Helene Hopfer
Associate Professor of Food Science
- She/Her
- hxh83@psu.edu
- 814-863-5572
Publication Tags
Wine Wines Starch Odorants Temperature Chocolate Kinetics Antioxidants Menthol Copper Odors Sensory Properties Milk Humulus Sucrose Fungicides Packaging Fermentation Hops Sampling Flavor X Ray Diffraction Color Volatile Agent Chemical ElementMost Recent Publications
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Part 3: Analysis of Milk and Dairy Products: Gas Chromatography
Helene Hopfer, 2022, on p. 382-390
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
Alan P. McClure, Helene Hopfer, Ingolf U. Grün, 2022, Current Research in Food Science on p. 167-174
Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops
Helene Hopfer, Elliott H. McDowell, Line E. Nielsen, John E. Hayes, 2021, Food Quality and Preference
Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extracts
Benjamin J. Chrisfield, Helene Hopfer, Ryan J. Elias, 2021, Food Chemistry
Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia
Jennifer L. Brodock, John E. Hayes, Travis D. Masterson, Helene Hopfer, 2021, Appetite
Orthorexia Nervosa and Healthy Orthorexia in a Physically Active North American Population
Jennifer Brodock, Helene Hopfer, T Masterson, J Hayes, 2021, on p. Abstract # 96
Synergistic and antagonistic ingredient interactions as a sugar reduction strategy
Alden Riak, Helene Hopfer, 2021, on p. Abstract 84289
USA Mid-Atlantic Consumer Preferences for Front Label Attributes for Local Wine
Marielle J. Todd, Kathleen M. Kelley, Helene Hopfer, 2021, Beverages on p. 1-16
Influence of region on sensory and chemical profiles of pennsylvania grüner veltliner wines
Stephanie T. Keller, Andrew D. Harner, Michela Centinari, Ryan J. Elias, Helene Hopfer, 2021, Foods
Most-Cited Papers
Judging wine quality
Helene Hopfer, Hildegarde Heymann, 2014, Food Quality and Preference on p. 221-233
The combined impact of vineyard origin and processing winery on the elemental profile of red wines
Helene Hopfer, Jenny Nelson, Thomas S. Collins, Hildegarde Heymann, Susan E. Ebeler, 2015, Food Chemistry on p. 486-496
A summary of projective mapping observations - The effect of replicates and shape, and individual performance measurements
Helene Hopfer, Hildegarde Heymann, 2013, Food Quality and Preference on p. 164-181
Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening
Barbara Blanco-Ulate, Helene Hopfer, Rosa Figueroa-Balderas, Zirou Ye, Rosa M. Rivero, Alfonso Albacete, Francisco Pérez-Alfocea, Renata Koyama, Michael M. Anderson, Rhonda J. Smith, Susan E. Ebeler, Dario Cantu, 2017, Journal of Experimental Botany on p. 1225-1238
The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay
Helene Hopfer, Susan E. Ebeler, Hildegarde Heymann, 2012, Journal of Agricultural and Food Chemistry on p. 10743-10754
Starch-menthol inclusion complex
Linfan Shi, Helene Hopfer, Gregory R. Ziegler, Lingyan Kong, 2019, Food Hydrocolloids
An exploration of the perception of minerality in white wines by projective mapping and descriptive analysis
Hildegarde Heymann, Helene Hopfer, Dwayne Bershaw, 2014, Journal of Sensory Studies on p. 1-13
Total arsenic analysis in Californian wines with hydride generation-microwave plasma-atomic emission spectroscopy (HG-MP-AES)
C. K. Tanabe, Helene Hopfer, G. Gilleland, A. Liba, S. E. Ebeler, J. Nelson, 2016, Journal of Analytical Atomic Spectrometry on p. 1223-1227
Correlating wine quality indicators to chemical and sensory measurements
Helene Hopfer, Jenny Nelson, Susan E. Ebeler, Hildegarde Heymann, 2015, Molecules on p. 8453-8483
Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar solaris
Shujuan Zhang, Mikael Agerlin Petersen, Jing Liu, Torben Bo Toldam-Andersen, Susan E. Ebeler, Helene Hopfer, 2015, Molecules on p. 21609-21625