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Laboratoire de Brasserie et
des Industries alimentaires (INBr)

Louvain Institute of Biomolecular Science and Technology (LIBST), Université catholique de Louvain, Louvain-la-Neuve (Belgium)

INBR publications

Over the years , the team Brewery and Food Flavors of Prof. Sonia Collin has proven itself to be one of the leaders in the brewing research field. The follwing list of all the published work testifies it.

Between 2016-2019

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Between 2011-2016

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