Research Topic · Peer-Reviewed

Maillard Reaction

The Maillard Reaction is an important and useful chemical reaction process in the food industry that occurs when proteins and carbohydrates are heated and combine to create a wide variety of flavors and colors. This reaction is responsible for the golden-brown color and delicious flavor of roasted coffee, bread, Fre…

Curated from this journal's research 📚 4 peer-reviewed articles cited Cited 51× across the literature 🔖 ISSN 2572-5424 🗓 Reviewed June 2026

Overview

The Maillard Reaction is an important and useful chemical reaction process in the food industry that occurs when proteins and carbohydrates are heated and combine to create a wide variety of flavors and colors. This reaction is responsible for the golden-brown color and delicious flavor of roasted coffee, bread, French fries and many other commonly eaten foods. Additionally, the Maillard Reaction enhances the nutritional value of many foods by producing compounds with antioxidant activity and reducing the amount of carcinogens. For these reasons, understanding the Maillard Reaction and its effects on food quality and nutrition is critical to food scientists and manufacturers.

Research published in this journal

4 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 4 articles above have been cited 51 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Maillard Reaction, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Glycomics And Metabolism (ISSN 2572-5424).

Journal editorial board
Bassam Elgamoudi · Australia Carola Parolin · Italy Giuseppe Maurizio Campo · Italy

This page summarises published research for orientation; it is not medical or professional advice.