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Journal of Food Science|November 23, 2012
Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivarsEllena S King, Helene Hopfer, Megan T Haug, et al.Journal of Food Protection|August 15, 2024
Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing EquipmentLiyun Zhang, Binaifer Bedford, Joshua Warren, et al.Molecular Nutrition & Food Research|July 5, 2024
Cocoa and Polyphenol-Rich Cocoa Fractions Fail to Improve Acute Colonic Inflammation in Dextran Sulfate Sodium-Treated MiceDaphne K Weikart, Kiana M Coleman, Michael G Sweet, et al.The Journal of Nutritional Biochemistry|August 7, 2022
Effect of processing on the anti-inflammatory efficacy of cocoa in a high fat diet-induced mouse model of obesityDaphne K Weikart, Vijaya V Indukuri, Kathryn C Racine, et al.Antioxidants (Basel, Switzerland)|December 15, 2019
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 BeansKathryn C Racine, Brian D Wiersema, Laura E Griffin, et al.Journal of Experimental Botany|March 25, 2017
Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripeningBarbara Blanco-Ulate, Helene Hopfer, Rosa Figueroa-Balderas, et al.Molecules (Basel, Switzerland)|May 27, 2015
Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensorsEman Ghanem, Helene Hopfer, Andrea Navarro, et al.Pageof 4