Gérard Liger-Belair
Gérard Liger-Belair
Equipe Effervescence, Champagne et Applications (GSMA) UMR CNRS 7331, Université de Reims Champagne
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The physics and chemistry behind the bubbling properties of champagne and sparkling wines: a state-of-the-art review
G Liger-Belair
Journal of agricultural and food chemistry 53 (8), 2788-2802, 2005
Recent advances in the science of champagne bubbles
G Liger-Belair, G Polidori, P Jeandet
Chemical Society Reviews 37 (11), 2490-2511, 2008
Dynamics of jets produced by bursting bubbles
L Deike, E Ghabache, G Liger-Belair, AK Das, S Zaleski, S Popinet, ...
Physical Review Fluids 3 (1), 013603, 2018
Dissolved organic matter in sea spray: a transfer study from marine surface water to aerosols
P Schmitt-Kopplin, G Liger-Belair, BP Koch, R Flerus, G Kattner, M Harir, ...
Biogeosciences 9 (4), 1571-1582, 2012
Unraveling different chemical fingerprints between a champagne wine and its aerosols
G Liger-Belair, C Cilindre, RD Gougeon, M Lucio, I Gebefügi, P Jeandet, ...
Proceedings of the National Academy of Sciences 106 (39), 16545-16549, 2009
Kinetics of gas discharging in a glass of champagne: The role of nucleation sites
G Liger-Belair, M Vignes-Adler, C Voisin, B Robillard, P Jeandet
Langmuir 18 (4), 1294-1301, 2002
Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berries
YS Hong, A Martinez, G Liger-Belair, P Jeandet, JM Nuzillard, C Cilindre
Journal of experimental botany 63 (16), 5773-5785, 2012
Diffusion coefficient of CO2 molecules as determined by 13C NMR in various carbonated beverages
G Liger-Belair, E Prost, M Parmentier, P Jeandet, JM Nuzillard
Journal of agricultural and food chemistry 51 (26), 7560-7563, 2003
On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions: application to bubble trains in carbonated beverages
G Liger-Belair, R Marchal, B Robillard, T Dambrouck, A Maujean, ...
Langmuir 16 (4), 1889-1895, 2000
Uncorked: The science of champagne
G Liger-Belair
Princeton University Press, 2013
Modeling the kinetics of bubble nucleation in champagne and carbonated beverages
G Liger-Belair, M Parmentier, P Jeandet
The Journal of Physical Chemistry B 110 (42), 21145-21151, 2006
Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content
C Cilindre, G Liger-Belair, S Villaume, P Jeandet, R Marchal
Analytica chimica acta 660 (1-2), 164-170, 2010
Modeling nonclassical heterogeneous bubble nucleation from cellulose fibers: application to bubbling in carbonated beverages
G Liger-Belair, C Voisin, P Jeandet
The Journal of Physical Chemistry B 109 (30), 14573-14580, 2005
Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past
P Jeandet, SS Heinzmann, C Roullier-Gall, C Cilindre, A Aron, MA Deville, ...
Proceedings of the National Academy of Sciences 112 (19), 5893-5898, 2015
Metabolic influence of Botrytis cinerea infection in champagne base wine
YS Hong, C Cilindre, G Liger-Belair, P Jeandet, N Hertkorn, ...
Journal of Agricultural and Food Chemistry 59 (13), 7237-7245, 2011
The physics behind the fizz in champagne and sparkling wines
G Liger-Belair
The European Physical Journal Special Topics 201 (1), 1-88, 2012
Evaporation of droplets in a Champagne wine aerosol
E Ghabache, G Liger-Belair, A Antkowiak, T Séon
Scientific Reports 6 (1), 25148, 2016
Study of effervescence in a glass of champagne: Frequencies of bubble formation, growth rates, and velocities of rising bubbles
G Liger-Belair, R Marchal, B Robillard, M Vignes-Adler, A Maujean, ...
American journal of enology and viticulture 50 (3), 317-323, 1999
On the Losses of Dissolved CO2 during Champagne Serving
G Liger-Belair, M Bourget, S Villaume, P Jeandet, H Pron, G Polidori
Journal of agricultural and food chemistry 58 (15), 8768-8775, 2010
Effervescence in champagne and sparkling wines: From grape harvest to bubble rise
G Liger-Belair
The European Physical Journal Special Topics 226 (1), 3-116, 2017
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