The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis‐
Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed …

This paper reviews some of the research designed to lead to an increased understanding of
the chemistry of the Maillard reaction, based on recent developments, and its influence on …

The deleterious age-related changes in collagen that manifest in the stiffening of the joints,
the vascular system and the renal and retinal capillaries are primarily due to the …

N-Methylmorpholine-N-oxide monohydrate (NMMO) is used as a solvent for direct
dissolution of cellulose in industrial fiber-making (Lyocell process). Ideally, Lyocell fiber …

Thermal hydrolysis pretreatment (THP) has been considered as an advanced approach to
enhance the performance of anaerobic digestion treating municipal sludge. However …

This paper summarises some recent work concerned with the development of colour and
flavour via the Maillard reaction in both aqueous and restricted moisture model systems …

Patients with chronic kidney disease (CKD) have a higher cardiovascular risk compared to
the average population, and this is partially due to the plasma accumulation of solutes …

To facilitate the study of the complex pathways of the Maillard reaction, a conceptual
representation of the processes occurring during the reaction has been developed in which …

A previously proposed kinetic model for the glucose/glycine Maillard reaction pathways has
been validated by changing the initial pH (4.8, 5.5, 6.0, 6.8 and 7.5) of the reaction and …

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 mechanistic pathways leading to …