Oskar
Laaksonen
Docent, Department of Life Technologies
University Lecturer, Food Sciences
PhD, Docent
Links
Areas of expertise
Sensory quality of food
Sensory evaluation
Flavor chemistry
Taste
Berries
Phenolic compounds
Liquid chromatography
Gas chromatography
Multivariate statistics in food sciences
Teaching
Sensory Evaluation of Food
Applied Multivariate Methods in Food Sciences
Research
- Impact of processing on sensory quality of food
- Flavor and taste chemistry of plant-based foods
- Sensomics of foods
Publications
Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype (2013)
Appetite
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Influence of variety and processing technology on quality factors of black currant juices (2013)
(Muu (O2))Impact of hTAS2R38 genotype together with gender on consumption of Nordic red berries (2013)
(Muu (O2))Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars (2013)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Complexity of Flavour properties and selected Nordic Berries (2013)
(Muu (O2))Factors affecting taste of black currant (Ribes Nigrum) juice (2013)
(Muu (O2))Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions (2012)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability (2012)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to latitude and Weather Conditions (2012)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))