Kirsi Jouppila
- Food Science top 0.2%
- Nutrition and Dietetics top 0.5%
- Biomaterials top 2%
- Plant Science top 5%
- Animal Science and Zoology top 1%
- Co-authors
- Yrjö H. RoosRiku TaljaHarry HelénJ. KansikasJosé Martín Ramos-DíazVieno PiironenAnna‐Maija LampiC. Severini
- Topics
- Food composition and properties (31 papers)Microencapsulation and Drying Processes (22 papers)Proteins in Food Systems (17 papers)
In The Last Decade
Kirsi Jouppila
67 papers receiving 3.0k citations
Hit Papers
Peers
Comparison fields: 5 of 119
- Food Science 2.0k
- Nutrition and Dietetics 1.0k
- Biomaterials 617
- Plant Science 379
- Animal Science and Zoology 378
Countries citing papers authored by Kirsi Jouppila
This map shows the geographic impact of Kirsi Jouppila'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 Kirsi Jouppila with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kirsi Jouppila more than expected).
Fields of papers citing papers by Kirsi Jouppila
This network shows the impact of papers produced by Kirsi Jouppila. 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 Kirsi Jouppila. The network helps show where Kirsi Jouppila may publish in the future.
Co-authorship network of co-authors of Kirsi Jouppila
This figure shows the co-authorship network connecting the top 25 collaborators of Kirsi Jouppila. A scholar is included among the top collaborators of Kirsi Jouppila 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 Kirsi Jouppila. Kirsi Jouppila is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 2 | |
| 3 | 5 | |
| 4 | 7 | |
| 5 | 4 | |
| 6 | 12 | |
| 7 | 8 | |
| 8 | 45 | |
| 9 | 22 | |
| 10 | Flavor challenges in extruded plant‐based meat alternatives: A reviewbreakdown → | 175 |
| 11 | 9 | |
| 12 | 14 | |
| 13 | 75 | |
| 14 | 21 | |
| 15 | 4 | |
| 16 | 20 | |
| 17 | 27 | |
| 18 | 13 | |
| 19 | 131 | |
| 20 | 52 |
About Kirsi Jouppila
Kirsi Jouppila is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials, having authored 68 papers that have together received 3.2k indexed citations. Recurring topics across this work include Food composition and properties (31 papers), Microencapsulation and Drying Processes (22 papers) and Proteins in Food Systems (17 papers). The work is most often cited by research in Food Science (2.0k citations), Nutrition and Dietetics (1.0k citations) and Biomaterials (617 citations). Kirsi Jouppila has collaborated with scholars based in Finland, Italy and Ireland. Frequent co-authors include Yrjö H. Roos, Riku Talja, Harry Helén, J. Kansikas, José Martín Ramos-Díaz, Vieno Piironen, Anna‐Maija Lampi, C. Severini, Antonio Derossi and Teresa De Pilli. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.
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.