Oskar Laaksonen

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 13

Top Topics

Ultra High Performance Liquid Chromatography

Cross Sectional

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby
Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries ( Vaccinium vitis-idaea L.) at Five Ripening Stages. Foods (Basel, Switzerland) 12 (11) (2023)
Yuxuan Zhu, Qingyu Su, Jingfang Jiao, Niina Kelanne, Maaria Kortesniemi, Xiaoqing Xu, Bao-Qing Zhu, Oskar Laaksonen
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping. Foods (Basel, Switzerland) 12 (9) (2023)
Kärt Leppik, Hanna Lang, Rain Kuldjärv, Oskar Laaksonen, Sirli Rosenvald
The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology. Foods (Basel, Switzerland) 12 (9) (2023)
Kärt Leppik, Hanna Lang, Rain Kuldjärv, Oskar Laaksonen, Sirli Rosenvald
The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology. Foods (Basel, Switzerland) 12 (9) (2023)
Yuxuan Zhu, Qingyu Su, Jingfang Jiao, Niina Kelanne, Maaria Kortesniemi, Xiaoqing Xu, Bao-Qing Zhu, Oskar Laaksonen
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping. Foods (Basel, Switzerland) 12 (9) (2023)
Annelie Damerau, Sari A Mustonen, Dorota Ogrodowska, Laura Varjotie, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, Kaisa M Linderborg
Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability. Molecules (Basel, Switzerland) 27 (11) (2022)
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking. Journal of agricultural and food chemistry 70 (3) (2022)
Wenjia He, Oskar Laaksonen, Ye Tian, Tuuli Haikonen, Baoru Yang
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear ( Pyrus communis L.). Journal of agricultural and food chemistry 70 (16) (2022)
Shuxun Liu, Alexis Marsol-Vall, Oskar Laaksonen, Maaria Kortesniemi, Baoru Yang
Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD. Journal of agricultural and food chemistry 68 (29) (2020)
Oskar Laaksonen, Xueying Ma, Eerika Pasanen, Peng Zhou, Baoru Yang, Kaisa M Linderborg
Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers. Foods (Basel, Switzerland) 9 (9) (2020)
Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts. Journal of agricultural and food chemistry 68 (37) (2020)
Yuqi Chen, Xiaoyu Ouyang, Oskar Laaksonen, Xiaoyu Liu, Yuan Shao, Hongfei Zhao, Bolin Zhang, Baoqing Zhu
Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice. Foods (Basel, Switzerland) 8 (10) (2019)
Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari A Sandell
Individual Differences in the Perception of Color Solutions. Foods (Basel, Switzerland) 7 (9) (2018)