Varoujan A. Yaylayan
Affiliations: | McGill University, Montreal, QC, Canada |
Area:
Agricultural EngineeringGoogle:
"Varoujan Yaylayan"
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Publications
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| Xing H, Yaylayan V. (2023) Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids. Food Chemistry. 439: 138071 |
| Xing H, Yaylayan V. (2022) Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures. International Journal of Molecular Sciences. 23 |
| Xing H, Yaylayan V. (2020) Mechanochemical generation of Schiff bases and Amadori products and utilization of diagnostic MS/MS fragmentation patterns in negative ionization mode for their analysis. Carbohydrate Research. 495: 108091 |
| Zadeh RG, Yaylayan V. (2020) Exploring the scope of indole interaction with 1,2-dicarbonyl compounds. Food Chemistry. 327: 127031 |
| Xing H, Mossine VV, Yaylayan V. (2020) Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products. Carbohydrate Research. 491: 107985 |
| Xing H, Yaylayan V. (2020) Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures European Food Research and Technology. 1-10 |
| Ghassemzadeh R, Yaylayan VA. (2019) Indole: A Promising Scavenging Agent for Methylglyoxal and Related Carbonyls in Tryptophan Containing Maillard Model Systems. Journal of Agricultural and Food Chemistry |
| Xing H, Yaylayan VA. (2018) Mechanochemical depolymerization of inulin. Carbohydrate Research. 460: 14-18 |
| Zhu Y, Yaylayan VA. (2017) Interaction of free arginine and guanidine with glucose under thermal processing conditions and formation of Amadori-derived imidazolones. Food Chemistry. 220: 87-92 |
| Nashalian O, Yaylayan VA. (2017) Reactivity of nitrogen atoms in adenine and (Ade)2Cu complexes towards ribose and 2-furanmethanol: Formation of adenosine and kinetin. Food Chemistry. 215: 463-9 |