Helen Vaikma

562 total citations
13 papers, 407 citations indexed

About

Helen Vaikma is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Helen Vaikma has authored 13 papers receiving a total of 407 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 7 papers in Nutrition and Dietetics and 6 papers in Animal Science and Zoology. Recurrent topics in Helen Vaikma's work include Food composition and properties (6 papers), Meat and Animal Product Quality (6 papers) and Proteins in Food Systems (3 papers). Helen Vaikma is often cited by papers focused on Food composition and properties (6 papers), Meat and Animal Product Quality (6 papers) and Proteins in Food Systems (3 papers). Helen Vaikma collaborates with scholars based in Estonia, Italy and Germany. Helen Vaikma's co-authors include Aleksei Kaleda, Sirli Rosenvald, Raivo Vilu, Davide De Angelis, Giacomo Squeo, Carmine Summo, Antonella Pasqualone, Jekaterina Kazantseva, Mary-Liis Kütt and Rain Kuldjärv and has published in prestigious journals such as SHILAP Revista de lepidopterología, International Journal of Food Microbiology and Food Quality and Preference.

In The Last Decade

Helen Vaikma

12 papers receiving 398 citations

Peers

Helen Vaikma

ASZ

ECOLO

Jeroen Muller Switzerland

Sirli Rosenvald Estonia

Wei Dou China

Nadia Grasso Ireland

Loreto Alonso‐Miravalles Ireland

Neus Bernat Spain

José Martín Ramos-Díaz Finland

Isobelle Farrell McClements United States

Noureddine Hafnaoui France

Shaun Yong Jie Sim Singapore

Jeroen Muller Switzerland

Helen Vaikma

302 ×1.0

59 ×0.4

ASZ

168 ×1.2

80 ×0.7

ECOLO

78 ×1.2

Citations per year, relative to Helen Vaikma Helen Vaikma (= 1×) peers Jeroen Muller

Countries citing papers authored by Helen Vaikma

Since Specialization

Citations

This map shows the geographic impact of Helen Vaikma's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Helen Vaikma with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Helen Vaikma more than expected).

Fields of papers citing papers by Helen Vaikma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Helen Vaikma. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Helen Vaikma. The network helps show where Helen Vaikma may publish in the future.

Co-authorship network of co-authors of Helen Vaikma

This figure shows the co-authorship network connecting the top 25 collaborators of Helen Vaikma. A scholar is included among the top collaborators of Helen Vaikma based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Helen Vaikma. Helen Vaikma is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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13 of 13 papers shown

Vaikma, Helen. (2025). Unveiling the mindset: measuring consumer perception towards the dimensions of sustainability. Sustainable Futures. 9. 100616–100616. 4 indexed citations

Vaikma, Helen, et al.. (2025). Consumer perceptions of sustainability towards ingredients, packaging, labelling, and storage conditions in milk, burger products, and plant-based alternatives: A study in Sweden and Italy. Future Foods. 11. 100635–100635. 2 indexed citations

Kaleda, Aleksei, et al.. (2025). Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins. Food and Bioprocess Technology. 18(12). 10374–10390.

Kuldjärv, Rain, et al.. (2025). Consumer preferences for kimchi in Estonia, Latvia, and Finland: Napa cabbage and local vegetables (white cabbage, red cabbage, white turnip, beetroot). Food Quality and Preference. 133. 105622–105622. 2 indexed citations

Kütt, Mary-Liis, et al.. (2023). Starter culture growth dynamics and sensory properties of fermented oat drink. Heliyon. 9(5). e15627–e15627. 26 indexed citations

Kaleda, Aleksei, et al.. (2023). Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders. Foods. 12(14). 2805–2805. 33 indexed citations

Vaikma, Helen, et al.. (2022). Individual differences in sensitivity to bitterness focusing on oat and pea preparations. Future Foods. 6. 100206–100206. 3 indexed citations

Kazantseva, Jekaterina, Rain Kuldjärv, Helen Vaikma, et al.. (2022). Characterisation of chemical, microbial and sensory profiles of commercial kombuchas. International Journal of Food Microbiology. 373. 109715–109715. 36 indexed citations

Kazantseva, Jekaterina, et al.. (2022). Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives. Future Foods. 7. 100212–100212. 18 indexed citations

10.

Angelis, Davide De, Aleksei Kaleda, Antonella Pasqualone, et al.. (2021). How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve. SHILAP Revista de lepidopterología. 87. 241–246. 3 indexed citations

11.

Kaleda, Aleksei, et al.. (2021). Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. Future Foods. 4. 100092–100092. 73 indexed citations

12.

Vaikma, Helen, et al.. (2021). Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis. Future Foods. 4. 100049–100049. 76 indexed citations

13.

Angelis, Davide De, Aleksei Kaleda, Antonella Pasqualone, et al.. (2020). Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods. 9(12). 1754–1754. 131 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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