Helene Hopfer
Associate Professor of Food Science
- She/Her
- hxh83@psu.edu
- 814-863-5572
Most Recent Publications
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
The Effect of Maternal and Paternal Genotype on seed Lipid Content, Composition, and Thermal Traits in in Clone Cacao Crossings Sca6 x Pa150, in St. Augustine
Evelyn Kulesza, Helene Hopfer, Gregory R. Ziegler, Juan Calle-Bellido, Chelsea Roberts, Pathmanathan Umaharan, Siela N. Maximova, Mark J. Guiltinan, 2025, Tropical Plant Biology
In situ electrochemical impedance spectroscopy of non-BPA food contact coatings on electrolytic tinplate under retort conditions
Stiphany T. Tieu, Elzbieta Sikora, Ali Tuncay Ozyilmaz, Luke A. Wolfe, Helene Hopfer, Gregory Ray Ziegler, 2025, Journal of Food Engineering
More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA
Morgan Failla, J Wee, Sara Spinelli, Erminio Monteleone, Helene Hopfer, 2025, Food Quality and Preference on p. 105468
Effect of the addition of cocoa sweatings and time of fermentation on flavor compounds and sensory perception of 100% roasted cocoa liquor
Nixon Meneses-Marentes, Sarah M. Bharath, Helene Hopfer, 2024, Journal of Food Science on p. 7294-7308
Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment
Liyun Zhang, Binaifer Bedford, Joshua Warren, Gregory Ziegler, Girdhari Sharma, Allison L. Brown, Helene Hopfer, Lauren S. Jackson, 2024, J.MILK.FOOD TECHNOL. on p. 11
What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch
Kai Ma, Gregory Ziegler, Helene Hopfer, John Hayes, 2024, Foods on p. 13
Distinct sensory hedonic functions for sourness in adults
Sara Spinelli, Victor Moulier, H Hopfer, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John Hayes, 2024, Food Quality and Preference on p. 105152
Odor-scavenging capabilities of pre-formed “empty” V-type starches for beany off-flavor compounds
Jingyi Zhou, Helene Hopfer, Lingyan Kong, 2024, Food Hydrocolloids
Evaluating white wine consumer interest in Grüner Veltliner: a potential signature varietal for Pennsylvania
Kathleen Marie Kelley, Helene Hopfer, Michela Centinari, 2024, International Journal of Wine Business Research
Most-Cited Papers
The combined impact of vineyard origin and processing winery on the elemental profile of red wines
Helene Hopfer, Jenny Nelson, Thomas S. Collins, Hildegarde Heymann, Susan E. Ebeler, 2015, Food Chemistry on p. 486-496
Starch-menthol inclusion complex: Structure and release kinetics
Linfan Shi, Helene Hopfer, Gregory R. Ziegler, Lingyan Kong, 2019, Food Hydrocolloids on p. 105183
Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening
Barbara Blanco-Ulate, Helene Hopfer, Rosa Figueroa-Balderas, Zirou Ye, Rosa M. Rivero, Alfonso Albacete, Francisco Pérez-Alfocea, Renata Koyama, Michael M. Anderson, Rhonda J. Smith, Susan E. Ebeler, Dario Cantu, 2017, Journal of Experimental Botany on p. 1225-1238
Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar solaris
Shujuan Zhang, Mikael Agerlin Petersen, Jing Liu, Torben Bo Toldam-Andersen, Susan E. Ebeler, Helene Hopfer, 2015, Molecules on p. 21609-21625
Correlating wine quality indicators to chemical and sensory measurements
Helene Hopfer, Jenny Nelson, Susan E. Ebeler, Hildegarde Heymann, 2015, Molecules on p. 8453-8483
Total arsenic analysis in Californian wines with hydride generation-microwave plasma-atomic emission spectroscopy (HG-MP-AES)
C. K. Tanabe, Helene Hopfer, G. Gilleland, A. Liba, S. E. Ebeler, J. Nelson, 2016, Journal of Analytical Atomic Spectrometry on p. 1223-1227
Demonstrating cross-modal enhancement in a real food with a modified ABX test
Gloria Wang, Alyssa J. Bakke, John E. Hayes, Helene Hopfer, 2019, Food Quality and Preference on p. 206-213
Evaluation of GC-ICP-MS/MS as a new strategy for specific heteroatom detection of phosphorus, sulfur, and chlorine determination in foods
Jenny Nelson, Helene Hopfer, Fabio Silva, Steve Wilbur, Jianmin Chen, Kumi Shiota Ozawa, Philip L. Wylie, 2015, Journal of Agricultural and Food Chemistry on p. 4478-4483
HS-SPME-GC-MS/MS Method for the Rapid and Sensitive Quantitation of 2-Acetyl-1-pyrroline in Single Rice Kernels
Helene Hopfer, Farman Jodari, Florence Negre-Zakharov, Phillip L. Wylie, Susan E. Ebeler, 2016, Journal of Agricultural and Food Chemistry on p. 4114-4120
Impact of mechanical harvesting and optical berry sorting on grape and wine composition
David A. Hendrickson, Larry A. Lerno, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde Heymann, Helene Hopfer, Karen L. Block, Charles A. Brenneman, Anita Oberholster, 2016, American Journal of Enology and Viticulture on p. 385-397
News Articles Featuring Helene Hopfer
Oct 04, 2024
USDA grant to support summer research experiences for undergraduates
The U.S. Department of Agriculture’s National Institute of Food and Agriculture recently announced an investment of $11.6 million in its Research and Extension Experiences for Undergraduates program. Among the recipients, Penn State’s College of Agricultural Sciences was awarded a $750,000 grant to support 50 undergraduate students in exploring career opportunities in food science and nutritional sciences.
Full Article
Oct 16, 2023
Grants awarded to Penn State faculty for tropical ecosystems research in Belize
Three projects have been awarded seed grants as part of the Penn State-Belize Foundation for Research and Environmental Education Research and Education Initiative to develop agroforestry systems .
Full Article
Aug 29, 2023
Herbs and spices tout taste and health as saturated fat, salt replacements
A team of Penn State researchers has figured out how to remove some saturated fat, sugar and salt from popular American foods while maintaining their tastiness. The trick? Replacing these overconsumed nutrients with a dose of healthy herbs and spices.
Full Article