World's Best Scientists 2026 revealed!

D-Index & Metrics

Plant Science and Agronomy

D-Index
33
Citations
5215
World Ranking
5601
National Ranking
239

Best Publications

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

    Unknown

  • Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.

    Unknown

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

    Unknown

  • Influence of Sun Exposure on the Aromatic Composition of Chilean Muscat Grape Cultivars Moscatel de Alejandría and Moscatel rosada

    Andrea Belancic;Eduardo Agosin;Antonio Ibacache;Edmundo Bordeu

  • Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.

    Unknown

  • 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

    Unknown

  • The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

    Unknown

  • Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

    Unknown

  • Novel monoterpene disaccharide glycosides of Vitis vinifera grapes

    Stephane G. Voirin;Raymond L. Baumes;Sylvaine M. Bitteur;Ziya Y. Gunata

  • Identification and determination of volatile constituents in wines from different vine cultivars

    Unknown

  • Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results

    Unknown

  • Analytical methods for monoterpene glycosides in grape and wine. II. Qualitative and quantitative determination of monoterpene glycosides in grape.

    Unknown

  • Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening.

    Christophe Aubert;Ziya Günata;Christian Ambid;Raymond Baumes

  • QTLs for muscat flavor and monoterpenic odorant content in grapevine ( Vitis vinifera L.)

    A. Doligez;E. Audiot;R. Baumes;P. This

  • Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars.

    Unknown

  • Formation Pathways of Ethyl Esters of Branched Short-Chain Fatty Acids during Wine Aging

    Unknown

  • Potential Aroma in Several Varieties of Spanish Grapes

    Unknown

  • Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

    Unknown

  • Etude quantitative de composes terpeniques, norisoprenoides et de leurs precurseurs dans diverses varietes de raisins

    A. Razungles;Z. Gunata;S. Pinatel;R. Baumes

  • Synthesis of labelled [2H4]β-damascenone, [2H2]2-methoxy-3- isobutylpyrazine, [2H3]α-ionone, and [2H3]β-ionone, for quantification in grapes, juices and wines

    Unknown

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