Hodge, John Edward
unknown · Contribution: 1953
Established the chemical mechanisms underlying the Maillard browning reaction in food chemistry
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Impact on the world
His 1953 article defining the Maillard reaction's chemical mechanisms became one of the most-cited publications in the Journal of Agricultural and Food Chemistry's history, earning a 'Citation Classic' designation and garnering over 1,600 citations.
Life & background
A chemist, Hodge published the definitive article establishing the mechanisms behind the Maillard reaction, the chemical process responsible for browning in cooked foods, first discovered by French chemist Louis-Camille Maillard in 1912. Hodge's 1953 paper became one of the most heavily cited publications in food chemistry literature.
Sources
- American Chemical Society (Honoring the Accomplishments of Black & African American Chemists); C&EN / American Chemical Society (Maillard centennial)
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