Gunata Z - Search Results

1

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.

Maraval I, Mestres C, Pernin K, Ribeyre F, Boulanger R, Guichard E, Gunata Z. Maraval I, et al. Among authors: gunata z. J Agric Food Chem. 2008 Jul 9;56(13):5291-8. doi: 10.1021/jf7037373. Epub 2008 Jun 12. J Agric Food Chem. 2008. PMID: 18547050

2

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.

Maraval I, Sen K, Agrebi A, Menut C, Morere A, Boulanger R, Gay F, Mestres C, Gunata Z. Maraval I, et al. Among authors: gunata z. Anal Chim Acta. 2010 Aug 24;675(2):148-55. doi: 10.1016/j.aca.2010.07.024. Epub 2010 Jul 21. Anal Chim Acta. 2010. PMID: 20800726

3

Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels.

Poonlaphdecha J, Maraval I, Roques S, Audebert A, Boulanger R, Bry X, Gunata Z. Poonlaphdecha J, et al. Among authors: gunata z. J Agric Food Chem. 2012 Apr 18;60(15):3824-30. doi: 10.1021/jf205130y. Epub 2012 Apr 5. J Agric Food Chem. 2012. PMID: 22404867

4

Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate.

Poonlaphdecha J, Gantet P, Maraval I, Sauvage FX, Menut C, Morère A, Boulanger R, Wüst M, Gunata Z. Poonlaphdecha J, et al. Among authors: gunata z. Food Chem. 2016 Apr 15;197(Pt A):965-71. doi: 10.1016/j.foodchem.2015.11.060. Epub 2015 Nov 14. Food Chem. 2016. PMID: 26617041

5

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.

Bonneau A, Boulanger R, Lebrun M, Maraval I, Valette J, Guichard É, Gunata Z. Bonneau A, et al. Among authors: gunata z. Food Chem. 2018 Jan 15;239:806-815. doi: 10.1016/j.foodchem.2017.07.017. Epub 2017 Jul 8. Food Chem. 2018. PMID: 28873638

6

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

Hue C, Gunata Z, Breysse A, Davrieux F, Boulanger R, Sauvage FX. Hue C, et al. Among authors: gunata z. Food Chem. 2016 Feb 1;192:958-64. doi: 10.1016/j.foodchem.2015.07.115. Epub 2015 Jul 26. Food Chem. 2016. PMID: 26304435

7

Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.

Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F. Hue C, et al. Among authors: gunata z. J Agric Food Chem. 2014 Oct 15;62(41):10136-42. doi: 10.1021/jf501070d. Epub 2014 Oct 6. J Agric Food Chem. 2014. PMID: 25259956

8

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification.

Hue C, Gunata Z, Bergounhou A, Assemat S, Boulanger R, Sauvage FX, Davrieux F. Hue C, et al. Among authors: gunata z. Food Chem. 2014 Apr 1;148:240-5. doi: 10.1016/j.foodchem.2013.10.005. Epub 2013 Oct 10. Food Chem. 2014. PMID: 24262552

9

Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry.

Mertz C, Cheynier V, Günata Z, Brat P. Mertz C, et al. Among authors: gunata z. J Agric Food Chem. 2007 Oct 17;55(21):8616-24. doi: 10.1021/jf071475d. Epub 2007 Sep 27. J Agric Food Chem. 2007. PMID: 17896814

10

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

Wirth J, Guo W, Baumes R, Günata Z. Wirth J, et al. Among authors: gunata z. J Agric Food Chem. 2001 Jun;49(6):2917-23. doi: 10.1021/jf001398l. J Agric Food Chem. 2001. PMID: 11409987

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