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Items: 1 to 20 of 25

1.

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
2.

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.

3.

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
4.

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.

5.

Flowering as the most highly sensitive period of grapevine (Vitis vinifera L. cv Mourvèdre) to the Botryosphaeria dieback agents Neofusicoccum parvum and Diplodia seriata infection.

Spagnolo A, Larignon P, Magnin-Robert M, Hovasse A, Cilindre C, Van Dorsselaer A, Clément C, Schaeffer-Reiss C, Fontaine F.

Int J Mol Sci. 2014 May 30;15(6):9644-69. doi: 10.3390/ijms15069644.

6.

Differential responses of three grapevine cultivars to Botryosphaeria dieback.

Spagnolo A, Magnin-Robert M, Alayi TD, Cilindre C, Schaeffer-Reiss C, Van Dorsselaer A, Clément C, Larignon P, Ramirez-Suero M, Chong J, Bertsch C, Abou-Mansour E, Fontaine F.

Phytopathology. 2014 Oct;104(10):1021-35. doi: 10.1094/PHYTO-01-14-0007-R.

7.

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
8.

Precipitation of champagne base wine proteins prior to 2D electrophoresis.

Cilindre C.

Methods Mol Biol. 2014;1072:755-64. doi: 10.1007/978-1-62703-631-3_52.

PMID:
24136561
9.

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
10.

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
11.

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
12.

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.

13.

Physiological changes in green stems of Vitis vinifera L. cv. Chardonnay in response to esca proper and apoplexy revealed by proteomic and transcriptomic analyses.

Spagnolo A, Magnin-Robert M, Alayi TD, Cilindre C, Mercier L, Schaeffer-Reiss C, Van Dorsselaer A, Clément C, Fontaine F.

J Proteome Res. 2012 Jan 1;11(1):461-75. doi: 10.1021/pr200892g. Epub 2011 Nov 29.

PMID:
22050466
14.

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
15.

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
16.

Evidence for an extracellular acid proteolytic activity secreted by living cells of Saccharomyces cerevisiae PlR1: impact on grape proteins.

Younes B, Cilindre C, Villaume S, Parmentier M, Jeandet P, Vasserot Y.

J Agric Food Chem. 2011 Jun 8;59(11):6239-46. doi: 10.1021/jf200348n. Epub 2011 May 13.

PMID:
21528928
17.

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
18.

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
19.

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.

20.

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

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