Bronislaw L. Wedzicha

ScholarGPS® ID: 94171296618878

Affiliation

University of Leeds, Leeds, United Kingdom

Affiliation History

Field

Agriculture and Natural Resources

Discipline

Food Science and Technology

Top Specialties

Metrics Summary

Publication Count

125

Predicted Citations

5,353

Predicted h-index

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 frying of potato chips (journal article) Knight, Matthew \| McWilliam, Simon \| Peck, Sarah \| Koutsidis, Georgios \| Chope, Gemma \| Puddephat, Ian \| Wedzicha, Bronislaw Food Chemistry, volume 352 (2021). 10.1016/j.foodchem.2021.129305 Cited by (17) \| Cite \| Source
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
Factors affecting migration kinetics from a generic epoxy-phenolic food can coating system (journal article) Wagner, Janine \| Castle, Laurence \| Oldring, Peter K.T. \| Moschakis, Thomas \| Wedzicha, Bronislaw L. Food Research International, volume 106 (2018). 10.1016/j.foodres.2017.12.059 Cited by (20) \| 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
Development of a novel method to measure the film thickness of cured can coatings (journal article) Wagner, Janine \| Moschakis, Thomas \| Nelson, Phillip V. \| Wedzicha, Bronislaw L. Journal of Food Engineering, volume 105, issue 3, pages 530-536 (2011). 10.1016/j.jfoodeng.2011.03.017 Cited by (4) \| Cite \| Source
Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver§ (journal article) Balagiannis, Dimitrios P. \| Parker, Jane K. \| Pyle, D. Leo \| Desforges, Neil \| Wedzicha, Bronislaw L. \| Mottram, Donald S. Journal of Agricultural and Food Chemistry, volume 57, issue 21, pages 9916-9922 (2009). 10.1021/jf901443m Cited by (33) \| Cite \| Source
Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model Systems (journal article) Koutsidis, Georgios \| Simons, Sandra P. J. \| Thong, Yeong H. \| Haldoupis, Yannis \| Mojica-Lazaro, Jonas \| Wedzicha, Bronislaw L. \| Mottram, Donald S. Journal of Agricultural and Food Chemistry, volume 57, issue 19, pages 9011-9015 (2009). 10.1021/jf9014763 Cited by (72) \| Cite \| Source
Acrylamide (book chapter) In Process‐Induced Food Toxicants Mills, Craig \| Mottram, Donald S. \| Wedzicha, Bronislaw L. Wiley (2008) 10.1002/9780470430101.ch2a Cited by (2) \| Cite \| Source
Acrylamide and Pyrazine Formation in Model Systems Containing Asparagine (journal article) Koutsidis, Georgios \| De la Fuente, Ana \| Dimitriou, Chrisa \| Kakoulli, Antonia \| Wedzicha, Bronislaw L. \| Mottram, Donald S. Journal of Agricultural and Food Chemistry, volume 56, issue 15, pages 6105-6112 (2008). 10.1021/jf703744k Cited by (24) \| Cite \| Source
A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature (journal article) Mundt, Sandra \| Wedzicha, Bronislaw L. LWT - Food Science and Technology, volume 40, issue 6, pages 1078-1082 (2007). 10.1016/j.lwt.2006.07.011 Cited by (41) \| Cite \| Source
Modelling: a new solution to old problems in the food industry (journal article) Wedzicha, Bronek \| Roberts, Catherine Food Manufacturing Efficiency, volume 1, issue 1, pages 1-7 (2006). 10.1616/fme.2006.1.1.1 Cited by (12) \| Cite \| Source
Chemical formation pathways of toxic contaminants from heat-treatment of food (journal article) Wedzicha, Bronislaw Toxicology Letters, volume 164 (2006). 10.1016/j.toxlet.2006.06.126 Cite \| Source
Role of Glucose in the Maillard Browning of Maltose and Glycine: A Radiochemical Approach (journal article) Mundt, Sandra \| Wedzicha, Bronislaw L. Journal of Agricultural and Food Chemistry, volume 53, issue 17, pages 6798-6803 (2005). 10.1021/jf050379e Cited by (8) \| Cite \| Source
Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems (journal article) Elmore, J. Stephen \| Koutsidis, Georgios \| Dodson, Andrew T. \| Mottram, Donald S. \| Wedzicha, Bronek L. Journal of Agricultural and Food Chemistry, volume 53, issue 4, pages 1286-1293 (2005). 10.1021/jf048557b Cited by (171) \| Cite \| Source
The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye (book chapter) In Chemistry and Safety of Acrylamide in Food Elmore, J. Stephen \| Koutsidis, Georgios \| Dodson, Andrew T. \| Mottram, Donald S. \| Wedzicha, Bronislaw L. Springer-Verlag (2005) 10.1007/0-387-24980-X_19 Cited by (19) \| Cite \| Source
Kinetic Models as a Route to Control Acrylamide Formation in Food (book chapter) In Chemistry and Safety of Acrylamide in Food Wedzicha, Bronislaw L. \| Mottram, Donald S. \| Elmore, J. Stephen \| Koutsidis, Georgios \| Dodson, Andrew T. Springer-Verlag (2005) 10.1007/0-387-24980-X_18 Cited by (61) \| Cite \| Source
Modelling of the Maillard Reaction: Rate Constants for Individual Steps in the Reaction (book chapter) In The Maillard Reaction in Foods and Medicine Wedzicha, B.L. \| Leong, Lai Peng Elsevier (2005) 10.1533/9781845698447.4.141 Cited by (9) \| Cite \| Source
New Insight into the Mechanism of the Maillard Reaction from Studies of the Kinetics of its Inhibition by Sulfite (book chapter) In Maillard Reactions in Chemistry, Food and Health Wedzicha, B.L. \| Bellion, I.R. \| German, G. Elsevier (2005) 10.1533/9781845698393.2.82 Cited by (6) \| Cite \| Source
Diffusion and Maillard Reaction in an Agar-Microcrystalline Cellulose Matrix During Dehydration (book chapter) In Maillard Reactions in Chemistry, Food and Health Gogus, F. \| Wedzicha, B.L. \| Lamb, J. Elsevier (2005) 10.1533/9781845698393.6.411 Cite \| Source