Helene Hopfer

Associate Professor of Food Science

Huck Affiliations


Publication Tags

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Wine Odorants Odors Wines Fermentation Starch Chocolate Food Beverages Temperature Fruit Industry Sucrose Roasting Kinetics Prunus Persica Menthol Cacao Cold Temperature X Ray Diffraction Methodology Chemical Element Vanilla Sampling Flavor

Most Recent Publications

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Aaron M. Wiedemer, Alan P. McClure, Erich Leitner, Helene Hopfer, 2023, Molecules

Martin Wendelin, Andrea Bauer, Elisabeth Buchinger, Lukas Danner, Eva Derndorfer, Vu Thi Minh Hang, Helene Hopfer, Marlies Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Barbara Siegmund, Han Seok Seo, Bernhard Spangl, Klaus Duerrschmid, 2023, Food Quality and Preference

Aroma volatiles as predictors of chilling injury development during peach (Prunus persica (L) Batsch) cold storage and subsequent shelf-life

Macarena Farcuh, Helene Hopfer, 2023, Postharvest Biology and Technology

Part 3: Analysis of Milk and Dairy Products: Gas Chromatography

Helene Hopfer, 2022, on p. 382-390

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

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

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

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

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

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

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