Publications

Simon, Margaux ; Collin, Sonia. Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs. In: Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs, Vol. 82, p. 1-12 (2024). doi:10.1080/03610470.2024.2319930.

http://hdl.handle.net/2078.1/287873

Dusart, Alexandre ; Grosjean, Julie ; Autuori, Manon ; Goscinny, Séverine ; Collin, Sonia. Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks. In: Journal of Agricultural and Food Chemistry, Vol. 72, no. 23, p. 13308-13319 (2024). doi:10.1021/acs.jafc.4c01043.

http://hdl.handle.net/2078.1/287883

Collin, Sonia ; Simon, Margaux ; Christiaens, Romain. Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates. In: Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathio, Vol. 10, no.6, p. 276 (2024). doi:10.3390/fermentation10060276.

http://hdl.handle.net/2078.1/287872

Simon, Margaux ; Collin, Sonia ; Kageruka, Hubert. Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization. In: Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values..., Vol. 29, no.10, p. 2370 (2024). doi:10.3390/molecules29102370.

http://hdl.handle.net/2078.1/287871

Chenot, Cécile ; Collin, Sonia ; Lucas Suc ; Aurélie Roland. Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3‑Sulfanylhexanol Conjugates during Mashing. In: Journal of Agricultural and Food Chemistry, Vol. 1, no.1, p. 1 (2023). doi:10.1021/acs.jafc.3c03640.

http://hdl.handle.net/2078.1/277587

Chenot, Cécile ; Simon, Margaux ; Dusart, Alexandre ; Collin, Sonia. Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers. In: Beverages, Vol. 9, no./, p. 67 (2023). doi:10.3390/beverages9030067.

http://hdl.handle.net/2078.1/277260

Dusart, Alexandre ; Van Hoeck, Els ; Goscinny, Séverine ; Collin, Sonia. Occurrence of Perillaldehyde and Other (Suspected) Genotoxic Flavoring Substances in Water-Based Beverages Consumed by Belgian Children. In: Journal of Agricultural and Food Chemistry, Vol. 71, no. 47, p. 18087-18644 (2023). doi:10.1021/acs.jafc.3c05381.

http://hdl.handle.net/2078.1/280417

Chenot, Cécile ; Collin, Sonia ; Lucas Suc ; Aurélie Roland . Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/CysConversions. In: American Society of Brewing Chemists. Journal, Vol. 81, no./, p. 1-8 (2023). doi:t https://doi.org/10.1080/03610470.2023.2187990.

http://hdl.handle.net/2078.1/277259

Chenot, Cécile ; Willemart, Guillaume ; Gros, Jacques ; Collin, Sonia. Ability of exogenous or wort endogenous enzymes to release free thiols from hop cysteinylated and glutathionylated S-conjugates. In: American Society of Brewing Chemists. Journal, (2022). doi:10.1080/03610470.2021.2021766 (Accepté/Sous presse).

http://hdl.handle.net/2078.1/256775

Chenot, Cécile ; Robiette, Raphaël ; Collin, Sonia. First evidence of the glutathione S-conjugate of 3-sulfanylheptanol in green malt: discrepancy with the ubiquitous 5- and 6-C analogues. In: Institute of Brewing & Distilling. Brewing & Distilling Directory, Vol. 128, no.2, p. 43-51 (2022). doi:10.1002/jib.690.

http://hdl.handle.net/2078.1/262543

Djoko Kouam, Jules Christian ; Jude Manga Ndjaga ; Simon Perrez Akoa ; Martine Louise Ondobo ; Pierre Efa Onomo ; Pierre François Djocgoue ; Nicolas Niemenak ; Collin, Sonia. 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. In: Tropical Plant Pathology, Vol. 47, no.4, p. 1-13 (2022). doi:10.1007/s40858-022-00521-0.

http://hdl.handle.net/2078.1/264328

Simon, Margaux ; Vuylsteke, Gaël ; Collin, Sonia. Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation. In: American Society of Brewing Chemists. Journal, Vol. 1, no.1, p. 1-11 (2022). doi:10.1080/03610470.2022.214275..

http://hdl.handle.net/2078.1/272996

Chenot, Cécile ; Donck, William ; Janssens Philippe ; Collin, Sonia. Malt and Hop as Sources of Thiol S‑Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation. In: Journal of Agricultural and Food Chemistry, Vol. 70, no.10, p. 3272-3279 (2022). doi:10.1021/acs.jafc.1c07272.

http://hdl.handle.net/2078.1/260036

Dusart, Alexandre ; Mertens, Birgit ; Van Hoeck, Els ; Simon, Margaux ; Goscinny, Séverine ; Collin, Sonia. Occurrence of (suspected) genotoxic flavoring substances in Belgian alcohol-free beers. In: Food Chemistry, Vol. 369, no.130917, p. / (2022). doi:10.1016/j.foodchem.2021.130917.

http://hdl.handle.net/2078.1/280451

Chenot, Cécile ; Haest, Sébastien ; Robiette, Raphaël ; Collin, Sonia. Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts. In: American Society of Brewing Chemists. Journal, Vol. /, no.1, p. 1-11 (2022). doi:10.1080/03610470.2021.2015560.

http://hdl.handle.net/2078.1/256711

Carlos Silva Ferreira ; Simon, Margaux ; Collin, Sonia. 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. In: American Society of Brewing Chemists. Journal, Vol. 1, no.1, p. 1-10 (2022). doi:10.1080/03610470.2022.2062156..

http://hdl.handle.net/2078.1/272998

Simon, Margaux ; Collin, Sonia. Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds. In: Beverages, Vol. 8, no.4, p. 61-74 (2022). doi:10.3390/beverages8040061.

http://hdl.handle.net/2078.1/272994

Chenot, Cécile ; Collin, Sonia. Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late-hopped beers. In: Journal Of The Institute of Brewing, Vol. 127, no.2, p. 140-148 (2021). doi:10.1002/jib.636.

http://hdl.handle.net/2078.1/246437

Chenot, Cécile ; Thibault De Chanvalon, Eloi ; Janssens, Philippe ; Collin, Sonia. Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions. In: Journal of Agricultural and Food Chemistry, Vol. 69, no.21, p. 6005-6012 (2021). doi:10.1021/acs.jafc.1c01610.

http://hdl.handle.net/2078.1/248247

Silva Guimarães Ferreira, Carlos Antonio ; Collin, Sonia. Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones?. In: Journal of the American Society of Brewing Chemists, Vol. 78, no. 2, p. 103-113 (2020). doi:10.1080/03610470.2019.1705037.

http://hdl.handle.net/2078.1/227570

Silva Guimarães Ferreira, Carlos Antonio ; Collin, Sonia. 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. In: Journal of the American Society of Brewing Chemists, (2020). doi:10.1080/03610470.2020.1843898.

http://hdl.handle.net/2078.1/241326

Chenot, Cécile ; Briffoz, Laura ; Lomartire, Antonin ; Collin, Sonia. Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes. In: Journal of Agricultural and Food Chemistry, Vol. 68, no. 38, p. 10310-10317 (2020). doi:10.1021/acs.jafc.9b05478.

http://hdl.handle.net/2078.1/224687

Chenot, Cécile ; Robiette, Raphaël ; Collin, Sonia. First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop (Humulus lupulus L.). In: Journal of Agricultural and Food Chemistry, Vol. 67, no.14, p. 4002-4010 (2019). doi:10.1021/acs.jafc.9b00225.

http://hdl.handle.net/2078.1/216712

Silva Guimarães Ferreira, Carlos Antonio ; Bodart, Etienne ; Collin, Sonia. Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability. In: Beverages, Vol. 5, no.2, p. 39 (2019). doi:10.3390/beverages5020039.

http://hdl.handle.net/2078.1/227569

Silva Guimarães Ferreira, Carlos Antonio ; Thibault de Chanvalon, Eloi ; Bodart, Etienne ; Collin, Sonia. Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles. In: Journal of the American Society of Brewing Chemists, Vol. 76, no.4, p. 236-246 (2018). doi:10.1080/03610470.2018.1503925.

http://hdl.handle.net/2078.1/227567

Collin, Sonia. Traité de brasserie, tome 1 : LA BIÈRE ET SES MATIÈRES PREMIÈRES, Dunod, Dunod: Paris, 2022. 978-2-10-083186-9. 545 p.

http://hdl.handle.net/2078.1/262604

Collin, Sonia. Traité de brasserie, tome 2 : ÉTAPES DU PROCÉDÉ BRASSICOLE, Dunod, 2022. 9782100831890. 673 p.

http://hdl.handle.net/2078.1/262605

Benoit Descamps ; Collin, Sonia. Chapitre 1 : l'orge. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 19-51. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262587

Collin, Sonia ; Bodart, Etienne. Chapitre 1 : le concassage. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 3-24. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262547

Slabbinck, Julien ; Collin, Sonia. Chapitre 10 : Les malts spéciaux. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 343-372. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262600

Alvarez Costales, Pablo ; Chenot, Cécile ; Alvarez Sandro ; Collin, Sonia. Chapitre 10 : théorie de la fermentation. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, 2022, p. 211-296. 978-2-10-083189-0 (Accepté/Sous presse).

http://hdl.handle.net/2078.1/260046

Donck, William ; Benoît Descamps ; Collin, Sonia. Chapitre 11 : Technologie de fermentation et construction du bloc froid. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 297-363. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262568

Simon, Margaux ; Serge Deboot ; Collin, Sonia. Chapitre 11: Le paysage brassicole mondial et les principaux types de bière. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 377-432. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262601

Silva Guimarães Ferreira, Carlos Antonio ; Alvarez Costales, Pablo ; Collin, Sonia. Chapitre 12 : La garde, la stabilisation colloïdale et le houblonnage à cru . In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 365-390. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262572

Collin, Sonia. Chapitre 12 : Qualités et défauts de la bière. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 435-494. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262602

Declercq, Nicolas ; Pierre Adam ; Collin, Sonia. Chapitre 13 : La filtration de la bière. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 403-456. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262573

Declercq, Nicolas ; Pierre Baraut ; Collin, Sonia. Chapitre 14 : Le conditionnement et la refermentation en bouteille, en fût ou en canette. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 461-522. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262575

Maudoux, Marc ; Collin, Sonia. Chapitre 15 : La pasteurisation et le contrôle microbiologique de la bière. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 523_548. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262580

Serge Deboot ; Declercq, Nicolas ; Collin, Sonia. Chapitre 16 : Gestion de la production en brasserie et développement durable. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 555-610. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262582

Benoît Descamps ; Collin, Sonia. Chapitre 2 : Les grains crus et les sucres. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 53-90. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262589

Chenot, Cécile ; Alvarez Costales, Pablo ; Collin, Sonia. Chapitre 2 : le brassage proprement dit ou extraction du grain. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, 2022, p. 27-50. 978-2-10-083189-0 (Accepté/Sous presse).

http://hdl.handle.net/2078.1/260043

Chenot, Cécile ; Collin, Sonia. Chapitre 3 : le houblon. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, 2022, p. 93-153. 978-2-10-083186-9 (Accepté/Sous presse).

http://hdl.handle.net/2078.1/260037

Thibaut Lepage ; Maudoux, Marc ; Collin, Sonia. Chapitre 4 : L'eau. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 157-195. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262590

Chenot, Cécile ; Collin, Sonia. Chapitre 4: la cuisson et le houblonnage du moût. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, 2022, p. 99-116. 978-2-10-083189-0 (Accepté/Sous presse).

http://hdl.handle.net/2078.1/260044

Chenot, Cécile ; Collin, Sonia. Chapitre 5 : la clarification et le refroidissement du moût. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, 2022, p. 123-130. 978-2-10-083189-0 (Accepté/Sous presse).

http://hdl.handle.net/2078.1/260045

Quentin Malache ; Collin, Sonia. Chapitre 5: La préparation de l’orge. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 199-226. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262593

Quentin Malache ; Collin, Sonia. Chapitre 6 : Le trempage de l’orge. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 227-236. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262596

Simon, Margaux ; Collin, Sonia. Chapitre 7: La qualité du moût. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 155-174. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262557

Donck, William ; Collin, Sonia. Chapitre 8 : Le touraillage. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 275-307. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262598

Declercq, Nicolas ; Collin, Sonia. Chapitre 8: Le rendement au brassage. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 177-187. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262558

Maudoux, Marc ; Collin, Sonia. Chapitre 9 : Le nettoyage et la désinfection du matériel de brasserie. In: Sonia Collin, Traité de brasserie, tome 2: étapes du procédé brassicole, Dunod: Paris, 2022, p. 189-204. 978-2-10-083189-0.

http://hdl.handle.net/2078.1/262564

Celso Lorenzo ; Collin, Sonia. Chapitre 9 : L’appréciation du malt . In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 321-240. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262599

Thibault Peters ; Slabbinck, Julien ; Collin, Sonia. chapitre 7 : La germination de l’orge. In: Sonia Collin, Traité de brasserie, tome 1: la bière et ses matières premières, Dunod: Paris, 2022, p. 237-274. 978-2-10-083186-9.

http://hdl.handle.net/2078.1/262597

Silva Guimarães Ferreira, Carlos Antonio ; Collin, Sonia. Free and bound polyfunctional thiols and terpenols in dual-purpose hop varieties. First evidence of glutathione S-conjugates.. In: Thomas H. Shellhammer, Scott R. Lafontaine, Daniel C. Sharp, and Peter H. Wolfe, Hop Flavor and Aroma - Proceedings of the 2nd International Brewers Symposium, ASBC, 2020, p. 83-92. 978-1-881696-38-4.

http://hdl.handle.net/2078.1/241542

Decourrière, Laura ; Chenot, Cécile ; Silva Guimarães Ferreira, Carlos Antonio ; Collin, Sonia. HPLC-ESI(+)MS/MS quantitation of the newly evidenced glutathione S-conjugates in two dual-purpose hop varieties: Citra and Sorachi Ace. In: [edited by] Barbara Siegmund & Erich Leitner, Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (Flavour Science), Verlag der Technischen Universität Graz: (Austria) Graz, 2018, p. 167-170. 978-3-85125-593-5. doi:10.3217/978-3-85125-593-5-37.

http://hdl.handle.net/2078.1/228097

Chenot, Cécile ; Aurélie Roland ; Collin, Sonia. Thiol S-conjugates in malt according to color, and fate of them through mashing . 2023 ASBC Meeting (Pittsburgh, USA, du 04/06/2023 au 06/06/2023).

http://hdl.handle.net/2078.1/277261

Chenot, Cécile ; Philippe Janssens ; Collin, Sonia. Free thiol release from cysteinylated & glutathionylated sulfanylalkyl alcohols in beer: modulation of sulfanylalkyl acetate/ alcohol ratio by selecting yeast strain & fermentation conditions. Master Brewers Conference 2021 (Cleveland, du 03/11/2021 au 05/11/2021).

http://hdl.handle.net/2078.1/256768

Silva Guimarães Ferreira, Carlos Antonio ; Collin, Sonia. Why aging is so different in dry-hopped beers: Fate of their bitterness, flavors, and polyphenols after two years of storage. 2019 ASBC Meeting (New Orleans, USA, du 24/06/2019 au 26/06/2019).

http://hdl.handle.net/2078.1/248539