Oskar Laaksonen

Storage stability of berry mueslis with special focus on phenolic compounds (2025)

LWT - Food Science and Technology

Zhou, Ying; Saarniit, Kärt; Jafari, Mahsa Sadat; Rosenvald, Sirli; Laaksonen, Oskar; Tian, Ye; Yang, Baoru

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)

Beverages

Kelanne, Niina; Zhu, Yuxuan; Rysä, Tuomas; Yang, Baoru; Zhu Baoqing; Laaksonen, Oskar

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)

LWT - Food Science and Technology

Hakanen, Sari A.; Damerau, Annelie; Ogrodowska, Dorota; Seubert, Annalisa; Brandt, Waldemar; Laaksonen, Oskar; Tanska, Malgorzata; Linderborg, Kaisa M.

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Omenamehun puristamisen sivuvirrasta viinietikkaa (2025)

Kehittyvä elintarvike

Kelanne, Niina; Laaksonen, Oskar

(D1 Artikkeli ammattilehdessä)

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan (2025)

Journal of Cereal Science

Mattila, Outi; Rosa-Sibakov, Natalia; Ahola, Hanna; Lampi, Anna-Maija; Laaksonen, Oskar; Lille, Martina; Hakanen, Sari A.; Piironen, Vieno; Linderborg, Kaisa M.; Nordlund, Emilia

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Towards new properties of strawberry : Chemical composition and sensory properties of species-reconstructed garden strawberry progenies (2025)

Food Chemistry

Kelanne, Niina M.; Vecenâncio da Silva, Carla; Laaksonen, Oskar; Haikonen, Tuuli; Yang, Baoru; Kortesniemi, Maaria

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats (2025)

Current Research in Food Science

Fernandez Castaneda, Laura Alejandra; Saini, Shania; Laaksonen, Oskar; Kårlund, Anna; Leong, Su-lin L.; Newson, William R.; Passoth, Volkmar; Hanhineva, Kati; Langton, Maud; Zamaratskaia, Galia

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment (2025)

Food Bioscience

Zhu, Yuxuan; Wei, Bo; Liu, Yaran; Laaksonen, Oskar; Zhu, Baoqing

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Potential of cyclodextrins in food processing for improving sensory properties of food (2024)

Food Innovation and Advances

Kelanne Niina, Yang Baoru, Laaksonen Oskar

(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)

Food Bioscience

Wang, Qizai; Laaksonen, Oskar; Xifre Pujol, Elsa; Heinonen, Maarit; Yang, Baoru; Kelanne, Niina

(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )

Oskar

Laaksonen

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Teaching

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences

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Storage stability of berry mueslis with special focus on phenolic compounds (2025)

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)

Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)

Omenamehun puristamisen sivuvirrasta viinietikkaa (2025)

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan (2025)

Towards new properties of strawberry : Chemical composition and sensory properties of species-reconstructed garden strawberry progenies (2025)

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats (2025)

Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment (2025)

Potential of cyclodextrins in food processing for improving sensory properties of food (2024)

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)