yan, Laaksonen Oskar, Li Ping, Zhang Jiaojiao, Battino Maurizio, Yang Baoru, Gu Qing

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)

LWT - Food Science and Technology

Kakko Tanja, Damerau Annelie, Mejia Rios C., Laaksonen Oskar, Yang Baoru

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

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)

Food Research International

Amundsen Mathias, Jaakola Laura, Aaby Kjersti, Martinussen Inger, Kelanne Niina, Tuominen Sanni, Laaksonen Oskar, Yang Baoru, Hykkerud Anne Linn

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

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)

Foods

Amundsen Mathias, Hykkerud Anne Linn, Kelanne Niina, Tuominen Sanni, Schmidt Gesine, Laaksonen Oskar, Yang Baoru, Martinussen Inger, Jaakola Laura, Aaby Kjersti

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

Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)

LWT - Food Science and Technology

Tian Ye, Karhu Saila, Virtanen Mika, Linderborg Kaisa, Yang Baoru, Laaksonen Oskar

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

Contact

Links

Areas of expertise

Teaching

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences

Research

Publications

Sort by:

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls (2023)

Wholegrain oat quality indicators for production of extruded snacks (2023)

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology (2023)

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)

Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)

Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins (2023)