Hasil Pencarian - Helene Hopfer

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  1. 1
    The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

    The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS oleh Andrew R. Cotter, Helene Hopfer

    Diterbitkan 2018-09-01
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  2. 2
    Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States

    Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States oleh Morgan Failla, Helene Hopfer, Josephine Wee

    Diterbitkan 2023-09-01
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  3. 3
    Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

    Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions oleh Hung Li Wang, Helene Hopfer, Helene Hopfer, Darrell W. Cockburn, Darrell W. Cockburn, Josephine Wee, Josephine Wee

    Diterbitkan 2021-01-01
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  4. 4
    Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer

    Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer oleh Benjamin J. Chrisfield, Helene Hopfer, Ryan J. Elias

    Diterbitkan 2020-08-01
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  5. 5
    Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping.

    Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping. oleh Allison L Brown, Alyssa J Bakke, Helene Hopfer

    Diterbitkan 2020-01-01
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  6. 6
    USA Mid-Atlantic Consumer Preferences for Front Label Attributes for Local Wine

    USA Mid-Atlantic Consumer Preferences for Front Label Attributes for Local Wine oleh Marielle J. Todd, Kathleen M. Kelley, Helene Hopfer

    Diterbitkan 2021-04-01
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  7. 7
    Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

    Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics oleh Alan P. McClure, Helene Hopfer, Ingolf U. Grün

    Diterbitkan 2022-01-01
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  8. 8
    Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS

    Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS oleh Joshua Godshaw, Helene Hopfer, Jenny Nelson, Susan E. Ebeler

    Diterbitkan 2017-09-01
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  9. 9
    Correlating Wine Quality Indicators to Chemical and Sensory Measurements

    Correlating Wine Quality Indicators to Chemical and Sensory Measurements oleh Helene Hopfer, Jenny Nelson, Susan E. Ebeler, Hildegarde Heymann

    Diterbitkan 2015-05-01
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  10. 10
    Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

    Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region oleh Helene Hopfer, Greg Gilleland, Susan E. Ebeler, Jenny Nelson

    Diterbitkan 2017-01-01
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  11. 11
    A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers

    A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers oleh Line Elgaard, Line A. Mielby, Helene Hopfer, Derek V. Byrne

    Diterbitkan 2019-11-01
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  12. 12
    Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate

    Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate oleh Aaron M. Wiedemer, Alan P. McClure, Erich Leitner, Helene Hopfer

    Diterbitkan 2023-03-01
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  13. 13
    Orthorexia Nervosa and Healthy Orthorexia in a Physically Active North American Population

    Orthorexia Nervosa and Healthy Orthorexia in a Physically Active North American Population oleh Jennifer L. Brodock, Helene Hopfer, Travis D. Masterson, John E. Hayes

    Diterbitkan 2024-04-01
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  14. 14
    A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

    A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing oleh Andrew J. Ledley, Ryan J. Elias, Helene Hopfer, Darrell W. Cockburn

    Diterbitkan 2021-07-01
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  15. 15
    What Is <i>Chalky</i>? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch

    What Is <i>Chalky</i>? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch oleh Kai Kai Ma, Gregory R. Ziegler, Helene Hopfer, John E. Hayes

    Diterbitkan 2024-06-01
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  16. 16
    Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines

    Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines oleh Stephanie T. Keller, Andrew D. Harner, Michela Centinari, Ryan J. Elias, Helene Hopfer

    Diterbitkan 2021-04-01
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  17. 17
    Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions

    Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions oleh Meredith J. Persico, Donald E. Smith, Maria S. Smith, Helene Hopfer, Michela Centinari

    Diterbitkan 2023-06-01
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  18. 18
    Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

    Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy oleh Gloria Wang, John E. Hayes, Gregory R. Ziegler, Robert F. Roberts, Helene Hopfer

    Diterbitkan 2018-10-01
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  19. 19
    The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level

    The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level oleh Courtney K. Tanabe, Jenny Nelson, Roger B. Boulton, Susan E. Ebeler, Helene Hopfer

    Diterbitkan 2020-05-01
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  20. 20
    Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine

    Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine oleh Jessica M. Gaby, Alyssa J. Bakke, Allison N. Baker, Helene Hopfer, John E. Hayes

    Diterbitkan 2020-08-01
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