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Varoujan A. Yaylayan

Varoujan A. Yaylayan

D-Index & Metrics

Chemistry

D-Index
46
Citations
8322
World Ranking
15983
National Ranking
433

Overview

Varoujan A. Yaylayan is affiliated with McGill University in Canada. Their research primarily spans across Biochemistry, Genetics and Molecular Biology, Chemistry, and Medicine. These fields collectively encompass a wide range of studies, with particular focus on Clinical Biochemistry, Physiology, Organic Chemistry, Spectroscopy, and Biotechnology as subfields of interest.

The scientist has contributed notably to topics including Advanced Glycation End Products research, Biochemical effects in animals, Free Radicals and Antioxidants, Biochemical and biochemical processes, Bee Products Chemical Analysis, Diet, Metabolism, and Disease, as well as Crystallography and molecular interactions.

Their recent scholarly outputs include papers such as:

  • Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products (2020) published in Carbohydrate Research
  • Mechanochemical generation of Schiff bases and Amadori products and utilization of diagnostic MS/MS fragmentation patterns in negative ionization mode for their analysis (2020) published in Carbohydrate Research
  • Optimizing the Concentration of Nile Red for Screening of Microplastics in Drinking Water (2023) published in ACS ES&T Water
  • Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids (2023) published in Food Chemistry
  • Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures (2022) published in International Journal of Molecular Sciences

Frequently appearing publication venues include Food Chemistry, Carbohydrate Research, SSRN Electronic Journal, European Food Research and Technology, and Journal of Agricultural and Food Chemistry.

Varoujan A. Yaylayan has collaborated with several coauthors multiple times, notably including Haoran Xing, Yi Yao Li, Marie-France Palin, Simon Cliché, and C. Gariépy.

Best Publications

  • Why asparagine needs carbohydrates to generate acrylamide.

    Varoujan A. Yaylayan;and Andrzej Wnorowski;Carolina Perez Locas

  • Origin and Mechanistic Pathways of Formation of the Parent Furan-A Food Toxicant

    Carolina Perez Locas;Varoujan A Yaylayan

  • Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

    Carolina Perez Locas;Varoujan A. Yaylayan

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

    Varoujan A. Yaylayan

  • 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

  • Acrylamide formation in food: a mechanistic perspective.

    Varoujan A Yaylayan;Richard H Stadler

  • Classification of the Maillard reaction: A conceptual approach

    Varoujan A. Yaylayan

  • Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system

    V.A. Yaylayan;E. Kaminsky

  • Reactivities of d-glucose and d-fructose during Glycation of Bovine Serum Albumin

    Faustinus K. Yeboah;Inteaz Alli;Varoujan A. Yaylayan

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

    Anja Katerina Karin Rahn;Varoujan Antranik Yaylayan

  • Model studies on the oxygen-induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR.

    Fong Lam Chu;Varoujan A Yaylayan

  • Thermal processing, storage conditions, and the composition and physical properties of orange juice

    E.R Farnworth;M Lagacé;R Couture;V Yaylayan

  • Origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine Maillard model systems.

    Varoujan A. Yaylayan;Anahita Keyhani

  • Functional Properties of Glycated Soy 11S Glycinin

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

  • Origin of carbohydrate degradation products in L-alanine/ D-[13C]glucose model systems

    Varoujan A. Yaylayan;Anahita Keyhani

  • Microwave-assisted Extraction of Phenolic Compounds from Grape Seed

    Ni Hong;Varoujan A. Yaylayan;G. S. Vijaya Raghavan;J. R. Jocelyn Paré

  • Enzymatic hydrolysis of shrimp meat

    B.K Simpson;G Nayeri;V Yaylayan;I.N.A Ashie

  • Influence of pyrolytic and aqueous-phase reactions on the mechanism of formation of Maillard products.

    Andrzej Wnorowski;Varoujan A. Yaylayan

  • Profiling of α-dicarbonyl content of commercial honeys from different botanical origins: identification of 3,4-dideoxyglucoson-3-ene (3,4-DGE) and related compounds.

    Eric Marceau;Varoujan A Yaylayan

  • 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

Frequent Co-Authors

Benjamin K. Simpson
Benjamin K. Simpson McGill University
G.S.V. Raghavan
G.S.V. Raghavan McGill University
Philippe Seguin
Philippe Seguin McGill University
Joyce I. Boye
Joyce I. Boye Agriculture and Agriculture-Food Canada
Byong H. Lee
Byong H. Lee McGill University

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