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
Effect of storage in juices pressed with different processes (2014)
(Muu (O2))Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)
(Muu (O2))Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice (2014)
Proceedings from XIII Weurman Flavour Research Symposium
(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))
Exploiting blackcurrant juice press residue in extruded snacks (2014)
LWT - Food Science and Technology
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Influence of egg proteins on sensory properties of Madeira-type cakes (2014)
(Muu (O2))Ability Of Adults To Identify Pure Taste Modalities Is Roller-Coastering (2014)
(Muu (O2))Sensory quality and compositional characteristics of blackcurrant juices produced by different processes (2013)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
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))