Concepedia

Thermal Browning

Thermal Browning is a chemical reaction mechanism categorized under food browning reactions, distinguished by the transformation of food constituents into brown pigments through heat-induced non-enzymatic processes such as caramelization and the Maillard reaction.

301

Publications

15.2K

Citations

957

Authors

305

Institutions

Publications per year

2017–2026

61

Parents

Publications

301

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

, , +6

Maillard Browning of Common Amino Acids and Sugars

Samy H. Ashoor, J. B. ZENT · Journal of Food Science · 1984 · 338 citations

, , +16

Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products

Mark Keeney, R. Bassette · Journal of Dairy Science · 1959 · 273 citations · Full text

, , +17

Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems

Akio Yasuhara, Yuuka Tanaka, Matt J. Hengel et al. · Journal of Agricultural and Food Chemistry · 2003 · 216 citations

, , +15

Responses of the circumpolar boreal forest to 20th century climate variability

Andrea H. Lloyd, Andrew G. Bunn · Environmental Research Letters · 2007 · 213 citations · Full text

, , +13

1–5 of 301

Authors

957

  1. TH
    Thomas Hofmann

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    7 publications · 412 citations

    7

    h-index

  2. CH
    Chi‐Tang Ho

    Rutgers, The State University of New Jersey, United States

    6 publications · 163 citations

    6

    h-index

  3. XZ
    Xiaoming Zhang

    Jiangnan University, China

    5 publications · 139 citations

    5

    h-index

  4. HC
    Heping Cui

    State Key Laboratory of Food Science and Technology, China

    5 publications · 139 citations

    5

    h-index

  5. KH
    Khizar Hayat

    State Key Laboratory of Food Science and Technology, China

    5 publications · 139 citations

    5

    h-index

1–5 of 957

Institutions

305

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

    Freising, Germany

    8 h-index

    19 publications

    1.2K citations

  2. Rutgers, The State University of New Jersey

    New Brunswick, United States

    7 h-index

    8 publications

    363 citations

  3. University of California, Davis

    Davis, United States

    6 h-index

    15 publications

    1.4K citations

  4. Jiangnan University

    Wuxi, China

    6 h-index

    34 publications

    907 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    33 publications

    869 citations

  6. Tokyo University of Agriculture

    Tokyo, Japan

    5 h-index

    10 publications

    217 citations

  7. The University of Tokyo

    Tokyo, Japan

    5 h-index

    10 publications

    217 citations

  8. Technische Universität Berlin

    Berlin, Germany

    5 h-index

    16 publications

    429 citations

1–8 of 305

Venues

  1. Journal of Agricultural and Food Chemistry

    42 publications · 3.9K citations

    27

    h-index

  2. Food Chemistry

    32 publications · 2K citations

    25

    h-index

  3. Journal of Food Science

    JFS · 19 publications · 967 citations

    14

    h-index

  4. Journal of Food Engineering

    11 publications · 689 citations

    11

    h-index

  5. Journal of the Science of Food and Agriculture

    10 publications · 386 citations

    10

    h-index

1–5