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

Food chemistry, 2010, Vol.118 (1), p.56-61

2010

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Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine

Food chemistry, 2013-12, Vol.141 (4), p.4391-4396

2013

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Mechanochemistry in Glycation Research

Journal of agricultural and food chemistry, 2024-09

2024

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Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids

Food chemistry, 2024-05, Vol.439, p.138071-138071, Article 138071

2024

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Role of the Ribose-Specific Marker Furfuryl-amine in the Formation of Aroma Active 1‑(Furan-2-ylmethyl)‑1H‑pyrrole (or Furfuryl-pyrrole) Derivatives

Journal of agricultural and food chemistry, 2012-10, Vol.60 (40), p.10155-10161

2012

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Mechanism of chemical activation of sodium chloride in the presence of amino acids

Food chemistry, 2015-01, Vol.166, p.301-308

2015

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

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.4699-4704

2011

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Monitoring of methylglyoxal/indole interaction by ATR-FTIR spectroscopy and qTOF/MS/MS analysis

Current research in food science, 2020-11, Vol.3, p.67-72

2020

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Reversible and Covalent Binding of 5-(Hydroxymethyl)-2-furaldehyde (HMF) with Lysine and Selected Amino Acids

Journal of agricultural and food chemistry, 2011-06, Vol.59 (11), p.6099-6107

2011

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

Food Science and Technology Research, 2003, Vol.9(1), pp.1-6

YAYLAYAN, Varoujan A.

2003

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

European journal of lipid science and technology, 2011-03, Vol.113 (3), p.323-329

2011

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Post-schiff base chemistry of the Maillard reaction: mechanism of imine isomerization

Annals of the New York Academy of Sciences, 2008-04, Vol.1126 (1), p.30-37

2008

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Mechanochemically Induced Controlled Glycation of Lysozyme and Its Effect on Enzymatic Activity and Conformational Changes

Journal of agricultural and food chemistry, 2019-03, Vol.67 (11), p.3249-3255

2019

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Chemical interaction between the sugar moieties in N, N-di-glycated alanine derivatives

Carbohydrate research, 2024-06, Vol.540, p.109139-109139, Article 109139

2024

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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

Journal of agricultural and food chemistry, 2013-06, Vol.61 (25), p.5946-5952

2013

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

Carbohydrate research, 2009-01, Vol.344 (2), p.229-236

2009

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Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

Nano select, 2021-03, Vol.2 (3), p.632-641

2021

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Formation of Pent-4-en-1-amine, the Counterpart of Acrylamide from Lysine and Its Conversion into Piperidine in Lysine/Glucose Reaction Mixtures

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4456-4462

2010

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Isotope Labeling Studies on the Electron Impact Mass Spectral Fragmentation Patterns of Chloropropanol Acetates

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8743-8751

2013

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Acrylamide formation in food: a mechanistic perspective

Journal of AOAC International, 2005-01, Vol.88 (1), p.262-267

2005

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Further Insight into Thermally and pH-Induced Generation of Acrylamide from Glucose/Asparagine Model Systems

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6069-6074

2008

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Characterization of Electron Ionization Mass Spectral (EIMS) Fragmentation Patterns of Chloropropanol Esters of Palmitic Acid Using Isotope Labeling Technique

Journal of Oleo Science, 2014, Vol.63(10), pp.1045-1055

2014

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Isotope Labeling Studies on the Formation of Multiple Addition Products of Alanine in the Pyrolysis Residue of Glucose/Alanine Mixtures by High-Resolution ESI-TOF-MS

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11629-11634

2011

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Exploring the scope of indole interaction with 1,2-dicarbonyl compounds

Food chemistry, 2020-10, Vol.327, p.127031-127031, Article 127031

2020

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Isotope Labeling Studies on the Origin of 3,4-Hexanedione and 1,2-Butanedione in an Alanine/Glucose Model System

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9740-9746

2009

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

Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine

Mechanochemistry in Glycation Research

Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids

Role of the Ribose-Specific Marker Furfuryl-amine in the Formation of Aroma Active 1‑(Furan-2-ylmethyl)‑1H‑pyrrole (or Furfuryl-pyrrole) Derivatives

Mechanism of chemical activation of sodium chloride in the presence of amino acids

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

Monitoring of methylglyoxal/indole interaction by ATR-FTIR spectroscopy and qTOF/MS/MS analysis

Reversible and Covalent Binding of 5-(Hydroxymethyl)-2-furaldehyde (HMF) with Lysine and Selected Amino Acids

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

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

Post-schiff base chemistry of the Maillard reaction: mechanism of imine isomerization

Mechanochemically Induced Controlled Glycation of Lysozyme and Its Effect on Enzymatic Activity and Conformational Changes

Chemical interaction between the sugar moieties in N, N-di-glycated alanine derivatives

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

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

Food grade silica nanoparticles cause non‐competitive type inhibition of human salivary α‐amylase because of surface interaction

Formation of Pent-4-en-1-amine, the Counterpart of Acrylamide from Lysine and Its Conversion into Piperidine in Lysine/Glucose Reaction Mixtures

Isotope Labeling Studies on the Electron Impact Mass Spectral Fragmentation Patterns of Chloropropanol Acetates

Acrylamide formation in food: a mechanistic perspective

Further Insight into Thermally and pH-Induced Generation of Acrylamide from Glucose/Asparagine Model Systems

Characterization of Electron Ionization Mass Spectral (EIMS) Fragmentation Patterns of Chloropropanol Esters of Palmitic Acid Using Isotope Labeling Technique

Isotope Labeling Studies on the Formation of Multiple Addition Products of Alanine in the Pyrolysis Residue of Glucose/Alanine Mixtures by High-Resolution ESI-TOF-MS

Exploring the scope of indole interaction with 1,2-dicarbonyl compounds

Isotope Labeling Studies on the Origin of 3,4-Hexanedione and 1,2-Butanedione in an Alanine/Glucose Model System

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