Varoujan Yaylayan

Professor and Chair

McGill University

Canada

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About

Professor Varoujan Yaylayan is the Chair at McGill University, Canada. His research focuses on mechanochemistry, glycation, and the environmental analysis of flame retardants, as highlighted in his recent publications. His work explores topics such as the interaction of sugar moieties in glycated alanine derivatives and the screening of microplastics in drinking water. Professor Yaylayan actively contributes to understanding the molecular basis of reaction mechanisms in the Maillard reaction.

Articles (11)

Year:

2025

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2024

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2024

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2024

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2023

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2023

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2022

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2022

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2022

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2021

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2021

Collaborators (4)

Jeffrey Farner

Assistant Professor

University of Alberta

CANADA

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Melissa A. McKinney

McGill University

CANADA

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Stephane Bayen

Associate Professor

McGill University

CANADA

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Nathalie Tufenkji

Professor

McGill University

CANADA

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Varoujan Yaylayan

Research Interests

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Articles (11)

Mechanochemical and mass spectral approach for the analysis of maltosylated glycylglycine

Abiotic degradations of legacy and novel flame retardants in environmental and food matrices – a review

Mechanochemistry in Glycation Research

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

Optimizing the Concentration of Nile Red for Screening of Microplastics in Drinking Water

Amino-Acid-Derived Oxazolidin-5-Ones as Chemical Markers for Schiff Base Formation in Glycation Reactions

Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers

Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry

Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures

Insight into the mechanochemistry of the Maillard reaction: degradation of Schiff bases via 5-oxazolidinone intermediate

Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

Collaborators (4)

Jeffrey Farner

Melissa A. McKinney

Stephane Bayen

Nathalie Tufenkji

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