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Nashalian, Ossanna
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1

Valorization of Residues From Beverage Production:

, In: Processing and Sustainability of Beverages,
Kusch-Brandt, Sigrid ; Mumme, Jan ; Nashalian, Ossanna... - p. 451-494 , 2019
Link: https://doi.org/10.1016/..
 
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2

Contributors:

, In: Processing and Sustainability of Beverages,
Aguilar, Cristóbal Noe ; Albanese, Lorenzo ; Antonio-Bautista, Adriana... - p. xiii-xvi , 2019
Link: https://doi.org/10.1016/..
 
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3

Reactivity of nitrogen atoms in adenine and (Ade)2Cu comple..:

Nashalian, Ossanna ; Yaylayan, Varoujan A.
Food Chemistry.  215 (2017)  - p. 463-469 , 2017
Link: https://doi.org/10.1016/..
 
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4

In situ formation of the amino sugars 1-amino-1-deoxy-fruct..:

Nashalian, Ossanna ; Yaylayan, Varoujan A.
Food Chemistry.  197 (2016)  - p. 489-495 , 2016
Link: https://doi.org/10.1016/..
 
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5

Formation of the reduced form of furaneol® (2,5-dimethyl-4-..:

Nashalian, Ossanna ; Wang, Xi ; Yaylayan, Varoujan A.
Food Chemistry.  210 (2016)  - p. 43-48 , 2016
Link: https://doi.org/10.1016/..
 
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6

Sugar-Conjugated Bis(glycinato)copper(II) Complexes and The..:

Nashalian, Ossanna ; Yaylayan, Varoujan A.
Journal of Agricultural and Food Chemistry.  63 (2015)  17 - p. 4353-4360 , 2015
Link: https://doi.org/10.1021/..
 
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7

Thermally Induced Oxidative Decarboxylation of Copper Compl..:

Nashalian, Ossanna ; Yaylayan, Varoujan A.
Journal of Agricultural and Food Chemistry.  62 (2014)  33 - p. 8518-8523 , 2014
Link: https://doi.org/10.1021/..
 
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8

De Novo Synthesis of Amino Acids during the Maillard Reacti..:

Nashalian, Ossanna ; Yaylayan, Varoujan A.
Journal of Agricultural and Food Chemistry.  63 (2014)  1 - p. 328-334 , 2014
Link: https://doi.org/10.1021/..
 
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