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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.

MeSH information
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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.


publications
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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 7 publications over 7 distinct years, with a maximum of 1 publications in 2009 and 2010 and 2011 and 2016 and 2021 and 2022 and 2023
To see the data from this visualization as text, click here.
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