This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i

Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques,

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is n

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic

In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and