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 *

129 related articles for article (PubMed ID: 18949122)

  • 41. 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; 621(1):30-7. PubMed ID: 18573367
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
    Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC
    J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Bubble nucleation in stout beers.
    Lee WT; McKechnie JS; Devereux MG
    Phys Rev E Stat Nonlin Soft Matter Phys; 2011 May; 83(5 Pt 1):051609. PubMed ID: 21728549
    [TBL] [Abstract][Full Text] [Related]  

  • 44. [The magic bubbles of champagne].
    Skovenborg E
    Ugeskr Laeger; 2014 Dec; 176(50):. PubMed ID: 25498172
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument.
    Verdonk N; Ristic R; Culbert JA; Pearce K; Wilkinson KL
    Foods; 2021 Feb; 10(3):. PubMed ID: 33668359
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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; 59(8):4051-6. PubMed ID: 21413811
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Changes in polysaccharide composition during sparkling wine making and aging.
    Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Ortega-Heras M; Pérez-Magariño S
    J Agric Food Chem; 2013 Dec; 61(50):12362-73. PubMed ID: 24308669
    [TBL] [Abstract][Full Text] [Related]  

  • 48. How Many CO
    Liger-Belair G; Cilindre C
    ACS Omega; 2021 Apr; 6(14):9672-9679. PubMed ID: 33869947
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Is the wall of a cellulose fiber saturated with liquid whether or not permeable with CO2 dissolved molecules? Application to bubble nucleation in champagne wines.
    Liger-Belair G; Topgaard D; Voisin C; Jeandet P
    Langmuir; 2004 May; 20(10):4132-8. PubMed ID: 15969407
    [TBL] [Abstract][Full Text] [Related]  

  • 50. 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]  

  • 51. [Gas chromatographic study of odor and flavor components of dry wine].
    Edelényi M; Tóth A; Szabó MT
    Nahrung; 1976; 20(4):347-52. PubMed ID: 950986
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effect of carbon dioxide in carbonated drinks on linguapalatal swallowing pressure.
    Moritaka H; Kitade M; Sawamura S; Takihara T; Awano I; Ono T; Tamine K; Hori K
    Chem Senses; 2014 Feb; 39(2):133-42. PubMed ID: 24302689
    [TBL] [Abstract][Full Text] [Related]  

  • 53. The use of immobilized yeast technology for the production of rose and white sparkling wine from grape varieties of the Zitsa region, in Greece.
    Ntagas P; Tataridis P; Fandos CM; Justamante LE; Nerantzis ET
    Commun Agric Appl Biol Sci; 2003; 68(2 Pt B):515-9. PubMed ID: 24761468
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
    Fedrizzi B; Magno F; Finato F; Versini G
    J Agric Food Chem; 2010 Sep; 58(17):9716-22. PubMed ID: 20806972
    [TBL] [Abstract][Full Text] [Related]  

  • 55. [Physiological and biochemical characteristics of immobilized champagne yeasts and their participation in sparkling processes].
    Martynenko NN; Gracheva IM
    Prikl Biokhim Mikrobiol; 2003; 39(5):501-8. PubMed ID: 14593861
    [TBL] [Abstract][Full Text] [Related]  

  • 56. 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; 118(7):1839-47. PubMed ID: 24506162
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment.
    Kuntzleman TS; Kuntzleman JT
    Molecules; 2021 Mar; 26(6):. PubMed ID: 33802982
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Influence of fatty acids on wine foaming.
    Gallart M; López-Tamames E; Suberbiola G; Buxaderas S
    J Agric Food Chem; 2002 Nov; 50(24):7042-5. PubMed ID: 12428957
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties.
    Marchal R; Warchol M; Cilindre C; Jeandet P
    J Agric Food Chem; 2006 Jul; 54(14):5157-65. PubMed ID: 16819930
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Analysis of the 13C natural abundance of CO2 gas from sparkling drinks by gas chromatography/combustion/isotope ratio mass spectrometry.
    Calderone G; Naulet N; Guillou C; Reniero F; Cortes AI
    Rapid Commun Mass Spectrom; 2005; 19(5):701-5. PubMed ID: 15702486
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.