Mari Sandell

4.6k total citations · 1 hit paper
92 papers, 2.7k citations indexed

About

Mari Sandell is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Mari Sandell has authored 92 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 57 papers in Food Science, 45 papers in Nutrition and Dietetics and 26 papers in Sensory Systems. Recurrent topics in Mari Sandell's work include Biochemical Analysis and Sensing Techniques (36 papers), Sensory Analysis and Statistical Methods (34 papers) and Olfactory and Sensory Function Studies (26 papers). Mari Sandell is often cited by papers focused on Biochemical Analysis and Sensing Techniques (36 papers), Sensory Analysis and Statistical Methods (34 papers) and Olfactory and Sensory Function Studies (26 papers). Mari Sandell collaborates with scholars based in Finland, United States and United Kingdom. Mari Sandell's co-authors include Oskar Laaksonen, Ulla Hoppu, Terhi Pohjanheimo, Anu Hopia, Antti Knaapila, Heikki Aisala, Heikki Kallio, Harri Luomala, Kirsi Jouppila and Philip Luner and has published in prestigious journals such as Journal of the American Chemical Society, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Mari Sandell

91 papers receiving 2.6k citations

Hit Papers

align trajectories

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. profile →

Peers

Countries citing papers authored by Mari Sandell

Since Specialization

Citations

This map shows the geographic impact of Mari Sandell'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 Mari Sandell with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mari Sandell more than expected).

Fields of papers citing papers by Mari Sandell

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Mari Sandell. 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 Mari Sandell. The network helps show where Mari Sandell may publish in the future.

Co-authorship network of co-authors of Mari Sandell

This figure shows the co-authorship network connecting the top 25 collaborators of Mari Sandell. A scholar is included among the top collaborators of Mari Sandell 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 Mari Sandell. Mari Sandell 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

#	Work	Indexed citations
1	Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products 2025 ·Food Quality and Preference ·(unknown), Terhi Pohjanheimo, Mari Sandell, Anu Hopia	0
2	Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compounds 2025 ·Food Chemistry ·Fabio Tuccillo, Anna Kårlund, Ville Koistinen, (unknown), Hany Ahmed, Kati Hanhineva, Mari Sandell, Kati Katina, Anna‐Maija Lampi	2
3	Taste Perception and Saliva Composition Are Not Altered in Burning Mouth Syndrome 2024 ·Oral Diseases ·(unknown), Satu K. Jääskeläinen, Heli Forssell, Auli Suominen, Tuija Teerijoki‐Oksa, Vuokko Loimaranta, Merja Laine, Mari Sandell	2
4	Exploring the lack of liking for faba bean ingredients with different sensory profiles 2024 ·Food Quality and Preference ·Fabio Tuccillo, Anna‐Maija Lampi, Kati Katina, Mari Sandell	7
5	Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran 2023 ·Food Hydrocolloids ·Yaqin Wang, Fabio Tuccillo, (unknown), (unknown), A. Siitonen, (unknown), Minnamari Edelmann, (unknown), Ndegwa Henry Maina, Kirsi Jouppila, Anna‐Maija Lampi, Mari Sandell, Vieno Piironen, Kaisu Honkapää, Nesli Sözer, Rossana Coda, Antti Knaapila, Kati Katina	12
6	Factors explaining individual differences in the oral perception of capsaicin, l‐menthol, and aluminum ammonium sulfate 2023 ·Clinical and Translational Science ·(unknown), (unknown), Heikki Aisala, Ulla Hoppu, (unknown), Mari Sandell	5
7	No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours 2021 ·Food Research International ·Klaus G. Grunert, (unknown), Moira Dean, Liisa Lähteenmäki, (unknown), Kyösti Pennanen, Mari Sandell, (unknown), (unknown), Amparo Tárrega, Annukka Vainio, Liesbet Vranken	45
8	Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding—A Randomized Controlled Trial 2021 ·Foods ·(unknown), Lene Lindberg, Inger Öhlund, Olle Hernell, Bo Lönnerdal, (unknown), Mari Sandell, Torbjörn Lind	3
9	APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors 2021 ·Lifestyle Genomics ·Heidi Leskinen, (unknown), Heli Karjalainen, Terhi Iso‐Touru, (unknown), Pertti Marnila, Juha‐Matti Pihlava, Timo Hurme, Hannu Puolijoki, Kari Åkerman, Sari Mäkinen, Mari Sandell, Kirsi Vähäkangas, Raija Tahvonen, Susanna Rokka, Anu Hopia	1
10	Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties 2021 ·Food Chemistry ·Wei Yang, Mika Kaimainen, Eila Järvenpää, Mari Sandell, Rainer Huopalahti, Baoru Yang, Oskar Laaksonen	27
11	Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits 2020 ·Foods ·Pernilla Sandvik, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, (unknown), (unknown), Gertrude G. Zeinstra, Valérie L. Almli	24
12	Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ) 2019 ·Food Quality and Preference ·Monica Laureati, Pernilla Sandvik, Valérie L. Almli, Mari Sandell, Gertrude G. Zeinstra, Lisa Methven, Marlies Wallner, Hannah Jilani, Begoña Alfaro, Cristina Proserpio	62
13	Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID 2019 ·Food Chemistry ·Heikki Aisala, (unknown), Anu Hopia, Kaisa M. Linderborg, Mari Sandell	81
14	Consumer acceptance and stability of spray dried betanin in model juices 2015 ·Food Chemistry ·Mika Kaimainen, Oskar Laaksonen, Eila Järvenpää, Mari Sandell, Rainer Huopalahti	33
15	Food neophobia associates with lower dietary quality and higher BMI in Finnish adults 2014 ·Public Health Nutrition ·Antti Knaapila, Mari Sandell, (unknown), Ulla Hoppu, (unknown), Anne Kaljonen, Hanna Lagström	87
16	Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults 2014 ·Genes & Nutrition ·Mari Sandell, Ulla Hoppu, Vera Mikkilä, Nina Mononen, Mika Kähönen, Satu Männistö, Tapani Rönnemaa, Jorma Viikari, Terho Lehtimäki, Olli T. Raitakari	4
17	Nutrition economics: towards comprehensive understanding of the benefits of nutrition 2012 ·Microbial Ecology in Health and Disease ·Aki Koponen, Mari Sandell, Seppo Salminen, Irene Lenoir‐Wijnkoop	5
18	Food choice motives and bread liking of consumers embracing hedonistic and traditional values 2009 ·Appetite ·Terhi Pohjanheimo, (unknown), Harri Luomala, Mari Sandell	69
19	Vegetable bitterness is related to calcium content 2009 ·Appetite ·Michael G. Tordoff, Mari Sandell	26
20	A Probiotic, Lactobacillus fermentum ME-3, Has Antioxidative Capacity in Soft Cheese Spreads with Different Fats 2007 ·Journal of Dairy Science ·(unknown), Raija L. Tahvonen, Arthur C. Ouwehand, Mari Sandell, Eila Järvenpää, Seppo Salminen	14

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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