1. Louis Maillard was born in 1878, and gained a diploma in Higher Pharmacy and a doctorate in medicine. He was made a qualified teacher in the Faculty of Medicine in Paris in 1904, and in 1919 became Professor of Biological and Medical Chemistry in the Faculty of Algiers. Besides his work on the reaction which bears his name, he made important discoveries in protein chemistry, on the nature of urinary coloring, on the metabolic formation of urea, and in titanium chemistry. His study of the formation of peptides from amino acids in the presence of alcohols led him to use glycerol, and then sugars, in this reaction. He died suddenly in Paris in 1936.
2. Biochemical Factors Influencing the Shelf Life of Dried Whole Eggs and Means for Their Control
3. Deterioration of Processed Potatoes
4. Nonenzymatic Browning in Fruit Products
5. Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food Problems