Laaksonen Oskar
University Lecturer
Food Chemistry and Food Development
University of Turku
Finland
Biography
Dr. Laaksonen Oskar is a Senior Lecturer in Department of Food Chemistry and Food Development,University of Turku. His current Research focuses on Food Ingredients and Quality and Molecular Food Technologies.
Research Interest
Investigating the effects of food components on the safety, sensory properties, and health effects of foods and development of new food products and food ingredients based on sustainable utilization of northern crops and forest plants
Publications
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Laaksonen O, Knaapila A, Niva T, Deegan KC, Sandell M. Sensory properties and consumer characteristics contributing to liking of berries. Food Quality and Preference. 2016 Oct 31;53:117-26.
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Mäkilä L, Laaksonen O, Alanne AL, Kortesniemi M, Kallio H, Yang B. Stability of hydroxycinnamic acid derivatives, flavonol glycosides, and anthocyanins in black currant juice. Journal of agricultural and food chemistry. 2016 May 26;64(22):4584-98.
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Yang W, Laaksonen O, Kallio H, Yang B. Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp. rhamnoides). Food chemistry. 2017 Feb 1;216:87-96.
