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Food Chemistry|May 2, 2021
Interaction pattern of histidine, carnosine and histamine with methylglyoxal and other carbonyl compoundsRaheleh Ghassem Zadeh, Varoujan YaylayanJournal 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 YaylayanJournal 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 YaylayanJournal 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 KeyhaniJournal 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 KeyhaniJournal 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 YaylayanFood Chemistry|November 19, 2016
Interaction of free arginine and guanidine with glucose under thermal processing conditions and formation of Amadori-derived imidazolonesYuchen Zhu, Varoujan A YaylayanJournal of Agricultural and Food Chemistry|October 31, 2009
Profiling of alpha-dicarbonyl content of commercial honeys from different botanical origins: identification of 3,4-dideoxyglucoson-3-ene (3,4-DGE) and related compoundsEric Marceau, Varoujan A YaylayanJournal 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 YaylayanJournal 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 YaylayanPageof 10