• Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory propertiesKriisa, Merike; Taivosalo, Anastassia; Föste, Maike; Kütt, Mary-Liis; Viirma, Maret; Priidik, Reimo; Korzeniowska, Malgorzata; Tian,Ye; Laaksonen, Oskar; Yang, Baoru; Vilu, RaivoApplied Food Research2022 / art. 100108 https://doi.org/10.1016/j.afres.2022.100108
  • Impact of apple cultivar, ripening stage, fermentation type and yeaststrain on phenolic composition of apple cidersLaaksonen, Oskar; Kuldjärv, Rain; Paalme, Toomas; Virkki, Mira; Yang, BaoruFood chemistry2017 / p. 29-37 : ill https://doi.org/10.1016/j.foodchem.2017.04.067 https://www.scopus.com/sourceid/24039 https://www.scopus.com/record/display.uri?eid=2-s2.0-85018508930&origin=inward&txGid=7da2f43fec0e33b4a39488c659136c95 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000402343100004
  • Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferencesKortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, BaoruFood chemistry2018 / p. 351-359 : ill https://doi.org/10.1016/j.foodchem.2017.10.069 https://www.scopus.com/sourceid/24039 https://www.scopus.com/record/display.uri?eid=2-s2.0-85034592678&origin=inward&txGid=902e9a01134f07ba4970dc7b4f70b07a https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000419102000043
  • The stability of phenolic compounds in fruit, berry, and vegetable purees based on accelerated shelf-life testing methodologySaarniit, Kärt; Lang, Hanna; Kuldjärv, Rain; Laaksonen, Oskar; Rosenvald, SirliFoods2023 / art. 1777 https://doi.org/10.3390/foods12091777 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85159210023&origin=inward&txGid=d2a093802827b782d3c3a2d5acd09c19 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000987220300001