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

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

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

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

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An Infrared Laser Sensor for Monitoring Gas-Phase CO₂ in the Headspace of Champagne Glasses under Wine Swirling Conditions by Florian Lecasse, Raphaël Vallon, Frédéric Polak, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair, Virginie Zéninari

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

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

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