ReviewInternational journal of food science2015
Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition.
Review in International journal of food science, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 103 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
103 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The Impact of Dietary Interventions on the Microbiota in Inflammatory Bowel Disease: A Systematic Review.Journal of Crohn's & colitis · 2024Pooled it
- Shaping the Future Plate: Exploring the Safety Concerns of Cultivated and Conventional Meat Production.Physiological research · 2026Review
- A Time-Resolved PTR-ToF-MS Workflow for Characterizing Opening-Burst Volatile Features in Canned Antarctic Krill Under Equivalent FFoods (Basel, Switzerland) · 2026Article
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Interpreting ultraprocessed food trial evidence: evidentiary limits, reporting practices, and policy relevance.The American journal of clinical nutrition · 2026Review
- The Gut-brain-adipose Axis in Ultra-processed Food and Obesity: A Mechanistic Synthesis and Its Implications for Food Classification.Current obesity reports · 2026Review
- Occupational Exposures in the Culinary Underbelly: Air Pollution in Restaurants.Environmental science & technology · 2026Article
- Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality.Comprehensive reviews in food science and food safety · 2026Review
- Sustainable Valorization of Gelatin Capsule Waste: Physicochemical and Antioxidant Properties of Derived Hydrolysates.Antioxidants (Basel, Switzerland) · 2026Article
- Upcycling Brewer's Spent Grain and Barley Rootlets by Partial Substitution of Pea Protein Isolate in Extruded High Moisture Meat Analogues.Foods (Basel, Switzerland) · 2026Article
- Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (Foods (Basel, Switzerland) · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Development of sustainable approaches based on ultrasound-assisted extraction and pressurized liquid extraction to obtain proteins and bioactive peptides from grapefruit peels.Analytical and bioanalytical chemistry · 2026Article
- A bio-fortified whole tomato food supplement as potential dietary tool for the management of Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD).Journal of translational medicine · 2026Article
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish.Frontiers in microbiology · 2026Article
- Lemon Juice-Assisted Green Extraction of Strawberry Enhances Neuroprotective Phytochemicals: Insights into Alzheimer's-Related Pathways.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (Plants (Basel, Switzerland) · 2025Article
- Dietary Acrylamide Induces Depression viaCurrent issues in molecular biology · 2025Article
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
43 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.