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Items: 1 to 20 of 38

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.

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.

4.

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
5.

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
6.

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.

7.

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
8.

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
9.

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
10.

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
11.

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
12.

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
13.

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
14.

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
15.

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.

16.

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
17.

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
18.

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
19.

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
20.

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

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