Faculty profile

Varoujan Yaylayan

ResearcherFood Science and Agricultural ChemistryMcGill University

This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a McGill University directory, so their courses may be missing. Find their university profile.

Varoujan Yaylayan

Researcher

Food Science and Agricultural Chemistry

McGill University

Montreal, Quebec, Canada

Supervision signals

Has led research grants, which requires an independent research appointment. Ask their department whether they supervise graduate students.
13 publications in the last five years, latest in 2026.
Senior (last) author on 8 recent papers, a sign of leading a research group.
Principal investigator on 12 research grants (12 NSERC), most recently in 2019.

These signals come from public records, including CIHR, NSERC and SSHRC funding decisions. Ask the professor or the graduate program whether they are taking new students.

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Publications

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Grants

Publications by year

Counts cover the publications linked to this profile. Citations and the h-index appear when the source records them.

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Signals and details

Research

Amino acids Control of Maillard Reaction ESI-qTOF MS/MS Gas Chromatography and Mass Spectrometry Metal complexes Reaction Mechansim Reducing sugars Schiff bases

Latest papers

Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co-digestion in a Mediterranean meal model.
Journal of the science of food and agriculture · 2026
Mechanochemical and mass spectral approach for the analysis of maltosylated glycylglycine.
Carbohydrate research · 2025 · senior author
Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine.
Food chemistry · 2025 · senior author

All 23 publications

Latest funding

Determination of food safety, quality and authenticity using X-Ray fluorescence spectroscopy
NSERC · 2023 · Co-investigator
$140,993
Mechanism - guided strategies for the control of the Maillard reaction
NSERC · 2019 · Principal investigator
$198,000
Desktop scanning electron microscope for examination of materials undergoing various processes
NSERC · 2014 · Co-investigator
$102,915

All 23 grants and awards

23 publications.

Effect of pork carnosine level on lipid and protein oxidation markers during in vitro co-digestion in a Mediterranean meal model.

Li YY, Yaylayan V, Palin MF, Ngapo TM, Cliche S, Gagnon F, Gariépy C

Journal of the science of food and agriculture2026

DOI: 10.1002/jsfa.70496 PMID: 41676851

Mechanochemical and mass spectral approach for the analysis of maltosylated glycylglycine.

Xia X, Yaylayan V

Carbohydrate research2025Senior author

DOI: 10.1016/j.carres.2025.109630 PMID: 40803176

Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine.

Xia X, Yaylayan V

Food chemistry2025Senior author

DOI: 10.1016/j.foodchem.2025.145005 PMID: 40479999

Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro-oxidant.

Li YY, Yaylayan V, Palin MF, Ngapo TM, Cliche S, Gagnon F, Gariépy C

Journal of food science2025

DOI: 10.1111/1750-3841.70181 PMID: 40205770

Effect of carnosine on nitrosamine formation in gastric-simulated aqueous and lipid environments.

Li YY, Yaylayan V, Palin MF, Ngapo TM, Cliche S, Gagnon F, Gariépy C

Journal of the science of food and agriculture2024

DOI: 10.1002/jsfa.13757 PMID: 39054895

Mechanochemistry in Glycation Research.

Xing H, Yaylayan V

Journal of agricultural and food chemistry2024Senior author

DOI: 10.1021/acs.jafc.4c05591 PMID: 39241158

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

Leung G, McKinney MA, Yaylayan V, Bayen S

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment2024

DOI: 10.1080/19440049.2024.2354496 PMID: 38805263

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

Kim ES, Yaylayan V

Carbohydrate research2024Senior author

DOI: 10.1016/j.carres.2024.109139 PMID: 38728964

Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids.

Xing H, Yaylayan V

Food chemistry2024Senior author

DOI: 10.1016/j.foodchem.2023.138071 PMID: 38061296

Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid.

Li YY, Yaylayan V, Palin MF, Ngapo TM, Cliche S, Sabik H, Gariépy C

Journal of food science2024

DOI: 10.1111/1750-3841.16854 PMID: 38146794

Determination of food safety, quality and authenticity using X-Ray fluorescence spectroscopy

Co-investigatorNSERC2023Research Tools and Instruments

Principal investigators: Lu, Xiaonan

$140,993

Mechanism - guided strategies for the control of the Maillard reaction

Principal investigatorNSERC2019Discovery Grants Program - Individual

Principal investigators: Yaylayan, Varoujan

Keywords: Amino acids; Control of Maillard Reaction; ESI-qTOF MS/MS; Gas Chromatography and Mass Spectrometry; Metal complexes; Reaction Mechansim; Reducing sugars; Schiff bases; Stable Isotope labeling

$198,000

Desktop scanning electron microscope for examination of materials undergoing various processes

Co-investigatorNSERC2014Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Raghavan, Vijaya

$102,915

Elucidation of the mechanism of formation of thermally generated volatile and non-volatile Maillard reaction products using isotope labeling technique combined with ESI-TOF MS/MS and GC/MS analysis.

Principal investigatorNSERC2014Discovery Grants Program - Individual

Principal investigators: Yaylayan, Varoujan

$150,000

Isotope labeling studies on the mechanism of Maillard reaction

Principal investigatorNSERC2009Discovery Grants Program - Individual

Principal investigators: Yaylayan, Varoujan

$250,000

FTIR raman spectrometer

Co-investigatorNSERC2005Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: VandeVoort, Frederik

$149,000

Investigation of the mechanism of non-enzymatic interaction of reducing sugars with amino acids

Principal investigatorNSERC2004Discovery Grants Program - Individual

Principal investigators: Yaylayan, Varoujan

$350,000

Advanced value-added applications of high pressure processing: High pressure sterilization, thermodynamic, molecular and functional property evaluation/modeling

Co-investigatorNSERC2003Strategic Projects - Group

Principal investigators: Ramaswamy, Hosahalli

$286,500

Development of a technology for early detection and discrimination of diseases of vegetables and fruits, before and after harvest, using volatile fingerprints

Co-investigatorNSERC2001Strategic Projects - Group

Principal investigators: Kushalappa, Ajjamada

$341,000

Replacement of existing gas chromatograph/mass spectrometer (GC/MS)

Principal investigatorNSERC2000Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Yaylayan, Varoujan

$69,786

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

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