World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
49
Citations
7433
World Ranking
14957
National Ranking
178

Sonia Collin publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Sonia Collin sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 267 publications — 55th percentile

55% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Sonia Collin D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Sonia Collin sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 49 D-Index — 19th percentile

19% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Sonia Collin is a researcher affiliated with Université Catholique de Louvain in Belgium. Their work primarily focuses on Agricultural and Biological Sciences, with a significant emphasis on Food Science, Biochemistry, and Plant Science. The research spans several subfields including Pharmacology and Molecular Biology.

The main topics addressed by Collin's research include:

  • Fermentation and Sensory Analysis
  • Phytochemicals and Antioxidant Activities
  • Horticultural and Viticultural Research
  • Hops Chemistry and Applications
  • Polyamine Metabolism and Applications
  • Food Quality and Safety Studies
  • Food Chemistry and Fat Analysis

Collin has contributed to a number of peer-reviewed publications covering these topics. Some recent publications include:

  • "Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions," 2021, Journal of Agricultural and Food Chemistry
  • "Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation," 2022, Journal of Agricultural and Food Chemistry
  • "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," 2020, Journal of the American Society of Brewing Chemists
  • "Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late-hopped beers," 2021, Journal of the Institute of Brewing
  • "Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)," 2023, Molecules

The frequent publication venues for Collin's work include:

  • Journal of the American Society of Brewing Chemists
  • Journal of Agricultural and Food Chemistry
  • Molecules
  • Journal of the Institute of Brewing
  • Beverages

Collin has collaborated with several co-authors regularly in their research endeavors. These include:

  • Margaux Simon (11 joint publications)
  • Cécile Chenot (10 joint publications)
  • Alexandre Dusart (5 joint publications)
  • Philippe Janssens (3 joint publications)
  • Romain Christiaens (3 joint publications)

Best Publications

  • Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid

    Christine Counet;Delphine Callemien;Sonia Collin

  • Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching

    Christine Counet;Delphine Callemien;Caroline Ouwerx;Sonia Collin

  • 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.

    Catherine Liégeois;Guillaume Lermusieau;Sonia Collin

  • Relationship between procyanidin and flavor contents of cocoa liquors from different origins

    Christine Counet;Caroline Ouwerx;Delphine Rosoux;Sonia Collin

  • Use of GC−Olfactometry to Identify the Hop Aromatic Compounds in Beer

    Guillaume Lermusieau;Marie Bulens;Sonia Collin

  • Floral Origin Markers of Chestnut and Lime Tree Honeys

    Christine Guyot;Amina Bouseta;Vincent Scheirman;Sonia Collin

  • Sensorial contribution and formation pathways of thiols in foods: A review

    Catherine Vermeulen;Laurence Gijs;Sonia Collin

  • Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea

    Christine Guyot;Vincent Scheirman;Sonia Collin

  • Flavor and Free Amino Acid Composition of Lavender and Eucalyptus Honeys

    Amina Bouseta;Vincent Scheirman;Sonia Collin

  • Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate.

    Christine Counet;Sonia Collin

  • Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer-A Review

    Delphine Callemien;Sonia Collin

  • Occurrence of polyfunctional thiols in fresh lager beers.

    Catherine Vermeulen;Ines Lejeune;T T H Tran;Sonia Collin

  • 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.

    Delphine Callemien;Vesna Jerkovic;Raoul Rozenberg;Sonia Collin

  • Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.

    Sabine Bailly;Vesna Jerkovic;Jacqueline Marchand-Brynaert;Sonia Collin

  • 3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers

    Laurence Gijs;Philippe Perpète;and Aurore Timmermans;Sonia Collin

  • Optimized Likens-Nickerson Methodology for Quantifying Honey Flavors

    Amina Bouseta;Sonia Collin

  • Nonoxidative mechanism for development of trans-2-nonenal in beer

    G Lermusieau;S Noel;C Liegeois;Sonia Collin

  • Investigation of the beta-damascenone level in fresh and aged commercial beers.

    Fabienne Chevance;Christine Guyot-Declerck;Jérôme Dupont;Sonia Collin

  • How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.

    Laurence Gijs;Fabienne Chevance;Vesna Jerkovic;Sonia Collin

  • Use of RP-HPLC-ESI(-)-MS/MS to Differentiate Various Proanthocyanidin Isomers in Lager Beer Extracts

    Delphine Callemien;Sonia Collin

  • Characteristic Aroma Profiles of Unifloral Honeys Obtained With a Dynamic Headspace Gc-ms System

    Amina Bouseta;Sonia Collin;Jean-Pierre Dufour

Frequent Co-Authors

Ahmed Lebrihi
Ahmed Lebrihi National Polytechnic Institute of Toulouse
Paolo Pelosi
Paolo Pelosi Austrian Institute of Technology
Evgeny N. Vulfson
Evgeny N. Vulfson Norwich Research Park

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