Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses
Author:
Funder
Europôl'Agro Institute
Association Recherche Oenologie Champagne Université
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Olfactory/trigeminal interactions in nasal chemoreception;Brand;Neuroscience and Biobehavioral Reviews,2006
2. Interaction between chemoreceptive modalities of odour and irritation;Cain;Nature,1980
3. Helping to authenticate sparkling drinks with 13C/12C of CO2 by gas chromatography–isotope ratio mass spectrometry;Calderone;Food Research International,2007
4. Titrimetric determination of carbon dioxide in wine;Caputi;American Journal of Enology and Viticulture,1970
5. The taste of carbonation;Chandrashekar;Science,2009
Cited by 25 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Understanding the tasting of champagne and other sparkling wines from a scientific perspective;Food Research International;2024-09
2. Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!;ACS Omega;2023-06-12
3. New Insights on the Effect of Forced Laser-Etched Nucleation on the Unsteady Evolution of Two-Phase Flow in a Beer Glass;Experimental Techniques;2023-04-06
4. Nucleation increases the visual appeal of lager but does not alter overall likeability or drinking rate;Harm Reduction Journal;2022-04-20
5. Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines;Annual Review of Analytical Chemistry;2021-07-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3