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1. • Speech

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   Comparison of different methods for measuring antioxidant activity

   Liégeois, Catherine[UCL] Mestdagh, Michèle[UCL] Collin, Sonia[UCL] (2000) Workshop de l'action Cost 919 "Melanoïdins in Food and Health" — Berlin (Allemagne)
2. • BookChapter

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   Extraction et analyse des polyphénols

   Collin, Sonia[UCL] Callemien, Delphine Nizet, Sabrina[UCL] (2011) Polyphénols et procédés — [ISBN : 978-2-7430-1338-7]
3. • Speech

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   How can low pH intensify dimethyltrisulfide and b-damascenone production through ageing?

   Gijs, Laurence[UCL] Collin, Sonia[UCL] (2004) XIth J. De Clerck Chair, "The pH paradox in the malting and the brewing process" — Louvain-la-Neuve (Belgique)
4. • Speech

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   Screening of different enzymes able to hydrolyse cystein adducts, a new source of hop flavours

   Gros, Jacques[UCL] Nizet, Sabrina[UCL] Jerkovic, Vesna[UCL] Mélotte, Laurent[UCL] Collin, Sonia[UCL] (2009) 32nd European Brewery Convention — Hamburg, Germany
5. • Speech

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   Odorant phenolic markers in chocolate malts. Fate of them through beer aging

   Scholtes, Caroline[UCL] Collin, Sonia[UCL] (2013) 34th European Brewery Convention — Luxembourg (Luxembourg)
6. • BookChapter

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   Fate of polyfunctional thiols in Sauternes wines through ageing

   Bailly, Sabine[UCL] Collin, Sonia[UCL] (2010) Expression of Multidisciplinary Flavour Science — [ISBN : 9783905745191]
7. • Journal article

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   Combinatorial synthesis and sensorial properties of 21 mercapto esters.

   Vermeulen, Catherine[UCL] Collin, Sonia[UCL] (2003) Journal of agricultural and food chemistry — Vol. 51, no. 12, p. 3618-22 (2003)
8. • Journal article

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   Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’

   Scholtes, Caroline[UCL] Nizet, Sabrina[UCL] Collin, Sonia[UCL] (2012) Journal of the Institute of Brewing — Vol. 118, no.2, p. 223-229 (2012)
9. • Journal article

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   A new alternative to increase the flavour stability of the beer

   Declercq, Nicolas[UCL] Duthoit, Olivier[UCL] Collin, Sonia[UCL] Maudoux, Marc[UCL] Cario, Philippe (2009) Beer Today — Vol. 2, p. 64-69 (2009)
10. • Journal article

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    Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.

    Callemien, Delphine[UCL] Jerkovic, Vesna[UCL] Rozenberg, Raoul[UCL] Collin, Sonia[UCL] (2005) Journal of agricultural and food chemistry — Vol. 53, no. 2, p. 424-9 (2005)
11. • Journal article

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    Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin :partie III: arômes-Terpènes,C13-norisoprénoïdes,hydrocarbures et dérivés oxygénés non terpéniques

    Kankolongo Cibaka, Marie-Lucie[UCL] Collin, Sonia[UCL] (2014) Cerevisia (Bilingual Edition) : Belgian journal of brewing and biotechnology — Vol. 38, no.4, p. 103–117 (2014)
12. • Journal article

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    Pyrazine and Thiazole Structaral Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures

    Herent, Marie-France[UCL] Collin, Sonia[UCL] (1998) Journal of Agricultural and Food Chemistry — Vol. 46, no.5, p. 1975-1980 (1998)
13. • Journal article

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    Measuring antioxidant efficiency of wort, malt, and hops against the 2,2'-azobis(2-amidinopropane) dihydrochloride-induced oxidation of an aqueous dispersion of linoleic acid.

    Liégeois, C Lermusieau, G Collin, Sonia[UCL] (2000) Journal of agricultural and food chemistry — Vol. 48, no. 4, p. 1129-34 (2000)
14. • Journal article

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    Influence of pH and aging on beer organoleptic properties. A sensory analysis based on AEDA data

    Guyot, Christine[UCL] François, Nancy[UCL] Ritter, Christian[UCL] Govaerts, Bernadette[UCL] Collin, Sonia[UCL] (2005) Food Quality and Preference — Vol. 16, no.2, p. 157-162 (2005)
15. • Journal article

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    Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

    De Taeye, Cédric[UCL] Kankolongo Cibaka, Marie-Lucie[UCL] Collin, Sonia[UCL] (2017) Foods — Vol. 6, no.3, p. 1-15 (2017)
16. • Speech

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    Key odorants of Jura flor-sherry wines

    Collin, Sonia[UCL] Scholtes, Caroline[UCL] Claeys Boúúaert, Thomas Nizet, Sabrina[UCL] (2011) XII Weurman flavour research symposium — Zaragoza, Espagne
17. • Journal article

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    Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.

    Perpète, P Collin, Sonia[UCL] (1999) Journal of agricultural and food chemistry — Vol. 47, no. 6, p. 2374-8 (1999)
18. • Journal article

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    Retention of sulfur flavours by food matrix and determination of sensorial data independent of the medium composition

    Gijs, Laurence[UCL] Piraprez, G Perpete, P Spinnler, E Collin, Sonia[UCL] (2000) Food Chemistry — Vol. 69, no. 3, p. 319-330 (2000)
19. • Journal article

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    Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer ageing

    Tran, Thi Thu Hang[UCL] Bailly, Sabine[UCL] Gros, Jacques[UCL] Nizet, Sabrina[UCL] Collin, Sonia[UCL] (2012) Institute of Brewing. Journal — Vol. 118, no. 2, p. 198-204 (2012)
20. • Speech

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    Release of hop flavors from cysteine conjugates by apotryptophanase

    Collin, Sonia[UCL] Gros, Jacques[UCL] Tran, Thi Thu Hang[UCL] (2013) 34th European Brewery Convention — Luxembourg
21. • Journal article

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    Fate of the worty flavours in a cold contact fermentation

    Perpete, P Collin, Sonia[UCL] (1999) Food Chemistry — Vol. 66, no. 3, p. 359-363 (1999)
22. • Journal article

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    Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations

    Eyamo Evina, Victor Jos[UCL] De Taeye, Cédric[UCL] Niemenak, Nicolas Youmbi, Emmanuel Collin, Sonia[UCL] (2016) Food Science and Technology — Vol. 68, p. 514–522 (2016)
23. • Journal article

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    Involvement of flavanoids in beer color instability during storage.

    Callemien, Delphine[UCL] Collin, Sonia[UCL] (2007) Journal of Agricultural and Food Chemistry — Vol. 55, no. 22, p. 9066-9073 (2007)
24. • Journal article

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    Degradation of (-)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of "Chemical" Flavan-3-ol Oligomers in Processed Cocoa.

    De Taeye, Cédric[UCL] Kankolongo Cibaka, Marie-Lucie[UCL] Jerkovic, Vesna[UCL] Collin, Sonia[UCL] (2014) Journal of Agricultural and Food Chemistry — Vol. 62, p. 9002−9016 (2014)
25. • BookChapter

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    Arômes-clés des olives vertes de table et variation du profil au cours de la fermentation lactique

    Iraqi, Rafika Benzekri, Amale Bouseta, Amina Moutaouakkil, M. Collin, Sonia[UCL] (2004) Proceedings du Congrès International de Biochimie —

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