Ziya Günata - Concepedia

Author

Ziya Günata

Université de Montpellier

Also Known As

Gunata, Z., Gunata, Z.Y., Gunata, Ziya, Z GUNATA, Z Günata, Z. GUNATA, Z. Gunata, Z. GÜNATA, Z. Günata, Ziya Gunata

100

Publications

5.1K

Citations

H-Index

Concepts

All Affiliations

Université de Montpellier Centre de Coopération Internationale en Recherche Agronomique pour le Développement UMR QualiSud Sciences pour L’Œnologie Institut National de la Recherche Agronomique

About

Ziya Günata is an author at Université de Montpellier specializing in food chemistry, biochemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	21	27	1.9K
2	Health Sciences	18	19	1.2K
3	Engineering	16	19	873
4	Medicine	15	20	1.2K
5	Natural Sciences	10	10	627

Ziya Günata

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Purification, Characterization, and Substrate Specificity of a Novel Highly Glucose-Tolerant β-Glucosidase from<i>Aspergillus oryzae</i> Christine Riou, Jean‐Michel Salmon, Marie-José Vallier, Applied and Environmental Microbiology	1998	333
Sequential enzymic hydrolysis of potentially aromatic glycosides from grape Ziya Günata, Sylvaine Bitteur, Jean‐Marc Brillouet, Carbohydrate Research BiosynthesisBiotransformationBiochemistryGlycobiologyAromatic Glycosides	1988	304
Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors Jean‐Emmanuel Sarry, Ziya Günata Food Chemistry Microbial Glycoside HydrolasesBiosynthesisBiochemistryGlycobiologyNatural Product Biosynthesis	2004	279
A Carotenoid Cleavage Dioxygenase from Vitis vinifera L.: functional characterization and expression during grape berry development in relation to C13-norisoprenoid accumulation Sandrine Mathieu, Nancy Terrier, Jérôme Procureur, Journal of Experimental Botany	2005	218
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 Christian Mertz, Véronique Cheynier, Ziya Günata, Journal of Agricultural and Food Chemistry	2007	213
Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains Pascale Chalier, Bérénice Angot, Dominique Delteil, Food Chemistry BiosynthesisBiochemistryAroma CompoundsNatural SciencesMolecular Biology	2005	190
GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans Araceli Pérez‐Silva, Éric Odoux, Pierre Brat, Food Chemistry Agricultural ChemistryFlavoromicsAroma CompoundsFood AnalysisChemical Composition	2005	171
Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits Christian Mertz, Anne‐Laure Gancel, Ziya Günata, Journal of Food Composition and Analysis Food ChemistryCarotenoidFood Bioactive CompoundTropical FruitsBioactive Compounds	2008	159
Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine Agnès Delcroix, Ziya Günata, Jean‐Claude Sapis, American Journal of Enology and Viticulture FlavoromicsFood AnalysisGlycobiologyFood ChemistryGlycosidase Activities	1994	148
Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment Serkan Selli, Ahmet Canbaş, Turgut Cabaroğlu, Food Chemistry Bornova WinesSkin Contact TreatmentWine TastingDermatologySensory Science	2005	127

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