ReviewFoods (Basel, Switzerland)2025
Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.
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 20 papers.
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The trial behind it
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Who cites it
20 citing papers in PubMed.
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Beyond Contact Angle: Reframing the Evaluation of Super-Liquid-Repellent Materials for Real Food Environments.Nanomaterials (Basel, Switzerland) · 2026Review
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Biomass Precursors for Hard Carbon Anodes in Sodium-Ion Batteries: Structural Characteristics and Performance Relationships.Nanomaterials (Basel, Switzerland) · 2026Review
- Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.Foods (Basel, Switzerland) · 2026Article
- Saccharomyces cerevisiae SC-8303 Reduces Fructans in White Pan Bread While Preserving Baking Quality.Journal of food science · 2026Article
- Dynamic changes of volatile substances and their driving factors during curing and fermentation of Hainan cigar.Bioresources and bioprocessing · 2026Article
- Sustainable Valorization of Gelatin Capsule Waste: Physicochemical and Antioxidant Properties of Derived Hydrolysates.Antioxidants (Basel, Switzerland) · 2026Article
- Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits.Foods (Basel, Switzerland) · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction.Molecules (Basel, Switzerland) · 2026Article
- Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder.Foods (Basel, Switzerland) · 2026Article
- From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads.Foods (Basel, Switzerland) · 2026Article
- Rice-Fried and Sun-Dried Ginseng: A Comparative Study of Chemical Composition and Protective Effects Against Ulcerative Colitis.International journal of molecular sciences · 2026Article
- Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine.Foods (Basel, Switzerland) · 2026Article
- Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours.Food chemistry: X · 2026Article
- Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.Foods (Basel, Switzerland) · 2026Review
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Ternary Interactions of Starch, Protein, and Polyphenols in Constructing Composite Thermoplastic Starch-Based Edible Packaging: Optimization of Preparation Techniques and Investigation of Film-Formation Mechanisms.Foods (Basel, Switzerland) · 2025Article
- Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins. In flour product processing, the Maillard reaction is a critical chemical reaction influencing color, flavor, nutrition, and safety. A moderate Maillard reaction contributes to desirable color and flavor profiles in flour products, whereas an excessive reaction leads to amino acid loss and the formation of harmful substances, posing potential health risks. This review summarizes the substrate sources, reaction stages, influencing factors, impact on quality, and mitigation strategies of harmful products, aiming to provide a reference for regulating the Maillard reaction in flour product processing. Currently, most existing mitigation strategies focus on inhibiting harmful products, while research on the synergistic optimization of color and flavor remains insufficient. Future research should focus on elucidating the molecular mechanisms of reaction pathways, understanding multi-factor synergistic effects, and developing composite regulation technologies to balance the sensory quality and safety of flour products.
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Registered trials
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