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)

Simon, M., Collin, S., & et al. (2024). Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs. Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs, 82, 1-12. https://doi.org/10.1080/03610470.2024.2319930 (Original work published 2024)

Dusart, A., Grosjean, J., Autuori, M., Goscinny, S., & Collin, S. (2024). Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks. Journal of Agricultural and Food Chemistry, 72(23), 13308-13319. https://doi.org/10.1021/acs.jafc.4c01043 (Original work published 2024)

Simon, M., Collin, S., Kageruka, H., & et al. (2024). Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization. Molecules : a journal of synthetic organic and natural product chemistry, 29(10), 2370. https://doi.org/10.3390/molecules29102370 (Original work published 2024)

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). Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/CysConversions. American Society of Brewing Chemists. Journal, 81, 1-8. https://doi.org/10.1080/03610470.2023.2187990 (Original work published 2023)

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., Simon, M., Dusart, A., & Collin, S. (2023). Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers. Beverages, 9, 67. https://doi.org/10.3390/beverages9030067 (Original work published 2023)

Simon, M., Vuylsteke, G., & Collin, S. (2022). Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation. American Society of Brewing Chemists. Journal, 1(1), 1-11. https://doi.org/10.1080/03610470.2022.214275. (Original work published 2022)

Simon, M., & Collin, S. (2022). Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds. Beverages, 8(4), 61-74. https://doi.org/10.3390/beverages8040061 (Original work published 2022)

Chenot, C., Haest, S., Robiette, R., Collin, S., & et al. (2022). Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts. American Society of Brewing Chemists. Journal, 1, 1-11. https://doi.org/10.1080/03610470.2021.2015560 (Original work published 2022)

Carlos Silva Ferreira, Simon, M., & Collin, S. (2022). 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. American Society of Brewing Chemists. Journal, 1(1), 1-10. https://doi.org/10.1080/03610470.2022.2062156. (Original work published 2022)

Chenot, C., Willemart, G., Gros, J., & Collin, S. (2022). Ability of exogenous or wort endogenous enzymes to release free thiols from hop cysteinylated and glutathionylated S-conjugates. American Society of Brewing Chemists. Journal. Accepted/in-press. https://doi.org/10.1080/03610470.2021.2021766 (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)

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)

Chenot, C., Robiette, R., & Collin, S. (2022). First evidence of the glutathione S-conjugate of 3-sulfanylheptanol in green malt: discrepancy with the ubiquitous 5- and 6-C analogues. Institute of Brewing & Distilling. Brewing & Distilling Directory, 128(2), 43-51. https://doi.org/10.1002/jib.690 (Original work published 2022)

Chenot, C., & Collin, S. (2021). Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late-hopped beers. Journal Of The Institute of Brewing, 127(2), 140-148. https://doi.org/10.1002/jib.636 (Original work published 2021)

Chenot, C., Thibault De Chanvalon, E., Janssens, P., & Collin, S. (2021). Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions. Journal of Agricultural and Food Chemistry, 69(21), 6005-6012. https://doi.org/10.1021/acs.jafc.1c01610 (Original work published 2021)

Silva Guimarães Ferreira, C. A., & Collin, S. (2020). Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones? American Society of Brewing Chemists. Journal, 78(2), 103-113. https://doi.org/10.1080/03610470.2019.1705037 (Original work published 2020)

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)

Chenot, C., Briffoz, L., Lomartire, A., & Collin, S. (2020). Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes. Journal of Agricultural and Food Chemistry, 68(38), 10310-10317. https://doi.org/10.1021/acs.jafc.9b05478 (Original work published 2020)