Effects of flusilazole, a sterol biosynthesis inhibitor fungicide, on the free and bound aroma fraction of Muscat of Alexandria wines

Autor: Christophe Aubert, Raymond L. Baumes, Ziya Günata, Jean-Paul Lepoutre, Jean-François Cooper, Claude L. Bayonove

Publikováno v: OENO One, Vol 31, Iss 2, Pp 57-64 (1997)

Vines from Muscat of Alexandria cultivar were subjected to flusilazole treatments, a sterol biosynthesis inhibitor fungicide (SBI), over 2 years. Effects of these treatments on the corresponding wines were assessed by analyzing the free and bound aro

Externí odkaz: https://doaj.org/article/a6eaa981315f40b899886ee5f722b758

Action des glycosidases exogènes au cours de la vinification : libération de l'arôme a partir de précurseurs glycosidiques

Autor: Ziya Günata, Isabelle Dugelay, Jean-Claude Sapis, Raymond L. Baumes, Claude L. Bayonove

Publikováno v: OENO One, Vol 24, Iss 3, Pp 133-144 (1990)

L'action des glycosidases exogènes d'origine fongique (α-arabinosidase, α-rhamnosidase, β-apiosidase, β-glucosidase) a été étudiée en vinification en vin doux naturel (VDN) et en vin sec du moût de Muscat de Frontignan. La teneur en fractio

Externí odkaz: https://doaj.org/article/072d598355fb4c9681a7eb1987621194

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

Autor: Elisabeth Guichard, Ziya Günata, Jérémy Valette, Renaud Boulanger, Adeline Bonneau, Isabelle Maraval, Marc Lebrun

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2018, 239, pp.806-815. ⟨10.1016/j.foodchem.2017.07.017⟩
Food Chemistry, Elsevier, 2018, 239, pp.806-815. 〈10.1016/j.foodchem.2017.07.017〉

International audience; Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d07872e59ff81bf39208978596b47893
http://agritrop.cirad.fr/584977/

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

Autor: Chantal Menut, Janchai Poonlaphdecha, Renaud Boulanger, Pascal Gantet, Francois Xavier Sauvage, Matthias Wüst, Alain Morère, Ziya Günata, Isabelle Maraval

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2016, 197, pp.965-971. ⟨10.1016/j.foodchem.2015.11.060⟩

The role of 1-pyrroline was studied via feeding experiments using rice calli cultures to gain further insight into the key steps of 2-acetyl-1-pyrroline (2AP) biosynthesis in rice. The origin of the acetyl donor was also studied through stable isotop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c048521c855bacb31137be63b944198
https://hal.archives-ouvertes.fr/hal-01837762

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

Autor: Pierre Brat, Philippe Bohuon, Renaud Boulanger, B. Hocine, Ziya Günata, Joseph Bassama

Publikováno v: Food Research International

article i nfo Article history: Received 2 December 2010 Accepted 9 March 2011 Almost two thirds of plantain world production is processed by means of deep frying which place it in the same occurrence as potatoes-based food in some tropical regions (L

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7e0054b83d90d25cdd3f027df346c34
https://doi.org/10.1016/j.foodres.2011.03.018