Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system von Yaylayan, V.A., Kaminsky, E.

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Classification of the Maillard reaction: A conceptual approach von Yaylayan, Varoujan A.

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Oxidative Pyrolysis and Postpyrolytic Derivatization Techniques for the Total Analysis of Maillard Model Systems: Investigation of Control Parameters of Maillard Reaction Pathways von YAYLAYAN, V.A., HAFFENDEN, L, CHU, F L, WNOROWSKI, A

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Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS von Perez Locas, Carolina, Yaylayan, Varoujan A.

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Origin and Mechanistic Pathways of Formation of the Parent FuranA Food Toxicant von Perez Locas, Carolina, Yaylayan, Varoujan A

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Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers von Wnorowski, A, Yaylayan, V.A

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Dielectric properties of lysine aqueous solutions at 2450 MHz von Liao, X., Raghavan, G.S.V., Wu, G., Yaylayan, V.A.

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Dielectric properties of alcohols (C 1-C 5) at 2450 MHz and 915 MHz von Liao, Xiangjun, Raghavan, G.S.V., Yaylayan, V.A.

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Acrylamide formation in food: a mechanistic perspective von Yaylayan, V.A, Stadler, R.H

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A kinetic model for the reaction of tryptophan with glucose and mannose—the role of diglycation in the Maillard reaction von Yaylayan, V.A., Forage, N.G.

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Dielectric properties of aqueous solutions of α- d-glucose at 915 MHz von Liao, Xiangjun, Raghavan, G.S.V., Yaylayan, V.A.

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Further Insight into Thermally and pH-Induced Generation of Acrylamide from Glucose/Asparagine Model Systems von Perez Locas, Carolina, Yaylayan, Varoujan A.

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Functional properties of glycated soy 11S glycinin von Achouri, A, Boye, J.I, Yaylayan, V.A, Yeboah, F.K

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Origin of 2,3-Pentanedione and 2,3-Butanedione in d-Glucose/l-Alanine Maillard Model Systems von Yaylayan, Varoujan A, Keyhani, Anahita

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Nonvolatile Oxidation Products of Glucose in Maillard Model Systems: Formation of Saccharinic and Aldonic Acids and Their Corresponding Lactones von Haffenden, Luke J. W, Yaylayan, Varoujan A

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Flavor Technology: Recent Trends and Future Perspectives von Yaylayan, V.A.

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Dielectric properties of α- d-glucose aqueous solutions at 2450 MHz von Liao, Xiangjun, Raghavan, G.S.V, Dai, Jianming, Yaylayan, V.A

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Pyrylium betaines as reactive intermediates in Maillard reaction von YAYLAYAN, V.A., LACHAMBRE, S.

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Investigation of vibrational theory of olfaction with variously labelled benzaldehydes von Haffenden, L.J.W, Yaylayan, V.A, Fortin, J

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Production of Maillard reaction flavour precursors by extrusion processing von Yaylayan, V.A., Fichtali, J., van de Voort, F.R.

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