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O

Oskar Laaksonen

university of turku

37H指数
132论文数
3.3K被引数
收录论文 86
发表时间
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Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques利用不同发酵技术生产的羽扇豆基饮料在代谢谱方面的差异
errnpj Science of Food
IF7.8
err2026-04-03
err0
errOAAI
errJasmin Raita; Hany Ahmed; Malviina Nikola; Retu Haikonen; Niina Kelanne; Oskar Laaksonen; Baoru Yang; Ville Koistinen; Kati Hanhineva
err分享
err收藏
Utilization of Saccharomycodes ludwigii and Torulaspora delbrueckii in production of Ale-type beers with low alcoholic contents利用 Saccharomycodes ludwigii 和 Torulaspora delbrueckii 生产低酒精含量艾尔型啤酒
errFood Bioscience
IF5.9
err2026-03-25
err0
errOAAI
errNiina Kelanne; Eija Kulju; Mira Vähäsalo; Marika Kalpio; Baoru Yang; Oskar Laaksonen
err分享
err收藏
Effect of Torulaspora delbrueckii and Saccharomyces cerevisiae fermentation on chemical composition of ciders made from traditional Finnish apple cultivars德巴氏毕赤酵母（Torulaspora delbrueckii）和酿酒酵母（Saccharomyces cerevisiae）发酵对传统芬兰苹果品种酿造的苹果酒化学成分的影响
errFood Bioscience
IF5.9
err2026-03-20
err0
errOAAI
errQizai Wang; Oskar Laaksonen; Mahsa Sadat Jafari; Ada Obianuju Okwum; Annelie Damerau; Maarit Heinonen; Wenjia He; Baoru Yang; Niina Kelanne
err分享
err收藏
Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars
errFood Chemistry
IF9.8
err2026-01-22
err0
errOAAI
errAnna Puganen; Annelie Damerau; Sari A. Hakanen; Baoru Yang; Oskar Laaksonen; Kaisa M. Linderborg
err分享
err收藏
Yeast fermented alcoholic fruit beverages: A systematic review
errFood Bioscience
IF5.9
err2026-01-22
err0
errOAAI
errWenjia He; Tiantian Dong; Yiwei Zhang; Maaria Kortesniemi; Shuxun Liu; Yuting Ding; Xuxia Zhou; Oskar Laaksonen; Baoru Yang
err分享
err收藏
Evaluation of 3D printing inks and printed edible spoons made from food processing side streams对3D打印墨水及由食品加工副产品制成的可食用勺子的评价
errLWT
IF0
err2025-12-11
err0
errOAAI
errMarta Stachnik; Eija Kulju; Oskar Laaksonen
err分享
err收藏
Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment利用Lachancea thermotolerans改善枸杞葡萄酒的感官品质与健康属性：聚焦于酸度、香气及酚类富集
errFood Bioscience
IF5.9
err2025-08-25
err0
PREAI
errYuxuan Zhu; Bo Wei; Yaran Liu; Oskar Laaksonen; Baoqing Zhu
err分享
err收藏
Storage stability of berry mueslis with special focus on phenolic compounds浆果麦片（berry mueslis）的储存稳定性，特别关注酚类化合物（phenolic compounds）
errLWT
IF0
err2025-07-05
err0
errOAAI
errYing Zhou; Kärt Saarniit; Mahsa Sadat Jafari; Sirli Rosenvald; Oskar Laaksonen; Ye Tian; Baoru Yang
err分享
err收藏
Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan燕麦麸皮粉的储存及其分散对脂质氧化、气味特征和β-葡聚糖氧化降解的影响
errJournal of Cereal Science
IF3.7
err2025-07-03
err0
errOAAI
errOuti Mattila; Natalia Rosa-Sibakov; Hanna Ahola; Anna-Maija Lampi; Oskar Laaksonen; Martina Lille; Sari A. Hakanen; Vieno Piironen; Kaisa M. Linderborg; Emilia Nordlund
err分享
err收藏
Towards new properties of strawberry: Chemical composition and sensory properties of species-reconstructed garden strawberry progenies向草莓的新特性迈进：种间重建的园艺草莓后代的化学组成和感官特性
errFOOD CHEMISTRY
IF9.8
err2025-05-03
err0
errOAAI
errKelanne, Niina M.; da Silva, Carla Vecenancio; Laaksonen, Oskar; Haikonen, Tuuli; Yang, Baoru; Kortesniemi, Maaria
err分享
err收藏
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China商业非酒精啤酒在芬兰和中国的表征
errBEVERAGES
IF2.7
err2025-03-29
err0
errOAAI
errKelanne, Niina; Zhu, Yuxuan; Rysae, Tuomas; Yang, Baoru; Zhu, Baoqing; Laaksonen, Oskar
err分享
err收藏
Sensory and volatile compound profiles in tempeh-like products from faba bean and oats来自蚕豆和大麦的类似天培产品中的感官和挥发性化合物谱图
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errCastaneda, Laura Alejandra Fernandez; Saini, Shania; Laaksonen, Oskar; Karlund, Anna; Leong, Su-lin L.; Newson, William R.; Passoth, Volkmar; Hanhineva, Kati; Langton, Maud; Zamaratskaia, Galia
err分享
err收藏
Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-01-01
err1
errOAAI
errHakanen, Sari A.; Damerau, Annelie; Ogrodowska, Dorota; Seubert, Annalisa; Brandt, Waldemar; Laaksonen, Oskar; Tanska, Malgorzata; Linderborg, Kaisa M.
err分享
err收藏
Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err0
PREAI
errWang, Qizai; Laaksonen, Oskar; Pujol, Elsa Xifre; Heinonen, Maarit; Yang, Baoru; Kelanne, Niina
err分享
err收藏
Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err0
PREAI
errShania, Saini; Oskar, Laaksonen; Liu, Shuxun; Yang, Baoru; Niina, Kelanne
err分享
err收藏
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-02-01
err6
PREAI
errGu, Qing; Li, Yixian; Lou, Ying; Zhao, Yan; Feng, Xujie; Li, Ping; Laaksonen, Oskar; Yang, Baoru; Capozzi, Vittorio; Liu, Shuxun
err分享
err收藏
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
errFOOD BIOSCIENCE
IF5.9
err2023-12-01
err4
PREAI
errLiu, Shuxun; Lou, Ying; Li, Yixian; Zhao, Yan; Feng, Xujie; Capozzi, Vittorio; Laaksonen, Oskar; Yang, Baoru; Li, Ping; Gu, Qing
err分享
err收藏
Screening respondents to increase data quality in consumer tests
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-12-01
err1
PREAI
errCastura, J. C.; Pohjanheimo, T.; Laaksonen, O.; McEwan, J. A.; Varela, P.; Naes, T.
err分享
err收藏
Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls
errFOOD CHEMISTRY
IF9.8
err2023-11-01
err3
errOAAI
errZhou, Ying; Tian, Ye; Beltrame, Gabriele; Laaksonen, Oskar; Yang, Baoru
err分享
err收藏
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii
errFOOD CHEMISTRY
IF9.8
err2023-10-01
err5
errOAAI
errHe, Wenjia; Tian, Ye; Liu, Shuxun; Vaateri, Laura; Ma, Xueying; Haikonen, Tuuli; Yang, Baoru; Laaksonen, Oskar
err分享
err收藏

研究方向

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