Jeremy Higley

ScholarGPS® ID: 48237920110113

Affiliation
University of Reading, Reading, United Kingdom
Affiliation History

Field
Agriculture and Natural Resources
Discipline
Food Science and Technology
Top Specialties
Food Chemistry
Metrics Summary
Publication Count
7
Predicted Citations
226
Predicted h-index
6
Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

  • Publications
  • Books
  • Patents
  • NIH/NSF
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content (journal article)
Balagiannis, Dimitrios P. | Mottram, Donald S. | Higley, Jeremy | Smith, Gordon | Wedzicha, Bronislaw L. | Parker, Jane K.
Food Chemistry, volume 284 (2019).
10.1016/j.foodchem.2019.01.075
Cited by (16) | Cite | Source
A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content (book chapter)
In Browned Flavors: Analysis, Formation, and Physiology
Balagiannis, Dimitrios P. | Parker, Jane K. | Higley, Jeremy | Henson, Tony | Smith, Gordon | Wedzicha, Bronislaw L. | Mottram, Donald S.
American Chemical Society (2016)
10.1021/bk-2016-1237.ch006
Cited by (1) | Cite | Source
Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries (journal article)
Parker, Jane K. | Balagiannis, Dimitrios P. | Higley, Jeremy | Smith, Gordon | Wedzicha, Bronislaw L. | Mottram, Donald S.
Journal of Agricultural and Food Chemistry, volume 60, issue 36, pages 9321-9331 (2012).
10.1021/jf302415n
Cited by (83) | Cite | Source
Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips (journal article)
Higley, Jeremy | Kim, Jong-Yea | Huber, Kerry C. | Smith, Gordon
Journal of Agricultural and Food Chemistry, volume 60, issue 35, pages 8763-8771 (2012).
10.1021/jf302114s
Cited by (9) | Cite | Source
ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY (patent)
Higley, Jeremy | Jr., Clifford Louis Hoye | Smith, Gordon
Patent Number: 20120100262 (2010)
Cite | Source
Alkaline Dissolution of Starch Facilitated by Microwave Heating for Analysis by Size-Exclusion Chromatography (journal article)
Kim, Hyun-Seok | Huber, Kerry C. | Higley, Jeremy S.
Journal of Agricultural and Food Chemistry, volume 54, issue 26, pages 9664-9669 (2006).
10.1021/jf062003m
Cited by (28) | Cite | Source
The Rapid Visco Analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties (journal article)
Higley, J. S. | Love, S. L. | Price, W. J. | Nelson, J. E. | Huber, K. C.
American Journal of Potato Research, volume 80, issue 3, pages 195-206 (2003).
10.1007/BF02855691
Cited by (26) | Cite | Source