The Maillard reaction is a non-enzymatic chemical process occurring between reducing sugars and amino acids, typically accelerated by heat, that produces brown pigments, flavor compounds, and a variety of reaction products in foods and biological systems. Research published in the International Journal of Amino Acid…
The Maillard reaction is a non-enzymatic chemical process occurring between reducing sugars and amino acids, typically accelerated by heat, that produces brown pigments, flavor compounds, and a variety of reaction products in foods and biological systems. Research published in the International Journal of Amino Acids examines multiple dimensions of this reaction, including its role in food processing and metabolic pathways. Studies have investigated how cooking modifications affect antioxidant capacity and the formation of hydroxymethylfurfural in processed fruits, demonstrating the reaction's impact on nutritional quality. The journal has also explored non-enzymatic formation of methylglyoxal from glucose metabolites and the generation of reactive oxygen species during methylglyoxal-dependent cross-linking reactions, highlighting the Maillard reaction's significance in oxidative stress and protein modification. Additional research has characterized antioxidant properties in plant foods where Maillard-type reactions may occur during processing or storage. This topic matters because Maillard reaction products influence food safety, nutritional value, flavor development, and have implications for understanding glycation processes relevant to metabolic health and aging-related biochemical changes.
4 peer-reviewed articles, ranked by relevance. Each links to its DOI.
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.