Sari Puputti
Overview
Explore the profile of Sari Puputti including associated specialties, affiliations and a list of published articles.
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Articles
7
Citations
48
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0
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Recent Articles
1.
Roukka S, Puputti S, Aisala H, Hoppu U, Seppa L, Sandell M
Clin Transl Sci
. 2023 Jul;
16(10):1815-1827.
PMID: 37424404
This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties. They stimulate chemically...
2.
Cheung M, Kramer M, Beauchamp G, Puputti S, Wise P
Nutrients
. 2022 Jan;
14(2).
PMID: 35057551
Sweetness drives the consumption of added sugars, so understanding how to best measure sweet hedonics is important for developing strategies to lower sugar intake. However, methods to assess hedonic response...
3.
Roukka S, Puputti S, Aisala H, Hoppu U, Seppa L, Sandell M
Foods
. 2021 Nov;
10(11).
PMID: 34829011
Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was...
4.
Hoppu U, Puputti S, Mattila S, Puurtinen M, Sandell M
Foods
. 2020 Sep;
9(10).
PMID: 32977710
The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment...
5.
Hoppu U, Puputti S, Sandell M
Crit Rev Food Sci Nutr
. 2020 May;
61(10):1751-1761.
PMID: 32441536
Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with...
6.
Puputti S, Hoppu U, Sandell M
Foods
. 2019 Oct;
8(10).
PMID: 31569738
As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with...
7.
Hoppu U, Puputti S, Aisala H, Laaksonen O, Sandell M
Foods
. 2018 Sep;
7(9).
PMID: 30231463
The color of food is important for flavor perception and food selection. The aim of the present study was to evaluate the visual color perception of liquid samples among Finnish...