| Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring CD Doan, CM To, M De Vrieze, F Lynen, S Danthine, A Brown, ... Food chemistry 214, 717-725, 2017 | 213 | 2017 |
| Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides MDB Sintang, S Danthine, A Brown, D Van de Walle, AR Patel, I Tavernier, ... Food Research International 100, 832-840, 2017 | 79 | 2017 |
| Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping AL Brown, AJ Bakke, H Hopfer Plos one 15 (11), e0240177, 2020 | 24 | 2020 |
| Flavor and mouthfeel of pseudo‐cocoa liquor: Effects of polyphenols, fat content, and training method TY Hamada, A Brown, H Hopfer, GR Ziegler Journal of Sensory Studies 35 (1), e12541, 2020 | 10 | 2020 |
| The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor AL Brown, ER Warren, BW Ingraham, GR Ziegler, H Hopfer Journal of Sensory Studies 38 (5), e12864, 2023 | 1 | 2023 |
| Carol Off: Bitter chocolate: anatomy of an industry G Desa, X Jia Social Innovation and Sustainability Transition, 381-383, 2022 | | 2022 |
| Carol Off: Bitter chocolate: anatomy of an industry AL Brown Agriculture and Human Values, 2020 | | 2020 |
| “These don’t even look like chocolate wrappers, they look like tea containers!”—Consumer perception of craft chocolate AL Brown, H Hopfer 2018 SSP Conference, 2018 | | 2018 |
| Method For Suppression of Fishy Aromas In Food Products By Proteins S Zhou, B Garter, A Brown US Patent App. 11/843,812, 2008 | | 2008 |
Helene HopferPenn State UniversityBestätigte E-Mail-Adresse bei psu.edu
