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Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperatureFlowering as the most highly sensitive period of grapevine (Vitis vinifera L. cv Mourvèdre) to the Botryosphaeria dieback agents Neofusicoccum parvum and Diplodia seriata infection.Carbon dioxide and ethanol release from champagne glasses, under standard tasting conditions.It's time to pop a cork on champagne's proteome!Unraveling different chemical fingerprints between a champagne wine and its aerosols.CO2 volume fluxes outgassing from champagne glasses: the impact of champagne ageing.Unveiling CO2 heterogeneous freezing plumes during champagne cork popping.More on the losses of dissolved CO(2) during champagne serving: toward a multiparameter modeling.Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content.Physiological changes in green stems of Vitis vinifera L. cv. Chardonnay in response to esca proper and apoplexy revealed by proteomic and transcriptomic analyses.One step purification of the grape vacuolar invertase.Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berriesDifferential Responses of Three Grapevine Cultivars to Botryosphaeria DiebackEvidence for an Extracellular Acid Proteolytic Activity Secreted by Living Cells ofSaccharomyces cerevisiaePlR1: Impact on Grape ProteinsMetabolic Influence of Botrytis cinerea Infection in Champagne Base WineSimultaneous Monitoring of Gaseous CO2and Ethanol above Champagne Glasses via Micro-gas Chromatography (μGC)CO2Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus CoupeKinetics of CO2Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of TemperatureProteomic Approach To Identify Champagne Wine Proteins as Modified by Botrytis cinerea InfectionEvidence for Protein Degradation byBotrytis cinereaand Relationships with Alteration of Synthetic Wine Foaming PropertiesDetermination of the Grape Invertase Content (Using PTA−ELISA) following Various Fining Treatments versus Changes in the Total Protein Content of Wine. Relationships with Wine Foamability
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description
hulumtuese
@sq
onderzoeker
@nl
researcher
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հետազոտող
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name
Clara Cilindre
@ast
Clara Cilindre
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Clara Cilindre
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Clara Cilindre
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Clara Cilindre
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type
label
Clara Cilindre
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Clara Cilindre
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Clara Cilindre
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Clara Cilindre
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Clara Cilindre
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prefLabel
Clara Cilindre
@ast
Clara Cilindre
@en
Clara Cilindre
@es
Clara Cilindre
@nl
Clara Cilindre
@sl
P106
P1153
9246911200
P21
P31
P496
0000-0003-0639-9078