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1952 6
1953 3
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1955 5
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1959 8
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1979 25
1980 14
1981 39
1982 27
1983 24
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1985 32
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2007 222
2008 235
2009 222
2010 253
2011 274
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9,293 results

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Page 1
The Maillard reaction in traditional method sparkling wine.
Charnock HM, Pickering GJ, Kemp BS. Charnock HM, et al. Front Microbiol. 2022 Aug 26;13:979866. doi: 10.3389/fmicb.2022.979866. eCollection 2022. Front Microbiol. 2022. PMID: 36090075 Free PMC article. Review.
While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. ...D …
While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products includ …
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.
Shakoor A, Zhang C, Xie J, Yang X. Shakoor A, et al. Food Chem. 2022 Nov 1;393:133416. doi: 10.1016/j.foodchem.2022.133416. Epub 2022 Jun 7. Food Chem. 2022. PMID: 35696950 Review.
During the Maillard reaction, a complex mixture of various Maillard reaction products (MRPs) forms, affecting the sensorial properties, stability, and nutritional and healthy value of food. Though thousands of volatile flavour compounds are identified in food from t …
During the Maillard reaction, a complex mixture of various Maillard reaction products (MRPs) forms, affecting the sensorial pr …
Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies.
Li M, Shen M, Lu J, Yang J, Huang Y, Liu L, Fan H, Xie J, Xie M. Li M, et al. Food Res Int. 2022 Jan;151:110839. doi: 10.1016/j.foodres.2021.110839. Epub 2021 Dec 2. Food Res Int. 2022. PMID: 34980378 Review.
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing of dairy products, which could lead to various chronic diseases. In this review, the furosin …
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs …
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism.
Han Z, Zhu M, Wan X, Zhai X, Ho CT, Zhang L. Han Z, et al. Crit Rev Food Sci Nutr. 2024;64(15):4904-4920. doi: 10.1080/10408398.2022.2146653. Epub 2022 Nov 16. Crit Rev Food Sci Nutr. 2024. PMID: 36382683 Review.
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. ...In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies. HighlightsFood pol …
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. ...In the present review, we concluded and …
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review.
Sun A, Wu W, Soladoye OP, Aluko RE, Bak KH, Fu Y, Zhang Y. Sun A, et al. Food Res Int. 2022 Jan;151:110823. doi: 10.1016/j.foodres.2021.110823. Epub 2021 Nov 25. Food Res Int. 2022. PMID: 34980374 Review.
As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. ...The preparation and analysis techniques for food-derived …
As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the req …
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation.
Shi B, Guo X, Liu H, Jiang K, Liu L, Yan N, Farag MA, Liu L. Shi B, et al. Food Chem. 2024 Apr 16;438:137994. doi: 10.1016/j.foodchem.2023.137994. Epub 2023 Nov 14. Food Chem. 2024. PMID: 37984001 Review.
Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which promotes the color, flavor and sensory characteristics formation. ...In the meanwhile, the effects of Maillard reaction intermediates and AGEs on gut homeostasis were summarized. …
Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which promotes the color, flavor and sensory charact …
Browning and pigmentation in food through the Maillard reaction.
Murata M. Murata M. Glycoconj J. 2021 Jun;38(3):283-292. doi: 10.1007/s10719-020-09943-x. Epub 2020 Sep 10. Glycoconj J. 2021. PMID: 32910400 Review.
The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing a sugar and an amino acid. ...These chemically clear information gives us a novel aspect for an overview of …
The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation …
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity.
Fu Y, Zhang Y, Soladoye OP, Aluko RE. Fu Y, et al. Crit Rev Food Sci Nutr. 2020;60(20):3429-3442. doi: 10.1080/10408398.2019.1691500. Epub 2019 Nov 18. Crit Rev Food Sci Nutr. 2020. PMID: 31738577 Review.
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to …
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction pla …
The Maillard reaction in vivo.
Dyer DG, Blackledge JA, Katz BM, Hull CJ, Adkisson HD, Thorpe SR, Lyons TJ, Baynes JW. Dyer DG, et al. Z Ernahrungswiss. 1991 Feb;30(1):29-45. doi: 10.1007/BF01910730. Z Ernahrungswiss. 1991. PMID: 1858426 Review.
This article presents and discusses evidence that the Maillard reaction is also involved in the chemical aging of long-lived proteins in human tissues. ...Mechanisms for detoxifying reactive intermediates in the Maillard reaction and catabolism of extensively browne …
This article presents and discusses evidence that the Maillard reaction is also involved in the chemical aging of long-lived proteins …
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.
Lund MN, Ray CA. Lund MN, et al. J Agric Food Chem. 2017 Jun 14;65(23):4537-4552. doi: 10.1021/acs.jafc.7b00882. Epub 2017 May 30. J Agric Food Chem. 2017. PMID: 28535048 Free article. Review.
Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. ...Finally, recent advances in processing for control of Maillard reactions are discussed....
Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. ...Final …
9,293 results