Academic Publications
Take a look at my published research here. “Open Access” indicates that there is no paywall!
Zhang, L., Bedford, B., Warren, J., Sharma, G., Brown, A. L., Hopfer, H., Ziegler, G. R., & Jackson, L. S. (2024). Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment. Journal of Food Protection, 87(10), 100346. https://doi.org/10.1016/j.jfp.2024.100346 (Open Access)
Brown, A.L., Warren, E. R., Ingraham, B. W., Ziegler, G. R., & Hopfer, H. (2023). The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor. Journal of Sensory Studies, 38(5), e12864. https://doi.org/10.1111/joss.12864 (Open Access)
Brown A.L., A.J. Bakke, H. Hopfer (2020). Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping. PLoS ONE 15(11): e0240177. DOI: 10.1371/journal.pone.0240177 (Open Access)
Brown A. L. (2020). Carol Off: Bitter chocolate: anatomy of an industry. Agric Human Values. May 23. DOI:10.1007/s10460-020-10116-7
Hamada, T. Y., Brown, A., Hopfer, H., & Ziegler, G. R. (2019). Flavor and mouthfeel of pseudo-cocoa liquor: Effects of polyphenols, fat content, and training method. Journal of Sensory Studies, (e12541), 1–7. DOI:10.1111/joss.12541
Sintang, M. d. B., S. Danthine, A. Brown, D. Van de Walle, A.R. Patel, T. Rimaux, K. Dewettinck (2017). Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides. Food Research International (100), 832-840. DOI:10.1016/j.foodres.2017.07.079
Doan, C.D., C.M. To, M. De Vrieze, F. Lynen, S. Danthine, A. Brown, K. Dewettinck, A. R. Patel (2017). Chemical Profiling of Major Components in Natural Waxes to Elucidate their Role in Structuring of Liquid Oils. Food Chemistry (214), 717-725. DOI:10.1016/j.foodchem.2016.07.123
Allison presents her poster at the Fifth International Congress on Cocoa Coffee and Tea (2019) in Bremen, Germany
Conference Participation
Sensory evaluation as a development tool: a case study of the Honduran cocoa supply chain
Agriculture and Human Values Annual Conference: Just Food: because it is never just food. Virtual. June 9-15, 2021. Oral Presentation.
Consumer Perception of Craft Chocolate and Desirable Product Attributes
Specialty Coffee Association Re:co Symposium: Defining Specialty Coffee for a New Era. May 12-13, 2021. Oral Presentation.
Impact of cultivar, harvest, and processing on plant metabolites vital to flavor in Theobroma cacao
American Chemical Society Fall National Meeting. San Francisco, California, USA, August 17-20, 2020. Oral Presentation.
The Science of Tasting
Craft Chocolate Experience. San Francisco, California, USA, March 7, 2020. Panel Discussion.
Sensory Science & Chocolate
Global Learning in Agriculture 2020: Critical Collaboration Online Conference. University Park, Pennsylvania, USA, February 7, 2020. Oral Presentation.
Impact of total fat content on the sensory profiles of eleven Theobroma cacao cultivars
Fifth International Congress on Cocoa Coffee and Tea 2019. Bremen, Germany, June 26-28, 2019. Poster Presentation.
Awarded Conference Best Cocoa Poster Award - First Place
The Influence of Fat and Astringency on Chocolate Mouthfeel
Fine Chocolate Industry Association—Elevate. New York, New York, USA, June 30, 2018. Workshop.
I’ve got the golden ticket’— consumer perception of premium chocolate
Pangborn Sensory Science Symposium. Providence, Rhode Island, USA August 20-24, 2017. Poster Presentation.
From Gene to Bean-to-Bar: An Integrative Approach to Characterizing Cocoa and Chocolate Quality
Stop Making Sense: A Conversation Between Sensory and Social Science about Food and Drink. Philadelphia, Pennsylvania USA March 10, 2017. Oral Presentation.
Rheology: Viscosity of Chocolate (on behalf of Mars, Inc.)
ZDS Chocolate Practical Course. Solingen, Germany, April 17, 2013. Oral Presentation.