228 results on '"Hopfer, Helene"'
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2. Distinct sensory hedonic functions for sourness in adults
3. Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment
4. Odor-scavenging capabilities of pre-formed “empty” V-type starches for beany off-flavor compounds
5. 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
6. The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level
7. A cross-cultural study on odor-elicited life stage-associations
8. Effect of processing on the anti-inflammatory efficacy of cocoa in a high fat diet-induced mouse model of obesity
9. Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
10. Identifying wine consumers interested in environmentally sustainable production practices
11. Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
12. Cocoa and Polyphenol‐Rich Cocoa Fractions Fail to Improve Acute Colonic Inflammation in Dextran Sulfate Sodium‐Treated Mice.
13. Gas Chromatography
14. Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extracts
15. Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia
16. Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS.
17. Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening
18. What Is Chalky ? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch.
19. Orthorexia Nervosa and Healthy Orthorexia in a Physically Active North American Population.
20. Starch-menthol inclusion complex: Structure and release kinetics
21. Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors.
22. Correlating wine quality indicators to chemical and sensory measurements.
23. Online Nutrition Education Videos Teaching How to Use Herbs and Spices to Improve Diet Quality
24. Evaluation of public submissions to the USDA for labeling of cell-cultured meat in the United States
25. Odor-scavenging capabilities of pre-formed “empty” V-type starches for beany off-flavor compounds
26. Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans
27. P28-023-23 Development and Pilot Testing of Short Education Videos To Improve Knowledge, Confidence, and Intent To Use Herbs and Spices To Reduce Saturated Fat, Sugar, and Salt in Cooking
28. Man vs. Machine: A Junior-level Laboratory Exercise Comparing Human and Instrumental Detection Limits
29. The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor.
30. Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate
31. Aroma volatiles as predictors of chilling injury development during peach (Prunus persica (L) Batsch) cold storage and subsequent shelf-life
32. Machine harvesting: The impact of machine harvesting with and without optical berry sorting on Pinot Noir wine composition and quality
33. Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition
34. Grape and wine sensory attributes correlate with pattern-based discrimination of Cabernet Sauvignon wines by a peptidic sensor array
35. Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned
36. Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk
37. Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers
38. Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops
39. How trace elemental analysis provides important insight into wine chemistry
40. Identifying wine consumers interested in environmentally sustainable production practices
41. A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing
42. Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States
43. Classical Descriptive Analysis
44. USA Mid-Atlantic Consumer Preferences for Front Label Attributes for Local Wine
45. Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines
46. Combining different analytical approaches to identify odor formation mechanisms in polyethylene and polypropylene
47. Effect of Copper-Based Fungicide Treatments on the Quality of Hop Produced in the Northeastern United States.
48. Hopfer-etal-HopsPerception-preprint
49. Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions
50. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
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