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Journal of AOAC International|March 12, 2005
Acrylamide formation in food: a mechanistic perspectiveVaroujan A Yaylayan, Richard H Stadler
Annals of the New York Academy of Sciences|May 2, 2008
Post-schiff base chemistry of the Maillard reaction: mechanism of imine isomerizationFong Lam Chu, Varoujan A Yaylayan
Molecular Nutrition & Food Research|March 16, 2007
Vinylogous Amadori rearrangement: implications in food and biological systemsVaroujan A Yaylayan, Carolina P Locas
Journal of Agricultural and Food Chemistry|August 16, 2011
Thermal decomposition of 5-(hydroxymethyl)-2-furaldehyde (HMF) and its further transformations in the presence of glycinePlamen Y Nikolov, Varoujan A Yaylayan
Journal of Agricultural and Food Chemistry|October 28, 2004
Origin and mechanistic pathways of formation of the parent furan--a food toxicantCarolina Perez Locas, Varoujan A Yaylayan
Journal of Agricultural and Food Chemistry|April 12, 2014
Interaction of flavanols with amino acids: postoxidative reactivity of the B-ring of catechin with glycinePaula Vanessa Guerra, Varoujan A Yaylayan
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