ReviewFoods (Basel, Switzerland)2025
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 100 papers.
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Who cites it
100 citing papers in PubMed.
- Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling.Food chemistry: X · 2026Article
- Physicochemical and structural properties of dough and cookies formulated withFood chemistry: X · 2026Article
- Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics.Food chemistry: X · 2026Article
- Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices.Journal of texture studies · 2026Review
- Laying Stage-Modulated Effects of Feed Restriction on Volatile Compounds of Wenchang Chicken Muscle Assessed by E-Nose, GC-MS and GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Foods (Basel, Switzerland) · 2026Article
- Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films.Foods (Basel, Switzerland) · 2026Article
- Temperature-Driven Textural Evolution, Quality Changes, and Flavor Development in Luncheon Meat.Foods (Basel, Switzerland) · 2026Article
- Air Jet Impingement Baking of Bread: Heat-Mass Transfer Dynamics and Process Optimization.Journal of food science · 2026Article
- Evolution of fermentation-assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage.Journal of the science of food and agriculture · 2026Article
- A Time-Resolved PTR-ToF-MS Workflow for Characterizing Opening-Burst Volatile Features in Canned Antarctic Krill Under Equivalent FFoods (Basel, Switzerland) · 2026Article
- Wheat Flour Substitution with Sacha Inchi Tea Leaf Powder: Effects on Physicochemical Properties, Starch Digestibility, and Sensory Attributes of Cookies.Foods (Basel, Switzerland) · 2026Article
- Processing effects on metabolites and volatiles in turnip (Food chemistry: X · 2026Article
- Microwave-vacuum drying modulates the supramolecular organization and biofunctionality of β-glucans from edible mushrooms.Food chemistry: X · 2026Article
- Optimized melanin production from marine-associated Bacillus sp. EGY7 as a sustainable precursor of carbon dots for biomedical applications.Bioresources and bioprocessing · 2026Article
- Camel Milk Shelf Life Optimization: Physicochemical Deterioration, Bioactive Preservation, and Non-Thermal Technologies: A Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Development of a Sustainable Natural Brown Colorant from Date Seed Waste: Taguchi Optimization and Storage Stability.Foods (Basel, Switzerland) · 2026Article
- Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A Review.Animals : an open access journal from MDPI · 2026Review
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- The Effects of Multiple Maillard Reaction Products in Infant Formula on Host Immunity and Neurotoxicity.Foods (Basel, Switzerland) · 2026Article
40 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
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars. The pH value of the medium is a key parameter controlling the kinetics of the Maillard reaction, as it influences the concentration of nucleophilic groups. Other specific conditions of reaction medium such as temperature, reaction time (or residence time in a process), and water activity also significantly influence the Maillard reaction. Understanding the impact of these parameters is essential for optimizing the Maillard reaction to enhance sensory attributes, nutritional qualities, and product stability during the storage and distribution of the final products. The Maillard reaction is responsible for the formation of desirable sensory qualities such as flavor, aroma, color, and texture in cooked and thermally processed foods, in addition to the improvement of nutritional value and shelf life of foods. In contrast, there are limitations in its industrial applications, as it can also generate harmful compounds such as acrylamide, N(6)-carboxymethyllysine, furans, and heterocyclic amines, as well as undesired changes in the nutritional value of the food. This review provides an overview of the Maillard reaction's mechanism, influencing parameters, pros and cons, as well as some food industrial applications.
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