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Items: 40

1.

Under-expanded supersonic CO2 freezing jets during champagne cork popping.

Liger-Belair G, Cordier D, Georges R.

Sci Adv. 2019 Sep 20;5(9):eaav5528. doi: 10.1126/sciadv.aav5528. eCollection 2019 Sep.

2.

Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition.

Liger-Belair G.

J Agric Food Chem. 2019 Apr 24;67(16):4560-4567. doi: 10.1021/acs.jafc.9b00155. Epub 2019 Apr 10.

PMID:
30925060
3.

Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis.

Moriaux AL, Vallon R, Parvitte B, Zeninari V, Liger-Belair G, Cilindre C.

Food Chem. 2018 Oct 30;264:255-262. doi: 10.1016/j.foodchem.2018.04.094. Epub 2018 Apr 27.

PMID:
29853374
4.

Unveiling CO2 heterogeneous freezing plumes during champagne cork popping.

Liger-Belair G, Cordier D, Honvault J, Cilindre C.

Sci Rep. 2017 Sep 14;7(1):10938. doi: 10.1038/s41598-017-10702-6.

5.

Evaporation of droplets in a Champagne wine aerosol.

Ghabache E, Liger-Belair G, Antkowiak A, Séon T.

Sci Rep. 2016 Apr 29;6:25148. doi: 10.1038/srep25148.

6.

Modeling the Losses of Dissolved CO(2) from Laser-Etched Champagne Glasses.

Liger-Belair G.

J Phys Chem B. 2016 Apr 21;120(15):3724-34. doi: 10.1021/acs.jpcb.6b01421. Epub 2016 Apr 12.

PMID:
27031022
7.

Unveiling the Interplay Between Diffusing CO2 and Ethanol Molecules in Champagne Wines by Classical Molecular Dynamics and (13)C NMR Spectroscopy.

Bonhommeau DA, Perret A, Nuzillard JM, Cilindre C, Cours T, Alijah A, Liger-Belair G.

J Phys Chem Lett. 2014 Dec 18;5(24):4232-7. doi: 10.1021/jz502025e. Epub 2014 Nov 27.

PMID:
26273967
8.

Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past.

Jeandet P, Heinzmann SS, Roullier-Gall C, Cilindre C, Aron A, Deville MA, Moritz F, Karbowiak T, Demarville D, Brun C, Moreau F, Michalke B, Liger-Belair G, Witting M, Lucio M, Steyer D, Gougeon RD, Schmitt-Kopplin P.

Proc Natl Acad Sci U S A. 2015 May 12;112(19):5893-8. doi: 10.1073/pnas.1500783112. Epub 2015 Apr 20.

9.

Does shaking increase the pressure inside a bottle of champagne?

Vreme A, Pouligny B, Nadal F, Liger-Belair G.

J Colloid Interface Sci. 2015 Feb 1;439:42-53. doi: 10.1016/j.jcis.2014.10.008. Epub 2014 Oct 22.

PMID:
25463174
10.

It's time to pop a cork on champagne's proteome!

Cilindre C, Fasoli E, D'Amato A, Liger-Belair G, Righetti PG.

J Proteomics. 2014 Jun 13;105:351-62. doi: 10.1016/j.jprot.2014.02.023. Epub 2014 Mar 2.

PMID:
24594285
11.

How many bubbles in your glass of bubbly?

Liger-Belair G.

J Phys Chem B. 2014 Mar 20;118(11):3156-63. doi: 10.1021/jp500295e. Epub 2014 Mar 7.

PMID:
24571670
12.

CO2 diffusion in champagne wines: a molecular dynamics study.

Perret A, Bonhommeau DA, Liger-Belair G, Cours T, Alijah A.

J Phys Chem B. 2014 Feb 20;118(7):1839-47. doi: 10.1021/jp410998f. Epub 2014 Feb 7.

PMID:
24506162
13.

More on the losses of dissolved CO(2) during champagne serving: toward a multiparameter modeling.

Liger-Belair G, Parmentier M, Cilindre C.

J Agric Food Chem. 2012 Nov 28;60(47):11777-86. doi: 10.1021/jf303574m. Epub 2012 Nov 19.

PMID:
23110303
14.

Carbon dioxide and ethanol release from champagne glasses, under standard tasting conditions.

Liger-Belair G, Beaumont F, Bourget M, Pron H, Parvitte B, Zéninari V, Polidori G, Cilindre C.

Adv Food Nutr Res. 2012;67:289-340. doi: 10.1016/B978-0-12-394598-3.00007-1. Review.

PMID:
23034119
15.

Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berries.

Hong YS, Martinez A, Liger-Belair G, Jeandet P, Nuzillard JM, Cilindre C.

J Exp Bot. 2012 Oct;63(16):5773-85. doi: 10.1093/jxb/ers228. Epub 2012 Sep 3.

PMID:
22945941
16.

Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: a state-of-the-art review, from the bottle to the tasting glass.

Liger-Belair G, Polidori G, Zéninari V.

Anal Chim Acta. 2012 Jun 30;732:1-15. doi: 10.1016/j.aca.2011.10.007. Epub 2011 Oct 14. Review.

PMID:
22688029
17.

Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature.

Liger-Belair G, Bourget M, Pron H, Polidori G, Cilindre C.

PLoS One. 2012;7(2):e30628. doi: 10.1371/journal.pone.0030628. Epub 2012 Feb 8.

18.

Metabolic influence of Botrytis cinerea infection in champagne base wine.

Hong YS, Cilindre C, Liger-Belair G, Jeandet P, Hertkorn N, Schmitt-Kopplin P.

J Agric Food Chem. 2011 Jul 13;59(13):7237-45. doi: 10.1021/jf200664t. Epub 2011 Jun 8.

PMID:
21604814
19.

Simultaneous monitoring of gaseous CO(2) and ethanol above champagne glasses via micro-gas chromatography (μGC).

Cilindre C, Conreux A, Liger-Belair G.

J Agric Food Chem. 2011 Jul 13;59(13):7317-23. doi: 10.1021/jf200748t. Epub 2011 Jun 6.

PMID:
21591789
20.

Losses of dissolved CO2 through the cork stopper during Champagne aging: toward a multiparameter modeling.

Liger-Belair G, Villaume S.

J Agric Food Chem. 2011 Apr 27;59(8):4051-6. doi: 10.1021/jf104675s. Epub 2011 Mar 30.

PMID:
21413811
21.

Visual perception of effervescence in champagne and other sparkling beverages.

Liger-Belair G.

Adv Food Nutr Res. 2010;61:1-55. doi: 10.1016/B978-0-12-374468-5.00001-5. Review.

PMID:
21092901
22.

On the losses of dissolved CO(2) during champagne serving.

Liger-Belair G, Bourget M, Villaume S, Jeandet P, Pron H, Polidori G.

J Agric Food Chem. 2010 Aug 11;58(15):8768-75. doi: 10.1021/jf101239w.

PMID:
20681665
23.

Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content.

Cilindre C, Liger-Belair G, Villaume S, Jeandet P, Marchal R.

Anal Chim Acta. 2010 Feb 15;660(1-2):164-70. doi: 10.1016/j.aca.2009.10.021. Epub 2009 Nov 4.

PMID:
20103158
24.

CO2 volume fluxes outgassing from champagne glasses: the impact of champagne ageing.

Liger-Belair G, Villaume S, Cilindre C, Jeandet P.

Anal Chim Acta. 2010 Feb 15;660(1-2):29-34. doi: 10.1016/j.aca.2009.09.047. Epub 2009 Oct 7.

PMID:
20103140
25.

Unraveling different chemical fingerprints between a champagne wine and its aerosols.

Liger-Belair G, Cilindre C, Gougeon RD, Lucio M, Gebefügi I, Jeandet P, Schmitt-Kopplin P.

Proc Natl Acad Sci U S A. 2009 Sep 29;106(39):16545-9. doi: 10.1073/pnas.0906483106. Epub 2009 Sep 28.

26.

CO2 volume fluxes outgassing from champagne glasses in tasting conditions: flute versus coupe.

Liger-Belair G, Villaume S, Cilindre C, Polidori G, Jeandet P.

J Agric Food Chem. 2009 Jun 10;57(11):4939-47. doi: 10.1021/jf900804j.

PMID:
19419170
27.

Kinetics of CO(2) fluxes outgassing from champagne glasses in tasting conditions: the role of temperature.

Liger-Belair G, Villaume S, Cilindre C, Jeandet P.

J Agric Food Chem. 2009 Mar 11;57(5):1997-2003. doi: 10.1021/jf803278b.

PMID:
19215133
28.

Recent advances in the science of champagne bubbles.

Liger-Belair G, Polidori G, Jeandet P.

Chem Soc Rev. 2008 Nov;37(11):2490-511. doi: 10.1039/b717798b. Epub 2008 Sep 5. Review.

PMID:
18949122
29.

Kinetics and stability of the mixing flow patterns found in champagne glasses as determined by laser tomography techniques: likely impact on champagne tasting.

Liger-Belair G, Beaumont F, Vialatte MA, Jégou S, Jeandet P, Polidori G.

Anal Chim Acta. 2008 Jul 21;621(1):30-7. doi: 10.1016/j.aca.2007.10.054. Epub 2007 Nov 12.

PMID:
18573367
30.

Flow patterns of bubble nucleation sites (called fliers) freely floating in champagne glasses.

Liger-Belair G, Beaumont F, Jeandet P, Polidori G.

Langmuir. 2007 Oct 23;23(22):10976-83. Epub 2007 Sep 29.

PMID:
17902719
31.

Chaotic bubbling and nonstagnant foams.

Tufaile A, Sartorelli JC, Jeandet P, Liger-Belair G.

Phys Rev E Stat Nonlin Soft Matter Phys. 2007 Jun;75(6 Pt 2):066216. Epub 2007 Jun 27.

PMID:
17677349
32.

Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions.

Liger-Belair G, Religieux JB, Fohanno S, Vialatte MA, Jeandet P, Polidori G.

J Agric Food Chem. 2007 Feb 7;55(3):882-8.

PMID:
17263489
33.

Modeling the kinetics of bubble nucleation in champagne and carbonated beverages.

Liger-Belair G, Parmentier M, Jeandet P.

J Phys Chem B. 2006 Oct 26;110(42):21145-51.

PMID:
17048938
34.

Champagne experiences various rhythmical bubbling regimes in a flute.

Liger-Belair G, Tufaile A, Jeandet P, Sartorelli JC.

J Agric Food Chem. 2006 Sep 20;54(19):6989-94.

PMID:
16968053
35.

Modeling nonclassical heterogeneous bubble nucleation from cellulose fibers: application to bubbling in carbonated beverages.

Liger-Belair G, Voisin C, Jeandet P.

J Phys Chem B. 2005 Aug 4;109(30):14573-80.

PMID:
16852837
36.

Period-adding route in sparkling bubbles.

Liger-Belair G, Tufaile A, Robillard B, Jeandet P, Sartorelli JC.

Phys Rev E Stat Nonlin Soft Matter Phys. 2005 Sep;72(3 Pt 2):037204. Epub 2005 Sep 13.

PMID:
16241621
37.
38.
39.

Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages.

Liger-Belair G, Prost E, Parmentier M, Jeandet P, Nuzillard JM.

J Agric Food Chem. 2003 Dec 17;51(26):7560-3.

PMID:
14664507
40.

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