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
Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices (2015)
(Vertaisarvioitu artikkeli kokoomateoksessa (A3))INFLUENCE OF STORAGE ON PHENOLIC COMPOUNDS IN BLACKCURRANT (RIBES NIGRUM) JUICES (2015)
EURO FOOD CHEM XVIII
(Muu (O2))
Consumer acceptance and stability of spray dried betanin in model juices (2015)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Sensory properties of pound cakes baked with whey protein. (2015)
(Muu (O2))Makumaailmoihin kohdistuva tutkimus on Suomessa monitieteistä (2014)
Kehittyvä elintarvike
(Artikkeli ammattilehdessä tai kirjoitus ammatillisessa blogissa (D1))
Chapter 10 – Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data (2014)
Weurman Flavour Research Symposium
(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))
Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes (2014)
Food and Bioprocess Technology
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))