John E Hodge
From Wikipedia, the free encyclopedia
JOHN EDWARD HODGE(1914-1996) was born in Kansas City, Kansas.
He is a chemist gaining an A.B. degree in 1936 and MA from the University of Kansas in 1940.
1941-1980 He worked at the USDA Northern Regional Research Center in Peoria, IL.
An article of his: Hodge, J. E. (1953). "Chemistry of browning reactions in models systems." Journal of Agricultural and Food Chemistry 1(15): 928-943 was named a "Citation Classic" by the Science Citation Index in 1979. In it he studied the chemistry of non-enzymatic browning reactions in dehydrated foods, such as the Maillard reaction. In it he included a reaction scheme which is known as the "Hodge Scheme" and is considered to be the Maillard reaction pathway over 50 years later.
References
John E Hodge Bio [1]
1979 Citation Classic [2]
