Action des acides amines sur les sucres : formation des melanoidines par voie methodique
By L. Maillard
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- Stefan Bauer
- Bernhard Schölkopf
- Niklas Pfister
- Jan Peters
- Francesco Locatello
- Nigel G Halford
- J. Ávila
- J. Forbes
Citations in the corpus
- Learning stable and predictive structures in kinetic systems (2018, methodology): “The first is a biological model of the Maillard reaction [Maillard, 1912], the second and third models are artificially constructed ODE models.”
- Role of tau protein in both physiological and pathological conditions. (2004, background): “Proteins with slow turnover rates can be modified at lysine residues by nonenzymatic reactions involving the condensation of a sugar aldehyde or ketone group with the -NH2-groups of the lysines (201).”
- Advanced Glycation End-Products (AGEs): Formation, Chemistry, Classification, Receptors, and Diseases Related to AGEs (2022, background): “, from a reducing sugar and an amine group from moieties such as the side chains of lysine or arginine [1,7].”
- Identifying Causal Structure in Large-Scale Kinetic Systems (2018, methodology): “The first is a biological model of the Maillard reaction [Maillard, 1912], whereas the second and third are artificially constructed ODE models.”
- Cytology, biochemistry and molecular changes during coffee fruit development (2006, background): “Coffee storage proteins and free amino acids: At the cup quality level, amino acids are also important because they react with sugar moieties through “Maillard” reactions (Maillard, 1912) to produce aromatic compounds.”
- Sugars in crop plants (2011, background): “This reaction, which was named after the French chemist, Louis Camille Maillard, who first described it in 1912 (Maillard, 1912), comprises a series of non-enzymatic reactions between sugars and amino groups, principally those of amino acids.”
- Mechanisms of diabetic complications. (2013, background): ““Maillard reaction” (361), is influenced by many factors including intracellular glucose concentrations, pH, and time.”