Oskar Laaksonen

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

Niko Markkinen, Oskar Laaksonen, Ranno Nahku et al. · Food Chemistry · 2019 · 123 citations

Food Chemistry, Nutrition, Sea Buckthorn Juices +7

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

Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi et al. · Food Chemistry · 2018 · 105 citations

Biosynthesis, Engineering, Food Fermentation +6

Compositional Differences of Phenolic Compounds between Black Currant (<i>Ribes nigrum</i> L.) Cultivars and Their Response to Latitude and Weather Conditions

Jie Zheng, Baoru Yang, Ville Ruusunen et al. · Journal of Agricultural and Food Chemistry · 2012 · 93 citations

Sensory properties and consumer characteristics contributing to liking of berries

Oskar Laaksonen, Antti Knaapila, Tuija Niva et al. · Food Quality and Preference · 2016 · 90 citations

Food Choice, Behavioral Sciences, Sensory Science +6

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

Oskar Laaksonen, Rain Kuldjärv, Toomas Paalme et al. · Food Chemistry · 2017 · 87 citations

Food Fermentation, Fermentation Type, Biotechnology +6