Saara Vanhatalo


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Research output per year

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Personal profile

Research interests

My research interest is in promoting peoples’ well-being by healthy eating. Health-beneficial changes in eating behaviour are targeted both via reflective and automatic cognitive processes to make healthy choices attractive and easy to excecute. We use for example self-monitoring of behaviours, nudging and virtual reality technolgies to promote healthy eating.

Education/Academic qualification

Life sciences, Doctorate, University of Eastern Finland

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Research Output

Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks

Pennanen, K., Närväinen, J., Vanhatalo, S., Raisamo, R. & Sozer, N., Jun 2020, In : Food Quality and Preference. 82, 103871.

Research output: Contribution to journalArticleScientificpeer-review

  • 2 Citations (Scopus)

    Investigation of Variations in the Human Urine Metabolome amongst European Populations: An Exploratory Search for Biomarkers of People at Risk-of-Poverty

    Trimigno, A., Khakimov, B., Savorani, F., Tenori, L., Hendrixson, V., Čivilis, A., Glibetic, M., Gurinovic, M., Pentikäinen, S., Sallinen, J., Garduno Diaz, S., Pasqui, F., Khokhar, S., Luchinat, C., Bordoni, A., Capozzi, F. & Balling Engelsen, S., Jan 2019, In : Molecular Nutrition and Food Research. 63, 1, 1800216.

    Research output: Contribution to journalArticleScientificpeer-review

  • 3 Citations (Scopus)

    Mastication-induced release of compounds from rye and wheat breads to saliva

    Pentikäinen, S., Koistinen, V., Kolehmainen, M., Poutanen, K., Hanhineva, K. & Aura, A. M., 1 Jan 2019, In : Food Chemistry. 270, p. 502-508 7 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 1 Citation (Scopus)

    Mobile phone app for self-monitoring of eating rhythm: Field experiment

    Pentikäinen, S., Tanner, H., Karhunen, L., Kolehmainen, M., Poutanen, K. & Pennanen, K., 1 Mar 2019, In : JMIR Mhealth and Uhealth. 7, 3, 14 p., e11490.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access
  • The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

    Alam, S. A., Pentikäinen, S., Närväinen, J., Katina, K., Poutanen, K. & Sozer, N., 1 Apr 2019, In : Food and Function. 10, 4, p. 1958-1973 16 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 3 Citations (Scopus)