Laboratoire de Brasserie et
des Industries alimentaires (INBr)

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 Between 1991 & 1995:

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• Sonia Collin, Marcello Montesinos, Eric Meersman, Wim Swinkels & Jean-Pierre Dufour. Yeast deshydrogenase activities in relation to carbonyl compounds removal from wort and beer. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1991), 409-416.

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• Amina Bouseta, Sonia Collin & Jean-Pierre Dufour. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace-GC-MS system. J. Apic. Res., 31 (1992), 96-109.

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• Sonia Collin, Magdy Osman, Sabine Delcambre, Ali I. El-Zayat & Jean-Pierre Dufour. Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses. J. Agric. Food Chem., 41 (1993), 1659-1663.

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• Sonia Collin, Guy Derdelinckx & Jean-Pierre Dufour. Relationships between the chemical composition and sensory evaluation of lager beers. Food Quality and Preference, 5 (1994), 145-149.

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• Guy Derdelinckx, Marc Maudoux, Sonia Collin & Jean-Pierre Dufour. Statistical and sensory differences among special bottle refermented beers of a same type. Monatsschrift fur Brauwissenschaft, n°3 (1994), 88-93.

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 Between 1996 & 2000:

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• Amina Bouseta, Vincent Scheirman & Sonia Collin. Flavor and free amino acid composition of lavender and eucalyptus honeys. J. Food Science, 61 (1996), 683-694.

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• Laurent Mélotte, Thierry Vanhavre, Sonia Collin & Stéphane Dupire. Hop aroma : fate of humulene epoxides and caryophyllene oxide in the brewing process. EBC Brewery Convention-Brewing Science Group-Bulletin 1996, Zoeterwoude, Hollande (1996), 57-74.

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• Shou Yan, Marc Maudoux, Sonia Collin, Jean-Louis Van Haecht & Jacques Mayaudon. Study on yeast enzymatic activities by near infrared spectroscopy and radiorespirometry. Near Infrared Spectroscopy : The Future Waves, NIR Publications, A.M.C. Davies & Phil Williams Ed., Charlton, United Kingdom (1996), 255-258.

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• Sonia Collin, Sophie Noël, Sabine Bonte, Nadine Metais, Etienne Bodart, Fabrice Peladan & Stéphane Dupire. Utilisation d' 18O2 pour évaluer l'impact du phénomène d'oxydation durant le brassage et le stockage de la bière. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1997), 535-544.

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• Marie-France Hérent, Cédric Vanthournhout, Laurence Gijs & Sonia Collin. Influence de la composition en hétérocycles azotés de malts spéciaux sur le profil aromatique de la bière. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1997), 167-174.

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• Philippe Perpète, Marc Maudoux, André Devreux & Sonia Collin. Proteinase A secretion by yeast. Cerevisia, n°3 (1997), 36-42.

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• Christine Guyot, Amina Bouseta, Vincent Scheirman & Sonia Collin. Floral origin markers of chestnut and lime tree honeys.  J. Agric. Food Chem., 46 (1998), 625-633.

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• Marie-France Hérent & Sonia Collin. Pyrazine and thiazole structural properties and their influence on recovery of such derivatives in aroma extraction procedures. J. Agric. Food Chem., 46 (1998), 1975-1980.

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• Geneviève Piraprez, Marie-France Hérent & Sonia Collin. Flavour retention by lipids measured in a fresh cheese matrix. Food Chemistry, 61  (1998), 119-125.

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• Geneviève Piraprez, Marie-France Hérent & Sonia Collin. Determination of the lipophilicity of aroma compounds by RP-HPLC. Flavour and Fragrance Journal, 13 (1998), 400-408.

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• Philippe Perpète, Laurent Mélotte, Stéphane Dupire & Sonia Collin. Varietal discrimination of hop pellets by essential oil analysis. I. Comparison of fresh samples. J. Am. Soc. Brew. Chem., 56 (1998), 104-108.

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• Marc Maudoux, Shou He Yan & Sonia Collin. Quantitative analysis of alcohol, real extract, origin gravity, nitrogen and polyphenols in beers using NIR spectroscopy. J. Near Infrared Spectroscopy, 6 (1998), A363-A366.

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• Geneviève Piraprez, Marie-France Hérent & Sonia Collin. The use of RP-HPLC capacity factor as lipophilicity index for aroma compounds.  Food Science and Technology COST96, Interactions of food matrix with small ligands influencing flavour and texture, J. Bakker Ed., Office for Official Publications of the European Communities, Luxembourg (1998), vol. 1, 94-98.

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• Geneviève Piraprez & Sonia Collin. Air/liquid partition coefficients in lipidic media. Relation with RP-HPLC capacity factors. Food Science and Technology COST96, Interactions of food matrix with small ligands influencing flavour and texture, J. Bakker Ed., Office for Official Publications of the European Communities, Luxembourg (1998), vol. 1, 116-120.

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• Sophie Noel, Nadine Metais, Sabine Bonte, Etienne Bodard, Fabrice Peledan, Stéphane Dupire & Sonia Collin. The use of oxygen 18 in appraising the impact of oxidation process during beer storage. J. Inst. Brew. 105 (1999), 269-274.

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• Philippe Perpète & Sonia Collin. Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers. J. Agric. Food Chem., 47 (1999), 2374-2378.

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• Sophie Noël, Catherine Liégeois, Guillaume Lermusieau, Etienne Bodart, Camille Badot & Sonia Collin. Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle. J. Agric. Food Chem., 47 (1999), 4323-4326.

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• Jeffrey A. Khan, Laurence Gijs, Céline Berger, Nathalie Martin, Geneviève Piraprez, Henry E. Spinnler, Evgeny N. Vulfson & Sonia Collin. Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library. J. Agric. Food Chem., 47 (1999), 3269-3273.

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• Céline Berger, Nathalie Martin, Sonia Collin, Laurence Gijs, Jeffrey A. Khan, Geneviève Piraprez, Henry E. Spinnler & Evgeny N. Vulfson. Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components. J. Agric. Food Chem., 47 (1999), 3274-3279.

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Between 2001 & 2005:

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• Guillaume Lermusieau, Marie Bulens & Sonia Collin. Use of GC-olfactometry to identify the hop aromatic compounds in beer. J. Agric. Food Chem., 49 (2001), 3867-3874.

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• Catherine Vermeulen, Jérôme Pellaud, Laurence Gijs & Sonia Collin. Combinatorial synthesis and sensorial properties of polyfunctional thiols. J. Agric. Food Chem., 49  (2001), 5445-5449.

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• Guillaume Lermusieau, Catherine Liégeois & Sonia Collin. Reducing power of hop cultivars and beer aging. Food Chem., 72  (2001), 413-418.

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• Guillaume Lermusieau & Sonia Collin. Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples. J. Am. Soc. Brew. Chem., 59 (2001), 39-43.

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• Philippe Perpète, Pierre Van Cutsem, Christophe Boutte, Anne-Marie Colson Corbisier & Sonia Collin. AFLP, a new method for the analysis of brewer’s yeast DNA polymorphism. J. Am. Soc. Brew. Chem., 59 (2001), 195-200.

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• Guillaume Lermusieau, Catherine Liégeois & Sonia Collin. Reducing power of various hop varieties. Cerevisia., 26  (2001), 33-41.

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• Guillaume Lermusieau & Sonia Collin. The use of GC-olfactometry to assess hop aromatic quality. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany  (2001), n°80, 1-10 (ISBN 90-70143-21-6).

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• Catherine Liégeois, Michèle Mestdagh & Sonia Collin. Assessment of the anti- and pro- oxidant activity of specialty malts. Food Science and Technology COST919, Melanoidins in food and health, J. Ames Ed., Office for Official Publications of the European Communities, Luxembourg (2001), vol. 1, 75-76 (ISBN 92-894-0247-4).

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• Catherine Liégeois, Michèle Mestdagh & Sonia Collin. Comparison of different methods for measuring antioxidant activity. Food Science and Technology COST919, Melanoidins in food and health, J. Ames Ed., Office for Official Publications of the European Communities, Luxembourg (2001), vol. 2, 73-80 (ISBN 92-894-1642-4).

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• Christine Counet, Delphine Callemien, Caroline Ouwerx & Sonia Collin. Use of GC-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agric. Food Chem., 50  (2002), 2385-2391.

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• Fabienne Chevance, Christine Guyot-Declerck, Jérôme Dupont & Sonia Collin. Investigation of the b-damascenone level in fresh and aged commercial beers. J. Agric. Food Chem., 50  (2002), 3818-3821.

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• Laurence Gijs, Fabienne Chevance, Vesna Jerkovic & Sonia Collin. How low pH can intensify b-damascenone and dimethyltrisulfide production through aging. J. Agric. Food Chem., 50  (2002), 5612-5616.

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• Catherine Vermeulen & Sonia Collin. Synthesis and sensorial properties of mercaptoaldehydes. J. Agric. Food Chem., 50  (2002), 5654-5659.

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• Catherine Liégeois, Nicolas Meurens, Camille Badot & Sonia Collin. Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling. J. Agric. Food Chem., 50  (2002), 7634-7638.

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• Christine Guyot-Declerck, Sarah Renson, Amina Bouseta & Sonia Collin. Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia honeys. Food Chem., 79 (2002), 453-459.

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• Laurence Gijs & Sonia Collin. Effect of the reducing power of a beer on dimethyltrisulfide production during aging.  J. Am. Soc. Brew. Chem., 60  (2002), 68-70.

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• Guillaume Lermusieau & Sonia Collin. Hop aroma extraction and analysis. Molecular Methods of Plant Analysis. Analysis of Taste and Aroma, J.F. Jackson, H.F. Linskens and R.B. Inman Ed., Springer, Berlin, Germany (2002), vol. 21, 69-88.

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• Catherine Liégeois, Sachin Chandra, Chris Booer & Sonia Collin. Impact of kilning process on the total antioxidant activity of malt. Food Science and Technology COST919, Melanoidins in food and health, J. Ames Ed., Office for Official Publications of the European Communities, Luxembourg (2002), vol. 3, 182-187 (ISBN 92-894-3562-3).

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• Catherine Vermeulen & Sonia Collin. Combinatorial synthesis and sensorial properties of 21 mercapto esters. J. Agric. Food Chem., 51 (2003), 3618-3622.

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• Catherine Vermeulen & Sonia Collin. Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogs. J. Agric. Food Chem., 51 (2003), 3623-3628.

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• Christine Counet & Sonia Collin. Effect of the number of flavonol units on the antioxidant activity of procyanidin fractions isolated from chocolate. J. Agric. Food Chem., 51 (2003), 6816-6822.

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• Guillaume Lermusieau & Sonia Collin. Volatile sulfur compounds in hops and residual concentrations in beer-A review. J. Am. Soc. Brew. Chem., 61 (2003), 109-113.

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• Laurence Gijs, Catherine Vermeulen & Sonia Collin. Review-Occurence et voies de formation des arômes soufrés dans la bière. 1. Les sulfures et les polysulfures. Cerevisia., 28 n°1  (2003), 37-46.

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• Laurence Gijs & Sonia Collin. Review-Occurence et voies de formation des arômes soufrés dans la bière. 2. Les thioesters et les dérivés alkylthio. Cerevisia., 28 n°2  (2003), 59-67.

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Between 2006 & 2010:

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• Delphine Callemien, Sébastien Dasnoy & Sonia Collin. Identification of a stale-beer-like odorant in extracts of naturally aged beer. J. Agric. Food Chem., 54 (2006), 1409-1413.

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• Catherine Vermeulen, Inès Lejeune, Thi Thu Hang Tran & Sonia Collin. Occurence of polyfunctional thiols in fresh lager beers. J. Agric. Food Chem., 54 (2006), 5061-5068.

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• Sabine Bailly, Vesna Jerkovic, Jacqueline Marchand-Brynaert & Sonia Collin. Aroma Extraction Dilution Analysis of Sauternes wines. Key role of polyfunctional thiols. J. Agric. Food Chem., 54 (2006), 7227-7234.

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• Christine Counet, Delphine Callemien & Sonia Collin. Chocolate and cocoa : new sources of trans-resveratrol and trans-piceid. Food Chemistry, 98 (2006), 649-657.

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• Catherine Vermeulen & Sonia Collin. Combinatorial synthesis and screening of novel odorants such as polyfunctional thiols. Combinatorial Chemistry & High Throughput Screening, 9 (2006), 583-590.

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• Nancy François, Christine Guyot-Declerck, Bénédicte Hug, Delphine Callemien, Bernadette Govaerts & Sonia Collin. Beer astringency assessed by Time Intensity and Quantitative Descriptive Analysis : influence of pH and accelerated aging. Food Quality and Preference, 17 (2006), 445-452.

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• Abdelouahed Hajjaji, Mostafa El Otmani, Driss Bouya, Amina Bouseta, Florence Mathieu, Sonia Collin & Ahmed Lebrihi. Occurence of mycotoxins (ochratoxin A, deoxynivalenol) and toxigenic fungi in Moroccan wheat grains : impact of ecological factors on the growth and ochratoxin A production. Mol. Nutr. Food Res., 50 (2006), 494-499.

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• Amale Benzekri, Rafika Iraqi, Etienne Bodart, Catherine Vermeulen, Amina Bouseta & Sonia Collin. Relationship between flavours and deoxynivalenol concentrations in wheat samples infected by Fusarium culmorum. Cerevisia, 31 (2006), 131-136.

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• Vesna Jerkovic & Sonia Collin. Occurrence of resveratrol and piceid in American and European hop cones. J. Agric. Food Chem., 55 (2007), 8754-8758.

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• Delphine Callemien & Sonia Collin. Involvement of flavanoïds in beer color instability during storage. J. Agric. Food Chem., 55 (2007), 9066-9073.

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• Vesna Jerkovic, Fanny Nguyen, Sabrina Nizet & Sonia Collin. Combinatorial synthesis, reversed-phase and normal-phase HPLC elution data and liquid chromatography/positive atmospheric pressure chemical ionization tandem mass spectra of methoxilated and glycosylated resveratrol analogues. Rapid Communications in Mass Spectrometry, 21 (2007), 2456-2466.

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• Delphine Callemien & Sonia Collin. Better knowledge of flavanoids in fresh lager beers : comparison of extraction methods and use of thiolysis-RP-HPLC-ESI(-)-MS/MS. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2007), n°116, 1040-1048 (ISBN-798-90-70143-24-4).

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• Delphine Callemien & Sonia Collin. Polyphenol and colour stability through beer ageing. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2007), n°95, 853-859 (ISBN-798-90-70143-24-4).

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• Inès Lejeune, Laurent Mélotte & Sonia Collin. Polyfonctional thiols in different kinds of beer : their responsibility in the onion-like off-flavour. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2007), n°91, 832-835 (ISBN-798-90-70143-24-4).

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• Inès Lejeune, Micloth Lopez del Castillo Lozano, Laurent Mélotte & Sonia Collin. A new assay for the screening of brewing yeasts in their ability to excrete hydrogen sulfide. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2007), n°40, 381-387 (ISBN-798-90-70143-24-4).

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• Inès Lejeune & Sonia Collin. Fate of polyfonctional thiols through beer ageing. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2007), n°92, 836-843 (ISBN-798-90-70143-24-4).

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• Vesna Jerkovic & Sonia Collin. Resveratrol analogues in malt, hop and adjuncts. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2007), n°134, 1190-1198 (ISBN-798-90-70143-24-4).

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Between 2011 & 2015:

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• Meike Bröhan, Vesna Jerkovic & Sonia Collin. Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity. J. Agric. Food Chem., 59 (2011), 4088-4094.

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• Jacques Gros, Sabrina Nizet & Sonia Collin. Occurrence of odorant polyfunctional thiols in the super alpha Tomahawk hop cultivar. Comparison with the thiol-rich Nelson Sauvin bitter variety. J. Agric. Food Chem., 59 (2011), 8853-8865.

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• Meike Bröhan, Vesna Jerkovic, Rodrigue Wilmotte & Sonia Collin. Catechins and derived procyanidins in red and white sorghum. Contribution of them to the antioxidant activity. J. Inst. Brew., 117 (2011), 600-607.

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• Sonia Collin & Jean Crouzet. Polyphénols et procédés. Ed. Tec & Doc, Lavoisier, France (2011), 337pp. ISBN : 978-2-7430-1338-7, ISSN : 0993-3948. Including :

Sonia Collin, Christine Counet, Delphine Callemien & Vesna Jerkovic. Nomenclature et voies de synthèse des principaux polyphénols. Partie 1. Chapitre 1, 5-27.

Sonia Collin, Delphine Callemien & Sabrina Nizet. Extraction et analyse des polyphénols. Partie 1. Chapitre 2, 29-43.

Sonia Collin, Delphine Callemien & Vesna Jerkovic. Propriétés des polyphénols. Partie 1. Chapitre 3, 45-65.

Sonia Collin, Meike Brohan, Julie Laille, Christine Counet & Fanny Nguyen. Les polyphénols dans les produits cacaotés et dans le chocolat. Impact des procédés de fermentation, de torréfaction et de conchage. Partie 2. Chapitre 1, 69-101.

Sonia Collin, Delphine Callemien, Aurore Timmermans, Meike Brohan, Sabrina Nizet & Vesna Jerkovic. Les polyphénols du malt, du sorgho, du houblon et de la bière. Impact du maltage des céréales, des procédés de conditionnement du houblon et des étapes de fabrication de la bière. Partie 2. Chapitre 3, 159-230.

Cédric Saucier, Vesna Jerkovic & Sonia Collin. Les polyphénols du raisin. Impact des étapes de fabrication du vin. Partie 2. Chapitre 4, 231-276.

 

• Sonia Collin, Sabrina Nizet, Thomas Claeys Bouuaert & Pierre Despatures. Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds. J. Agric. Food Chem., 60 (2012), 380-387.

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• Jacques Gros, Florence Peeters & Sonia Collin. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). J. Agric. Food Chem., 60 (2012), 7805-7816.

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• Thi Thu Hang Tran, Jacques Gros, Sabine Bailly, Sabrina Nizet & Sonia Collin. Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer ageing. J. Inst. Brew.,  118 (2012), 198-204.

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• Caroline Scholtes, Sabrina Nizet & Sonia Collin. Occurence of sotolon, abhexon, and theaspirane-derived molecules in Gueuze beers. Chemical similarities with "Yellow wines". J. Inst. Brew, 118 (2012), 223-229.

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• François Lyumugabe, Jacques Gros, Philippe Thonart & Sonia Collin. Occurrence of polyfunctional thiols in sorghum beer “ikigage” made with Vernonia amygdalina “umubirizi”. Flavour and Fragrance Journal, 27 (2012), 372-377.

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• Sonia Collin, Sabrina Nizet & Jacques Gros. Le houblonnage à cru des bières spéciales belges est bien plus qu'une simple dissolution des composés aromatiques du houblon. Cerevisia, 36 (2012), 119-124.

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• Jacques Gros & Sonia Collin. Identification of a new light-struck off-flavour in “light-stable” beers. Cerevisia, 37 (2012), 10-14.

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• Sabrina Nizet, Jacques Gros, Florence Peeters, Sophie Chaumont, Raphael Robiette & Sonia Collin. First evidence of the production of odorant polyfunctional thiols by bottle refermentation. J. Am. Soc. Brew. Chem., 71 (2013), 15-22.

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Between 2016 & 2020:

• Marie-Lucie Kankolongo Cibaka, Laura Decourrière, Celso-José Lorenzo-Alonso, Etienne Bodart & Sonia Collin. 3-Sulfanyl-4-methylpentan-1-ol in dry-hopped beers : first evidence of glutathione S-conjugates in hop (Humulus lupulus L.). J. Agric. Food Chem., 64 (2016), 8572-8582.

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• Cédric De Taeye, Victor Jos Eyamo Evina, Gilles Caullet, Nicolas Niemenak & Sonia Collin. Fate of anthocyanins through cocoa fermentation. Emergence of new polyphenolic dimers. J. Agric. Food Chem., 64 (2016), 8876-8885.

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• Victor Jos Eyamo Evina, Cedric De Taeye, Nicolas Niemenak, Emmanuel Youmbi & Sonia Collin. Influence of acetic and lactic acids on cocoa flavan-3-ols degradation through fermentation-like incubations. LWT - Food Science and Technology, 68 (2016), 514-522.

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• Cédric De Taeye, Gilles Caullet, Victor Jos Eyamo Evina & Sonia Collin. Procyanidin A2 and its degradation products in raw, fermented and roasted cocoa. J. Agric. Food Chem., 65 (2017), 1715-1723.

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• Cédric De Taeye, Marie Bodart, Gilles Caullet & Sonia Collin. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers : interesting behaviour of Criollo clones. J. Sci. Food Agric., 97 (2017), 4001-4008.

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• Cédric De Taeye, Marie-Lucie Kankolongo Cibaka & Sonia Collin. Occurence and antioxydant activity of C1 degradation products in cocoa. Foods (Special issues : Anti-Oxidants in Food : the significance of characterization, identification, chemical and biological assays in determining the role of anti-oxidants in food), 6 (2017), 18. DOI:10.3390/foods6030018.

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• Marie-Lucie Kankolongo Cibaka, Thi Thu Hang Tran, Jacques Gros, Raphaël Robiette & Sonia Collin. Investigation of 2-sulfanylethyl acetate cysteine-S-conjugate as potential precursor of free thiols in beer. J. Am. Soc. Brew. Chem., 75 (2017), 228-235.

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• Marie-Lucie Kankolongo Cibaka, Carlos Silva Ferreira, Laura Decourrière, Celso-José Lorenzo-Alonso, Etienne Bodart & Sonia Collin. Dry hopping with the dual-purpose varieties Amarillo, Citra, Hallertau Blanc, Mosaic and Sorachi Ace : minor contribution of hop terpenol glucosides to beer flavors. J. Am. Soc. Brew. Chem., 75 (2017), 122-129.

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• Marie-Lucie Kankolongo Cibaka, Jacques Gros & Sonia Collin. Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin. Partie III : arômes - Molécules soufrées et azotées. BASE, 21 (2017), 1-16.

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Between 2021 & ...

• Carlos Silva Ferreira & Sonia Collin. Fate of hop and fermentation odorants in commercial belgian dry-hopped beers over 2 years of bottle storage: key-role of oxidation and hop esterases. J. Am. Soc. Brew. Chem., 79 (2021), in press.DOI: 10.1080/03610470.2020.1843898.
   

• Cécile Chenot & Sonia Collin. Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late-hopped beers. J. Inst. Brew. 127 (2021), 140-148. DOI: 10.1002/jib.636

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• Cécile Chenot, Eloi Thibault de Chanvalon, Philippe Jansens, Sonia Collin. Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions. J. Agric. Food Chem. 69 (2021), 6005–6012. https://doi.org/10.1021/acs.jafc.1c01610.

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• Alexandre Dusart, Birgit Mertens, Els Van Hoeck, Margaux Simon, Séverine Goscinny, Sonia Collin. Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers. Food Chem. 369 (2022), 130917. https://doi.org/10.1016/j.foodchem.2021.130917.

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• Cécile Chenot, Sébastien Haest, Raphaël Robiette, Sonia Collin. Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts. J. Am. Soc. Brew. Chem., (2022). DOI: 10.1080/03610470.2021.2015560

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• Cecile Chenot, Guillaume Willemart, Jacques Gros, Sonia Collin. Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates. J. Am. Soc. Brew. Chem., (2022).  https://doi.org/10.1080/03610470.2021.2021766

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• Sonia Collin & Sophie Noël. Réactions chimiques et enzymatiques productrices d'arômes au brassage. Cerevisia & Biotechnology, n°4 (1994), 25-32.

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• Sonia Collin, Thierry Vanhavre, Etienne Bodart & Amina Bouseta. Heat treatment of pollens : impact on their volatile flavor constituents. J. Agric. Food Chem., 43 (1995), 444-448.

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• Amina Bouseta & Sonia Collin. Optimized Likens-Nickerson methodology for quantifying honey flavors. J. Agric. Food Chem., 43 (1995), 1890-1897.

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• Marie-France Hérent, Sonia Collin & Paolo Pelosi. Affinities of nutty and green-smelling pyrazines and thiazoles to odorant-binding proteins, in relation with their lipophilicity. Chemical Senses, 20 (1995), 601-608.

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• Sophie Noël & Sonia Collin. Trans-2-nonenal degradation products during mashing. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1995), 483-490.

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• Ali I. El Zayat, Ali Goda, E. El Bagoury, Jean-Pierre Dufour, Sonia Collin & Magdy Osman. Bacteriological studies on Domiati cheese. Egyptian J. Dairy Sci., 23 (1995), 239-247.

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• Christine Guyot, Vincent Scheirman & Sonia Collin. Floral origin markers of heather honeys : Calluna vulgaris and Erica arborea. Food Chemistry,  64 (1999), 3-11.

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• Philippe Perpète & Sonia Collin. Fate of the worty flavours in a cold contact fermentation. Food Chem., 66 (1999), 359-363.

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• Guillaume Lermusieau, Sophie Noël, Catherine Liégeois & Sonia Collin. Non-oxidative mechanism for development of trans-2-nonenal in beer. J. Am. Soc. Brew. Chem., 57 (1999), 29-33.

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• Frédéric Evellin, Philippe Perpète & Sonia Collin. Yeast ADHI disruption : a way to promote carbonyl compounds reduction in alcohol-free beer production. J. Am. Soc. Brew. Chem., 57 (1999), 109-113.

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• Sophie Noël, Nadine Metais, Sabine Bonte, Etienne Bodart, Fabrice Peladan, Stéphane Dupire & Sonia Collin. The use of oxygen 18 in appraising the impact of oxidation processes during beer storage. J. Inst. Brew., 105 (1999), 269-274.

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• Philippe Perpète & Sonia Collin. State of the art in low-alcohol beer production. Cerevisia, n°1 (1999), 27-33.

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• Catherine Liégeois, Sophie Noël, Guillaume Lermusieau  & Sonia Collin. A non oxidative pathway for the synthesis of trans-2-nonenal during beer storage and transport. Cerevisia, n°3 (1999), 21-27.

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• Catherine Liégeois, Sophie Noël, Guillaume Lermusieau & Sonia Collin. Retention by proteins as source of cardboard off-flavor in aged beers. Food Science and Technology COST96, Interactions of food matrix with small ligands influencing flavour and texture, E. Guichard Ed., Office for Official Publications of the European Communities, Luxembourg (1999), vol. 4, 20-27.

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• Sonia Collin, Catherine Liégeois, Sophie Noël & Guillaume Lermusieau. How labelled precursors synthesized in the kettle can release deuterated nonenal by a non-oxidative pathway during beer storage. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1999),113-122.

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• Catherine Liégeois, Guillaume Lermusieau & Sonia Collin. A global reduction power test instead of monitoring malt lipoxygenasic activity. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1999), 461-468.

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• Philippe Perpète & Sonia Collin. Contribution du 3-méthylthiopropionaldéhyde à la flaveur de moût des bières sans alcool. European Brewery Convention, IRL Press, Oxford University Press, Oxford, United Kingdom (1999), 95-102.

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• Geneviève Piraprez & Sonia Collin. Sulfur compounds in dairy products : lipophilicity and retention by lipids or fat-mimics. Food Science and Technology COST96, Interactions of food matrix with small ligands influencing flavour and texture, F. Escher & J. Nüssli Ed., Office for Official Publications of the European Communities, Luxembourg (1999), vol. 5, 51-56.

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• Catherine Liégeois, Guillaume Lermusieau & Sonia Collin. Measuring antioxidant efficiency of worts, malt and hops against the 2,2’-azobis (2-amidinopropane) dihydrochloride-induced oxidation of an aqueous dispersion of linoleic acid. J. Agric. Food Chem., 48 (2000), 1129-1134.

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• Philippe Perpète & Sonia Collin. Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations. J. Agric. Food Chem., 48 (2000), 2384-2386.

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• Laurence Gijs, Philippe Perpète, Aurore Timmermans & Sonia Collin. 3-Methylthiopropionaldehyde as precursor of dimethyltrisulfide in aged beers. J. Agric. Food Chem., 48  (2000), 6196-6199.

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• Christine Guyot-Declerck, Fabienne Chevance, Guillaume Lermusieau & Sonia Collin. Optimized extraction procedure for quantifying norisoprenoids in honey and honey food products. J. Agric. Food Chem., 48  (2000), 5850-5855.

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• Laurence Gijs, Geneviève Piraprez, Philippe Perpète, Eric Spinnler & Sonia Collin. Retention of sulfur flavours by food matrix and determination of sensorial data independant of the medium composition. Food Chem., 69 (2000), 319-330.

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• Philippe Perpète & Sonia Collin. Influence of beer ethanol content on the wort flavour perception. Food Chem., 71 (2000), 379-385.

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• Philippe Perpète & Sonia Collin. How to improve the enzymatic worty flavour reduction in a cold contact fermentation. Food Chem., 70 (2000), 457-462.

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• Philippe Perpète & Sonia Collin. Influence of beer ethanol content on the wort flavour perception. Food Science and Technology COST96, Interactions of food matrix with small ligands influencing flavour and texture, P. Pittia & E. Guichard Ed., Office for Official Publications of the European Communities, Luxembourg (2000), vol. 7, 216-230.

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• Laurence Gijs & Sonia Collin. Review-Occurence et voies de formation des arômes soufrés dans la bière. 3. Les terpènes et hétérocycles soufrés. Cerevisia., 28 n°3  (2003), 31-39.

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• Amale Benzekri, Rafika Iraqi, Amina Bouseta & Sonia Collin. Mise en évidence des COV produits par des champignons toxinogènes. Journal of Catalytic Materials and Environment, 2 (2003), 25-29.

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• Abdelouahed Hajjaji, Amina Bouseta, Driss Bouya, Abdel Lebrihi & Sonia Collin. Détection par CPG de la production de COV par 2 souches marocaines de Fusarium et d'Aspergillus sur céréales. Journal of Catalytic Materials and Environment, 2 (2003), 35-40.

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• Catherine Vermeulen & Sonia Collin. Combinatorial synthesis and sensorial properties of polyfunctional thiols. Flavour Research at the Dawn of the Twenty-first Century, J.L. Le Quéré & P.X. Etiévant Ed., Lavoisier / Intercept Ltd (2003), 309-312 (ISBN 2-7430-0639-0 & 1-898298-94-7).

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• Philippe Perpète, Laurence Gijs & Sonia Collin. Methionine, a key amino acid for flavour biosynthesis in beer. Brewing Yeast Fermentation Performance (2nd Edition), K. Smart Ed., Blackwell Science Ltd (2003), 206-212 (ISBN 0-632-06498-6).

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• Catherine Liégeois & Sonia Collin. Contribution of malt kilning to the cardboard flavour of aged beers. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2003), n°70, 749-757 (ISBN 90-70143-22-4).

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• Catherine Vermeulen, Sara Lecocq & Sonia Collin. Polyfonctional thiols and drinkability of beer. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2003), n°91, 930-940 (ISBN 90-70143-22-4).

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• Delphine Callemien, Christine Counet, Quentin Cawet & Sonia Collin. Hop as a determinant nutrition key for health. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany  (2003), n°137, 1375-1382 (ISBN 90-70143-22-4).

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• Christine Counet, Caroline Ouwerx, Delphine Rosoux & Sonia Collin. Relationship between procyanidin and flavor contents of cocoa liquors from different origins. J. Agric. Food Chem., 52 (2004), 6243-6249.

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• Laurence Gijs, Philippe Perpète, Aurore Timmermans, Christine Guyot-Declerck, Perrine Delincé & Sonia Collin.  Assessment of added glutathione in yeast propagations, wort fermentations, ans beer storage. J. Am. Soc. Brew. Chem., 62 (2004), 97-102.

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• Delphine Callemien, Vesna Jerkovic, Raoul Rozenberg & Sonia Collin. Hop as an interesting source of resveratrol for brewers : optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry. J. Agric. Food Chem., 53 (2005), 424-429.

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• Vesna Jerkovic, Delphine Callemien & Sonia Collin. Determination of stilbenes in hop pellets from different cultivars. J. Agric. Food Chem., 53 (2005), 4202-4206.

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• Rafika Iraqi, Catherine Vermeulen, Amale Benzekri, Amina Bouseta & Sonia Collin. Screening for key odorants in Moroccan green olives by GC-Olfactometry/Aroma Extract Dilution Analysis. J. Agric. Food Chem., 53 (2005), 1179-1184.

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• Christine Guyot-Declerck, Nancy François, Christian Ritter, Bernadette Govaerts & Sonia Collin. Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data. Food Quality and Preference, 16 (2005), 157-162.

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• Catherine Vermeulen, Laurence Gijs & Sonia Collin.  Sensorial contribution and formation pathways of thiols in foods : a review. Food Reviews International, 21 (2005), 69-137.

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• Christine Counet & Sonia Collin.  Flavour retention and haze formation by chocolate polyphenols.  Agro Food  Industry Hi-tech, 16 (2005), 12-15.

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• Philippe Perpète, Gumer Santos, Etienne Bodart & Sonia Collin.  Uptake of amino acid during beer production : the concept of a critical time value. J. Am. Soc. Brew. Chem., 63 (2005), 23-27.

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• Christine Counet & Sonia Collin.  Flavour retention and haze formation by chocolate polyphenols.  Chimica Oggi Chemistry Today, 23 (2005), 25-28.

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• Delphine Callemien, Meriam Bennani, Christine Counet & Sonia Collin. Which polyphenols are involved in aged beer astringency ? Assessment by HPLC and time-intensity method. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2005), n°90, 809-814 (ISBN 90-70143-23-2 et ISBN-13 978-90-70143-23-7).

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• Delphine Callemien, Sébastien Dasnoy, Olivier Heynen, Camille Badot & Sonia Collin. Flavour stability of lager beer : identification of a new key staling compound. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2005), n°91, 815-822 (ISBN 90-70143-23-2 et ISBN-13 978-90-70143-23-7).

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• Catherine Vermeulen, Delphine Callemien, Sabine Bailly & Sonia Collin. Occurence of polyfunctional thiols in fresh and aged lager beers. New additional synthesis pathway for 3-methyl-2-buten-1-thiol (MBT). European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2005), n°93, 829-832 (ISBN 90-70143-23-2 et ISBN-13 978-90-70143-23-7).

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• Vesna Jerkovic, Delphine Callemien, Denis Dubois & Sonia Collin. Determination of stilbenes contents in various hop cultivars and conditionings. European Brewery Convention, Fachverlag Hans Carl, Nürnberg, Germany (2005), n°111, 979-983 (ISBN 90-70143-23-2 et ISBN-13 978-90-70143-23-7).

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• Sonia Collin. La paradoja del pH en el proceso del malteado y de la cerveceria. Una revision. Cerveza y Malta, 44(2) (2007), 17-21.

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• Nicolas Declercq, Sonia Collin, Marc Maudoux, Anne Fumanal, André Prieto & Philippe Cario. Una nueva alternativa para la optimizacion del perfil organoleptico de la cerveza. Cerveza y Malta, 45(2) (2007), 35-38.

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• Vesna Jerkovic & Sonia Collin. Fate of resveratrol and piceid through different hop processings and storage times. J. Agric. Food Chem., 56 (2008), 584-590.

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• Sonia Collin, Sabrina Nizet, Sophie Muls, Rafika Iraqi & Amina Bouseta. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives. J. Agric. Food Chem., 56 (2008), 3273-3278.

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• Delphine Callemien, Sylvain Guyot & Sonia Collin. Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers. Food Chemistry, 110 (2008), 1012-1018.

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• Delphine Callemien & Sonia Collin. Use of RP-HPLC-ESI(-)-MS/MS to differentiate various proanthocyanidin isomers in lager beer extracts. J. Am. Soc. Brew. Chem., 66 (2008), 109-115.

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• Sonia Collin, Etienne Bodart, Camille Badot, Amina Bouseta & Sabrina Nizet. Identification of the main degradation products of patulin generated through heat detoxication treatments. J. Inst. Brew., 114 (2008), 167-171.

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• Vesna Jerkovic, Fanny Nguyen, Aurore Timmermans & Sonia Collin. Comparison of procedures for resveratrol analysis in beer : Assessment of stilbenoids stability through wort fermentation and beer aging. J. Inst. Brew., 114 (2008), 143-149.

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• Sonia Collin, Sabrina Nizet, Marie Delcroix, Didier Demaegd & Vesna Jerkovic. Lactones et resvératrol dans les olives noires de table. Journal des Sciences pour l’Ingénieur, n°10 (2008), 22-26. (ISSN 0851-4453)

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• Sabine Bailly, Vesna Jerkovic, Ariane Meurée, Aurore Timmermans & Sonia Collin. Fate of key-odorants in Sauternes wines through aging. J. Agric. Food Chem., 57 (2009), 8557-8563.

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• Jacques Gros, Sabrina Nizet & Sonia Collin. Hop allylic alcohols are precursors of sulfur-containing odorants in fresh beer. Acta Horticulturae, 848 (2009), 273-278.

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• Vesna Jerkovic & Sonia Collin. The cis-resveratrol concentration is proposed as a new indicator of the hop freshness. Brewing Science, 62 (2009), 141-146.

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• Nicolas Declercq, Olivier Duthoit, Sonia Collin, Marc Maudoux & Philippe Cario. A new alternative to increase the flavor stability of the beer. Beer Today, 2 (2009), 64-69.

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• Sonia Collin, Sabrina Nizet, Sophie Muls, Rafika Iraqi & Amina Bouseta. Evolution des arômes au cours de la maturation des olives et étude de leur originalité polyphénolique. Transformation, conservation et qualité des aliments : nouvelle approche de lutte contre la pauvreté. M. Sakho & J. Crouzet Ed., Editions des Archives Contemporaines, France (2009), 171-177.

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• Vesna Jerkovic, Meike Bröhan, Elise Monnart, Fanny Nguyen, Sabrina Nizet & Sonia Collin. Stilbenic profile of cocoa liquors from different origins determined by RP-HPLC-APCI (+)-MS/MS. Detection of a new resveratrol hexoside. J. Agric. Food Chem., 58 (2010), 7067-7074.

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• Delphine Callemien & Sonia Collin. Structure, organoleptic properties, quantification methods, and stability of phenolic compounds in beer. A review. Food Reviews International, 26 (2010), 1-84.

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• Sabine Bailly & Sonia Collin. Fate of polyfunctional thiols in Sauternes wines through ageing. Expression of Multidisciplinary Flavour Science. I. Blank, M. Wüst & C. Yeretzian Eds., Suisse (2010), 227-230.
   

• Patent Application Publication : EP1894473 (A1)
  Method to increase the antioxidant activity of chocolate. Bram Beheydt, Caroline Ouwerx, Sonia Collin, Catherine Deledicque, Fanny Nguyen. March 5, 2008.
   

• Patent Application Publication : US 2010/0166926 A1
  Spent hop product, their content in stilbenes and their use as antioxidant for comestible prodution, Vesna Jerkovic & Sonia Collin. Jul. 1, 2010.

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• Jacques Gros, Thi Thu Hang Tran & Sonia Collin. Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop. J. Inst. Brew, 119 (2013), 221-227.

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• Thi Thu Hang Tran, Sabrina Nizet, Jacques Gros & Sonia Collin. Occurrence of the ribes odorant 3-sulfanyl-3-methylbutyl formate in aged beers. Flavour and Fragrance Journal, 28 (2013), 174-179.

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• Sonia Collin, Vesna Jerkovic, Meike Brohan & Delphine Callemien. Polyphenols and beer quality.  Handbook of Natural Products. Ramawat & Mérillon Eds, Springer, Germany (2013). ISBN 978-3-642-22143-9.

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• Jacques Gros, Thi Thu Hang & Sonia Collin. Revue bibliographique sur les adduits cystéinés et glutathionés de la vigne en vue de leur investigation dans le houblon et la bière. Cerevisia, 38 (2013), 3-14.

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• Jacques Gros, Marie-Lucie Kankolongo & Sonia Collin. Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin. Partie I : pratiques culturales, anatomie et sélection de nouvelles variétés. Cerevisia, 38 (2013), 61-70.

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• Jacques Gros, Marie-Lucie Kankolongo & Sonia Collin. Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin. Partie II : les constituants majeurs. Cerevisia, 38 (2013), 79-88.

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• Caroline Scholtes, Sabrina Nizet & Sonia Collin. Guaiacol and 4-methylphenol as specific markers of the use of torrefied malts. Fate of volatile phenols in special beers through aging. J. Agric. Food Chem., 62 (2014), 9522-9528.

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• Cédric De Taeye, Marie-Lucie Kankolongo, Vesna Jerkovic & Sonia Collin. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. First evidence of chemical flavan-3-ol oligomers in processed cocoa. J. Agric. Food Chem., 62 (2014), 9002-9016.

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• Marie-Lucie Kankolongo, Jacques Gros & Sonia Collin. Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin. Partie III : arômes - Terpènes, C13-norisoprénoïdes, hydrocarbures et dérivés oxygénés non terpéniques. Cerevisia, 38 (2014), 103-117.

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• Sabrina Nizet, Florence Peeters, Jacques Gros & Sonia Collin. Odorant polyfunctional thiols issued from bottle beer refermentation. Flavour Science Proceedings from XIII Flavour Research Symposium (2014), pp 227-230.

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• Sonia Collin, Caroline Scholtes, Thomas Claeys Bouuaert & Sabrina Nizet. Key-odorants of Jura flor-sherry wines : Strong analogy with gueuze beers. Flavour Science Proceedings from XIII Flavour Research Symposium (2014), pp 331-336.

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• Marie-Lucie Kankolongo Cibaka, Jacques Gros, Sabrina Nizet & Sonia Collin. Quantitation of selected terpenoids and mercaptans in the dual-purpose hop varieties Amarillo, Citra, Hallertau Blanc, Mosaic and Sorachi Ace. J. Agric. Food Chem., 63 (2015), 3022-3030.

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• Caroline Scholtes, Sabrina Nizet & Sonia Collin. How sotolon can impart a Madeira off-flavour to aged beers. J. Agric. Food Chem., 63 (2015), 2886-2892.

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• Caroline Scholtes, Sabrina Nizet, Hadrien Massart, Pascal Gerbaux & Sonia Collin. Occurence of theaspirane and its odorant degradation products in hop and beer. J. Agric. Food Chem., 63 (2015), 8247-8253.

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• Thi Thu Hang Tran, Marie-Lucie Kankolongo Cibaka & Sonia Collin. Polyfunctional thiols in fresh and aged belgian special beers. Fate of hop S-cysteine conjugates. J. Am. Soc. Brew. Chem., 73 (2015), 61-70.

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• Victor Jos Eyamo Evina, Cedric De Taeye, Nicolas Niemenak & Sonia Collin. Dégradation des flavan-3-ols naturels du "German cocoa" lors d'incubations mimant la production des acides lactique et acétique en fermentation. Actes du Collège Doctoral : Biotechnologies végétales et Agro-alimentaire – Agence Universitaire de la Francophonie (2017), 111-114.

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• Carlos Silva Ferreira, Eloi Thibault de Chanvalon, Etienne Bodart & Sonia Collin. Why humulinones are key bitter constituents only after dry hopping : comparison with other Belgian styles. J. Am. Soc. Brew. Chem., 76 (2018), DOI: 10.1080/ 03610470.2018.1503925.

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• Laura Decourrière, Carlos Silva Ferreira, Cécile Chenot & Sonia Collin. HPLC-ESI(+)MS/MS quantitation of the newly evidenced glutathione S-conjugates in two dual-purpose hop varieties : Citra and Sorachi Ace. Flavour Science. Siegmund & Leitner Eds, Verlag der Technischen Universität Graz, Austria (2018), 167-170. DOI:10.3217/978-3-85125-593-5-37, CC BY-NC-ND 4.0

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• Cécile Chenot, Raphaël Robiette & Sonia Collin. First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop ( Humulus lupulus L.). J. Agric. Food Chem., 67 (2019), 4002-4010.  DOI:10.1021/acs.jafc.9b00225
   

• Carlos Silva Ferreira, Etienne Bodart & Sonia Collin. Why Craft Brewers should be advised to use bottle refermentation to improve Late-Hopped Beer Stability. Beverages 2019, 5, 39; doi:10.3390/beverages5020039

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• Cécile Chenot, Laure Briffoz, Antonin Lomartire & Sonia Collin. Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes. J. Agric. Food Chem. 68 (2020), 10310-10317. DOI: 10.1021/acs.jafc.9b05478

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• Sonia Collin. Les accords entre bière et chocolat: un rêve d'épicurien ou une réalité ? Chocolat Confiserie et Glace Magazine, 496, Janvier-Fevrier 2020, 52-56

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• Carlos Silva Ferreira & Sonia Collin. Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones? J. Am. Soc. Brew. Chem. 78,  (2020), 103-113, DOI: 10.1080/03610470.2019.1705037

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• Sonia Collin & Carlos Silva Ferreira. Free and bound polyfunctional thiols and terpenols in dual-purpose hop varieties: first evidence of glutathione S-conjugates. A review of two decades of hop research in Louvain-la-Neuve. Hop Flavor and Aroma. Shellhammer & Lafontaine Eds, American Society of Brewing Chemists & Master Brewers Association of Americas, USA (2020), 83-192. ISBN 978-1-881696-38-4.

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• Cécile Chenot, William Donck, Philippe Janssens, Sonia Collin. Malt and hop as sources of thiol S-conjugates: thiol-releasing property of lager yeast during fermentation. J. Agric. Food Chem. (2022). https://doi.org/10.1021/acs.jafc.1c07272.

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• Carlos Silva Ferreira, Margaux Simon & Sonia Collin. Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. J. Am. Soc. Brew. Chem. (2022). DOI: 10.1080/03610470.2022.2062156.

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• Cécile Chenot, Raphaël Robiette, Sonia Collin First evidence of the glutathione S-conjugate of 3-sulfanylheptanol in green malt: discrepancy with the ubiquitous 5- and 6-C analogues. J. Inst. Brew. (2022). DOI 10.1002/jib.690.

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• Jules Christian Djoko Kouam, Jude Manga Ndjaga, Simon Perrez Akoa, Martine Louise Ondobo, Pierre Efa Onomo, Pierre François Djocgoue, Nicolas Niemenak, Sonia Collin. Flavan‑3‑ol and favonol analysis in healthy and infected parents and progenies of cocoa leaves (Theobroma cacao L.) with Phytophthora megakarya Bras. and Grif. Tropical Plant Pathology (2022). https://doi.org/10.1007/s40858-022-00521-0

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