Mari A Sandell (Mari Sandell)

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Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 16

Top Venues

Foods (Basel, Switzerland)

Nutrients

Clinical and translational science

Critical reviews in food science and nutrition

University of Helsinki

University of Turku (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Helsinki Jan 09 2019

Finland

professor in sensory food science :: Department of Food and Nutrition

University of Turku

Finland

professor in sensory perception :: Functional Foods Forum

University of Turku

Finland

team leader of Sandell lab :: Functional Foods Forum

Education History

University of Turku

Finland

PHD :: Department of Biochemistry and Food Chemistry

Publications

Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari A Sandell, Kirsi Jouppila
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion. Foods (Basel, Switzerland) 13 (10) (2024)
Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari A Sandell, Kirsi Jouppila
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion. Foods (Basel, Switzerland) 13 (10) (2024)
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari A Sandell
Factors Explaining Individual Differences in the Oral Perception of Capsaicin, l-Menthol, and Aluminum Ammonium Sulfate. Clinical and translational science (2023)
Maija Greis, Roosa Kukkonen, Anna-Maija Lampi, Laila Seppä, Riitta Partanen, Mari A Sandell
The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods. Foods (Basel, Switzerland) 11 (14) (2022)
Esa-Pekka A Nykänen, Ulla Hoppu, Eliisa Löyttyniemi, Mari A Sandell
Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence. Nutrients 14 (19) (2022)
Kaisa Kähkönen, Mari A Sandell, Anna Rönkä, Mika Hujo, Outi Nuutinen
Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences. Foods (Basel, Switzerland) 10 (2) (2021)
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari A Sandell
The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity. Foods (Basel, Switzerland) 10 (11) (2021)
Ulrica Johansson, Lene Lindberg, Inger Öhlund, Olle Hernell, Bo Lönnerdal, Saara Lundén, Mari A Sandell, Torbjörn Lind
Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding-A Randomized Controlled Trial. Foods (Basel, Switzerland) 10 (2) (2021)
Pernilla Sandvik, Monica Laureati, Hannah S Jilani, Lisa Methven, Mari A Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G Zeinstra, Valérie L Almli
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. Foods (Basel, Switzerland) 10 (1) (2020)
Richard C Gerkin, Kathrin Ohla, Maria Geraldine Veldhuizen, Paule Valery Joseph, Christine E Kelly, Alyssa J Bakke, Kimberley E Steele, Michael C Farruggia, Robert Pellegrino, Marta Yanina Pepino, Cédric Bouysset, Graciela M Soler, Veronica Pereda-Campos, Michele Dibattista, Keiland W Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander Wieck Fjaeldstad, Cailu Lin, Mari A Sandell, Preet B Singh, V Evelyn Brindha, Shannon B Olsson, Luís R Saraiva, Gaurav Ahuja, Mohammed Al Washahi, Surabhi Bhutani, Anna D'Errico, Marco Aurélio Fornazieri, Jerome Golebiowski, Liang-Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine Lisa Whitcroft, Farhoud Faraji, Florian Ph S Fischmeister, Thomas Heinbockel, Julien Wen Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K Olofsson, Carl Martin Philpott, Denis Pierron, Vonnie D C Shields, Vera V Voznessenskaya, Javier Albayay, Aytug Altundag, Moustafa Bensafi, María Adelaida Bock, Orietta Calcinoni, William Fredborg, Christophe Laudamiel, Juyun Lim, Johan N Lundström, Alberto Macchi, Pablo Meyer, Shima T Moein, Enrique Santamaria, Debarka Sengupta, Paloma Paloma Domínguez, Hüseyin Yanık, Sanne Boesveldt, Jasper H B de Groot, Caterina Dinnella, Jessica Freiherr, Tatiana Laktionova, Sajidxa Mariño, Erminio Monteleone, Alexia Nunez-Parra, Olagunju Abdulrahman, Marina Ritchie, Thierry Thomas-Danguin, Julie Walsh-Messinger, Rashid Al-Abri, Mahmoudreza Hadjighassem, Emmanuelle Bignon, Elena Cantone, Maria Paola Cecchini, Jingguo Chen, Maria Dolors Guàrdia, Kara C Hoover, Noam Karni, Marta Navarro, Alissa A Nolden, Patricia Portillo Mazal, Nicholas R Rowan, Atiye Sarabi-Jamab, Nicholas S Archer, Ben Chen, Elizabeth A Di Valerio, Emma L Feeney, Johannes Frasnelli, Mackenzie E Hannum, Claire Hopkins, Hadar Klein, Coralie Mignot, Carla Mucignat, Yuping Ning, Elif E Ozturk, Mei Peng, Ozlem Saatci, Elizabeth A Sell, Carol H Yan, Raul Alfaro, Cinzia Cecchetto, Gérard Coureaud, Riley D Herriman, Jeb M Justice, Pavan Kumar Kaushik, Sachiko Koyama, Jonathan B Overdevest, Nicola Pirastu, Vicente A Ramirez, S Craig Roberts, Barry C Smith, Hongyuan Cao, Hong Wang, Patrick Balungwe, Marius Baguma, Thomas Hummel, John E Hayes, Danielle R Reed, Masha Y Niv, Steven D Munger, Valentina Parma
The best COVID-19 predictor is recent smell loss: a cross-sectional study. medRxiv : the preprint server for health sciences (2020)
Ulla Hoppu, Sari Puputti, Saila Mattila, Marjaana Puurtinen, Mari A Sandell
Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment. Foods (Basel, Switzerland) 9 (10) (2020)
Saara Lundén, Anu Hopia, Laura Forsman, Mari A Sandell
Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion. Foods (Basel, Switzerland) 9 (11) (2020)
Ulla Hoppu, Sari Puputti, Mari A Sandell
Factors related to sensory properties and consumer acceptance of vegetables. Critical reviews in food science and nutrition 61 (10) (2020)
Sari Puputti, Ulla Hoppu, Mari A Sandell
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness. Foods (Basel, Switzerland) 8 (10) (2019)
Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari A Sandell
Individual Differences in the Perception of Color Solutions. Foods (Basel, Switzerland) 7 (9) (2018)
Ulla Hoppu, Anu Hopia, Terhi Pohjanheimo, Minna Rotola-Pukkila, Sari Mäkinen, Anne Pihlanto, Mari A Sandell
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods (Basel, Switzerland) 6 (12) (2017)

Mari A Sandell.css-eqlu8i{font-size:small;padding-left:4px;} (Mari Sandell)

Publication Activity (10 Years)

Top Topics

Top Venues

Mari A Sandell (Mari Sandell)