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Displaying 19 results.
    • Journal article
    Amplified fragment-length polymorphism, a new method for the analysis of brewer's yeast DNA polymorphism
    Perpete, P Van Cutsem, P. Boutte, C Colson-Corbisier, AM Collin, Sonia[UCL] (2001) American Society of Brewing Chemists. Journal — Vol. 59, no. 4, p. 195-200 (2001)
    • Journal article
    Use of GC-olfactometry to identify the hop aromatic compounds in beer
    Lermusieau, G Bulens, M. Collin, Sonia[UCL] (2001) Journal of Agricultural and Food Chemistry — Vol. 49, no. 8, p. 3867-3874 (2001)
    • BookChapter
    Assessment of the anti- and pro-oxidant activity of specialty malts
    Liégeois, Catherine[UCL] Mestdagh, Michèle[UCL] Collin, Sonia[UCL] (2001) Food Science and Technology COST919 — [ISBN : 92-894-0247-4]
    • Speech
    Chemical and sensorial analysis of beers aged at various pH
    Gijs, Laurence[UCL] Chevance, Fabienne[UCL] Guyot, Christine[UCL] Jerkovic, Vesna[UCL] Dupont, Jérôme[UCL] Collin, Sonia[UCL] (2001) 114th MBAA — Guadalajara (Mexique)
    • Speech
    Control of beer flavor production by an aminoacid sensor-SSY1p
    Perpete, Philippe[UCL] André, Bruno Collin, Sonia[UCL] (2001) 66th American Society of Brewing Chemists Annual Meeting — Victoria (Canada)
    • BookChapter
    Comparison of different methods for measuring antioxidant activity
    Liégeois, Catherine[UCL] Mestdagh, Michèle[UCL] Collin, Sonia[UCL] (2001) Food Science and Technology COST919, Melanoidins in food and health — [ISBN : 92-894-1642-4]
    • BookChapter
    The use of GC-olfactometry to assess hop aromatic quality
    Lermusieau, Guillaume[UCL] Collin, Sonia[UCL] (2001) European Brewery Convention — [ISBN : 90-70143-21-6]
    • Journal article
    Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples
    Lermusieau, G Collin, Sonia[UCL] (2001) American Society of Brewing Chemists. Journal — Vol. 59, no. 1, p. 39-43 (2001)
    • Journal article
    Reducing power of various hop varieties
    Lermusieau, Guillaume[UCL] Liégeois, Catherine[UCL] Collin, Sonia[UCL] (2001) Cerevisia — Vol. 26, no. 1, p. 33-41 (2001)
    • Journal article
    Control of beer flavor production by an aminoacid sensor - SSY1p
    Perpete, Philippe[UCL] André, Bruno Collin, Sonia[UCL] (2001) American Society of Brewing Chemists Newsletter — Vol. 61, p. 34 (2001)
    • Speech
    Relative contributions of malting, mashing and boiling to the nonenal potential of the pitching wort
    Liégeois, Catherine[UCL] Collin, Sonia[UCL] (2001) 66th American Society of Brewing Chemists Annual Meeting — Victoria (Canada)
    • Speech
    Influence of pH on beer flavor stability during storage
    Chevance, Fabienne[UCL] Gijs, Laurence[UCL] Jerkovic, Vesna[UCL] Dupont, Jérôme[UCL] Guyot, Christine[UCL] Collin, Sonia[UCL] (2001) A Sense Odyssey, The 4th Pangborn Sensory Science Symposium — Dijon (France)
    • Journal article
    Relative contributions of malting, mashing and boiling to the nonenal potential of the pitching wort
    Liégeois, Catherine[UCL] Collin, Sonia[UCL] (2001) American Society of Brewing Chemists Newsletter — Vol. 61, p. 21 (2001)
    • Journal article
    Reducing power of hop cultivars and beer ageing
    Lermusieau, G Liegeois, C Collin, Sonia[UCL] (2001) Food Chemistry — Vol. 72, no. 4, p. 413-418 (2001)
    • BookChapter
    Binding of flavour compounds
    Mestdagh, Michèle[UCL] Collin, Sonia[UCL] (2001) Food Science and Technology COST919 — [ISBN : 92-894-0247-4]
    • Journal article
    Combinatorial synthesis and sensorial properties of polyfunctional thiols.
    Vermeulen, Catherine[UCL] Pellaud, J Gijs, Laurence[UCL] Collin, Sonia[UCL] (2001) Journal of agricultural and food chemistry — Vol. 49, no. 11, p. 5445-9 (2001)
    • Speech
    The use of GC-Olfactometry to assess hop aromatic quality
    Lermusieau, Guillaume[UCL] Collin, Sonia[UCL] (2001) 28th European Brewery Convention — Budapest (Hongrie)
    • Speech
    Impact of kilning process on the total antioxidant activity of malt
    Liégeois, Catherine[UCL] Collin, Sonia[UCL] (2001) Workshop de l'action Cost 919 "Melanoïdins in Food and Health" — Capri (Italie)
    • Speech
    Methionine, a key aminoacid for sulphur compound biosynthesis in beer
    Perpete, Philippe[UCL] Collin, Sonia[UCL] (2001) 3rd Brewing Yeast Fermentation Performance Congress — Oxford (Angleterre)