World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
49
Citations
7433
World Ranking
14959
National Ranking
178

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

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For those interested in combining chemistry with criminal investigation, pursuing a forensic psychology graduate programs online offers a compelling pathway. These programs blend aspects of psychology, law, and science to prepare graduates for roles in criminal profiling and psychological assessments.

Chemistry graduates can also explore diverse forensic career paths that utilize their analytical skills in labs, crime scene investigations, and toxicology. These roles are crucial for solving cases and require both scientific knowledge and attention to detail.

Understanding the financial commitment is essential when considering related fields. Information on criminal justice degree tuition provides valuable insight into the cost of education in this sector, helping students budget effectively for their studies.

For those starting their journey, pursuing a criminal justice associate degree online can be a strategic first step. This degree offers foundational knowledge that complements a chemistry background, opening doors to entry-level positions in law enforcement and forensic analysis.

Best Scientists Citing Sonia Collin

Trending Scientists