Publications by authors named "Mari Sandell"

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Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compounds.
Fabio Tuccillo, Anna Kårlund, Ville Koistinen, Shania Saini, Hany Ahmed, Mari Sandell

Food Chem· July 2025

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Taste Perception and Saliva Composition Are Not Altered in Burning Mouth Syndrome.
Marina Kolkka, Satu Jääskeläinen, Heli Forssell, Auli Suominen, Tuija Teerijoki-Oksa, Mari Sandell

Oral Dis· April 2025

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Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.
Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari Sandell

Foods· May 2024

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Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic.
Klaus G Grunert, Costanza Chimisso, Liisa Lähteenmäki, Delphine Leardini, Mari A Sandell

Food Res Int· November 2023

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Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate.
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari Sandell

Clin Transl Sci· October 2023

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The flavor of faba bean ingredients and extrudates: Chemical and sensory properties.
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Mari Sandell

Food Res Int· December 2022

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Nudging Finnish Adults into Replacing Red Meat with Plant-Based Protein via Presenting Foods as Dish of the Day and Altering the Dish Sequence.
Esa-Pekka Nykänen, Ulla Hoppu, Eliisa Löyttyniemi, Mari Sandell

Nutrients· September 2022

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The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods.
Maija Greis, Roosa Kukkonen, Anna-Maija Lampi, Laila Seppä, Riitta Partanen, Mari Sandell

Foods· July 2022

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APOE Genotypes, Lipid Profiles, and Associated Clinical Markers in a Finnish Population with Cardiovascular Disease Risk Factors.
Heidi Leskinen, Maaria Tringham, Heli Karjalainen, Terhi Iso-Touru, Hanna-Leena Hietaranta-Luoma, Mari Sandell

Lifestyle Genom· May 2022

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Flavor challenges in extruded plant-based meat alternatives: A review.
Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Mari Sandell

Compr Rev Food Sci Food Saf· May 2022

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No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours.
Klaus G Grunert, Michiel De Bauw, Moira Dean, Liisa Lähteenmäki, Dominika Maison, Mari A Sandell

Food Res Int· December 2021

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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity.
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari A Sandell

Foods· November 2021

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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.
Wei Yang, Mika Kaimainen, Eila Järvenpää, Mari Sandell, Rainer Huopalahti

Food Chem· June 2021

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Comparing the taste-modifying properties of nanocellulose and carboxymethyl cellulose.
Hanna Manninen, Mari Sandell, Saila Mattila, Anu Hopia, Timo Laaksonen

J Food Sci· May 2021

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Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries.
Marlies Hörmann-Wallner, Raphaela Krause, Begoña Alfaro, Hannah Jilani, Monica Laureati, Mari Sandell

Front Nutr· February 2021

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APOE Genotype Disclosure and Lifestyle Advice in a Randomized Intervention Study with Finnish Participants.
Heidi M Leskinen, Maaria Tringham, Heli Karjalainen, Terhi K Iso-Touru, Hanna-Leena Hietaranta-Luoma, Mari Sandell

J Nutr· January 2021

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Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms.
Richard C Gerkin, Kathrin Ohla, Maria G Veldhuizen, Paule V Joseph, Christine E Kelly, Mari A Sandell

Chem Senses· January 2021

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Children's Fruit and Vegetable Preferences Are Associated with Their Mothers' and Fathers' Preferences.
Kaisa Kähkönen, Mari Sandell, Anna Rönkä, Mika Hujo, Outi Nuutinen

Foods· January 2021

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Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding-A Randomized Controlled Trial.
Ulrica Johansson, Lene Lindberg, Inger Öhlund, Olle Hernell, Bo Lönnerdal, Mari Sandell

Foods· January 2021

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Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.
Valentina Parma, Kathrin Ohla, Maria G Veldhuizen, Masha Y Niv, Christine E Kelly, Mari Sandell

Chem Senses· January 2021

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Effect of supercritical CO plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince.
Annelie Damerau, Tanja Kakko, Ye Tian, Saska Tuomasjukka, Mari Sandell

Food Chem· December 2020

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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.
Pernilla Sandvik, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell

Foods· December 2020

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Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion.
Saara Lundén, Anu Hopia, Laura Forsman, Mari Sandell

Foods· November 2020

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Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment.
Ulla Hoppu, Sari Puputti, Saila Mattila, Marjaana Puurtinen, Mari Sandell

Foods· September 2020

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The best COVID-19 predictor is recent smell loss: a cross-sectional study.
Richard C Gerkin, Kathrin Ohla, Maria Geraldine Veldhuizen, Paule V Joseph, Christine E Kelly, Mari A Sandell

medRxiv· July 2020

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