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	1.	Mechanochemically Induced Controlled Glycation of Lysozyme and Its Effect on Enzymatic Activity and Conformational Changes. [electronic resource] by Xing, Haoran Yaylayan, Varoujan Producer: 20190403 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori products. [electronic resource] by Wnorowski, Andrzej Yaylayan, Varoujan A Producer: 20031211 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Profiling of alpha-dicarbonyl content of commercial honeys from different botanical origins: identification of 3,4-dideoxyglucoson-3-ene (3,4-DGE) and related compounds. [electronic resource] by Marceau, Eric Yaylayan, Varoujan A Producer: 20100218 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Reactivity of nitrogen atoms in adenine and (Ade)2Cu complexes towards ribose and 2-furanmethanol: Formation of adenosine and kinetin. [electronic resource] by Nashalian, Ossanna Yaylayan, Varoujan A Producer: 20161219 In: Food chemistry vol. 215 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction. [electronic resource] by Nashalian, Ossanna Yaylayan, Varoujan A Producer: 20151105 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Mechanochemical depolymerization of inulin. [electronic resource] by Xing, Haoran Yaylayan, Varoujan A Producer: 20180924 In: Carbohydrate research vol. 460 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Indole: A Promising Scavenging Agent for Methylglyoxal and Related Carbonyls in Tryptophan Containing Maillard Model Systems. [electronic resource] by Ghassem Zadeh, Raheleh Yaylayan, Varoujan Producer: 20190717 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	De novo synthesis of amino acids during the maillard reaction: qTOF/ESI mass spectrometric evidence for the mechanism of Akabori transformation. [electronic resource] by Nashalian, Ossanna Yaylayan, Varoujan A Producer: 20151029 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Formation of Pent-4-en-1-amine, the counterpart of acrylamide from lysine and its conversion into piperidine in lysine/glucose reaction mixtures. [electronic resource] by Nikolov, Plamen Y Yaylayan, Varoujan A Producer: 20100831 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Thermal decomposition of 5-(hydroxymethyl)-2-furaldehyde (HMF) and its further transformations in the presence of glycine. [electronic resource] by Nikolov, Plamen Y Yaylayan, Varoujan A Producer: 20120113 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms. [electronic resource] by Guerra, Paula Vanessa Yaylayan, Varoujan A Producer: 20131104 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	FTIR monitoring of oxazolidin-5-one formation and decomposition in a glycolaldehyde-phenylalanine model system by isotope labeling techniques. [electronic resource] by Chu, Fong Lam Yaylayan, Varoujan A Producer: 20090420 In: Carbohydrate research vol. 344 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Dimerization of azomethine ylides: an alternate route to pyrazine formation in the Maillard reaction. [electronic resource] by Guerra, Paula Vanessa Yaylayan, Varoujan A Producer: 20150112 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Thermally induced oxidative decarboxylation of copper complexes of amino acids and formation of strecker aldehyde. [electronic resource] by Nashalian, Ossanna Yaylayan, Varoujan A Producer: 20150910 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	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 ammonia. [electronic resource] by Nashalian, Ossanna Yaylayan, Varoujan A Producer: 20160720 In: Food chemistry vol. 197 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Interaction of free arginine and guanidine with glucose under thermal processing conditions and formation of Amadori-derived imidazolones. [electronic resource] by Zhu, Yuchen Yaylayan, Varoujan A Producer: 20161229 In: Food chemistry vol. 220 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Model studies on the oxygen-induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR. [electronic resource] by Chu, Fong Lam Yaylayan, Varoujan A Producer: 20090403 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Isotope labeling studies on the origin of 3,4-hexanedione and 1,2-butanedione in an alanine/glucose model system. [electronic resource] by Chu, Fong Lam Yaylayan, Varoujan A Producer: 20101004 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Vinylogous Amadori rearrangement: implications in food and biological systems. [electronic resource] by Yaylayan, Varoujan A Locas, Carolina P Producer: 20070719 In: Molecular nutrition & food research vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Interaction of flavanols with amino acids: postoxidative reactivity of the B-ring of catechin with glycine. [electronic resource] by Guerra, Paula Vanessa Yaylayan, Varoujan A Producer: 20141001 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 46 results.