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

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

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

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

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

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

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

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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 by Annelie Damerau, Sari A. Mustonen, Dorota Ogrodowska, Laura Varjotie, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, Kaisa M. Linderborg

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

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

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