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Foods (Basel, Switzerland)|December 11, 2019
Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine MatrixAndrew R Poveromo, Helene HopferFrontiers in Nutrition|September 25, 2023
Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United StatesMorgan Failla, Helene Hopfer, Josephine WeeJournal of Agricultural and Food Chemistry|October 6, 2012
The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnayHelene Hopfer, Susan E Ebeler, Hildegarde HeymannCurrent Research in Food Science|January 24, 2022
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristicsAlan P McClure, Helene Hopfer, Ingolf U GrünPlos One|November 4, 2020
Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mappingAllison L Brown, Alyssa J Bakke, Helene HopferFood Chemistry|April 2, 2021
Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extractsBenjamin J Chrisfield, Helene Hopfer, Ryan J EliasJournal of Food Science|September 26, 2024
Effect of the addition of cocoa sweatings and time of fermentation on flavor compounds and sensory perception of 100% roasted cocoa liquorNixon Meneses-Marentes, Sarah M Bharath, Helene HopferChemical Senses|June 7, 2025
Perception of citric acid and citrate salt mixtures in humansAstrid E D'Andrea, Helene Hopfer, John E HayesMolecules (Basel, Switzerland)|May 19, 2015
Correlating wine quality indicators to chemical and sensory measurementsHelene Hopfer, Jenny Nelson, Susan E Ebeler, et al.Journal of Agricultural and Food Chemistry|May 16, 2025
Fingerprinting and Quantification of Procyanidins via LC-MS/MS and ESI In-Source FragmentationYanxin Lin, Helene Hopfer, Qining Zhang, et al.Pageof 4