"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.
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.
| Descriptor ID |
D015416
|
| MeSH Number(s) |
G02.607.522
|
| Concept/Terms |
Browning Reaction- Browning Reaction
- Browning Reactions
- Reaction, Browning
- Reactions, Browning
Food Browning- Food Browning
- Browning, Food
- Brownings, Food
- Food Brownings
|
Below are MeSH descriptors whose meaning is more general than "Maillard Reaction".
Below are MeSH descriptors whose meaning is more specific than "Maillard Reaction".
This graph shows the total number of publications written about "Maillard Reaction" by people in this website by year, and whether "Maillard Reaction" was a major or minor topic of these publications.
![]()
To see the data from this visualization as text,
click here.
Below are the most recent publications written about "Maillard Reaction" by people in Profiles.