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Current Research in Food Science|May 17, 2021
Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling techniqueEun Sil Kim, Varoujan Yaylayan
Current Research in Food Science|December 9, 2020
Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysisEun Sil Kim, Varoujan Yaylayan
Food Chemistry|December 17, 2021
Bis(alaninato)iron(II) complexes as molecular scaffolds for the generation of N,N-di-glycated alanine derivatives in the presence of glucoseEun Sil Kim, Varoujan Yaylayan
Food Chemistry|May 2, 2021
Interaction pattern of histidine, carnosine and histamine with methylglyoxal and other carbonyl compoundsRaheleh Ghassem Zadeh, Varoujan Yaylayan
Journal of Agricultural and Food Chemistry|May 16, 2019
Indole: A Promising Scavenging Agent for Methylglyoxal and Related Carbonyls in Tryptophan Containing Maillard Model SystemsRaheleh Ghassem Zadeh, Varoujan Yaylayan
Carbohydrate Research|March 28, 2020
Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement productsHaoran Xing, Valeri V Mossine, Varoujan Yaylayan
Food Chemistry|August 2, 2022
Mechanochemical generation of N,N-diglycated glycine and MS/MS characterization of its isomeric compositionHaoran Xing, Valeri V Mossine, Varoujan Yaylayan
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 28, 2024
Abiotic degradations of legacy and novel flame retardants in environmental and food matrices - a reviewGabriel Leung, Melissa A McKinney, Varoujan Yaylayan, et al.
Journal of the Science of Food and Agriculture|July 26, 2024
Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environmentsYi Yao Li, Varoujan Yaylayan, Marie-France Palin, et al.
Journal of Food Science|December 26, 2023
Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acidYi Yao Li, Varoujan Yaylayan, Marie-France Palin, et al.
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