Results 281 to 290 of about 143,256 (332)
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Food Chemistry, 2018
During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer.
Anne-Laure Moriaux +5 more
semanticscholar +1 more source
During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer.
Anne-Laure Moriaux +5 more
semanticscholar +1 more source
Management Report for Nonunion Organizations, 2021
No image captures the celebration of the end of another year as much as a frosty bottle of champagne set against a backdrop of celebration and revelry. New Years' Eve toasts are a common bond for individuals, coming together, to be optimistic about the future. Every December, thousands of bottles of champagne ring in optimism for the new year.
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No image captures the celebration of the end of another year as much as a frosty bottle of champagne set against a backdrop of celebration and revelry. New Years' Eve toasts are a common bond for individuals, coming together, to be optimistic about the future. Every December, thousands of bottles of champagne ring in optimism for the new year.
openaire +1 more source
The Fizzling Foam of Champagne
Angewandte Chemie International Edition, 2012Bubble, bubble: why does champagne bubble? Why does it stop bubbling? Does the vintage affect its fizz? Chemistry can answer these and other questions about the wine that is so often associated with celebrations and anniversaries.
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Perceptual and Motor Skills, 1988
The high hat illusion found in Professor Carr's Psychology: A Stitdy of Mmtd Life (1925, pp. 157-158) strudc me at first sight as a very effective fusion of MiillerLyer's "paradox" ( 1889) and William Wundt's horizontal-vertical illusion ( 1859). On second thought, I realized that it was not only the best textbook illustration I had ever come across on
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The high hat illusion found in Professor Carr's Psychology: A Stitdy of Mmtd Life (1925, pp. 157-158) strudc me at first sight as a very effective fusion of MiillerLyer's "paradox" ( 1889) and William Wundt's horizontal-vertical illusion ( 1859). On second thought, I realized that it was not only the best textbook illustration I had ever come across on
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Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2021
Robin Cellier +8 more
semanticscholar +1 more source
Robin Cellier +8 more
semanticscholar +1 more source
Umami potential of fermented beverages: Sake, wine, champagne, and beer.
Food Chemistry, 2021Charlotte Vinther Schmidt +2 more
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Paris and Champagne, or ‘Fashion’ and ‘Champagne’: Parallels, Connections, Comparisons
2023This chapter is focused on Champagne the region and champagne the wine on the one hand, and Paris and fashion on the other. In many ways, these industries have run parallel through hundreds of years of French history, and been central in constructing ‘Frenchness’.
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