Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds by Margaux Simon, Sonia Collin

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Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization by Margaux Simon, Hubert Kageruka, Sonia Collin

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Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability by Carlos Silva Ferreira, Etienne Bodart, Sonia Collin

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Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols by Romain Christiaens, Margaux Simon, Raphaël Robiette, Sonia Collin

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Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers by Cécile Chenot, Margaux Simon, Alexandre Dusart, Sonia Collin

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Unexpected Behavior of a Maltose-Negative <i>Saccharomyces cerevisiae</i> Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates by Margaux Simon, Romain Christiaens, Philippe Janssens, Sonia Collin

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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 (Pa... by Sonia Collin, Toine Fisette, Anne Pinto, Jesus Souza, Hervé Rogez

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