B.L. Wedzicha

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

Natural Sciences, Chemistry, Polymer Chemistry +1

Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion

B.L. Wedzicha, M.T. Kaputo · Food Chemistry · 1992 · 135 citations

Life Sciences, Biochemistry, Chemistry +12

Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

Jane K. Parker, Dimitrios P. Balagiannis, Jeremy Higley et al. · Journal of Agricultural and Food Chemistry · 2012 · 99 citations

Agriculture, Food Science, Food Chemistry +13

Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model Systems

Georgios Koutsidis, Sandra P J Simons, Yeong H Thong et al. · Journal of Agricultural and Food Chemistry · 2009 · 90 citations

Life Sciences, Biochemistry, Enzymology +11

Kinetic Models as a Route to Control Acrylamide Formation in Food

B.L. Wedzicha, Donald S. Mottram, J. Stephen Elmore et al. · Advances in experimental medicine and biology · 2006 · 65 citations

Natural Sciences, Chemical Engineering, Food Science +13