Gérard Liger-Belair

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 12

Top Topics

Gas Chromatography Mass Spectrometry

Molecular Dynamics Simulations

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Molecules (Basel, Switzerland)

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

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, Gérard Liger-Belair, David A Bonhommeau
Toward In Silico Prediction of CO2 Diffusion in Champagne Wines. ACS omega 6 (17) (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)
Fabien Bogard, Fabien Beaumont, Yann Vasserot, Florica Simescu-Lazar, Blaise Nsom, Gérard Liger-Belair, Guillaume Polidori
Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension. Foods (Basel, Switzerland) 9 (7) (2020)
Fabien Beaumont, Gérard Liger-Belair, Guillaume Polidori
Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses. Foods (Basel, Switzerland) 9 (8) (2020)
Gérard Liger-Belair
Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition. Journal of agricultural and food chemistry 67 (16) (2019)
Gérard Liger-Belair, Daniel Cordier, Robert Georges
Under-expanded supersonic CO2 freezing jets during champagne cork popping. Science advances 5 (9) (2019)
Gérard Liger-Belair, Daniel Cordier, Jacques Honvault, Clara Cilindre
Unveiling CO2 heterogeneous freezing plumes during champagne cork popping. Scientific reports 7 (1) (2017)