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1. The Maillard reaction
: chemistry, biochemistry and implications
by Nursten, H. E and Royal Society of Chemistry (Great Britain) and Books24x7, Inc
2005, ISBN 0854049649, xii, 214
This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner.. 
Maillard reaction | Industrial chemistry & manufacturing technologies | Chemistry
Book
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2. Full Text Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N‑(1-Deoxy‑d‑xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction
by Cui, Heping and Hayat, Khizar and Jia, Chengsheng and Duhoranimana, Emmanuel and Huang, Qingrong and Zhang, Xiaoming and Ho, Chi-Tang
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 09/2018, Volume 66, Issue 38, pp. 10077 - 10085
The synergistic effect of a thermal reaction and vacuum dehydration on the conversion of xylose (Xyl) and phenylalanine (Phe) to a Maillard-reaction... 
N-(1-deoxy- d -xylulos-1-yl)-phenylalanine | Maillard-reaction intermediate | transformation | synergistic effect | ANTIOXIDANT ACTIVITY | MODEL SYSTEM | N-(1-deoxy-D-xylulos-1-yl)-phenylalanine | FOOD SCIENCE & TECHNOLOGY | MASS-SPECTROMETRY | PEPTIDE | AMADORI REARRANGEMENT PRODUCTS | IN-VITRO | AGRICULTURE, MULTIDISCIPLINARY | DEGRADATION | GENERATION | CHEMISTRY, APPLIED | ARGINYL-FRUCTOSYL-GLUCOSE | FLAVOR | Spectrometry, Mass, Electrospray Ionization | Hot Temperature | Phenylalanine - chemistry | Xylose - chemistry | Maillard Reaction
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3. The Maillard reaction
by Fayle, S. E and Gerrard, Juliet A
2002, RSC food analysis monographs, ISBN 9780854045815, xiv, 120
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the... 
Maillard reaction | Analysis | Food | Industrial chemistry & manufacturing technologies | Psicología | Publicaciones periodicas | Psychology | Publicaciones periódicas | Periodicals | Libros electronicos | Psicologia
Book
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4. The Maillard reaction
: chemistry at the interface of nutrition, aging, and disease
by Baynes, John W
2005, Annals of the New York Academy of Sciences, ISBN 157331532X, Volume 1043, xxiii, 954
Maillard reaction | Aging | Disease | Nutrition
Book
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5. The Maillard reaction reconsidered
: cooking and eating for health
by Losso, Jack N
2016, ISBN 1482248220
Composition | Cooking | Analysis | Maillard reaction | Physiological effect | Health aspects | Food
Web Resource
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6. The Maillard reaction
: interface between aging, nutrition, and metabolism
by Thomas, Merlin C and Forbes, Josephine
2010, Special publication, ISBN 9781849730792, Volume no. 322.
Maillard reaction
Web Resource
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7. The Maillard reaction
: interface between aging, nutrition and metabolism
by Thomas, Merlin and Forbes, Josephine
2010, Special Publication, ISBN 9781849732123, Volume 322
Maillard reaction
Web Resource
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8. Full Text Maillard Reaction in Foods : Mitigation Strategies and Positive Properties
by Parisi, Salvatore and Ameen, Sara M and Montalto, Shana and Santangelo, Anna
06/2019, ISBN 3030225550, 58
Maillard reaction
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9. The Maillard reaction
: consequences for the chemical and life sciences
by Ikan, Raphael, 1927-2013
1996, ISBN 0471963003, xii, 214
Maillard reaction | Physiological aspects
Book
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10. Full Text Antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine
by Cui, Heping and Hayat, Khizar and Zhang, Xiaoming
Journal of Food Science, ISSN 0022-1147, 05/2019, Volume 84, Issue 5, pp. 1060 - 1067
The Maillard reaction end‐products (MRPs) and intermediate (MRI, N‐(1‐deoxy‐α‐D‐xylulos‐1‐yl)‐phenylalanine) derived from xylose (Xyl) and phenylalanine (Phe)... 
electron spin resonance | antioxidant activity | Maillard reaction intermediate | Maillard reaction products | free radical scavenging activity | OXIDATION | FLAVOR FORMATION | GLYCINE | VIVO | FOOD SCIENCE & TECHNOLOGY | LYSINE | MRPS | AMADORI COMPOUNDS | ARGINYL-FRUCTOSE | INHIBITORS | FOOD | Antioxidants | Research | Phenylalanine | Chemical research | Free radicals | Scavenging | Maillard reaction | Lipid peroxidation | Lipids | Iron | Food processing | Flavor | Intermediates | Xylose | Time dependence | Aqueous solutions | Magnetic resonance imaging | Chelation | Oxidation | Food | Peroxidation
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11. Full Text N-(1-Deoxy-D-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction
by Tang, W and Cui, HP and Sun, FL and Yu, XH and Hayat, K and Hussain, S and Tahir, MU and Zhang, XM and Ho, CT
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 08/2019, Volume 67, Issue 32, pp. 8994 - 9001
The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) N-(1-deoxy-D-xylulos-1-yl)-glutathione and its key degradation... 
FOOD SCIENCE & TECHNOLOGY | ALPHA-DICARBONYL COMPOUNDS | peptide Maillard reaction | MODEL | CARAMELISATION | N-(1-deoxy-D-xylulos-1-yl)-glutathione | IDENTIFICATION | CHROMATOGRAPHY | AMADORI COMPOUND | simultaneous dehydration-reaction | reaction kinetics | deoxyxylosones | GLUCOSE | KINETICS | AGRICULTURE, MULTIDISCIPLINARY | DEGRADATION | FREE AMINO-ACIDS | CHEMISTRY, APPLIED
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12. Full Text Acrylamide from Maillard reaction products
by Stadler, RH and Blank, I and Varga, N and Robert, F and Hau, J and Guy, PA and Robert, MC and Riediker, S
NATURE, ISSN 0028-0836, 10/2002, Volume 419, Issue 6906, pp. 449 - 450
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but... 
MULTIDISCIPLINARY SCIENCES | Methionine - chemistry | Maillard Reaction | Glucose - chemistry | Amino Acids - chemistry | Acrylamide - chemistry | Glutamine - chemistry | Hot Temperature | Glycosides - chemistry | Asparagine - chemistry | Food
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13. Full Text The Maillard Reaction in Food Chemistry : Current Technology and Applications
by Ruan, Dongliang and Wang, Hui and Cheng, Faliang
12/2018, SpringerBriefs in Molecular Science, ISBN 9783030047764, 104
This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a... 
Maillard reaction | Food industry and trade-Technological innovations | Chemistry | Analytical Chemistry | Food Science | Nutrition | Carbohydrate Chemistry
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14. Full Text Reactions of Monosaccharides during Heating of Sugar−Casein Systems:  Building of a Reaction Network Model
by Brands, Carline M. J and van Boekel, Martinus A. J. S
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2001, Volume 49, Issue 10, pp. 4667 - 4675
The Maillard reaction is important during the heating and processing of foods for its contribution to food quality. To control a reaction as complex as the... 
Casein | Isomerization | Maillard reaction | Glucose | Tagatose | Galactose | Fructose | Reaction network model | Monosaccharides | tagatose | GLYCINE | glucose | isomerization | reaction network model | FOOD SCIENCE & TECHNOLOGY | GLYCATION | fructose | casein | galactose | HEATED MILK | AGRICULTURE, MULTIDISCIPLINARY | monosaccharides | CHEMISTRY, APPLIED | Galactose - chemistry | Carbohydrates - chemistry | Caseins - chemistry | Models, Chemical | Maillard Reaction | Glucose - chemistry | Hot Temperature | Monosaccharides - chemistry | Fructose - chemistry | Hexoses - chemistry | Hydrogen-Ion Concentration | Product Design and Quality Management Group | VLAG | Leerstoelgroep Productontwerpen en kwaliteitskunde
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15. Full Text Melanoidins produced by the Maillard reaction: Structure and biological activity
by Wang, He-Ya and Qian, He and Yao, Wei-Rong
Food Chemistry, ISSN 0308-8146, 2011, Volume 128, Issue 3, pp. 573 - 584
► Food melanoidins are generally anionic coloured compounds. ► Melanoidins are LMW pigments or HMW compounds with LMW chromophore. ► Melanoidins have several... 
Maillard reaction | Biological effects | Antioxidant activity | Structural properties | Melanoidins
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16. Full Text 2‑Deoxyglucosone: A New C6‑α-Dicarbonyl Compound in the Maillard Reaction of d‑Fructose with γ‑Aminobutyric Acid
by Bruhns, Philipp and Kaufmann, Martin and Koch, Timo and Kroh, Lothar W
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2018, Volume 66, Issue 44, pp. 11806 - 11811
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric... 
Maillard reaction | α-dicarbonyl compounds | 4-deoxyglucosone | 2-deoxyglucosone | 2-amino-2-deoxy-3-ketose | Amadori product
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17. Full Text Acrylamide is formed in the Maillard reaction
by Mottram, DS and Wedzicha, BL and Dodson, AT
NATURE, ISSN 0028-0836, 10/2002, Volume 419, Issue 6906, pp. 448 - 449
Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as... 
MULTIDISCIPLINARY SCIENCES | Carbohydrates - chemistry | Maillard Reaction | Glucose - chemistry | Amino Acids - chemistry | Acrylamide - chemistry | Hot Temperature | Asparagine - chemistry | Food
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18. Full Text Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
by Vhangani, Lusani Norah and Van Wyk, Jessy
Food Chemistry, ISSN 0308-8146, 04/2013, Volume 137, Issue 1-4, pp. 92 - 98
► Maillard reaction products (MRPs) posses various antioxidant activity. ► The antioxidant activity of MRPs varies with reaction temperatures and time. ►... 
Browning | Antioxidant | Radical scavenging | Maillard reaction products | CAPACITY | NUTRITION & DIETETICS | ASSAY | KINETICS | GLUCOSE | FOOD SCIENCE & TECHNOLOGY | PH | CHEMISTRY, APPLIED | Lysine - analogs & derivatives | Models, Chemical | Oxidation-Reduction | Maillard Reaction | Ribose - chemistry | Hot Temperature | Lysine - chemistry | Hydrogen-Ion Concentration | Antioxidants
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19. The Maillard reaction
: interface between aging, nutrition and metabolism
by Thomas, Merlin C and Forbes, Josephine
2010, Volume no. 322.
Maillard reaction | Réaction de Maillard
Conference Proceeding
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20. Full Text Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
by Hellwig, Michael and Henle, Thomas
Angewandte Chemie International Edition, ISSN 1433-7851, 09/2014, Volume 53, Issue 39, pp. 10316 - 10329
The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis‐Camille Maillard is responsible for the aroma, taste, and appearance of... 
glycation | Maillard reaction | protein modifications | diabetes | food | Protein modifications | Diabetes | Glycation | Food | METABOLIC TRANSIT | HUMAN HEMOGLOBIN | DEGRADATION PRODUCT | N-EPSILON-CARBOXYMETHYLLYSINE | PERITONEAL-DIALYSIS | ALPHA-DICARBONYL COMPOUNDS | PROTEIN CROSS-LINKS | CHEMISTRY, MULTIDISCIPLINARY | IN-VITRO | AMINO-ACIDS | GLYCATION END-PRODUCTS | Diabetes Mellitus - pathology | Hexosamines - chemistry | Time Factors | Glycated Hemoglobin A - metabolism | History, 20th Century | Humans | Maillard Reaction | Diabetes Mellitus - metabolism | Polymers - chemistry | Food - toxicity | Glycated Hemoglobin A - chemistry | Antioxidants | Carbohydrates | Aging | Organisms | Taste | Foods | Aroma | Conversion
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