These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

189 related articles for article (PubMed ID: 14664507)

  • 1. 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; 51(26):7560-3. PubMed ID: 14664507
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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; 58(15):8768-75. PubMed ID: 20681665
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Visual perception of effervescence in champagne and other sparkling beverages.
    Liger-Belair G
    Adv Food Nutr Res; 2010; 61():1-55. PubMed ID: 21092901
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Stable carbon isotopic composition of the wine and CO2 bubbles of sparkling wines: detecting C4 sugar additions.
    Martinelli LA; Moreira MZ; Ometto JP; Alcarde AR; Rizzon LA; Stange E; Ehleringer JR
    J Agric Food Chem; 2003 Apr; 51(9):2625-31. PubMed ID: 12696948
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Recent advances in the science of champagne bubbles.
    Liger-Belair G; Polidori G; Jeandet P
    Chem Soc Rev; 2008 Nov; 37(11):2490-511. PubMed ID: 18949122
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Radiocarbon 14C differentiation of sparkling and carbonated wines.
    Martin GE; Krueger HW; Burggraff JM
    J Assoc Off Anal Chem; 1985; 68(3):440-3. PubMed ID: 4019365
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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; 660(1-2):164-70. PubMed ID: 20103158
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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. PubMed ID: 23034119
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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; 732():1-15. PubMed ID: 22688029
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Modeling the kinetics of bubble nucleation in champagne and carbonated beverages.
    Liger-Belair G; Parmentier M; Jeandet P
    J Phys Chem B; 2006 Oct; 110(42):21145-51. PubMed ID: 17048938
    [TBL] [Abstract][Full Text] [Related]  

  • 11. GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO(2) in sparkling drinks.
    Cabañero AI; San-Hipólito T; Rupérez M
    Rapid Commun Mass Spectrom; 2007; 21(20):3323-8. PubMed ID: 17879391
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The physics and chemistry behind the bubbling properties of champagne and sparkling wines: a state-of-the-art review.
    Liger-Belair G
    J Agric Food Chem; 2005 Apr; 53(8):2788-802. PubMed ID: 15826021
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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; 109(30):14573-80. PubMed ID: 16852837
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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; 60(47):11777-86. PubMed ID: 23110303
    [TBL] [Abstract][Full Text] [Related]  

  • 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; 59(13):7317-23. PubMed ID: 21591789
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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; 5(24):4232-7. PubMed ID: 26273967
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Translational diffusion in sucrose benzoate near the glass transition: probe size dependence in the breakdown of the Stokes-Einstein equation.
    Rajian JR; Quitevis EL
    J Chem Phys; 2007 Jun; 126(22):224506. PubMed ID: 17581062
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Glass-liquid transition of carbon dioxide and its effect on water segregation.
    Souda R
    J Phys Chem B; 2006 Sep; 110(36):17884-8. PubMed ID: 16956277
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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; 57(5):1997-2003. PubMed ID: 19215133
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Stokes-Einstein relations for a square-well fluid.
    Nigra P; Evans GT
    J Chem Phys; 2005 Jun; 122(24):244508. PubMed ID: 16035783
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.