The Amadori rearrangement is a chemical reaction that involves the rearrangement of carbohydrate molecules and amino acids. This reaction has several synonyms such as the Amadori-Weiss reaction, the Amadori reaction, and the Heyns rearrangement. The Amadori-Weiss reaction is named after two chemists, Mario Amadori and Max Weiss, who discovered the reaction independently in 1925. The Heyns rearrangement is named after the German chemist Wilhelm Heyns, who studied the reaction in greater detail in 1931. Other synonyms for this reaction include the Amadori glycation reaction and the early Maillard reaction. These different names all describe the same chemical reaction which plays an important role in food chemistry and biochemistry.