Helene Hopfer

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 6

Top Venues

Foods (Basel, Switzerland)

Nutrients

Antioxidants (Basel, Switzerland)

PloS one

Pennsylvania State University

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

Affiliation History

Pennsylvania State University

United States

Assistant Professor :: Food Science

Publications

Aaron M Wiedemer, Alan P McClure, Erich Leitner, Helene Hopfer
Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules (Basel, Switzerland) 28 (7) (2023)
Stephanie T Keller, Andrew D Harner, Michela Centinari, Ryan J Elias, Helene Hopfer
Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines. Foods (Basel, Switzerland) 10 (4) (2021)
Allison L Brown, Alyssa J Bakke, Helene Hopfer
Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping. PloS one 15 (11) (2020)
Jessica M Gaby, Alyssa J Bakke, Allison N Baker, Helene Hopfer, John E Hayes
Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine. Nutrients 12 (9) (2020)
Kathryn C Racine, Brian D Wiersema, Laura E Griffin, Lauren A Essenmacher, Andrew H Lee, Helene Hopfer, Joshua D Lambert, Amanda C Stewart, Andrew P Neilson
Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans. Antioxidants (Basel, Switzerland) 8 (12) (2019)
Line Elgaard, Line A Mielby, Helene Hopfer, Derek V Byrne
A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers. Foods (Basel, Switzerland) 8 (11) (2019)

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Publication Activity (10 Years)

Top Topics

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Helene Hopfer