Skip to search formSkip to main contentSkip to account menu

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

Related topics

Related topics

3 relations

Narrower (2)

Browning ReactionFood Browning
aspects of radiation effects

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2013
2013
Optimization of Maillard reaction products isolated from sugar-amino acid model system and their antioxidant activity
Se evaluaron las propiedades funcionales de melanoidinas solubles de sistemas modelo a partir de una combinacion simple de… 
Highly Cited
2008
Highly Cited
2008
Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.
The antioxidative properties of coffee brew fractions were studied using electron spin resonance spectroscopy using 2,2,6,6… 
2005
2005
Angiotensin-converting enzyme inhibition in diabetic nephropathy: it's all the RAGE.
Since the landmark multicenter trial in type I diabetics by Lewis et al. in 1993 ([1][1]), the use of angiotensin-converting… 
2003
2003
Lycopene and Hydroxymethylfurfural (HMF) Evaluation in Tomato Products
Color of tomato products is due to the pigments content of fruit together with browning compounds originated during processing… 
1997
1997
The Maillard reaction in demineralized dentin in vitro.
The Maillard reaction between carbohydrate and protein has been proposed as a cause of the browning of carious lesions. The aim… 
1997
1997
Effect of spices and Maillard reaction products on rancidity development in precooked refrigerated meat
Lipid oxidation in mutton, pork and chicken cooked in the presence of various spices, salt and Maillard reaction products (MRPs… 
1996
1996
Inhibitors of the Maillard Reaction
SummaryThe Maillard reaction is a complex cascade of reactions initiated by glycation or the spontaneous reaction between the… 
1993
1993
Isolation and characterization of the most antimutagenic Maillard reaction products derived from xylose and lysine
The Maillard reaction products were prepared by refluxing D-xylose and L-lysine at 100 o C and pH 9.0 for 10 h and then… 
Review
1982
Review
1982
[Peroxisomes and hypolipidemic agents ].
Peroxisomes (microbodies) have been localized in the cytoplasm of various cells, mainly the hepatocytes and the renal tubular… 
Highly Cited
1956
Highly Cited
1956
NUTRITIVE value of fish proteins.
Commercial fish meals have been examined for their net protein utilization by rats and have been found to be of poorer nutritive… 
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)