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Journal of Agricultural and Food Chemistry|October 16, 2003
Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori productsAndrzej Wnorowski, Varoujan A 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
Journal of Agricultural and Food Chemistry|July 11, 2000
Origin of carbohydrate degradation products in L-Alanine/D-[(13)C]glucose model systemsV A Yaylayan, A Keyhani
Journal of Agricultural and Food Chemistry|March 23, 2001
Carbohydrate and amino acid degradation pathways in L-methionine/D-[13C] glucose model systemsV A Yaylayan, A Keyhani
Journal of Agricultural and Food Chemistry|August 24, 2000
Influence of pyrolytic and aqueous-phase reactions on the mechanism of formation of Maillard productsA Wnorowski, V A Yaylayan
Journal of Agricultural and Food Chemistry|April 21, 2015
Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard ReactionOssanna Nashalian, Varoujan A Yaylayan
Journal of Agricultural and Food Chemistry|November 5, 2010
Dimerization of azomethine ylides: an alternate route to pyrazine formation in the Maillard reactionPaula Vanessa Guerra, Varoujan A Yaylayan
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