Kirsi Jouppila

4.2k total citations · 1 hit paper
68 papers, 3.2k citations indexed

About

Kirsi Jouppila is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Kirsi Jouppila has authored 68 papers receiving a total of 3.2k indexed citations (citations by other indexed papers that have themselves been cited), including 53 papers in Food Science, 33 papers in Nutrition and Dietetics and 12 papers in Plant Science. Recurrent topics in Kirsi Jouppila's work include Food composition and properties (31 papers), Microencapsulation and Drying Processes (22 papers) and Proteins in Food Systems (17 papers). Kirsi Jouppila is often cited by papers focused on Food composition and properties (31 papers), Microencapsulation and Drying Processes (22 papers) and Proteins in Food Systems (17 papers). Kirsi Jouppila collaborates with scholars based in Finland, Italy and Ireland. Kirsi Jouppila's co-authors include Yrjö H. Roos, Riku Talja, Harry Helén, J. Kansikas, José Martín Ramos-Díaz, Vieno Piironen, Anna‐Maija Lampi, C. Severini, Teresa De Pilli and Antonio Derossi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Kirsi Jouppila

67 papers receiving 3.0k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Flavor challenges in extruded plant‐based meat alternatives: A review

2022 175 citations Yaqin Wang, Fabio Tuccillo et al. Comprehensive Reviews in Food Science and Food Safety profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Kirsi Jouppila Finland	30	2.0k	1.0k	617	379	378	68	3.2k
Sean A. Hogan Ireland	31	1.8k 0.9×	439 0.4×	360 0.6×	240 0.6×	684 1.8×	71	3.2k
Peter J. Torley Australia	30	1.6k 0.8×	812 0.8×	432 0.7×	533 1.4×	803 2.1×	79	3.0k
Camille Michon France	28	1.9k 0.9×	763 0.7×	250 0.4×	395 1.0×	304 0.8×	96	2.7k
Fei Teng China	35	2.1k 1.0×	913 0.9×	431 0.7×	456 1.2×	435 1.2×	106	3.2k
Mario Jekle Germany	33	2.0k 1.0×	2.3k 2.2×	296 0.5×	596 1.6×	214 0.6×	124	3.3k
Dolores O’Riordan Ireland	34	2.4k 1.2×	881 0.8×	576 0.9×	430 1.1×	425 1.1×	98	3.5k
Simon M. Loveday New Zealand	31	2.4k 1.2×	834 0.8×	304 0.5×	396 1.0×	524 1.4×	74	3.5k
Rémi Saurel France	32	3.6k 1.8×	674 0.6×	256 0.4×	768 2.0×	419 1.1×	69	4.4k
Marı́a Dolores Álvarez Spain	24	1.3k 0.6×	746 0.7×	134 0.2×	509 1.3×	280 0.7×	102	2.0k
Saeedeh Shojaee‐Aliabadi Iran	29	2.0k 1.0×	544 0.5×	1.8k 3.0×	682 1.8×	380 1.0×	65	3.7k

Countries citing papers authored by Kirsi Jouppila

Since Specialization

Citations

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

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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20 of 20 papers shown

Vargas, Eva, Alvija Šalaševičienė, José Martín Ramos-Díaz, et al.. (2025). High-moisture extrusion of hempseed and oat press cakes for formation of soy-protein-containing fibrous meat analogs: Textural and physicochemical properties. Innovative Food Science & Emerging Technologies. 104. 104094–104094.

Kokkonen, Tuomo, et al.. (2025). Gelation potential of oat protein isolate: Influence of extraction method, gelling conditions, and enzymatic modification. Food Chemistry. 481. 143968–143968. 2 indexed citations

Siitonen, A., V. Kallio, Fabio Tuccillo, et al.. (2024). B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion. Foods. 13(5). 637–637. 7 indexed citations

Santoso, Teguh, Thao M. Ho, Kirsi Jouppila, et al.. (2024). Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. Foods. 13(13). 2090–2090. 4 indexed citations

Chamlagain, Bhawani, Minnamari Edelmann, A. Siitonen, et al.. (2024). Fermentation of faba bean flour as a pre-treatment in high-moisture extrusion for simultaneous fortification of vitamin B12 and reduction of raffinose oligosaccharides in meat analogues. Future Foods. 10. 100518–100518. 5 indexed citations

Wang, Yaqin, Fabio Tuccillo, A. Siitonen, et al.. (2023). Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran. Food Hydrocolloids. 150. 109692–109692. 12 indexed citations

Jouppila, Kirsi, et al.. (2023). No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products. Food Quality and Preference. 108. 104886–104886. 53 indexed citations

Ramos-Díaz, José Martín, et al.. (2023). Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate. Heliyon. 9(10). e20503–e20503. 8 indexed citations

Wang, Yaqin, Fabio Tuccillo, Anna‐Maija Lampi, et al.. (2022). Flavor challenges in extruded plant‐based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety. 21(3). 2898–2929. 175 indexed citations breakdown →

10.

Tuccillo, Fabio, Yaqin Wang, José Martín Ramos-Díaz, et al.. (2022). The flavor of faba bean ingredients and extrudates: Chemical and sensory properties. Food Research International. 162(Pt A). 112036–112036. 45 indexed citations

11.

Mariotti, Lorenzo, Thais Huarancca Reyes, José Martín Ramos-Díaz, Kirsi Jouppila, & Lorenzo Guglielminetti. (2021). Hormonal Regulation in Different Varieties of Chenopodium quinoa Willd. Exposed to Short Acute UV-B Irradiation. Plants. 10(5). 858–858. 9 indexed citations

12.

Ramos-Díaz, José Martín, et al.. (2017). Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins. European Food Research and Technology. 244(3). 469–479. 21 indexed citations

13.

Topuz, Osman Kadir, et al.. (2017). Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology. Turkish Journal of Fisheries and Aquatic Sciences. 17(2). 333–343. 4 indexed citations

14.

Ramos-Díaz, José Martín, et al.. (2016). Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn‐Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression. Journal of Food Process Engineering. 40(1). 22 indexed citations

15.

Tenkanen, Maija, et al.. (2015). Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain. Journal of Food Science and Technology. 53(1). 775–783. 20 indexed citations

16.

Ramos-Díaz, José Martín, Jussi‐Petteri Suuronen, Kevin C. Deegan, et al.. (2015). Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour. LWT. 64(2). 1047–1056. 48 indexed citations

17.

Laine, Pia, Petri Kylli, Marina Heinonen, & Kirsi Jouppila. (2008). Storage Stability of Microencapsulated Cloudberry (Rubus chamaemorus) Phenolics. Journal of Agricultural and Food Chemistry. 56(23). 11251–11261. 131 indexed citations

18.

Talja, Riku, Marko Peura, Ritva Serimaa, & Kirsi Jouppila. (2008). Effect of Amylose Content on Physical and Mechanical Properties of Potato-Starch-Based Edible Films. Biomacromolecules. 9(2). 658–663. 39 indexed citations

19.

Jouppila, Kirsi, et al.. (2007). Characterisation of blends of paracetamol and citric acid. Journal of Pharmacy and Pharmacology. 59(3). 373–381. 43 indexed citations

20.

Jouppila, Kirsi, et al.. (2002). Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEA. Journal of Food Science. 67(1). 223–230. 10 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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