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1

Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties

Yaylayan, Varoujan A., Huyghues‐Despointes, Alexis, Feather, M.S.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

1994

Language:

english

File:

PDF, 3.28 MB

english, 1994

2

Why Asparagine Needs Carbohydrates To Generate Acrylamide

Yaylayan, Varoujan A., Wnorowski, Andrzej, Perez Locas, Carolina

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 190 KB

english, 2003

3

Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation

YAYLAYAN, Varoujan A.

Journal:

Food Science and Technology Research

Year:

2003

Language:

english

File:

PDF, 190 KB

english, 2003

4

What do we know about the molecular mechanism of 3-MCPD ester formation?

Anja Katerina Karin Rahn, Varoujan Antranik Yaylayan

Journal:

European Journal of Lipid Science and Technology

Year:

2011

Language:

english

File:

PDF, 192 KB

english, 2011

5

Investigation of the enolization and carbonyl group migration in reducing sugars by FTIR spectroscopy

Varoujan A. Yaylayan, Ashraf A. Ismail

Journal:

Carbohydrate Research

Year:

1995

Language:

english

File:

PDF, 594 KB

english, 1995

6

Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93

Sorayya Azarnia, Byong H. Lee, Varoujan Yaylayan, Kieran N. Kilcawley

Journal:

Year:

2010

Language:

english

File:

PDF, 302 KB

english, 2010

7

Investigation of various factors for the extraction of peppermint (Mentha piperita L.) leaves

Jianming Dai, Valerie Orsat, G.S. Vijaya Raghavan, Varoujan Yaylayan

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 430 KB

english, 2010

8

Application of the microwave-assisted process (MAP™) to the fast extraction of ginseng saponins

Joong-Ho Kwon, Jacqueline M.R. Bélanger, J.R.Jocelyn Paré, Varoujan A. Yaylayan

Journal:

Food Research International

Year:

2003

Language:

english

File:

PDF, 269 KB

english, 2003

9

Thermal Generation of 3-Amino-4,5-dimethylfuran-2(5 H )-one, the Postulated Precursor of Sotolone, from Amino Acid Model Systems Containing Glyoxylic and Pyruvic Acids

Guerra, Paula Vanessa, Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 908 KB

english, 2011

10

Cyclic Acyloxonium Ions as Diagnostic Aids in the Characterization of Chloropropanol Esters under Electron Impact (EI), Electrospray Ionization (ESI), and Atmospheric Pressure Chemical Ionization (APCI) Conditions

Rahn, Anja K. K., Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 750 KB

english, 2013

11

Monitoring Carbonyl-Amine Reaction between Pyruvic Acid and α-Amino Alcohols by FTIR SpectroscopyA Possible Route To Amadori Products

Wnorowski, Andrzej, Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 154 KB

english, 2003

12

Retro-Aldol and Redox Reactions of Amadori Compounds: Mechanistic Studies with Variously Labeled d -[ 13 C]Glucose

Huyghues-Despointes, Alexis, Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 559 KB

english, 1996

13

Thermally Induced Oxidative Decarboxylation of Copper Complexes of Amino Acids and Formation of Strecker Aldehyde

Nashalian, Ossanna, Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 431 KB

english, 2014

14

Thermal degradation of five veterinary and human pharmaceuticals using pyrolysis-GC/MS

Tian, Lei, Bayen, Stéphane, Yaylayan, Varoujan

Journal:

Journal of Analytical and Applied Pyrolysis

Year:

2017

Language:

english

File:

PDF, 795 KB

english, 2017

15

Indole: A Promising Scavenging Agent for Methylglyoxal and Related Carbonyls in Tryptophan Containing Maillard Model Systems

Ghassemzadeh, Raheleh, Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

Language:

english

File:

PDF, 744 KB

english, 2019

16

Monitoring cyclic acyloxonium ion formation in palmitin systems using infrared spectroscopy and isotope labelling technique

Anja Katerina Karin Rahn, Varoujan Antranik Yaylayan

Journal:

European Journal of Lipid Science and Technology

Year:

2011

Language:

english

File:

PDF, 108 KB

english, 2011

17

Vinylogous Amadori rearrangement: Implications in food and biological systems

Varoujan A. Yaylayan, Carolina P. Locas

Journal:

Molecular Nutrition & Food Research

Year:

2007

Language:

english

File:

PDF, 1.73 MB

english, 2007

18

Electron impact spectra of 1-(amino acid)-1-deoxy-D-fructoses

Varoujan Yaylayan, Peter Sporns

Journal:

Journal of Mass Spectrometry

Year:

1988

Language:

english

File:

PDF, 150 KB

english, 1988

19

Formation of β-carbolines from 1-[(1′ -carboxy-2′-indol-3′-yl-ethyl)amino]-1-deoxy-D-fructose under electron impact conditions

Varoujan Yaylayan, J. R. Jocelyn Paré, Richard Laing, Peter Sporns

Journal:

Journal of Mass Spectrometry

Year:

1990

Language:

english

File:

PDF, 339 KB

english, 1990

20

Electron impact mass spectral fragmentation patterns of 1-[(2′-carboxyl)pyrrolidinyl]-1-deoxy-d-fructose

Varoujan Yaylayan, Alexis Huyghues-Despointes, Martine C. Bissonnette, J.R.Jocelyn Paré

Journal:

Analytica Chimica Acta

Year:

1993

Language:

english

File:

PDF, 550 KB

english, 1993

21

Identification of per-O-(trimethylsilyl) derivatives of aldoses generated from thermal decomposition of N-(1-deoxy-d-fructopyranos-1-yl)proline: reversibility of the Amadori rearrangement

Varoujan A. Yaylayan, Alexis Huyghues-Despointes

Journal:

Carbohydrate Research

Year:

1996

Language:

english

File:

PDF, 485 KB

english, 1996

22

Novel mechanisms for the decomposition of 1-(amino acid)-1-deoxy-D-fructoses (Amadori compounds): A mass spectrometric approach

Varoujan Yaylayan, Peter Sporns

Journal:

Year:

1987

Language:

english

File:

PDF, 1.08 MB

english, 1987

23

Intramolecular cyclizations of lysine Amadori rearrangement products

Varoujan Yaylayan, Peter Sporns

Journal:

Year:

1989

Language:

english

File:

PDF, 436 KB

english, 1989

24

A multidetector HPLC system for the analysis of Amadori and other Maillard reaction intermediates

Alexis Huyghues-Despointes, Varoujan A. Yaylayan

Journal:

Year:

1994

Language:

english

File:

PDF, 716 KB

english, 1994

25

Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Anja Rahn, Varoujan A. Yaylayan

Journal:

Year:

2010

Language:

english

File:

PDF, 471 KB

english, 2010

26

Chemical activation of piperidine by formaldehyde and formation of lysine-specific Maillard reaction products

Plamen Y. Nikolov, Varoujan A. Yaylayan

Journal:

Year:

2010

Language:

english

File:

PDF, 649 KB

english, 2010

27

FTIR monitoring of oxazolidin-5-one formation and decomposition in a glycolaldehyde–phenylalanine model system by isotope labeling techniques

Fong Lam Chu, Varoujan A. Yaylayan

Journal:

Carbohydrate Research

Year:

2009

Language:

english

File:

PDF, 1.15 MB

english, 2009

28

Effects of high pressure and microwave on pronase and α-chymotrypsin hydrolysis of β-lactoglobulin

F. Javier Izquierdo, Inteaz Alli, Rosario Gómez, Hosahalli S. Ramaswamy, Varoujan Yaylayan

Journal:

Year:

2005

Language:

english

File:

PDF, 314 KB

english, 2005

29

Formation of the peptide-specific imidazolidin-4-one moiety in alanine containing Maillard reaction mixtures

Fong Lam Chu, Varoujan A. Yaylayan

Journal:

Year:

2010

Language:

english

File:

PDF, 531 KB

english, 2010

30

Preparation of Potato Galactooligosaccharide and Galactan Derivatives by Maillard-type Glycation With Lysozyme

Sooyoun Seo, Salwa Karboune, Nastaran Khodaei, Varoujan Yaylayan

Journal:

Journal of Biotechnology

Year:

2010

Language:

english

File:

PDF, 79 KB

english, 2010

31

Microwave-assisted immobilization of β-cyclodextrin on PEGylated Merrifield resins

May Siu, Varoujan A. Yaylayan, Jacqueline M.R. Bélanger, J.R. Jocelyn Paré

Journal:

Tetrahedron Letters

Year:

2005

Language:

english

File:

PDF, 152 KB

english, 2005

32

Microwave-assisted immobilization of the REDOX indicator 2,6-dichloroindophenol on PEGylated Merrifield resins

May Siu, Varoujan A. Yaylayan, Jacqueline M.R. Bélanger, J.R. Jocelyn Paré

Journal:

Tetrahedron Letters

Year:

2005

Language:

english

File:

PDF, 111 KB

english, 2005

33

Investigation of the mechanism of dissociation of glycolaldehyde dimer (2,5-dihydroxy-1,4-dioxane) by FTIR spectroscopy

Varoujan A. Yaylayan, Susan Harty-Majors, Ashraf A. Ismail

Journal:

Carbohydrate Research

Year:

1998

Language:

english

File:

PDF, 315 KB

english, 1998

34

Investigation of dl-glyceraldehyde–dihydroxyacetone interconversion by FTIR spectroscopy

Varoujan A. Yaylayan, Susan Harty-Majors, Ashraf A. Ismail

Journal:

Carbohydrate Research

Year:

1999

Language:

english

File:

PDF, 122 KB

english, 1999

35

Microwave-assisted PEGylation of Merrifield resins

Varoujan A. Yaylayan, May Siu, Jacqueline M.R. Bélanger, J.R.Jocelyn Paré

Journal:

Tetrahedron Letters

Year:

2002

Language:

english

File:

PDF, 63 KB

english, 2002

36

Effect of pressure programming on the efficiency of sample transfer during pyrolysis-GC/MS analysis of glucose–glycine mixtures

Andrzej Wnorowski, Varoujan A. Yaylayan

Journal:

Journal of Analytical and Applied Pyrolysis

Year:

1999

Language:

english

File:

PDF, 148 KB

english, 1999

37

Mechanism of imidazole and oxazole formation in [13C-2]-labelled glycine and alanine model systems

Varoujan A. Yaylayan, Luke J.W. Haffenden

Journal:

Year:

2003

Language:

english

File:

PDF, 197 KB

english, 2003

38

Effect of thermal treatment of incubated potato juice on the formation of Maillard volatiles

Stephen J. Davids, Varoujan A. Yaylayan, Ginette Turcotte

Journal:

International Journal of Food Science & Technology

Year:

2003

Language:

english

File:

PDF, 115 KB

english, 2003

39

Quantitative determination of the effect of pH and temperature on the keto form of d-fructose by FT IR spectroscopy

Varoujan A. Yaylayan, Ashraf A. Ismail, Sylvain Mandeville

Journal:

Carbohydrate Research

Year:

1993

Language:

english

File:

PDF, 412 KB

english, 1993

40

Elucidation of the mechanism of pyrrole formation during thermal degradation of 13C-labeled l-serines

Varoujan A. Yaylayan, Anahita Keyhani

Journal:

Year:

2001

Language:

english

File:

PDF, 265 KB

english, 2001

41

Functional Properties of Glycated Soy 11S Glycinin

Allaoua Achouri, Joyce Irene Boye, Varoujan A. Yaylayan, Faustinus K. Yeboah

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 564 KB

english, 2005

42

Post-Schiff Base Chemistry of the Maillard Reaction : Mechanism of Imine Isomerization

Fong Lam Chu, Varoujan A. Yaylayan

Journal:

Annals of the New York Academy of Sciences

Year:

2008

Language:

english

File:

PDF, 337 KB

english, 2008

43

Chromatographic Separation of Synthesized Phenolic Lipids from Krill Oil and Dihydroxyphenyl Acetic Acid

Sarya Aziz, Richard St-Louis, Varoujan Yaylayan, Selim Kermasha

Journal:

Journal of the American Oil Chemists' Society

Year:

2012

Language:

english

File:

PDF, 780 KB

english, 2012

44

Glycation of lysozyme with galactose, galactooligosaccharides and potato galactan through the Maillard reaction and optimization of the production of prebiotic glycoproteins

Sooyoun Seo, Salwa Karboune, Varoujan Yaylayan, Lamia L’Hocine

Journal:

Process Biochemistry

Year:

2012

Language:

english

File:

PDF, 969 KB

english, 2012

45

Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine

Nikolov, Plamen Y., Yaylayan, Varoujan A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1.25 MB

english, 2011

46

Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

Allaoua Achouri, Joyce Irene Boye, Denis Belanger, Tiphaine Chiron, Varoujan A. Yaylayan, Faustinus K. Yeboah

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 601 KB

english, 2010

47

Microwave-assisted digestion of β-lactoglobulin by pronase, α-chymotrypsin and pepsin

F. Javier Izquierdo, Inteaz Alli, Varoujan Yaylayan, Rosario Gomez

Journal:

International Dairy Journal

Year:

2007

Language:

english

File:

PDF, 228 KB

english, 2007

48

Use of unusual storage temperatures to improve the amino acid profile of potatoes for novel flavoring applications

Stephen J Davids, Varoujan A Yaylayan, Ginette Turcotte

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2004

Language:

english

File:

PDF, 230 KB

english, 2004

49

The role of β-hydroxyamino acids in the Maillard reaction—transamination route to Amadori products

Varoujan A Yaylayan, Andrzej Wnorowski

Journal:

International Congress Series

Year:

2002

Language:

english

File:

PDF, 96 KB

english, 2002

50

Classification of the Maillard reaction: A conceptual approach

Varoujan A. Yaylayan

Journal:

Trends in Food Science & Technology

Year:

1997

Language:

english

File:

PDF, 650 KB

english, 1997