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Carbohydrate Research|May 10, 2024
Chemical interaction between the sugar moieties in N, N-di-glycated alanine derivativesEun Sil Kim, Varoujan YaylayanJournal of Agricultural and Food Chemistry|December 20, 1999
Origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine Maillard model systemsV A Yaylayan, A KeyhaniCurrent Research in Food Science|September 11, 2020
Monitoring of methylglyoxal/indole interaction by ATR-FTIR spectroscopy and qTOF/MS/MS analysisRaheleh Ghassem Zadeh, Varoujan YaylayanFood Chemistry|May 29, 2020
Exploring the scope of indole interaction with 1,2-dicarbonyl compoundsRaheleh Ghassem Zadeh, Varoujan YaylayanCurrent Research in Food Science|May 17, 2021
Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl<sub>2</sub> model system using ESI/qTOF/MS/MS and isotope labelling techniqueEun Sil Kim, Varoujan YaylayanCurrent 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 YaylayanCarbohydrate Research|February 26, 2018
Mechanochemical depolymerization of inulinHaoran Xing, Varoujan A YaylayanJournal of Agricultural and Food Chemistry|December 17, 2014
De novo synthesis of amino acids during the maillard reaction: qTOF/ESI mass spectrometric evidence for the mechanism of Akabori transformationOssanna Nashalian, Varoujan A YaylayanFood Chemistry|December 1, 2015
In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammoniaOssanna Nashalian, Varoujan A YaylayanFood 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 YaylayanPageof 10