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… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

1946-2017
05010019462016

Papers overview

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Highly Cited
2005
Highly Cited
2005
The complexity of the Maillard reaction arises partly from multiple fragmentation reactions of the sugar moiety, constituting… (More)
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Highly Cited
2002
Highly Cited
2002
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking… (More)
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Highly Cited
2002
Highly Cited
2002
Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this… (More)
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Highly Cited
2000
Highly Cited
2000
Non-enzymic modification of tissue proteins by reducing sugars, the so-called Maillard reaction, is a prominent feature of aging… (More)
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Highly Cited
1998
Highly Cited
1998
Dicarbonyl compounds such as glyoxal and methylglyoxal are reactive dicarbonyl intermediates in the nonenzymatic browning and… (More)
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Highly Cited
1995
Highly Cited
1995
The role of glyoxal and glycolaldehyde in protein cross-linking and N epsilon-(carboxymethyl)lysine (CML) formation during… (More)
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Highly Cited
1994
Highly Cited
1994
During aging long-lived proteins accumulate specific post-translational modifications. One family of modifications, termed… (More)
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Highly Cited
1994
Highly Cited
1994
The Maillard or browning reaction between sugar and protein contributes to the increased chemical modification and cross-linking… (More)
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Highly Cited
1992
Highly Cited
1992
To investigate the contribution of glycation and oxidation reactions to the modification of insoluble collagen in aging and… (More)
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Highly Cited
1991
Highly Cited
1991
Reaction of protein amino groups with glucose (the Maillard reaction) leads from early stage products such as Schiff base and… (More)
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