Helene Hopfer

Associate Professor

The Pennsylvania State University - University Park Campus

United States

Research Interests

Explore related searches

Professors in United States Professors in Food Science Food Science professors in United States

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Helene Hopfer is an Associate Professor at The Pennsylvania State University - University Park Campus, USA. Her research focuses on food science and sensory perception, with recent articles examining topics such as electrochemical impedance spectroscopy of food contact coatings, flavor compounds in cocoa, and consumer perceptions of food quality. She also explores nutrition education strategies and the implications of dietary components on health.

Articles (18)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Collaborators (8)

UNITED STATES

View details

Erich Leitner

Professor "Analytics of Food and Food Contact Materials"

Graz University of Technology

AUSTRIA

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Helene Hopfer

Research Interests

Explore related searches

Contact this professor

About

Articles (18)

In situ electrochemical impedance spectroscopy of non-BPA food contact coatings on electrolytic tinplate under retort conditions

Perception of citric acid and citrate salt mixtures in humans

Orthorexia Nervosa and Healthy Orthorexia in a Physically Active North American Population

Identifying an Early Leaf Removal Threshold for Grüner Veltliner, a High-Yielding, High-Vigor Cultivar

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch

Online Nutrition Education Videos Teaching How to Use Herbs and Spices to Improve Diet Quality

Effect of the addition of cocoa sweatings and time of fermentation on flavor compounds and sensory perception of 100% roasted cocoa liquor

Odor-scavenging capabilities of pre-formed “empty” V-type starches for beany off-flavor compounds

Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

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

Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers

Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States

Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops

Collaborators (8)

John E. Hayes

Ryan Elias

Andrew Harner

Robert Roberts

Gregory Ziegler

Penny Kris-Etherton

Travis Masterson

Erich Leitner

Make your next move.