Bertrand Robillard

Kinetics of Gas Discharging in a Glass of Champagne:  The Role of Nucleation Sites

Gérard Liger‐Belair, Cédric Voisin, Bertrand Robillard et al. · Langmuir · 2002 · 101 citations

Antioxidant activity of 1-thio-.alpha.-tocopherol and related compounds. EPR, ENDOR, and UV-visible absorption spectra of some of the derived phenoxyl radicals

Hayder A. Zahalka, Bertrand Robillard, L. Hughes et al. · The Journal of Organic Chemistry · 1988 · 71 citations

Engineering, Biochemistry, Natural Sciences +15

Films and foams of Champagne wines

J. Senée, Bertrand Robillard, P. M. Adler · Food Hydrocolloids · 1999 · 69 citations

Wine Tasting, Beverage Industry, Champagne Wines +2

On the Velocity of Expanding Spherical Gas Bubbles Rising in Line in Supersaturated Hydroalcoholic Solutions: Application to Bubble Trains in Carbonated Beverages

Gérard Liger‐Belair, Richard Marchal, Bertrand Robillard et al. · Langmuir · 1999 · 63 citations

Engineering, Champagne Bubbles, Beer Bubbles +19

Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles

Gérard Liger‐Belair, Richard Marchal, Bertrand Robillard et al. · American Journal of Enology and Viticulture · 1999 · 53 citations

Cavitating Flow, Experimental Method, Bubble Dynamic +12