Maillard reaction (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Maillard reaction" in English language version.

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Everts, Sarah (October 1, 2012). "The Maillard Reaction Turns 100". Chemical & Engineering News. 90 (40): 58–60. doi:10.1021/cen-09040-scitech2.

cancer.org

Acrylamide. Cancer.org. Retrieved on 2016-07-24.

doi.org

Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.
Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food Chem. 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
Hodge, J. E. (1953). "Dehydrated Foods, Chemistry of Browning Reactions in Model Systems". Journal of Agricultural and Food Chemistry. 1 (15): 928–43. doi:10.1021/jf60015a004.
Everts, Sarah (October 1, 2012). "The Maillard Reaction Turns 100". Chemical & Engineering News. 90 (40): 58–60. doi:10.1021/cen-09040-scitech2.
Harrison, T. J.; v, G. R. (2005). "An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline". J. Org. Chem. 70 (26): 10872–74. doi:10.1021/jo051940a. PMID 16356012.
Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019). "Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes". Foods. 8 (2): 56. doi:10.3390/foods8020056. PMC 6406843. PMID 30720722.
Nursten, Harry (2007). "The Chemistry of Nonenzymic Browning". The Maillard Reaction. pp. 5–30. doi:10.1039/9781847552570-00005. ISBN 978-0-85404-964-6.
Stadler, Richard H.; Robert, Fabien; Riediker, Sonja; Varga, Natalia; Davidek, Tomas; Devaud, Stéphanie; Goldmann, Till; Hau, Jörg; Blank, Imre (August 2004). "In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction". Journal of Agricultural and Food Chemistry. 52 (17): 5550–5558. doi:10.1021/jf0495486. PMID 15315399.
Virk-Baker, Mandeep K.; Nagy, Tim R.; Barnes, Stephen; Groopman, John (29 May 2014). "Dietary Acrylamide and Human Cancer: A Systematic Review of Literature". Nutrition and Cancer. 66 (5): 774–790. doi:10.1080/01635581.2014.916323. PMC 4164905. PMID 24875401.
Mottram, Donald S.; Wedzicha, Bronislaw L.; Dodson, Andrew T. (October 2002). "Acrylamide is formed in the Maillard reaction". Nature. 419 (6906): 448–449. Bibcode:2002Natur.419..448M. doi:10.1038/419448a. PMID 12368844. S2CID 4360610.

fcgagric.com

Cooper, Phil (2 May 2017). "Grass Silage Stability and Maillard Silage". Farm Consultancy. Retrieved 2 August 2022.

harvard.edu

ui.adsabs.harvard.edu

Mottram, Donald S.; Wedzicha, Bronislaw L.; Dodson, Andrew T. (October 2002). "Acrylamide is formed in the Maillard reaction". Nature. 419 (6906): 448–449. Bibcode:2002Natur.419..448M. doi:10.1038/419448a. PMID 12368844. S2CID 4360610.

hathitrust.org

babel.hathitrust.org

Maillard, L. C. (1912). "Action des acides amines sur les sucres; formation de melanoidines par voie méthodique" [Action of amino acids on sugars. Formation of melanoidins in a methodical way]. Comptes Rendus (in French). 154: 66–68.

homecookworld.com

"Here's How to Sear a Steak to Perfection". Home Cook World. 2021-09-06. Archived from the original on 2022-01-27. Retrieved 2022-01-27.

nih.gov

pubmed.ncbi.nlm.nih.gov

Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.
Tareke, E.; Rydberg, P.; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (2002). "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". J. Agric. Food Chem. 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
Danehy, James P. (May 19, 1986). Chicester, C.O. (ed.). "Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of Flavor" (PDF). Advances in Food Research. 30. Academic Press: 107. PMID 3526830. Retrieved 15 March 2024.
Harrison, T. J.; v, G. R. (2005). "An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline". J. Org. Chem. 70 (26): 10872–74. doi:10.1021/jo051940a. PMID 16356012.
Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019). "Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes". Foods. 8 (2): 56. doi:10.3390/foods8020056. PMC 6406843. PMID 30720722.
Stadler, Richard H.; Robert, Fabien; Riediker, Sonja; Varga, Natalia; Davidek, Tomas; Devaud, Stéphanie; Goldmann, Till; Hau, Jörg; Blank, Imre (August 2004). "In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction". Journal of Agricultural and Food Chemistry. 52 (17): 5550–5558. doi:10.1021/jf0495486. PMID 15315399.
Virk-Baker, Mandeep K.; Nagy, Tim R.; Barnes, Stephen; Groopman, John (29 May 2014). "Dietary Acrylamide and Human Cancer: A Systematic Review of Literature". Nutrition and Cancer. 66 (5): 774–790. doi:10.1080/01635581.2014.916323. PMC 4164905. PMID 24875401.
Mottram, Donald S.; Wedzicha, Bronislaw L.; Dodson, Andrew T. (October 2002). "Acrylamide is formed in the Maillard reaction". Nature. 419 (6906): 448–449. Bibcode:2002Natur.419..448M. doi:10.1038/419448a. PMID 12368844. S2CID 4360610.

ncbi.nlm.nih.gov

Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.
Miranda, Gonzalo; Berna, Angel; Mulet, Antonio (4 February 2019). "Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes". Foods. 8 (2): 56. doi:10.3390/foods8020056. PMC 6406843. PMID 30720722.
Virk-Baker, Mandeep K.; Nagy, Tim R.; Barnes, Stephen; Groopman, John (29 May 2014). "Dietary Acrylamide and Human Cancer: A Systematic Review of Literature". Nutrition and Cancer. 66 (5): 774–790. doi:10.1080/01635581.2014.916323. PMC 4164905. PMID 24875401.

science.org

Dove, Alan (11 February 2016). "Hard-core sequencing". Science. American Association for the Advancement of Science. Retrieved 16 June 2021. In a dry environment, the Maillard reaction—the same chemical process that browns a steak—causes feces to develop a protective outer shell.

sciencedirect.com

Danehy, James P. (May 19, 1986). Chicester, C.O. (ed.). "Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of Flavor" (PDF). Advances in Food Research. 30. Academic Press: 107. PMID 3526830. Retrieved 15 March 2024.

semanticscholar.org

api.semanticscholar.org

Mottram, Donald S.; Wedzicha, Bronislaw L.; Dodson, Andrew T. (October 2002). "Acrylamide is formed in the Maillard reaction". Nature. 419 (6906): 448–449. Bibcode:2002Natur.419..448M. doi:10.1038/419448a. PMID 12368844. S2CID 4360610.

tastingtable.com

Bui, Andrew (2017-09-29). "Why So Many Recipes Call for a 350-Degree Oven". Tasting Table. Retrieved 6 November 2017.

washingtonpost.com

Krystal, Becky (2020-01-31). "The Maillard reaction: What it is and why it matters". The Washington Post. Retrieved 2022-07-28.

web.archive.org

"Here's How to Sear a Steak to Perfection". Home Cook World. 2021-09-06. Archived from the original on 2022-01-27. Retrieved 2022-01-27.

worldcat.org

search.worldcat.org

Tamanna, N; Mahmood, N (2015). "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition". International Journal of Food Science. 2015: 526762. doi:10.1155/2015/526762. ISSN 2314-5765. PMC 4745522. PMID 26904661.