Gérard Liger-Belair - Search Results

Year	Number of Results
2003	2
2004	1
2005	3
2006	2
2007	4
2008	2
2009	5
2010	4
2011	4
2012	5
2014	4
2015	1
2016	2
2017	1
2018	1
2019	2
2020	2
2021	6
2022	2
2023	1
2024	0

1

How Many CO₂ Bubbles in a Glass of Beer?

Liger-Belair G, Cilindre C. Liger-Belair G, et al. ACS Omega. 2021 Mar 31;6(14):9672-9679. doi: 10.1021/acsomega.1c00256. eCollection 2021 Apr 13. ACS Omega. 2021. PMID: 33869947 Free PMC article.

2

Visual perception of effervescence in champagne and other sparkling beverages.

Liger-Belair G. Liger-Belair G. Adv Food Nutr Res. 2010;61:1-55. doi: 10.1016/B978-0-12-374468-5.00001-5. Adv Food Nutr Res. 2010. PMID: 21092901 Review.

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. Liger-Belair G, et al. Anal Chim Acta. 2012 Jun 30;732:1-15. doi: 10.1016/j.aca.2011.10.007. Epub 2011 Oct 14. Anal Chim Acta. 2012. PMID: 22688029 Review.

4

Modeling the kinetics of bubble nucleation in champagne and carbonated beverages.

Liger-Belair G, Parmentier M, Jeandet P. Liger-Belair G, et al. J Phys Chem B. 2006 Oct 26;110(42):21145-51. doi: 10.1021/jp0640427. J Phys Chem B. 2006. PMID: 17048938

5

Recent advances in the science of champagne bubbles.

Liger-Belair G, Polidori G, Jeandet P. Liger-Belair G, et al. Chem Soc Rev. 2008 Nov;37(11):2490-511. doi: 10.1039/b717798b. Epub 2008 Sep 5. Chem Soc Rev. 2008. PMID: 18949122 Review.

6

Toward In Silico Prediction of CO₂ Diffusion in Champagne Wines.

Ahmed Khaireh M, Liger-Belair G, Bonhommeau DA. Ahmed Khaireh M, et al. Among authors: liger belair g. ACS Omega. 2021 Apr 20;6(17):11231-11239. doi: 10.1021/acsomega.0c06275. eCollection 2021 May 4. ACS Omega. 2021. PMID: 34056278 Free PMC article.

7

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. Liger-Belair G, et al. Adv Food Nutr Res. 2012;67:289-340. doi: 10.1016/B978-0-12-394598-3.00007-1. Adv Food Nutr Res. 2012. PMID: 23034119 Review.

8

Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages.

Bonhommeau DA, Angot M, Cilindre C, Ahmed Khaireh M, Liger-Belair G. Bonhommeau DA, et al. Among authors: liger belair g. J Phys Chem B. 2022 Dec 8;126(48):10194-10205. doi: 10.1021/acs.jpcb.2c07009. Epub 2022 Nov 21. J Phys Chem B. 2022. PMID: 36410045

9

The physics and chemistry behind the bubbling properties of champagne and sparkling wines: a state-of-the-art review.

Liger-Belair G. Liger-Belair G. J Agric Food Chem. 2005 Apr 20;53(8):2788-802. doi: 10.1021/jf048259e. J Agric Food Chem. 2005. PMID: 15826021 Review.

10

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. Liger-Belair G, et al. ACS Omega. 2023 Jun 12;8(25):22844-22853. doi: 10.1021/acsomega.3c01812. eCollection 2023 Jun 27. ACS Omega. 2023. PMID: 37396213 Free PMC article.

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