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
Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice (2016)
Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Kaksoistutkintoja ja lukukausimaksuja (2016)
Kehittyvä elintarvike
(Muu (O2))
Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites (2016)
Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Sensory properties and consumer characteristics contributing to liking of berries (2016)
Food Quality and Preference
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Subjective olfaction and responses to food-related odors (2016)
The International Symposium on Olfaction and Taste
(Muu (O2))
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))Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)
Food Quality and Preference
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))
Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries (2015)
Food and Nutrition Research
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))