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 *

119 related articles for article (PubMed ID: 27031022)

  • 1. Modeling the Losses of Dissolved CO(2) from Laser-Etched Champagne Glasses.
    Liger-Belair G
    J Phys Chem B; 2016 Apr; 120(15):3724-34. PubMed ID: 27031022
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Monitoring gas-phase CO
    Moriaux AL; Vallon R; Parvitte B; Zeninari V; Liger-Belair G; Cilindre C
    Food Chem; 2018 Oct; 264():255-262. PubMed ID: 29853374
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!
    Liger-Belair G; Khenniche C; Poteau C; Bailleul C; Thollin V; Cilindre C
    ACS Omega; 2023 Jun; 8(25):22844-22853. PubMed ID: 37396213
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. How many bubbles in your glass of bubbly?
    Liger-Belair G
    J Phys Chem B; 2014 Mar; 118(11):3156-63. PubMed ID: 24571670
    [TBL] [Abstract][Full Text] [Related]  

  • 11. An Infrared Laser Sensor for Monitoring Gas-Phase CO
    Lecasse F; Vallon R; Polak F; Cilindre C; Parvitte B; Liger-Belair G; Zéninari V
    Sensors (Basel); 2022 Aug; 22(15):. PubMed ID: 35957321
    [TBL] [Abstract][Full Text] [Related]  

  • 12. How Does Gas-Phase CO
    Moriaux AL; Vallon R; Lecasse F; Chauvin N; Parvitte B; Zéninari V; Liger-Belair G; Cilindre C
    J Agric Food Chem; 2021 Feb; 69(7):2262-2270. PubMed ID: 33560838
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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; 57(11):4939-47. PubMed ID: 19419170
    [TBL] [Abstract][Full Text] [Related]  

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

  • 15. Does the Temperature of the
    Cilindre C; Henrion C; Coquard L; Poty B; Barbier JE; Robillard B; Liger-Belair G
    Molecules; 2021 Jul; 26(15):. PubMed ID: 34361583
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition.
    Liger-Belair G
    J Agric Food Chem; 2019 Apr; 67(16):4560-4567. PubMed ID: 30925060
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization by optical measurements of the effects of some stages of champagne technology on the adsorption layer formed at the gas/wine interface.
    Saleh KA; Aguié-Béghin V; Foulon L; Valade M; Douillard R
    Langmuir; 2007 Jun; 23(13):7200-8. PubMed ID: 17503865
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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. PubMed ID: 22347390
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.