Concepedia

Protein Browning

Protein Browning is a chemical reaction within the Maillard reaction pathway in which proteins, as amino group donors, condense with reducing sugars to form advanced glycation end-products, distinguishing it from other browning mechanisms by its specific involvement of protein-bound lysine and arginine residues in non-enzymatic browning.

387

Publications

23.7K

Citations

1.4K

Authors

462

Institutions

Publications per year

2017–2026

79

Parents

Publications

387

Food Browning and Its Prevention:  An Overview

Mendel Friedman · Journal of Agricultural and Food Chemistry · 1996 · 1K citations

, , +17

Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.

Mahtab U. Ahmed, S R Thorpe, John Baynes · Journal of Biological Chemistry · 1986 · 849 citations · Full text

, , +17

Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins

Vincent M. Monnier, Anthony Cerami · Science · 1981 · 761 citations

, , +14

New Aspects of the Maillard Reaction in Foods and in the Human Body

Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 734 citations

, , +14

Accelerated age-related browning of human collagen in diabetes mellitus.

Vincent M. Monnier, Robert R. Kohn, A Cerami · Proceedings of the National Academy of Sciences · 1984 · 674 citations · Full text

, , +16

1–5 of 387

Authors

1.4K

  1. XZ
    Xiaoming Zhang

    Jiangnan University, China

    8 publications · 280 citations

    8

    h-index

  2. CH
    Chi‐Tang Ho

    Rutgers, The State University of New Jersey, United States

    7 publications · 226 citations

    7

    h-index

  3. MF
    Mendel Friedman

    Western Regional Research Center, United States

    7 publications · 1.3K citations

    7

    h-index

  4. JB
    John Baynes

    University of South Carolina, United States

    6 publications · 2.4K citations

    6

    h-index

  5. KH
    Khizar Hayat

    State Key Laboratory of Food Science and Technology, China

    6 publications · 199 citations

    6

    h-index

1–5 of 1.4K

Institutions

462

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    11 h-index

    51 publications

    2.1K citations

  2. Wageningen University & Research

    Wageningen, The Netherlands

    9 h-index

    39 publications

    1.6K citations

  3. Jiangnan University

    Wuxi, China

    9 h-index

    39 publications

    1.4K citations

  4. University of Minnesota

    Minneapolis, United States

    8 h-index

    20 publications

    978 citations

  5. University of South Carolina

    Columbia, United States

    7 h-index

    24 publications

    7.9K citations

  6. Rutgers, The State University of New Jersey

    New Brunswick, United States

    7 h-index

    7 publications

    226 citations

  7. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    7 h-index

    21 publications

    2K citations

  8. Pontificia Universidad Católica de Chile

    Santiago, Chile

    6 h-index

    9 publications

    454 citations

1–8 of 462

Venues

  1. Journal of Agricultural and Food Chemistry

    61 publications · 4.5K citations

    35

    h-index

  2. Food Chemistry

    30 publications · 2.2K citations

    24

    h-index

  3. Journal of Food Science

    JFS · 35 publications · 1.9K citations

    24

    h-index

  4. Journal of the Science of Food and Agriculture

    16 publications · 628 citations

    14

    h-index

  5. Postharvest Biology and Technology

    12 publications · 606 citations

    11

    h-index

1–5