Of browning reaction

Hodge, J. E. 1953. Chemistry of browning reactions in model systems. J. Agri. Food Chem. 1, 928-943. 

Shinohara, K. Lee, J.-H. Tanaka, M. Murakami, H. Omura, H. Mutagenicity of intermediates produced in the early stage of browning reaction of triose reductone with nucleic acid related compounds on bacterial tests. 

Yamaguchi, N. Koyama, Y. Fujimaki, M. Fractionation of antioxidative activity of browning reaction products between D-xylose and glycine. Prog. Food Nutr. Sci. 1981, 5, 429-39. 

E. Guerra-Hernandez, A. Ramirez-Jimenez, and B. Garcia-Villanova, Glucosylisomaltol, a new indicator of browning reaction in baby cereals and bread, J. Agric. Food Chem.,... 

Figure 3-7 Reaction Pattern of the Formation of Melanoidins from Aldose Sugars and Amino Compounds. Source From J.E. Hodge, Chemistry of Browning Reactions in Model Systems, Agr. Food Chem., Vol. 1, pp. 928-943, 1953.

Schiweck located possibly the first written note about caramel, in a period preceding the birth of Christ, by the Roman philosopher Seneca in 65 B.C. Probably the first scientific publication on caramel was written by Peligot in 1838, although it was preceded in 1785 by information dealing with another aspect of browning reactions, namely, humic acids resulting from treatment of sugars with mineral acids. As a matter of fact, this is an alternative route to caramel. 

K2. Keeney, M., and Bassette, R., Detection of intermediate compounds in the early stages of Browning reaction in milk products. ]. Dairy Set. 42, 945-960 (1959). 

The Maillard browning reaction is also often implicated in the development of mutagens in heated foods. Dichloromethane extracts of browning reaction model systems (heated sugar plus amine mixtures) are mutagenic in the Ames test using... 

Model systems used to evaluate antioxidant activity of browning reaction... 

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