Helene Hopfer

Associate Professor of Food Science

Huck Affiliations


Publication Tags

Wine Wines Fermentation Starch Odorants Odors Beverages Food Fruit Chocolate Industry Sucrose Kinetics Prunus Persica Menthol Cold Temperature X Ray Diffraction Chemical Element Methodology Sampling Flavor Temperature Antioxidants Sensory Properties Complexation

Most Recent Publications

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

Talking odors - Cross-cultural understanding of odor conceptual associations

Ruben Rama, Helene Hopfer, 2022, on p. P1.111

Beer without the Buzz – Attitudinal and behavioral characteristics of low- and no-alcohol beer consumers in the Northeastern USA

Helene Hopfer, K Kelley, J Hayes, C Schmidt, 2022,

Effect of processing on the anti-inflammatory efficacy of cocoa in a high fat diet-induced mouse model of obesity

D. Weikart, V. Indukuri, K. Racine, K. Coleman, Jasna Kovac, Darrell Cockburn, Helene Hopfer, A. Neilson, Joshua D. Lambert, 2022, Nutrition Reports International

Andrew S. Elder, John N. Coupland, H Hopfer, R Elias, Helene Hopfer, Ryan J. Elias, Elder Andrew, 2022, LWT on p. 113637

Alan P. McClure, Helene Hopfer, Ingolf U. Grün, 2022, Current Research in Food Science on p. 167-174

Is the effect of familiarity on liking of odours region-specific?

Klaus Duerrschmid, Helene Hopfer, 2022, on p. P1.048

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes.

Jennifer Goza, Gregory R. Ziegler, Josephine Wee, John Hayes, Helene Hopfer, 2022, Food Research International on p. 111573

Most-Cited Papers

Judging wine quality: Do we need experts, consumers or trained panelists?

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

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

Starch-menthol inclusion complex: Structure and release kinetics

Linfan Shi, Helene Hopfer, Gregory R. Ziegler, Lingyan Kong, 2019, Food Hydrocolloids on p. 105183

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

Classical descriptive analysis

Hildegarde Heymann, Ellena S. King, Helene Hopfer, 2014, on p. 9-40

Shujuan Zhang, Mikael Agerlin Petersen, Jing Liu, Torben Bo Toldam-Andersen, Susan E. Ebeler, Helene Hopfer, 2015, Molecules on p. 21609-21625

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

Helene Hopfer, Jenny Nelson, Susan E. Ebeler, Hildegarde Heymann, 2015, Molecules on p. 8453-8483