ReviewFoods (Basel, Switzerland)2026
Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Improvement of Ultrasound-Assisted Enzymatic Treatment and Exogenous Amino Acids on Structural, Antioxidant, and Instrumental Taste Profile of Maillard Reaction Products from Potato Protein Hydrolysates.Foods (Basel, Switzerland) · 2026Article
- A comparative study of baked and traditional fermented milk: physicochemical characteristics and biological effects in wistar albino rats.Scientific reports · 2026Article
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
- Maillard Reaction Modification of Walnut Gluten Antioxidant Peptides: Process Optimization, Conformational Rearrangement, and Flavor Formation.Foods (Basel, Switzerland) · 2026Article
- Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction.Molecules (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Dairy products contain complex types and contents of proteins, lipids, and lactose. The Maillard reaction (MR) occurs between proteins and reducing sugars during the processing and storage of dairy products. Maillard reaction products (MRPs) have garnered attention for their potential antioxidant activity. MRPs include melanoidins, reductones, and volatile heterocyclic compounds, which affect flavor and color. Relevant literature was identified through a structured search of PubMed and Web of Science; studies were included if they investigated MRPs in dairy products and reported antioxidant-related outcomes. This review offers a comprehensive overview of the MR in dairy products, systematically investigating the influence of protein, reducing sugars, and their ratios, as well as reaction conditions (process technology, temperature, time, pH, and water activity) on the formation and antioxidant activity of MRPs. The review also covers current applications and the future potential of MRPs as natural antioxidants in dairy products. Although MRPs effectively delay lipid oxidation and enhance stability in dairy products, research on their molecular structure and antioxidant mechanisms remains insufficient. Future research should focus on understanding the multifactorial synergistic effects within the complex dairy matrix, elucidating the molecular structure and extraction of antioxidant substances, and developing regulatory techniques to balance the antioxidant properties of MRPs with the safety concerns of potential harmful byproducts.
Indexed as
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.