Hasil Pencarian - Clara Cilindre

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  1. 1
    How Many CO2 Bubbles in a Glass of Beer?

    How Many CO2 Bubbles in a Glass of Beer? oleh Gérard Liger-Belair, Clara Cilindre

    Diterbitkan 2021-03-01
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  2. 2
    Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature.

    Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature. oleh Gérard Liger-Belair, Marielle Bourget, Hervé Pron, Guillaume Polidori, Clara Cilindre

    Diterbitkan 2012-01-01
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  3. 3
    Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations

    Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations oleh Mohamed Ahmed Khaireh, Marie Angot, Clara Cilindre, Gérard Liger-Belair, David A. Bonhommeau

    Diterbitkan 2021-03-01
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  4. 4
    Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!

    Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter! oleh Gérard Liger-Belair, Chloé Khenniche, Clara Poteau, Carine Bailleul, Virginie Thollin, Clara Cilindre

    Diterbitkan 2023-06-01
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  5. 5
    Mapping gas–phase CO<sub>2</sub> in the headspace of two champagne glasses through infrared laser absorption spectroscopy: ŒnoXpert glass versus INAO glass

    Mapping gas–phase CO<sub>2</sub> in the headspace of two champagne glasses through infrared laser absorption spectroscopy: ŒnoXpert glass versus INAO glass oleh Vincent Alfonso, Florian Lecasse, Raphael Vallon, Clara Cilindre, Bertrand Parvitte, Virginie Zéninari, Gérard Liger-Belair

    Diterbitkan 2024-05-01
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  6. 6
    An Infrared Laser Sensor for Monitoring Gas-Phase CO<sub>2</sub> in the Headspace of Champagne Glasses under Wine Swirling Conditions

    An Infrared Laser Sensor for Monitoring Gas-Phase CO<sub>2</sub> in the Headspace of Champagne Glasses under Wine Swirling Conditions oleh Florian Lecasse, Raphaël Vallon, Frédéric Polak, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair, Virginie Zéninari

    Diterbitkan 2022-08-01
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  7. 7
    Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines?

    Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines? oleh Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, Gérard Liger-Belair

    Diterbitkan 2021-07-01
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  8. 8
    Flowering as the Most Highly Sensitive Period of Grapevine (Vitis vinifera L. cv Mourvèdre) to the Botryosphaeria Dieback Agents Neofusicoccum parvum and Diplodia seriata Infection

    Flowering as the Most Highly Sensitive Period of Grapevine (Vitis vinifera L. cv Mourvèdre) to the Botryosphaeria Dieback Agents Neofusicoccum parvum and Diplodia seriata Infection... oleh Alessandro Spagnolo, Philippe Larignon, Maryline Magnin-Robert, Agnès Hovasse, Clara Cilindre, Alain Van Dorsselaer, Christophe Clément, Christine Schaeffer-Reiss, Florence Fontaine

    Diterbitkan 2014-05-01
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  9. 9
    Proteomic insights into changes in grapevine wood in response to esca proper and apoplexy

    Proteomic insights into changes in grapevine wood in response to esca proper and apoplexy oleh Maryline MAGNIN-ROBERT, Alessandro SPAGNOLO, Tchilabalo DILEZITOKO ALAYI, Clara CILINDRE, Laurence MERCIER, Christine SCHAEFFER-REISS, Alain VAN DORSSELAER, Christophe CLÉMENT, Florence FONTAINE

    Diterbitkan 2014-04-01
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