Lista de obras - Oskar Laaksonen - Dominio Público Uruguay

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

article

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

artículo científico publicado en 2023

Compositional Diversity among Blackcurrant ( Ribes nigrum) Cultivars Originating from European Countries

artículo científico publicado en 2019

Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions

article

Consumer acceptance and stability of spray dried betanin in model juices

artículo científico publicado en 2015

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

scientific article published on 21 September 2019

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.

artículo científico publicado en 2016

Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars

artículo científico publicado en 2019

Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars.

artículo científico publicado en 2013

Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophaë rhamnoides L. ssp. rhamnoides).

artículo científico publicado en 2016

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices

artículo científico publicado en 2019

Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.

artículo científico publicado en 2012

Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites

artículo científico publicado en 2016

Hops compounds modulatory effects and 6-prenylnaringenin dual mode of action on GABAA receptors

artículo científico publicado en 2020

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.

artículo científico publicado en 2017

Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

artículo científico publicado en 2019

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

artículo científico publicado en 2015

Individual Differences in the Perception of Color Solutions

scientific article published on 18 September 2018

Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.

artículo científico publicado en 2009

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves

artículo científico publicado en 2018

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia

artículo científico publicado en 2016

Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices

artículo científico publicado en 2015

Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location

artículo científico publicado en 2016

Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging

artículo científico publicado en 2019

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries.

artículo científico publicado en 2017

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

artículo científico publicado en 2020

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

artículo científico publicado en 2017

Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.).

artículo científico publicado en 2017

Sensory properties of Nordic edible mushrooms

artículo científico publicado en 2018

Sensory quality and compositional characteristics of blackcurrant juices produced by different processes.

artículo científico publicado en 2012

Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.

artículo científico publicado en 2016

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations

artículo científico publicado en 2018

Lista de obras de Oskar Laaksonen

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

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

Compositional Diversity among Blackcurrant ( Ribes nigrum) Cultivars Originating from European Countries

Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions

Consumer acceptance and stability of spray dried betanin in model juices

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.

Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars

Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars.

Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophaë rhamnoides L. ssp. rhamnoides).

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices

Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype.

Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites

Hops compounds modulatory effects and 6-prenylnaringenin dual mode of action on GABAA receptors

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.

Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

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

Individual Differences in the Perception of Color Solutions

Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.

Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia

Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices

Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location

Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries.

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.).

Sensory properties of Nordic edible mushrooms

Sensory quality and compositional characteristics of blackcurrant juices produced by different processes.

Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations