Clara Cilindre

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 7

Top Venues

Molecules (Basel, Switzerland)

Scientific reports

The journal of physical chemistry. B

Journal of agricultural and food chemistry

Université de Reims Champagne-Ardenne

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Université de Reims Champagne-Ardenne Sep 01 2009

France

Associate professor :: Equipe Effervescence, Champagne et Applications. Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331

Publications

Gérard Liger-Belair, Chloé Khenniche, Clara Poteau, Carine Bailleul, Virginie Thollin, Clara Cilindre
Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter! ACS omega 8 (25) (2023)
Florian Lecasse, Raphaël Vallon, Frédéric Polak, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair, Virginie Zéninari
An Infrared Laser Sensor for Monitoring Gas-Phase CO 2 in the Headspace of Champagne Glasses under Wine Swirling Conditions. Sensors (Basel, Switzerland) 22 (15) (2022)
David A Bonhommeau, Marie Angot, Clara Cilindre, Mohamed Ahmed Khaireh, Gérard Liger-Belair
Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages. The journal of physical chemistry. B 126 (48) (2022)
Anne-Laure Moriaux, Raphaël Vallon, Florian Lecasse, Nicolas Chauvin, Bertrand Parvitte, Virginie Zéninari, Gérard Liger-Belair, Clara Cilindre
How Does Gas-Phase CO2 Evolve in the Headspace of Champagne Glasses? Journal of agricultural and food chemistry 69 (7) (2021)
Mohamed Ahmed Khaireh, Marie Angot, Clara Cilindre, Gérard Liger-Belair, David A Bonhommeau
Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations. Molecules (Basel, Switzerland) 26 (6) (2021)
Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, Gérard Liger-Belair
Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules (Basel, Switzerland) 26 (15) (2021)
Gérard Liger-Belair, Daniel Cordier, Jacques Honvault, Clara Cilindre
Unveiling CO2 heterogeneous freezing plumes during champagne cork popping. Scientific reports 7 (1) (2017)

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Publication Activity (10 Years)

Top Topics

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Clara Cilindre