A. Razungles

发表

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

S. Bureau, A. Razungles, R. Baumes, 2000 .

Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.

A. Razungles, R. Baumes, A. Bertrand, 2000, Journal of agricultural and food chemistry.

Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.

A. Razungles, M. Moniatte, J. Vialaret, 2010, Journal of chromatography. A.

Effect of sun exposure on carotenoids and C13-norisoprenoid glycosides in Syrah berries (Vitis vinifera L.)

A. Razungles, R. Baumes, C. Dufour, 1998 .

Glycosylated Flavor Precursor Extraction by Microwaves from Grape Juice and Grapes

S. Bureau, A. Razungles, R. Baumes, 1996 .

ROLE OF GLYCOSIDIC AROMA PRECURSORS ON THE ODORANT PROFILES OF GRENACHE NOIR AND SYRAH WINES FROM THE RHONE VALLEY. PART 2: CHARACTERISATION OF DERIVED COMPOUNDS

A. Razungles, R. Baumes, D. Langlois, 2009 .

Effects of vine water status on dimethyl sulfur potential, ammonium, and amino acid contents in Grenache Noir grapes (Vitis vinifera).

A. Razungles, R. Schneider, N. De Royer Dupré, 2014, Journal of agricultural and food chemistry.

Investigation on the carotenoids of the mature grape

A. Razungles, R. Baumes, C. Bayonove, 1987 .

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

A. Razungles, R. Baumes, R. Schneider, 1998 .

Varietal thiols in wine: discovery, analysis and applications.

A. Razungles, A. Roland, F. Cavelier, 2011, Chemical reviews.

Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines

A. Razungles, R. Baumes, R. Schneider, 2006 .

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.

A. Razungles, R. Baumes, R. Schneider, 2001, Journal of chromatography. A.

Identification and quantification by LC–MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine

A. Razungles, A. Roland, F. Cavelier, 2010 .

Influence of volatile thiols in the development of blackcurrant aroma in red wine.

A. Razungles, P. Rigou, Aurélie Triay, 2014, Food chemistry.

Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

A. Razungles, M. Rossignol, A. Roland, 2011 .

Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.

A. Razungles, A. Roland, F. Cavelier, 2010, Journal of agricultural and food chemistry.

Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.

A. Razungles, J. Vialaret, A. Roland, 2010, Journal of agricultural and food chemistry.

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

S. Bureau, A. Razungles, R. Baumes, 2002 .

Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa)

A. Razungles, J. Oszmiański, J. Sapis, 1989 .

Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment.

A. Razungles, R. Baumes, C. Riou, 2005, Journal of agricultural and food chemistry.

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

A. Razungles, R. Baumes, C. Riou, 2009 .

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

A. Razungles, R. Baumes, Marie A Segurel, 2004, Journal of agricultural and food chemistry.

Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. syrah.

S. Bureau, A. Razungles, R. Baumes, 2000, Journal of agricultural and food chemistry.

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

E. Agosin, A. Razungles, R. Baumes, 1997, American Journal of Enology and Viticulture.

Particular behavior of epoxy xanthophylls during veraison and maturation of grape

A. Razungles, J. Sapis, I. Babic, 1996 .

Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries

A. Razungles, J. Sapis, C. Bayonove, 1988, American Journal of Enology and Viticulture.

Effect of vine or bunch shading on the carotenoid composition in Vitis vinifera L. berries. I. Syrah grapes

S. Bureau, A. Razungles, R. Baumes, 1998 .

Quantification of furaneol and homofuraneol in Vitis vinifera wines by stable isotope dilution assay using GC-MS/MS.

A. Razungles, P. Etiévant, J. L. Quéré, 2003 .