"Maillard Reaction" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.
| Descriptor ID |
D015416
|
| MeSH Number(s) |
G02.607.522
|
| Concept/Terms |
Browning Reaction- Browning Reaction
- Browning Reactions
- Reaction, Browning
- Reactions, Browning
Food Browning- Food Browning
- Browning, Food
- Brownings, Food
- Food Brownings
|
Below are MeSH descriptors whose meaning is more general than "Maillard Reaction".
Below are MeSH descriptors whose meaning is more specific than "Maillard Reaction".
This graph shows the total number of publications written about "Maillard Reaction" by people in this website by year, and whether "Maillard Reaction" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 1994 | 1 | 1 | 2 |
| 2002 | 0 | 1 | 1 |
| 2005 | 1 | 0 | 1 |
| 2017 | 1 | 0 | 1 |
| 2018 | 1 | 0 | 1 |
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Below are the most recent publications written about "Maillard Reaction" by people in Profiles.
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Hemmler D, Roullier-Gall C, Marshall JW, Rychlik M, Taylor AJ, Schmitt-Kopplin P. Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems. Sci Rep. 2018 11 15; 8(1):16879.
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Hemmler D, Roullier-Gall C, Marshall JW, Rychlik M, Taylor AJ, Schmitt-Kopplin P. Evolution of Complex Maillard Chemical Reactions, Resolved in Time. Sci Rep. 2017 06 12; 7(1):3227.
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Cook DJ, Channell GA, Taylor AJ. On line monitoring of acrylamide formation. Adv Exp Med Biol. 2005; 561:303-16.
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Turner JA, Sivasundaram LR, Ottenhof MA, Farhat IA, Linforth RS, Taylor AJ. Monitoring chemical and physical changes during thermal flavor generation. J Agric Food Chem. 2002 Sep 11; 50(19):5406-11.
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Smith MA, Richey PL, Taneda S, Kutty RK, Sayre LM, Monnier VM, Perry G. Advanced Maillard reaction end products, free radicals, and protein oxidation in Alzheimer's disease. Ann N Y Acad Sci. 1994 Nov 17; 738:447-54.
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Smith MA, Taneda S, Richey PL, Miyata S, Yan SD, Stern D, Sayre LM, Monnier VM, Perry G. Advanced Maillard reaction end products are associated with Alzheimer disease pathology. Proc Natl Acad Sci U S A. 1994 Jun 07; 91(12):5710-4.