Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-08-15
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 (2024–2026); Versuchs- und Lehranstalt für Brauerei in Berlin (2022); University of California, Davis (2020–2022)
Faculty Researcher
16 h-index
46 pubs
656 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Scott Lafontaine's research program at the University of Arkansas focuses on understanding the chemical drivers of aroma, taste, and mouthfeel in food and beverage products, and how factors such as raw material quality and production methods influence these characteristics. His work investigates these analytes in value-added products including beer, wine, and non-alcoholic beverages. Lafontaine also aims to establish training and research initiatives in beverage development to foster professional development and product innovation.
During a postdoctoral fellowship at the Versuchs- und Lehranstalt für Brauerei (VLB) in Berlin, Germany, Lafontaine investigated methods to enhance flavor stability in beer. Previously, as a postdoctoral scholar at the University of California, Davis, his research involved identifying factors that influence consumer preference for certain food and beverage products. His scholarly output includes 45 publications and 637 citations, with an h-index of 16.
Lafontaine collaborates with several researchers at the University of Arkansas, including Christian Schubert and Rahul Sen, with whom he has co-authored nine publications. Other collaborators include Bernardo Pontes Guimarães (five shared publications) and Renee T. Threlfall (three shared publications). He leads a research group focused on beverage development.
Metrics
- h-index: 16
- Publications: 46
- Citations: 656
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
9 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
- Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Showing 5 of 9 shared publications
Bernardo Pontes Guimarães
University of Arkansas at Fayetteville
5 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
- Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers
Christian Schubert
Versuchs- und Lehranstalt für Brauerei in Berlin
4 shared publications
In database
- 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
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
X. Sha
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
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
Nils Rettberg
Versuchs- und Lehranstalt für Brauerei in Berlin (DE)
3 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- 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
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
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
Analytical Chemistry and Chromatography
Metabolomics and Mass Spectrometry Techniques
Md Jahurul Haque Akanda
University of Arkansas at Pine Bluff
Food composition and properties
Analytical Chemistry and Chromatography
Metabolomics and Mass Spectrometry Techniques
Ahmad Mani‐Varnosfaderani
University of Arkansas for Medical Sciences
Food composition and properties
Analytical Chemistry and Chromatography
Metabolomics and Mass Spectrometry Techniques
Christian Schubert
University of Arkansas at Fayetteville
Food composition and properties
Analytical Chemistry and Chromatography
Plant Physiology and Cultivation Studies
Jerry W. King
University of Arkansas at Fayetteville
Food composition and properties
Analytical Chemistry and Chromatography
Metabolomics and Mass Spectrometry Techniques
Yao Lu
Arkansas Agricultural Experiment Station
Food composition and properties
Metabolomics and Mass Spectrometry Techniques
Plant Physiology and Cultivation Studies