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179篇 您的检索式：作者名="Yaylayan"

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	题名	作者	年代	出处	被引量
1	Multivariate calibration for the determination of total azadirachtin-related limonoids and simple terpenoids in neem extracts using vanillin assay显示文摘	V A Yaylayan G S Vijaya Raghavan	2001	Agricultual Food Chemistry2001，，49：	1
2	Pyrolysis/GC/MS analysis of N- ( 1 -deoxy- d- fructos- 1 - yl ) - 1- phenylalanine : identification of novel pyridine and naphthalene derivatives 显示文摘	Keyhani A Yaylayan V A	1996	Journal of Agricultural and Food Chemistry1996，44，1：	1
3	Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin显示文摘	YEBOAH F K ALLI I YAYLAYAN V A	1999	Journal of Agricultural and Food Chemistry1999，47，8：	1
4	Precursors, formation and determination of furan in food显示文摘	YAYLAYAN V A	2006	J Consum Prot Food Saf2006，，72：	1
5	Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin 显示文摘	YEBOAH F K ALLI I YAYLAYAN V A	1999	J of Agric Food Chem1999，47，：	1
6	Analysis of glycated proteins by mass spectrometric techniques: Qualitative and quantitative aspects 显示文摘	Yeboah F K Yaylayan V A	2001	Nahrung/Food2001，45，：	1
7	Why asparagine needs carbohydrates to generate acrylamide显示文摘	YAYLAYAN V A WNOROWSKI A PEREZ L C	2003	Journal of Agricultural and Food Chemistry2003，51，：	1
8	What do we know about the molecular mechanism of 3 - MCPD ester formation? 显示文摘	RAHN A K K YAYLAYAN V A	2011	Eur J Lipid Sci Technol2011，113，：	1
9	The role of creafine in the generation of N- Methylacrylamide: a new toxicant in cooked meat 显示文摘	Yaylayan V A Perez Locas C Wnorowski A	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
10	Enzymatic hydrolysis of shrimp meat显示文摘	Simpson B K Nayeri G Yaylayan	1998	Food Chemistry1998，61，1：	1
11	A novel way to prepare n-butylparaben under microwave irradiation 显示文摘	Liao X Raghavan G S V Yaylayan V A	2002	Tetrahedron Lett2002，43，：	1
12	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显示文摘	RAHN A K YAYLAYAN V A	2013	Journal of Agricultural and Food Chemistry2013，61，25：	1
13	Isolation and structural analysis ofmaillard polymers:caramel and melanoidin formation in glycine/glucose model显示文摘	Yaylayan V A Kaminsky E	1998	FoodChem1998，63，1：	1
14	Origin and mechanistic pathways of formation of the parent furan--a food toxicant显示文摘	Perez Locas C Yaylayan V A	2004	Journal of Agricultural and Food Chemistry2004，52，22：	1
15	Precursors, formation and determina- tion of furan in food 显示文摘	YAYLAYAN V A	2006	Journal fur Verbraucherschutz und Lebensmittelsicherheit2006，1，1：	1
16	Classification of the Maillard reaction a conceptual approach显示文摘	YAYLAYAN V A	1997	Trends in Food Science Technolo- gy1997，8，：	1
17	Isotope labeling studies on the forma-tion of 5-(hydroxymethyl)-2-furaldehyde(HMF)from sucrose by pyroly-sis-GC/MS显示文摘	LOCAS C P YAYLAYAN V A	2008	Journal of Agricultural and Food Chemistry2008，56，15：	1
18	A novel way to prepare n-butylparaben under microwave irradiation显示文摘	Liao X Raghavan G S V Yaylayan V A	2002	Tetrahedron Letters2002，43，1：	1
19	Why asparagine needs carbohydrates to generate acrylamide 显示文摘	Yaylayan V A Wnorowski A Perez Locas C	2003	Agric Food Chem2003，，51：	1
20	Pyrolysis/GC/MS Analysis of I- -l-deoxy-d-fructose显示文摘	Despointes H A Yaylayan V A Keyhani A	1994	Food Chemistry1994，42，：	1

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