Publications

Dusart, A., Villé, L., Vantsiotis, T., & Collin, S. (2026). Amino-Acid-Derived Toxins and Pyrazines in Chocolates and Cocoa-Free Chocolate Surrogates. Molecules, 31(7), 1148. https://doi.org/10.3390/molecules31071148 (Original work published 2026)

Willemart, G., Tanriverdi, Y., & Collin, S. (2025). Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer. American Society of Brewing Chemists. Journal, 83(2), 215-221. https://doi.org/10.1080/03610470.2024.2432146 (Original work published 2025)

Christiaens, R., Simon, M., Robiette, R., & Collin, S. (2025). Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols. Molecules, 30(2), 325. https://doi.org/10.3390/molecules30020325 (Original work published 2025)

Collin, S., Simon, M., Christiaens, R., & et al. (2024). Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates. Fermentation, 10(6), 276. https://doi.org/10.3390/fermentation10060276 (Original work published 2024)

Chenot, C., Collin, S., Lucas Suc, & Aurélie Roland. (2023). Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3‑Sulfanylhexanol Conjugates during Mashing. Journal of Agricultural and Food Chemistry, 1(1), 1. https://doi.org/10.1021/acs.jafc.3c03640 (Original work published 2023)

Dusart, A., Van Hoeck, E., Goscinny, S., & Collin, S. (2023). Occurrence of Perillaldehyde and Other (Suspected) Genotoxic Flavoring Substances in Water-Based Beverages Consumed by Belgian Children. Journal of Agricultural and Food Chemistry, 71(47), 18087-18644. https://doi.org/10.1021/acs.jafc.3c05381 (Original work published 2023)

Chenot, C., Donck, W., Janssens Philippe, & Collin, S. (2022). Malt and Hop as Sources of Thiol S‑Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation. Journal of Agricultural and Food Chemistry, 70(10), 3272-3279. https://doi.org/10.1021/acs.jafc.1c07272 (Original work published 2022)

Djoko Kouam, J. C., Jude Manga Ndjaga, Simon Perrez Akoa, Martine Louise Ondobo, Pierre Efa Onomo, Pierre François Djocgoue, Nicolas Niemenak, & Collin, S. (2022). 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, 47(4), 1-13. https://doi.org/10.1007/s40858-022-00521-0 (Original work published 2022)

Dusart, A., Mertens, B., Van Hoeck, E., Simon, M., Goscinny, S., & Collin, S. (2022). Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers. Food Chemistry, 369(130917). https://doi.org/10.1016/j.foodchem.2021.130917 (Original work published 2022)

Silva Guimarães Ferreira, C. A., & Collin, S. (2020). 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. American Society of Brewing Chemists. Journal. Published. https://doi.org/10.1080/03610470.2020.1843898 (Original work published 2020)