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Involvement of flavanoids in beer color instability during storage.
J Agric Food Chem. 2007 Oct 31;55(22):9066-73. doi: 10.1021/jf0716230. Epub 2007 Oct 9.
J Agric Food Chem. 2007.
PMID: 17924702
Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
Counet C, Callemien D, Ouwerx C, Collin S.
Counet C, et al. Among authors: callemien d.
J Agric Food Chem. 2002 Apr 10;50(8):2385-91. doi: 10.1021/jf0114177.
J Agric Food Chem. 2002.
PMID: 11929301
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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 D, Jerkovic V, Rozenberg R, Collin S.
Callemien D, et al.
J Agric Food Chem. 2005 Jan 26;53(2):424-9. doi: 10.1021/jf040179n.
J Agric Food Chem. 2005.
PMID: 15656683
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Determination of stilbenes in hop pellets from different cultivars.
Jerkovic V, Callemien D, Collin S.
Jerkovic V, et al. Among authors: callemien d.
J Agric Food Chem. 2005 May 18;53(10):4202-6. doi: 10.1021/jf050222m.
J Agric Food Chem. 2005.
PMID: 15884861
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Identification of a stale-beer-like odorant in extracts of naturally aged beer.
Callemien D, Dasnoy S, Collin S.
Callemien D, et al.
J Agric Food Chem. 2006 Feb 22;54(4):1409-13. doi: 10.1021/jf051772n.
J Agric Food Chem. 2006.
PMID: 16478267
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Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers.
Callemien D, Guyot S, Collin S.
Callemien D, et al.
Food Chem. 2008 Oct 15;110(4):1012-8. doi: 10.1016/j.foodchem.2008.02.081. Epub 2008 Mar 5.
Food Chem. 2008.
PMID: 26047295
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