The DOI matches its Crossref record.
The Maillard Reaction in Foods and Nutrition
Abstract
A historical review with107 references. Life and work of Louis-Camille Maillard (Feb. 4, 1878 - May 12, 1936) are described. The first use of the index term Maillard reaction in Chemical Abstracts was in 1950. German scientists with early interest in this reaction were Lintner (1912) and Ruckdeschel (1914). Several aspects of this reaction are reviewed with emphasis on the work of Japanese scientists.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
A review of Maillard reaction in food and implications to kinetic modelling
Martins, S. I. F. S., Jongen, W. M. F., & van Boekel, M. A. J. S. (2000) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(01)00022-x · Cited by 1,459
Skog, K. I., Johansson, M. A. E., & Jägerstad, M. I. (1998) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(98)00061-1 · Cited by 503
Rates of decomposition of ribose and other sugars - implications for chemical evolution
Larralde, R., Robertson, M. P., & Miller, S. L. (1995) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.92.18.8158 · Cited by 344
Toxicology and risk assessment of 5‐Hydroxymethylfurfural in food
Abraham, K., Gürtler, R., Berg, K., Heinemeyer, G., Lampen, A., & Appel, K. E. (2011) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201000564 · Cited by 339
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Steen, I., Waehrens, S. S., Petersen, M. A., Münchow, M., & Bredie, W. L. P. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.113 · Cited by 102
Metadata
- Venue
- ACS Symposium Series
- Publisher
- AMERICAN CHEMICAL SOCIETY
- Published
- 1983-04-29
- ISSN
- 0097-6156 (ISSN-L)
- 1947-5918
- OpenAlex
- W315217852
- Cited by
- 422
- References
- 0
- FWCI
- 34.14
- Type
- conference paper
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: The Maillard Reaction in Foods and Nutrition. https://app.cochat.ai/papers/10.1021/bk-1983-0215
- The paper
- The Maillard Reaction in Foods and Nutrition. (1983). ACS Symposium Series. https://doi.org/10.1021/bk-1983-0215
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
