Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-05
S
Scott Lafontaine
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Assistant Professor in Food Chemistry
Also affiliated: Oregon State University (2015–2021); University of Arkansas System (2026); Versuchs- und Lehranstalt für Brauerei in Berlin (2022); University of California, Davis (2020–2022)
16 h-index
54 pubs
688 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Scott Lafontaine investigates the chemical factors that influence the aroma, taste, and mouthfeel of food and beverage products. His research examines how raw material quality and production methods affect these sensory attributes in products such as beer, wine, and non-alcoholic beverages. At the University of Arkansas, Lafontaine leads a research group focused on training and research initiatives in beverage development, aiming to foster both skilled professionals and the creation of novel products.
During a postdoctoral fellowship at the Versuchs- und Lehranstalt für Brauerei (VLB) in Berlin, Germany, Lafontaine studied methods to enhance flavor stability in beer. Previously, as a postdoctoral scholar at the University of California, Davis, his work focused on identifying factors that influence consumer preference for non-alcoholic beer. His scholarship metrics include an h-index of 16, with 46 total publications and 680 total citations.
Metrics
- h-index: 16
- Publications: 54
- Citations: 688
Positions
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Assistant Professor in Food Chemistry 2022–presentUniversity of Arkansas Department of Food Science ORCID
Selected Publications
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Rice-Based Fermentation in Brewing: Insights from Sake Production (2026)
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Assessing Malted and Adjunct Rice Potential in Diverse Rice Germplasm through Simulated Enzymatic Hydrolysis (2026)
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Optimizing Milled Rice Utilization in the Brewing Industry by Overcoming Equipment Barriers Through Cultivar Characterization (2026)
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Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features (2026)
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Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus (2026)
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Effects of hexane and supercritical carbon dioxide processing on the aroma profile and functional properties of soy protein isolate (2026)
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High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer (2026)
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Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties (2025)
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Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers (2025)
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Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages (2025)
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Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality (2025)
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Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake (2025)
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Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains (2025)
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Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice (2025)
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Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars (2025)
Collaboration Network
Top Collaborators
Rahul Sen
University of Arkansas at Fayetteville
12 shared publications
In database
- Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake
Showing 5 of 12 shared publications
Bernardo Pontes Guimarães
University of Arkansas at Fayetteville
6 shared publications
In database
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S
- Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Showing 5 of 6 shared publications
Christian Schubert
Versuchs- und Lehranstalt für Brauerei in Berlin
5 shared publications
In database
- Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer
Nils Rettberg
Versuchs- und Lehranstalt für Brauerei in Berlin (DE)
4 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Shannon R. M. Pinson
Agricultural Research Service (US)
3 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Kaushik Luthra
University of Arkansas at Fayetteville
3 shared publications
In database
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Griffiths G. Atungulu
University of Arkansas at Fayetteville
3 shared publications
In database
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Andrew Maust
University of Arkansas at Fayetteville
3 shared publications
In database
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
Andrea L. Myers
University of Arkansas at Fayetteville
2 shared publications
In database
- Identifying Unique Quality Attributes of Arkansas-Grown Fresh-Market Blackberries
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Renee T. Threlfall
University of Arkansas at Fayetteville
2 shared publications
In database
- Identifying Unique Quality Attributes of Arkansas-Grown Fresh-Market Blackberries
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Margaret Worthington
University of Arkansas at Fayetteville
2 shared publications
In database
- Identifying Unique Quality Attributes of Arkansas-Grown Fresh-Market Blackberries
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Ali Ubeyitogullari
University of Arkansas at Fayetteville
2 shared publications
In database
- Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide
- Effects of hexane and supercritical carbon dioxide processing on the aroma profile and functional properties of soy protein isolate
Florian Schrickel
Versuchs- und Lehranstalt für Brauerei in Berlin (DE)
2 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Anna M. McClung
Agricultural Research Service (US)
2 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
C. T. De Guzman
University of Arkansas System (US)
2 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Similar Researchers
Based on overlapping research topics
Rahul Sen
University of Arkansas at Fayetteville
Food composition and properties
Metabolomics and Mass Spectrometry Techniques
Analytical Chemistry and Chromatography
Delmy Díaz González
University of Arkansas at Fayetteville
Food composition and properties
Probiotics and Fermented Foods
Plant Physiology and Cultivation Studies
Bernardo Pontes Guimarães
University of Arkansas at Fayetteville
Food composition and properties
Probiotics and Fermented Foods
Plant Physiology and Cultivation Studies
Christian Schubert
University of Arkansas at Fayetteville
Food composition and properties
Analytical Chemistry and Chromatography
Plant Physiology and Cultivation Studies
Rohana Liyanage
University of Arkansas at Fayetteville
Food composition and properties
Metabolomics and Mass Spectrometry Techniques
Analytical Chemistry and Chromatography
Heena Rani
University of Arkansas at Fayetteville
Food composition and properties
Metabolomics and Mass Spectrometry Techniques
Plant Physiology and Cultivation Studies