B.L. Wedzicha - Concepedia

Author

B.L. Wedzicha

Also Known As

B WEDZICHA, B Wedzicha, B. L. WEDZICHA, B. L. Wedzicha, B.L Wedzicha, B.L. Wedzicha, Bronislaw L Wedzicha, Bronislaw L. Wedzicha, Bronislaw Wedzicha

118

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

University of Leeds University of Reading Ministère de l'Agriculture, des Pêcheries et de l'Alimentation Norwich University

About

B.L. Wedzicha is an author at University of Leeds specializing in biochemistry, engineering, and chemical kinetics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	26	2.9K
2	Health Sciences	13	19	535
3	Natural Sciences	12	14	402
4	Medicine	9	9	290
5	Public Health	1	1	13

B.L. Wedzicha

Publications

3.6K

Citations

H-Index

Page 1

	Year	Citations
Acrylamide is formed in the Maillard reaction Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson Nature EngineeringBiochemistryOrganic ChemistryFood ProcessingMaillard Reaction	2002	2.2K
Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion B.L. Wedzicha, M.T. Kaputo Food Chemistry BiochemistryNatural SciencesGlycobiologyOrganic ChemistryPolysaccharide	1992	134
Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries Jane K. Parker, Dimitrios P. Balagiannis, Jeremy Higley, Journal of Agricultural and Food Chemistry Food ChemistryFrench FriesEngineeringBiochemistryBiochemical Engineering	2012	99
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, Journal of Agricultural and Food Chemistry Bioorganic ChemistryAmino AcidsBiochemistryEngineeringPyrazine Formation	2009	89
Kinetic Models as a Route to Control Acrylamide Formation in Food B.L. Wedzicha, Donald S. Mottram, J. Stephen Elmore, Advances in experimental medicine and biology Food ChemistryKinetic ModelsEngineeringBiophysicsControl Acrylamide Formation	2006	65
A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine Lai Peng Leong, B.L. Wedzicha Food Chemistry Food ChemistryBiochemistryFood AnalysisBioanalysisGlycobiology	2000	56
Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates Bettina Cämmerer, B.L. Wedzicha, Lothar W. Kroh European Food Research and Technology Nonenzymatic Browning ReactionsBiochemistryDegradation ReactionOrganic ChemistryPolysaccharide	1999	55
A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature Sandra Mundt, B.L. Wedzicha LWT Water ActivityFood PhysicFood BiophysicsKinetic ModelFood Engineering	2006	48
Kinetic model of the glucose-glycine reaction C.G.A. Davies, B.L. Wedzicha, C. Gillard Food Chemistry Molecular KineticsBiochemistryBioenergeticsGlycobiologyKinetic Model	1997	41
Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver<sup>§</sup> Dimitrios P. Balagiannis, Jane K. Parker, D.L. Pyle, Journal of Agricultural and Food Chemistry Quantitative ControlEngineeringFood AnalysisFood ChemistryFood Matrix	2009	38

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