R.‐L. Heiniö

1.1k total citations
17 papers, 852 citations indexed

About

R.‐L. Heiniö is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, R.‐L. Heiniö has authored 17 papers receiving a total of 852 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 9 papers in Nutrition and Dietetics and 5 papers in Plant Science. Recurrent topics in R.‐L. Heiniö's work include Food composition and properties (6 papers), Meat and Animal Product Quality (4 papers) and Postharvest Quality and Shelf Life Management (3 papers). R.‐L. Heiniö is often cited by papers focused on Food composition and properties (6 papers), Meat and Animal Product Quality (4 papers) and Postharvest Quality and Shelf Life Management (3 papers). R.‐L. Heiniö collaborates with scholars based in Finland, Netherlands and Norway. R.‐L. Heiniö's co-authors include Kaisa Poutanen, Karin Autio, Kati Katina, Pekka Lehtinen, Kirsi‐Marja Oksman‐Caldentey, Henriëtte L. de Kock, Margrethe Hersleth, Martijn Noort, K.J. Latva-Kala and Nesli Sözer and has published in prestigious journals such as Trends in Food Science & Technology, Food Hydrocolloids and Food Research International.

In The Last Decade

R.‐L. Heiniö

16 papers receiving 800 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
R.‐L. Heiniö Finland 11 516 515 276 128 74 17 852
Malcolm Glennie‐Holmes Australia 11 503 1.0× 280 0.5× 362 1.3× 137 1.1× 89 1.2× 13 795
Donna Ryland Canada 16 354 0.7× 384 0.7× 174 0.6× 269 2.1× 49 0.7× 26 792
C. F. Klopfenstein United States 15 375 0.7× 273 0.5× 267 1.0× 111 0.9× 26 0.4× 33 688
Jarosław Wyrwisz Poland 21 454 0.9× 513 1.0× 138 0.5× 290 2.3× 71 1.0× 53 928
R. Cubadda Italy 11 488 0.9× 264 0.5× 352 1.3× 41 0.3× 41 0.6× 19 796
Tomasz Jeliński Poland 15 311 0.6× 433 0.8× 230 0.8× 95 0.7× 37 0.5× 28 740
Karen L. Bett‐Garber United States 21 432 0.8× 411 0.8× 709 2.6× 80 0.6× 55 0.7× 41 1.1k
Jyotsna Rajiv India 19 813 1.6× 721 1.4× 301 1.1× 73 0.6× 18 0.2× 32 1.1k
Simona MAN Romania 18 385 0.7× 385 0.7× 184 0.7× 56 0.4× 30 0.4× 67 699
Małgorzata Wronkowska Poland 19 757 1.5× 698 1.4× 165 0.6× 66 0.5× 18 0.2× 61 1.0k

Countries citing papers authored by R.‐L. Heiniö

Since Specialization
Citations

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

Fields of papers citing papers by R.‐L. Heiniö

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by R.‐L. Heiniö. 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 R.‐L. Heiniö. The network helps show where R.‐L. Heiniö may publish in the future.

Co-authorship network of co-authors of R.‐L. Heiniö

This figure shows the co-authorship network connecting the top 25 collaborators of R.‐L. Heiniö. A scholar is included among the top collaborators of R.‐L. Heiniö 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 R.‐L. Heiniö. R.‐L. Heiniö is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

17 of 17 papers shown
1.
Aisala, Heikki, Heli Nygrén, Tuulikki Seppänen‐Laakso, et al.. (2021). Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds. Food Research International. 148. 110575–110575. 11 indexed citations
2.
Heiniö, R.‐L., Martijn Noort, Kati Katina, et al.. (2015). Sensory characteristics of wholegrain and bran-rich cereal foods – A review. Trends in Food Science & Technology. 47. 25–38. 211 indexed citations
3.
Salmenkallio‐Marttila, Marjatta, R.‐L. Heiniö, Anu Kaukovirta‐Norja, et al.. (2011). Flavor and texture in processing of new oat foods.. 333–346. 4 indexed citations
4.
Heiniö, R.‐L., Kirsi Liukkonen, Olavi Myllymäki, et al.. (2007). Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain. Journal of Cereal Science. 47(3). 566–575. 73 indexed citations
5.
Katina, Kati, R.‐L. Heiniö, Karin Autio, & Kaisa Poutanen. (2005). Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT. 39(10). 1189–1202. 187 indexed citations
6.
Salmenkallio‐Marttila, Marjatta, R.‐L. Heiniö, & Olavi Myllymäki. (2005). Relating microstructure, sensory and instrumental texture of processed oat. Agricultural and Food Science. 13(1-2). 124–124. 10 indexed citations
7.
Heiniö, R.‐L. & Raija Ahvenainen. (2002). Monitoring of taints related to printed solid boards with an electronic nose. Food Additives & Contaminants. 19(sup1). 209–220. 8 indexed citations
8.
Honkapää, Kaisu, et al.. (2002). Effects of Calcium Chloride‐based Prefreezing Treatments on the Quality Factors of Strawberry Jams. Journal of Food Science. 67(2). 884–894. 22 indexed citations
9.
Heiniö, R.‐L., Pekka Lehtinen, Kirsi‐Marja Oksman‐Caldentey, & Kaisa Poutanen. (2002). Differences Between Sensory Profiles and Development of Rancidity During Long‐Term Storage of Native and Processed Oat. Cereal Chemistry. 79(3). 367–375. 78 indexed citations
10.
Honkapää, Kaisu, et al.. (2002). Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams. Journal of Food Science. 67(3). 1240–1248. 14 indexed citations
11.
Heiniö, R.‐L., Kirsi‐Marja Oksman‐Caldentey, K.J. Latva-Kala, Pekka Lehtinen, & Kaisa Poutanen. (2001). Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat. Cereal Chemistry. 78(6). 707–714. 53 indexed citations
12.
Honkapää, Kaisu, et al.. (2000). The Effect of Different Prefreezing Treatments on the Structure of Strawberries Before and After Jam Making. LWT. 33(3). 188–201. 46 indexed citations
13.
Tikkanen, Leena, K.J. Latva-Kala, & R.‐L. Heiniö. (1996). Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions. Food and Chemical Toxicology. 34(8). 725–730. 47 indexed citations
14.
Ahvenainen, Raija, et al.. (1995). The effect of package leakage on the shelf-life of modified atmosphere packed minced meat steaks and its detection. LWT. 28(1). 62–71. 9 indexed citations
15.
Heiniö, R.‐L., Thea Sipiläinen‐Malm, & Raija Ahvenainen. (1993). Effect of plastic coating on the sensory properties of fibreboard‐based packaging materials in microwave oven heating. Packaging Technology and Science. 6(3). 129–137. 1 indexed citations
16.
Mälkki, Yrjö, R.‐L. Heiniö, & Karin Autio. (1993). Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour. Food Hydrocolloids. 6(6). 525–532. 74 indexed citations
17.
Ahvenainen, Raija & R.‐L. Heiniö. (1992). Factors affecting the suitability of aluminium‐foil trays for microwave oven heating: Comparison with plastic trays. Packaging Technology and Science. 5(5). 255–264. 4 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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