B.L. Wedzicha

4.2k total citations · 1 hit paper
104 papers, 3.4k citations indexed

About

B.L. Wedzicha is a scholar working on Organic Chemistry, Clinical Biochemistry and Molecular Biology. According to data from OpenAlex, B.L. Wedzicha has authored 104 papers receiving a total of 3.4k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Organic Chemistry, 19 papers in Clinical Biochemistry and 18 papers in Molecular Biology. Recurrent topics in B.L. Wedzicha's work include Advanced Glycation End Products research (19 papers), Meat and Animal Product Quality (15 papers) and Surfactants and Colloidal Systems (12 papers). B.L. Wedzicha is often cited by papers focused on Advanced Glycation End Products research (19 papers), Meat and Animal Product Quality (15 papers) and Surfactants and Colloidal Systems (12 papers). B.L. Wedzicha collaborates with scholars based in United Kingdom, Canada and United States. B.L. Wedzicha's co-authors include Donald S. Mottram, Andrew T. Dodson, Georgios Koutsidis, David J. McWeeny, Lai Peng Leong, Jane K. Parker, Dimitrios P. Balagiannis, Bettina Cämmerer, Lothar W. Kroh and Gordon S. Smith and has published in prestigious journals such as Nature, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

B.L. Wedzicha

104 papers receiving 3.2k citations

Hit Papers

align trajectories

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

B.L. Wedzicha

FS

PS

CB

OC

MB

Fabien Robert Switzerland

An Adams Belgium

Jan Velı́šek Czechia

Hitoshi Takamura Japan

Tadao KURATA Japan

Tomáš Davídek Switzerland

Mahesha M. Poojary Denmark

Ana C. Soria Spain

Mun Yhung Jung South Korea

Joon‐Kwan Moon South Korea

Fabien Robert Switzerland

B.L. Wedzicha

1.9k ×0.9

FS

1.3k ×0.9

PS

342 ×0.9

CB

339 ×1.0

OC

515 ×1.5

MB

Citations per year, relative to B.L. Wedzicha B.L. Wedzicha (= 1×) peers Fabien Robert

Countries citing papers authored by B.L. Wedzicha

Since Specialization

Citations

This map shows the geographic impact of B.L. Wedzicha'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 B.L. Wedzicha with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites B.L. Wedzicha more than expected).

Fields of papers citing papers by B.L. Wedzicha

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by B.L. Wedzicha. 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 B.L. Wedzicha. The network helps show where B.L. Wedzicha may publish in the future.

Co-authorship network of co-authors of B.L. Wedzicha

This figure shows the co-authorship network connecting the top 25 collaborators of B.L. Wedzicha. A scholar is included among the top collaborators of B.L. Wedzicha 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 B.L. Wedzicha. B.L. Wedzicha 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

1.

Koutsidis, Georgios, et al.. (2021). Kinetic modelling of acrylamide formation during the frying of potato chips. Food Chemistry. 352. 129305–129305. 20 indexed citations

2.

Balagiannis, Dimitrios P., et al.. (2019). Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry. 284. 236–244. 18 indexed citations

3.

Castle, Laurence, et al.. (2017). Factors affecting migration kinetics from a generic epoxy-phenolic food can coating system. Food Research International. 106. 183–192. 21 indexed citations

4.

Koutsidis, Georgios, et al.. (2009). Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model Systems. Journal of Agricultural and Food Chemistry. 57(19). 9011–9015. 72 indexed citations

5.

Balagiannis, Dimitrios P., et al.. (2009). Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver^§. Journal of Agricultural and Food Chemistry. 57(21). 9916–9922. 27 indexed citations

6.

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

7.

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

8.

Fryer, P.J., et al.. (2003). Monitoring flavor development during the roasting of cereals. 40(2). 98–107. 6 indexed citations

9.

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 →

10.

Wedzicha, B.L., et al.. (1994). Ascorbic acid browning: the incorporation of C1 from ascorbic acid into melanoidins. Food Chemistry. 49(2). 165–167. 22 indexed citations

11.

Wedzicha, B.L.. (1992). Chemistry of sulphiting agents in food. Food Additives & Contaminants. 9(5). 449–459. 49 indexed citations

12.

Wedzicha, B.L., et al.. (1992). Kinetics of the sulphite‐inhibited browning of fructose. Food Additives & Contaminants. 9(5). 479–483. 14 indexed citations

13.

Wedzicha, B.L., et al.. (1992). Kinetics of the inhibition of ascorbic acid browning by sulphite. Food Additives & Contaminants. 9(5). 471–477. 10 indexed citations

14.

Wedzicha, B.L., et al.. (1992). Reaction of sorbic acid in wheat flour doughs: Reaction with thiols. Food Additives & Contaminants. 9(5). 493–497. 4 indexed citations

15.

Wedzicha, B.L., et al.. (1992). Kinetics and mechanism of the reaction between 3‐deoxyhexosulose and thiols. Food Additives & Contaminants. 9(5). 461–469. 8 indexed citations

16.

Wedzicha, B.L., et al.. (1991). Catalysis of maillard browning by sorbic acid.. LWT. 24(3). 278–280. 5 indexed citations

17.

Wedzicha, B.L., et al.. (1991). Formation of sulphate ion during the dehydration of sulphited vegetables. Food Additives & Contaminants. 8(6). 683–692. 3 indexed citations

18.

Wedzicha, B.L., et al.. (1990). Counter-current chromatography of black tea infusions. Journal of Chromatography A. 505(2). 357–364. 7 indexed citations

19.

Wedzicha, B.L., et al.. (1990). Nucleophilic reactions of sorbic acid. Food Additives & Contaminants. 7(5). 685–694. 22 indexed citations

20.

Wedzicha, B.L. & Alan Imeson. (1977). The yield of 3‐deoxy‐4‐sulphopentosulose in the sulphite inhibited non‐enzymic browning of ascorbic acid. Journal of the Science of Food and Agriculture. 28(8). 669–672. 12 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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