Andrew T. Dodson

3.6k total citations · 1 hit paper
20 papers, 2.8k citations indexed

About

Andrew T. Dodson is a scholar working on Food Science, Plant Science and Animal Science and Zoology. According to data from OpenAlex, Andrew T. Dodson has authored 20 papers receiving a total of 2.8k indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 11 papers in Plant Science and 4 papers in Animal Science and Zoology. Recurrent topics in Andrew T. Dodson's work include Potato Plant Research (13 papers), Plant Pathogens and Resistance (9 papers) and Meat and Animal Product Quality (4 papers). Andrew T. Dodson is often cited by papers focused on Potato Plant Research (13 papers), Plant Pathogens and Resistance (9 papers) and Meat and Animal Product Quality (4 papers). Andrew T. Dodson collaborates with scholars based in United Kingdom, United States and Japan. Andrew T. Dodson's co-authors include Donald S. Mottram, B.L. Wedzicha, J. Stephen Elmore, Georgios Koutsidis, N. Muttucumaru, Nigel G. Halford, J. Stephen Elmore, M. A. J. Parry, Marta Suely Madruga and Jennifer M. Ames and has published in prestigious journals such as Nature, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Andrew T. Dodson

19 papers receiving 2.7k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Acrylamide is formed in the Maillard reaction

2002 1.8k citations Donald S. Mottram, B.L. Wedzicha et al. Nature profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Andrew T. Dodson United Kingdom	16	2.3k	1.6k	301	238	179	20	2.8k
Natalia Varga Switzerland	10	1.7k 0.7×	1000 0.6×	165 0.5×	152 0.6×	203 1.1×	10	2.1k
Burçe Ataç Mogol Türkiye	26	1.0k 0.4×	449 0.3×	200 0.7×	341 1.4×	136 0.8×	39	1.6k
George P. Rizzi United States	17	929 0.4×	534 0.3×	224 0.7×	181 0.8×	258 1.4×	34	1.6k
Agnieszka Kita Poland	25	1.3k 0.6×	662 0.4×	281 0.9×	434 1.8×	402 2.2×	96	2.1k
Hans Lingnert Sweden	25	910 0.4×	495 0.3×	315 1.0×	343 1.4×	299 1.7×	43	1.9k
Patrick Boivin France	14	786 0.3×	485 0.3×	282 0.9×	255 1.1×	96 0.5×	29	1.5k
Zuzana Ciesarová Slovakia	20	821 0.4×	373 0.2×	196 0.7×	199 0.8×	68 0.4×	56	1.3k
Alfredo Montaño Spain	26	1.2k 0.5×	757 0.5×	394 1.3×	187 0.8×	835 4.7×	83	2.0k
Maria Stella Simonetti Italy	23	677 0.3×	283 0.2×	358 1.2×	511 2.1×	275 1.5×	68	1.6k
Miryam Amigo‐Benavent Spain	20	537 0.2×	208 0.1×	551 1.8×	319 1.3×	99 0.6×	46	1.6k

Countries citing papers authored by Andrew T. Dodson

Since Specialization

Citations

This map shows the geographic impact of Andrew T. Dodson's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Andrew T. Dodson with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Andrew T. Dodson more than expected).

Fields of papers citing papers by Andrew T. Dodson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Andrew T. Dodson. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Andrew T. Dodson. The network helps show where Andrew T. Dodson may publish in the future.

Co-authorship network of co-authors of Andrew T. Dodson

This figure shows the co-authorship network connecting the top 25 collaborators of Andrew T. Dodson. A scholar is included among the top collaborators of Andrew T. Dodson based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Andrew T. Dodson. Andrew T. Dodson is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Kumar, Vijay, James R. Fisher, Andrew T. Dodson, et al.. (2019). Developing selective L-Amino Acid Transport 1 (LAT1) inhibitors: A Structure-Activity Relationship overview. Medical Research Archives. 7(12). 9 indexed citations

Muttucumaru, N., Stephen J. Powers, J. Stephen Elmore, et al.. (2016). Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry. 220. 76–86. 88 indexed citations

Elmore, J. Stephen, et al.. (2015). Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time. Food Chemistry. 182. 1–8. 75 indexed citations

Dodson, Andrew T., et al.. (2010). Antigenotoxic Effect of Kefir and Ayran Supernatants on Fecal Water-Induced DNA Damage in Human Colon Cells. Nutrition and Cancer. 63(1). 73–79. 32 indexed citations

Dodson, Andrew T., et al.. (2010). Aroma compounds in French fries from three potato varieties. Current Opinion in Immunology. 21(3). 359–63.

Elmore, J. Stephen, Andrew T. Dodson, N. Muttucumaru, et al.. (2010). Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry. 122(3). 753–760. 18 indexed citations

Dodson, Andrew T., et al.. (2010). Novel esters in thai green chilli. 1 indexed citations

Madruga, Marta Suely, J. Stephen Elmore, Andrew T. Dodson, & Donald S. Mottram. (2008). Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chemistry. 115(3). 1081–1087. 98 indexed citations

Elmore, J. Stephen, Donald S. Mottram, N. Muttucumaru, et al.. (2007). Changes in Free Amino Acids and Sugars in Potatoes Due to Sulfate Fertilization and the Effect on Acrylamide Formation. Journal of Agricultural and Food Chemistry. 55(13). 5363–5366. 62 indexed citations

10.

Elmore, J. Stephen, Georgios Koutsidis, Andrew T. Dodson, Donald S. Mottram, & B.L. Wedzicha. (2006). The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye. Advances in experimental medicine and biology. 561. 255–269. 24 indexed citations

11.

Wedzicha, B.L., Donald S. Mottram, J. Stephen Elmore, Georgios Koutsidis, & Andrew T. Dodson. (2006). Kinetic Models as a Route to Control Acrylamide Formation in Food. Advances in experimental medicine and biology. 561. 235–253. 51 indexed citations

12.

Muttucumaru, N., Nigel G. Halford, J. Stephen Elmore, et al.. (2006). Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat. Journal of Agricultural and Food Chemistry. 54(23). 8951–8955. 111 indexed citations

13.

Low, Mei Yin, Georgios Koutsidis, Jane K. Parker, et al.. (2006). Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System. Journal of Agricultural and Food Chemistry. 54(16). 5976–5983. 81 indexed citations

14.

Elmore, J. Stephen, et al.. (2005). Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems. Journal of Agricultural and Food Chemistry. 53(4). 1286–1293. 159 indexed citations

15.

Elmore, J. Stephen, Donald S. Mottram, & Andrew T. Dodson. (2004). Meat aroma analysis: problems and solutions.. 295–310. 4 indexed citations

16.

Mottram, Donald S., B.L. Wedzicha, & Andrew T. Dodson. (2002). Acrylamide is formed in the Maillard reaction. Nature. 419(6906). 448–449. 1792 indexed citations breakdown →

17.

Duckham, S. Craig, Andrew T. Dodson, Jokie Bakker, & Jennifer M. Ames. (2002). Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato. Journal of Agricultural and Food Chemistry. 50(20). 5640–5648. 55 indexed citations

18.

Duckham, S. Craig, Andrew T. Dodson, J. Bakker, & Jennifer M. Ames. (2001). Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars. Food / Nahrung. 45(5). 317–317. 35 indexed citations

19.

Bauchot, A.D., Donald S. Mottram, Andrew T. Dodson, & P. John. (1998). Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais). Journal of Agricultural and Food Chemistry. 46(11). 4787–4792. 82 indexed citations

20.

Mottram, Donald S., et al.. (1996). Interaction of Thiol and Disulfide Flavor Compounds with Food Components. Journal of Agricultural and Food Chemistry. 44(8). 2349–2351. 37 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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