Oskar Laaksonen

University of Turku

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Articles (17)

Collaborators (3)

Baoru Yang

University of Turku

Maaria Kortesniemi

Assistant Professor

University of Turku

Laura Jaakola

UiT Norges arktiske universitet

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Oskar Laaksonen

Research Interests

Explore related searches

Contact this professor

Articles (17)

Collaborators (3)

Baoru Yang

Maaria Kortesniemi

Laura Jaakola

Make your next move.

Oskar Laaksonen

Research Interests

Explore related searches

Contact this professor

Articles (17)

Storage stability of berry mueslis with special focus on phenolic compounds

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China

Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar

Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts

Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages

Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology

Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages

Collaborators (3)

Baoru Yang

Maaria Kortesniemi

Laura Jaakola

Make your next move.