L. Gijs

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

S. Collin, V. Jerković, F. Chevance, 2002, Journal of agricultural and food chemistry.

Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components.

N. Martin, E. Vulfson, S. Collin, 1999, Journal of agricultural and food chemistry.

Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review

S. Collin, C. Vermeulen, L. Gijs, 2005 .

Combinatorial synthesis and sensorial properties of polyfunctional thiols.

S. Collin, J. Pellaud, C. Vermeulen, 2001, Journal of agricultural and food chemistry.

Effect of the Reducing Power of a Beer on Dimethyltrisulfide Production during Aging

S. Collin, L. Gijs, 2002 .

3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.

L Gijs, P Perpète, A Timmermans, 2000, Journal of agricultural and food chemistry.

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

E. Spinnler, S. Collin, P. Perpète, 2000 .

Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library.

N. Martin, E. Vulfson, S. Collin, 1999, Journal of agricultural and food chemistry.