Delphine Callemien

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 et al. · Journal of Agricultural and Food Chemistry · 2002 · 200 citations

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

Christine Counet, Delphine Callemien, Sonia Collin · Food Chemistry · 2005 · 177 citations

Food Chemistry, Food Bioactive Compound, Medicine +5

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

Delphine Callemien, Sonia Collin · Food Reviews International · 2009 · 136 citations

Food Chemistry, Quantification Methods, Phenolic Compounds +14

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 et al. · Journal of Agricultural and Food Chemistry · 2004 · 102 citations

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

Delphine Callemien, Sonia Collin · Journal of the American Society of Brewing Chemists · 2008 · 100 citations

Biological Mass Spectrometry, Food Chemistry, Gas Chromatography +17