reviewTop 10% cited
A review of Maillard reaction in food and implications to kinetic modelling
Trends in Food Science & Technology · 2000 · Vol. 11(9-10) · pp. 364–373
Sara I.F.S. Martins✉(Wageningen University & Research)W.M.F. Jongen(Wageningen University & Research)M.A.J.S. van Boekel(Wageningen University & Research)
Dye analysis and toxicityMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesMaillard reactionFlavourBiochemical engineeringChemistryProduct (mathematics)Reaction mechanismOrganic chemistryComputational chemistryMathematicsFood science
Citations
1,397
FWCI
5.51
field-weighted impact
References
66
Percentile
97%
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Citations per year
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References
Food Browning and Its Prevention: An Overview
Journal of Agricultural and Food Chemistry · 1996 · 1,007 citations
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
Journal of Agricultural and Food Chemistry · 1953 · 1,903 citations
New Aspects of the Maillard Reaction in Foods and in the Human Body
Angewandte Chemie International Edition in English · 1990 · 732 citations
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