ReviewFoods (Basel, Switzerland)2021
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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
28 citing papers in PubMed, 117 citations in OpenAlex.
- Redox State of Epigallocatechin Gallate Modulates Its Inhibition of Acrylamide Formation via the 3-Aminopropionamide Pathway.Foods (Basel, Switzerland) · 2026Article
- Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food.Journal of food science · 2026Review
- Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.Foods (Basel, Switzerland) · 2026Review
- Investigation of the Abundance of Escherichia coli and Staphylococcus aureus (Including Virulence Gene Profiles) and Heavy Metal Contamination in Camel Milk.Veterinary medicine and science · 2025Article
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
- Food-Derived Carbon Dots: Formation, Detection, and Impact on Gut Microbiota.Foods (Basel, Switzerland) · 2025Review
- Maillard Reaction-Derived Carbon Nanodots: Food-Origin Nanomaterials with Emerging Functional and Biomedical Potential.Pharmaceutics · 2025Review
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Article
- Doxorubicin Stability-indicating Method and its Main Degradation Products In vitro Toxicity.The AAPS journal · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Standardization and characterization of Mohanthal using response surface methodology.Scientific reports · 2025Article
- Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review.Foods (Basel, Switzerland) · 2025Review
- Effects of storage time and temperature on the aroma quality and color of vanilla beans (Food chemistry: X · 2024Article
- The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends.Foods (Basel, Switzerland) · 2024Article
- Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.Foods (Basel, Switzerland) · 2024Review
- Review
- Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.Foods (Basel, Switzerland) · 2024Article
- Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying.Antioxidants (Basel, Switzerland) · 2023Article
- Hibiscus, Rooibos, and Yerba Mate for Healthy Aging: A Review on the Attenuation of In Vitro and In Vivo Markers Related to Oxidative Stress, Glycoxidation, and Neurodegeneration.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Milk has two main components that have high nutritional value-milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.
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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.