S. Mandeville

发表

GC/MS analysis of flavor-active compounds in cooked commercial shrimp waste

B. Simpson, V. Yaylayan, S. Mandeville, 1992 .

Isolation and identification of carotenoid pigments, lipids and flavor active components from raw commercial shrimp waste

H. Ramaswamy, B. Simpson, V. Yaylayan, 1991 .

Stereochemical Control of Maltol Formation in Maillard Reaction

V. Yaylayan, S. Mandeville, 1994 .

Quantitative determination of the effect of pH and temperature on the keto form of d-fructose by FT IR spectroscopy

V. Yaylayan, A. Ismail, S. Mandeville, 1993 .

Proximate analysis, isolation and identification of amino acids and sugars from raw and cooked commercial shrimp waste

B. Simpson, V. Yaylayan, S. Mandeville, 1992 .

Microwave and Thermally‐Induced Maillard Reactions

V. Yaylayan, S. Mandeville, N. Forage, 1994 .

Mechanistic Pathway for the formation of Maltoxazine from Intact 1-[(2'-Carboxyl)Pyrrolidinyl]-1-deoxy-D-fructose (Amadori-Proline)

V. Yaylayan, S. Mandeville, 1994 .