Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice von Markkinen, Niko, Laaksonen, Oskar, Yang, Baoru

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Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars von Yang, Wei, Ma, Xueying, Laaksonen, Oskar, He, Wenjia, Kallio, Heikki, Yang, Baoru

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Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice von Mäkilä, Leenamaija, Laaksonen, Oskar, Alanne, Aino-Liisa, Kortesniemi, Maaria, Kallio, Heikki, Yang, Baoru

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Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale von Laaksonen, Oskar, Mäkilä, Leenamaija, Jokinen, Mika, Metz, Tapio, Kallio, Heikki, Yang, Baoru

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Potential of cyclodextrins in food processing for improving sensory properties of food von Kelanne, Niina, Yang, Baoru, Laaksonen, Oskar

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Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability von Damerau, Annelie, Mustonen, Sari A, Ogrodowska, Dorota, Varjotie, Laura, Brandt, Waldemar, Laaksonen, Oskar, Tańska, Małgorzata, Linderborg, Kaisa M

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The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology von Saarniit, Kärt, Lang, Hanna, Kuldjärv, Rain, Laaksonen, Oskar, Rosenvald, Sirli

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Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices von Laaksonen, Oskar A, Salminen, Juha-Pekka, Mäkilä, Leenamaija, Kallio, Heikki P, Yang, Baoru

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Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping von Zhu, Yuxuan, Su, Qingyu, Jiao, Jingfang, Kelanne, Niina, Kortesniemi, Maaria, Xu, Xiaoqing, Zhu, Baoqing, Laaksonen, Oskar

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Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries von Hoppu, Ulla, Prinz, Mira, Ojansivu, Pauliina, Laaksonen, Oskar, Sandell, Mari A.

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Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers von Laaksonen, Oskar, Ma, Xueying, Pasanen, Eerika, Zhou, Peng, Yang, Baoru, Linderborg, Kaisa M.

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Orosensory Profiles and Chemical Composition of Black Currant (Ribes nigrum) Juice and Fractions of Press Residue von Sandell, Mari, Laaksonen, Oskar, Järvinen, Riikka, Rostiala, Nina, Pohjanheimo, Terhi, Tiitinen, Katja, Kallio, Heikki

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Individual Differences in the Perception of Color Solutions von Hoppu, Ulla, Puputti, Sari, Aisala, Heikki, Laaksonen, Oskar, Sandell, Mari

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Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries ( Vaccinium vitis-idaea L.) at Five Ripening Stages von Amundsen, Mathias, Hykkerud, Anne Linn, Kelanne, Niina, Tuominen, Sanni, Schmidt, Gesine, Laaksonen, Oskar, Yang, Baoru, Martinussen, Inger, Jaakola, Laura, Aaby, Kjersti

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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties von Kriisa, Marie, Taivosalo, Anastassia, Föste, Maike, Kütt, Mary-Liis, Viirma, Maret, Priidik, Reimo, Korzeniowska, Malgorzata, Tian, Ye, Laaksonen, Oskar, Yang, Baoru, Vilu, Raivo

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Exploiting blackcurrant juice press residue in extruded snacks von Mäkilä, Leenamaija, Laaksonen, Oskar, Ramos Diaz, Jose Martin, Vahvaselkä, Marjatta, Myllymäki, Olavi, Lehtomäki, Ilkka, Laakso, Simo, Jahreis, Gerhard, Jouppila, Kirsi, Larmo, Petra, Yang, Baoru, Kallio, Heikki

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Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes von Laaksonen, Oskar A, Mäkilä, Leenamaija, Sandell, Mari A, Salminen, Juha-Pekka, Liu, Pengzhan, Kallio, Heikki P, Yang, Baoru

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Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations von Liu, Shuxun, Laaksonen, Oskar, Yang, Baoru

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Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequenti... von Liu, Shuxun, Laaksonen, Oskar, Kortesniemi, Maaria, Kalpio, Marika, Yang, Baoru

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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice von Chen, Yuqi, Ouyang, Xiaoyu, Laaksonen, Oskar, Liu, Xiaoyu, Shao, Yuan, Zhao, Hongfei, Zhang, Bolin, Zhu, Baoqing

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