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Maillard Reaction

"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.

One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.


This graph shows the total number of publications written about "Maillard Reaction" by people in Harvard Catalyst Profiles by year, and whether "Maillard Reaction" was a major or minor topic of these publication.
Bar chart showing 9 publications over 7 distinct years, with a maximum of 2 publications in 2006 and 2015
To see the data from this visualization as text, click here.
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Funded by the NIH/NCATS Clinical and Translational Science Award (CTSA) program, grant number UL1TR001102, and through institutional support from Harvard University, Harvard Medical School, Harvard T.H. Chan School of Public Health, Beth Israel Deaconess Medical Center, Boston Children's Hospital, Brigham and Women's Hospital, Massachusetts General Hospital and the Dana Farber Cancer Institute.