Oskar Laaksonen

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)

Food Quality and Preference

Sandell M, Hoppu U, Lunden S, Salminen M, Puolimatka T, Laaksonen O, Laitinen K, Hopia A

(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

Hoppu U, Prinz M, Ojansivu P, Laaksonen O, Sandell M

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)

Journal of Agricultural and Food Chemistry

Laaksonen Oskar, Salminen Juha-Pekka, Mäkilä Leenamaija, Kallio Heikki, Yang Baoru

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Aromas of spices: factors associated with their pleasantness (2015)

Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Hanna Lagström, Mari Sandell

(Muu (O2))

Effect of storage in juices pressed with different processes (2014)

Leenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio, Baoru Yang

(Muu (O2))

Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)

Oskar Laaksonen, Mari Sandell, Wilfried Schwab

(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

Sandell M A, Laaksonen O A, Puputti S, Kallio H P, Yang B

(Vertaisarvioitu artikkeli konferenssijulkaisussa (A4))

Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014)

Oskar Laaksonen, Mari Sandell, Sari Puputti, Heikki Kallio, Baoru Yang

(Muu (O2))

Exploiting blackcurrant juice press residue in extruded snacks (2014)

LWT - Food Science and Technology

Leenamaija Mäkilä, Oskar Laaksonen, Jose Martin Ramos Diaz, Marjatta Vahvaselkä, Olavi Myllymäki, Ilkka Lehtomäki, Simo Laakso, Gerhard Jahreis, Kirsi Jouppila, Petra Larmo, Baoru Yang, Heikki Kallio

(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))

Influence of egg proteins on sensory properties of Madeira-type cakes (2014)

Sandell M, Donsouzi S, Laaksonen O, Mattila S, Paraskevopoulou M

(Muu (O2))

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Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences

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Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples (2015)

Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries (2015)

Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)

Aromas of spices: factors associated with their pleasantness (2015)

Effect of storage in juices pressed with different processes (2014)

Furaneol derivatives in Finnish berries by LC-MS and GC-MS analyses (2014)

Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice (2014)

Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014)

Exploiting blackcurrant juice press residue in extruded snacks (2014)

Influence of egg proteins on sensory properties of Madeira-type cakes (2014)