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Helene Hopfer - Publications

Affiliations: 
Food Science Pennsylvania State University, State College, PA, United States 
Area:
Sensory Science, Flavor Chemistry
Website:
https://foodscience.psu.edu/directory/hxh83
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37 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2023 Wiedemer AM, McClure AP, Leitner E, Hopfer H. Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules (Basel, Switzerland). 28. PMID 37049800 DOI: 10.3390/molecules28073038  0.551
2021 Keller ST, Harner AD, Centinari M, Elias RJ, Hopfer H. Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines. Foods (Basel, Switzerland). 10. PMID 33920186 DOI: 10.3390/foods10040825  0.345
2020 Gaby JM, Bakke AJ, Baker AN, Hopfer H, Hayes JE. Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine. Nutrients. 12. PMID 32825364 DOI: 10.3390/Nu12092522  0.328
2020 Tanabe CK, Nelson J, Boulton RB, Ebeler SE, Hopfer H. The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level. Molecules (Basel, Switzerland). 25. PMID 32486273 DOI: 10.3390/Molecules25112552  0.761
2019 Poveromo AR, Hopfer H. Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix. Foods (Basel, Switzerland). 8. PMID 31817250 DOI: 10.3390/Foods8120641  0.407
2019 Elgaard L, Mielby LA, Hopfer H, Byrne DV. A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers. Foods (Basel, Switzerland). 8. PMID 31683760 DOI: 10.3390/Foods8110534  0.732
2019 Sliwinski A, Hopfer H, Ziegler GR. Elucidating differences in phenolic profile between tef ( Eragrostis tef ) varieties using multivariate analyses Cereal Chemistry. 97: 53-64. DOI: 10.1002/Cche.10215  0.38
2017 Godshaw J, Hopfer H, Nelson J, Ebeler SE. Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS. Molecules (Basel, Switzerland). 22. PMID 28946713 DOI: 10.3390/Molecules22101609  0.613
2017 Tanabe CK, Hopfer H, Ebeler SE, Nelson J, Conklin SD, Kubachka K, Wilson RA. Matrix Extension and Multi-laboratory Validation of the U.S. Food and Drug Administration Arsenic Speciation Method EAM §4.10 to Include Wine. Journal of Agricultural and Food Chemistry. PMID 28457128 DOI: 10.1021/Acs.Jafc.7B00855  0.592
2017 Blanco-Ulate B, Hopfer H, Figueroa-Balderas R, Ye Z, Rivero RM, Albacete A, Pérez-Alfocea F, Koyama R, Anderson MM, Smith RJ, Ebeler SE, Cantu D. Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening. Journal of Experimental Botany. PMID 28338755 DOI: 10.1093/Jxb/Erw506  0.547
2017 Hopfer H, Gilleland G, Ebeler S, Nelson J. Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region Beverages. 3: 8. DOI: 10.3390/BEVERAGES3010008  0.519
2017 Johnson AJ, Hopfer H, Heymann H, Ebeler SE. Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned Chemosensory Perception. 10: 135-148. DOI: 10.1007/S12078-017-9229-3  0.643
2016 Hopfer H, Jodari F, Negre-Zakharov F, Wylie PL, Ebeler SE. A HS-SPME-GC-MS/MS Method for the Rapid and Sensitive Quantitation of 2-Acetyl-1-Pyrroline in Single Rice Kernels. Journal of Agricultural and Food Chemistry. PMID 27133457 DOI: 10.1021/Acs.Jafc.6B00703  0.582
2016 Hendrickson DA, Lerno LA, Hjelmeland AK, Ebeler SE, Heymann H, Hopfer H, Block KL, Brenneman CA, Oberholster A. Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition American Journal of Enology and Viticulture. 67: 385-397. DOI: 10.5344/Ajev.2016.14132  0.674
2016 Tanabe CK, Hopfer H, Gilleland G, Liba A, Ebeler SE, Nelson J. Total arsenic analysis in Californian wines with hydride generation-microwave plasma-atomic emission spectroscopy (HG-MP-AES) Journal of Analytical Atomic Spectrometry. 31: 1223-1227. DOI: 10.1039/C6Ja00051G  0.568
2015 Ghanem E, Hopfer H, Navarro A, Ritzer MS, Mahmood L, Fredell M, Cubley A, Bolen J, Fattah R, Teasdale K, Lieu L, Chua T, Marini F, Heymann H, Anslyn EV. Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors. Molecules (Basel, Switzerland). 20: 9170-82. PMID 26007178 DOI: 10.3390/Molecules20059170  0.55
2015 Hopfer H, Nelson J, Ebeler SE, Heymann H. Correlating wine quality indicators to chemical and sensory measurements. Molecules (Basel, Switzerland). 20: 8453-83. PMID 25985352 DOI: 10.3390/Molecules20058453  0.69
2015 Hopfer H, Nelson J, Collins TS, Heymann H, Ebeler SE. The combined impact of vineyard origin and processing winery on the elemental profile of red wines. Food Chemistry. 172: 486-96. PMID 25442583 DOI: 10.1016/J.Foodchem.2014.09.113  0.777
2015 Nelson J, Hopfer H, Gilleland G, Cuthbertson D, Boulton R, Ebeler SE. Elemental profiling of malbec wines under controlled conditions using microwave plasma-atomic emission spectroscopy American Journal of Enology and Viticulture. 66: 373-378. DOI: 10.5344/Ajev.2015.14120  0.739
2015 Heymann H, Robinson AL, Buscema F, Stoumen ME, King ES, Hopfer H, Boulton RB, Ebeler SE. Effect of region on the volatile composition and sensory profiles of malbec and cabernet sauvignon wines Acs Symposium Series. 1203: 109-122. DOI: 10.1021/bk-2015-1203.ch007  0.675
2014 Heymann H, Hopfer H, Bershaw D. An exploration of the perception of minerality in white wines by projective mapping and descriptive analysis Journal of Sensory Studies. 29: 1-13. DOI: 10.1111/Joss.12076  0.545
2014 Umali AP, Ghanem E, Hopfer H, Hussain A, Kao Yt, Zabanal LG, Wilkins BJ, Hobza C, Quach DK, Fredell M, Heymann H, Anslyn EV. Grape and wine sensory attributes correlate with pattern-based discrimination of Cabernet Sauvignon wines by a peptidic sensor array Tetrahedron. DOI: 10.1016/J.Tet.2014.09.062  0.579
2014 Hopfer H, Heymann H. Corrigendum to "Judging wine quality: Do we need experts, consumers or trained panelists?" [Food Qual. Prefer. 32 (2014) 221-233] Food Quality and Preference. 36: 1-2. DOI: 10.1016/J.Foodqual.2014.02.010  0.501
2014 Mielby LH, Hopfer H, Jensen S, Thybo AK, Heymann H. Comparison of descriptive analysis, projective mapping and sorting performed on pictures of fruit and vegetable mixes Food Quality and Preference. 35: 86-94. DOI: 10.1016/J.Foodqual.2014.02.006  0.765
2014 Hopfer H, Heymann H. Judging wine quality: Do we need experts, consumers or trained panelists? Food Quality and Preference. 32: 221-233. DOI: 10.1016/J.Foodqual.2013.10.004  0.519
2014 Hopfer H, Ebeler SE, Heymann H. Comparison of different data analysis tools to study the effect of storage conditions on wine sensory attributes and trace metal composition Foodinformatics: Applications of Chemical Information to Food Chemistry. 213-231. DOI: 10.1007/978-3-319-10226-9-8  0.662
2014 Blackman JW, Hopfer H, Saliba AJ, Schmidtke LM, Barril C, Scollary GR. Sensory characterization of Hunter Valley Semillon aged in bottle Flavour and Fragrance Journal. 29: 340-349. DOI: 10.1002/Ffj.3211  0.708
2014 Hopfer H, Nelson J, Collins TS, Heymann H, Ebeler SE. How trace elemental analysis provides important insight into wine chemistry Spectroscopy (Santa Monica). 29.  0.751
2013 Hopfer H, Buffon PA, Ebeler SE, Heymann H. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine. Journal of Agricultural and Food Chemistry. 61: 3320-34. PMID 23458342 DOI: 10.1021/Jf3051736  0.708
2013 Casassa LF, Beaver CW, Mireles M, Larsen RC, Hopfer H, Heymann H, Harbertson JF. Influence of fruit maturity, maceration length, and ethanol amount on chemical and sensory properties of Merlot wines American Journal of Enology and Viticulture. 64: 437-449. DOI: 10.5344/Ajev.2013.13059  0.59
2013 Hopfer H, Nelson J, Mitchell AE, Heymann H, Ebeler SE. Profiling the trace metal composition of wine as a function of storage temperature and packaging type Journal of Analytical Atomic Spectrometry. 28: 1288-1291. DOI: 10.1039/C3Ja50098E  0.716
2013 Hopfer H, Heymann H. A summary of projective mapping observations - The effect of replicates and shape, and individual performance measurements Food Quality and Preference. 28: 164-181. DOI: 10.1016/J.Foodqual.2012.08.017  0.556
2012 King ES, Hopfer H, Haug MT, Orsi JD, Heymann H, Crisosto GM, Crisosto CH. Describing the Appearance and Flavor Profiles of Fresh Fig (Ficus carica L.) Cultivars Journal of Food Science. 77: S419-S429. PMID 23170947 DOI: 10.1111/J.1750-3841.2012.02994.X  0.707
2012 Hopfer H, Ebeler SE, Heymann H. The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay. Journal of Agricultural and Food Chemistry. 60: 10743-54. PMID 23035911 DOI: 10.1021/Jf302910F  0.72
2012 Hopfer H, Haar N, Stockreiter W, Sauer C, Leitner E. Combining different analytical approaches to identify odor formation mechanisms in polyethylene and polypropylene. Analytical and Bioanalytical Chemistry. 402: 903-19. PMID 22048233 DOI: 10.1007/S00216-011-5463-8  0.602
2012 Hopfer H, Ebeler SE, Heymann H. How blending Affects the sensory and chemical properties of red wine American Journal of Enology and Viticulture. 63: 313-324. DOI: 10.5344/Ajev.2012.11112  0.72
2010 Hopfer H, Sauer C, Haar N, Leitner E. Comparison of different analytical methods for volatile and odour-active substances in polyolefins Macromolecular Symposia. 296: 176-182. DOI: 10.1002/Masy.201051026  0.599
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