Raymond Baumes

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Y.Z. Gunata, Claude Bayonove, Raymond Baumes et al. · Journal of Chromatography A · 1985 · 563 citations

Agriculture, Food Science, Plant Sciences +14

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Yorgos Kotseridis, Raymond Baumes · Journal of Agricultural and Food Chemistry · 2000 · 251 citations

Agriculture, Chemistry, Enology +17

Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines

Raymond Baumes, Jérémie Wirth, Sylvie Bureau et al. · Analytica Chimica Acta · 2002 · 164 citations

Life Sciences, Plant Biology, Plant Sciences +9

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Marie Segurel, Alain Razungles, Christophe Riou et al. · Journal of Agricultural and Food Chemistry · 2004 · 159 citations

Agriculture, Chemistry, Enology +17

The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

Yusuf Z. Günata, Claude Bayonove, Raymond Baumes et al. · Journal of the Science of Food and Agriculture · 1985 · 151 citations

Agriculture, Biochemistry, Plant Sciences +17