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Maillard Reaction

Known as: Reaction, Maillard 
One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning… 
National Institutes of Health

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Browning ReactionFood Browning
aspects of radiation effects

Papers overview

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Review
2003
Review
2003
Angiotensin II receptor blockers and angiotensin converting enzyme inhibitors: implication of radical scavenging and transition metal chelation in inhibition of advanced glycation end product…
Review
2001
Review
2001
Kinetic aspects of the Maillard reaction: a critical review.
The literature concerning the kinetics of the Maillard reaction was critically discussed according to the initial, intermediate… 
1999
1999
Deterioration of protein fraction by Maillard reaction in dietetic milks
The development of the Maillard reaction in pasteurized, UHT and in-bottle sterilized dietetic milks was studied. In these… 
Highly Cited
1998
Highly Cited
1998
Metal chelating and antioxidant activity of model Maillard reaction products.
Model glucose-lysine (Glu-Lys) and fructose-lysine (Fru-Lys) Maillard Reaction products (MRPs) were generated using 14 different… 
Highly Cited
1994
Highly Cited
1994
Genotoxicity of 1,3-dithiane and 1,4-dithiane in the CHO/SCE assay and the Salmonella/microsomal test.
Highly Cited
1992
Highly Cited
1992
Antimutagenic effect of Maillard browning products obtained from amino acids and sugars.
Highly Cited
1989
Highly Cited
1989
Production and characterization of antibodies to advanced glycation products on proteins.
1989
1989
Effect of Maillard reaction products on protein digestion.
A summary is given of experiments performed to study the effects of Maillard reaction products on protein digestion and uptake. A… 
1984
1984
STUDIES ON HUMAN LENS: I. ORIGIN AND DEVELOPMENT OF FLUORESCENT PIGMENTS
Abstract 
Highly Cited
1983
Highly Cited
1983
Detection of nonenzymatic browning products in the human lens.
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