Peter A. Sadd

1.1k total citations
23 papers, 847 citations indexed

About

Peter A. Sadd is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Peter A. Sadd has authored 23 papers receiving a total of 847 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 8 papers in Nutrition and Dietetics and 3 papers in Animal Science and Zoology. Recurrent topics in Peter A. Sadd's work include Food composition and properties (6 papers), Potato Plant Research (6 papers) and Proteins in Food Systems (4 papers). Peter A. Sadd is often cited by papers focused on Food composition and properties (6 papers), Potato Plant Research (6 papers) and Proteins in Food Systems (4 papers). Peter A. Sadd collaborates with scholars based in United Kingdom, Argentina and United States. Peter A. Sadd's co-authors include Colin G. Hamlet, Li Liang, David A. Gray, Geoff D. Moggridge, D.I. Wilson, Colin Crews, Jan Velı́šek, Grant M. Campbell, Chris D. Rielly and Fotis Spyropoulos and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Chemical Engineering Science and Food Hydrocolloids.

In The Last Decade

Peter A. Sadd

23 papers receiving 804 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Peter A. Sadd United Kingdom 20 499 240 160 119 99 23 847
Changmo Li China 14 175 0.4× 103 0.4× 153 1.0× 60 0.5× 131 1.3× 32 605
Marı́a Florencia Mazzobre Argentina 22 569 1.1× 119 0.5× 65 0.4× 133 1.1× 32 0.3× 48 1.1k
Chuyun Wan China 17 263 0.5× 111 0.5× 151 0.9× 104 0.9× 33 0.3× 31 786
Xiaoye He China 13 481 1.0× 189 0.8× 60 0.4× 122 1.0× 41 0.4× 19 935
Raphaëlle Savoire France 15 309 0.6× 155 0.6× 104 0.7× 175 1.5× 31 0.3× 28 737
Wan Jun Lee China 21 652 1.3× 144 0.6× 216 1.4× 62 0.5× 32 0.3× 32 1.0k
William E. Artz United States 17 269 0.5× 216 0.9× 158 1.0× 127 1.1× 56 0.6× 50 833
Shoichi Gohtani Japan 19 694 1.4× 234 1.0× 138 0.9× 145 1.2× 21 0.2× 67 977
Madhuresh Dwivedi India 19 569 1.1× 318 1.3× 46 0.3× 243 2.0× 85 0.9× 72 1.2k
Mohd Suria Affandi Yusoff Malaysia 20 768 1.5× 231 1.0× 363 2.3× 84 0.7× 104 1.1× 49 1.3k

Countries citing papers authored by Peter A. Sadd

Since Specialization
Citations

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

Fields of papers citing papers by Peter A. Sadd

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Peter A. Sadd. 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 Peter A. Sadd. The network helps show where Peter A. Sadd may publish in the future.

Co-authorship network of co-authors of Peter A. Sadd

This figure shows the co-authorship network connecting the top 25 collaborators of Peter A. Sadd. A scholar is included among the top collaborators of Peter A. Sadd 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 Peter A. Sadd. Peter A. Sadd is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Norton, Ian T., et al.. (2015). Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids. 53. 311–319. 83 indexed citations
2.
Abreu, David, et al.. (2012). Evolution of cake batter bubble structure and rheology during planetary mixing. Food and Bioproducts Processing. 91(3). 192–206. 41 indexed citations
3.
Moggridge, Geoff D., et al.. (2011). Modelling of shear rate distribution in two planetary mixtures for studying development of cake batter structure. Journal of Food Engineering. 105(2). 343–350. 22 indexed citations
4.
Moggridge, Geoff D., et al.. (2011). Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects. Journal of Food Engineering. 105(2). 332–342. 20 indexed citations
5.
Verdini, Roxana A., et al.. (2011). Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours. Journal of Food Engineering. 104(4). 592–602. 48 indexed citations
6.
Glass, Celia A., et al.. (2010). Alleviating bottlenecks in a microbiology laboratory. Journal of Food Engineering. 103(4). 377–387. 2 indexed citations
7.
Sadd, Peter A., Colin G. Hamlet, & Li Liang. (2008). Effectiveness of Methods for Reducing Acrylamide in Bakery Products. Journal of Agricultural and Food Chemistry. 56(15). 6154–6161. 65 indexed citations
8.
Sadd, Peter A. & Colin G. Hamlet. (2006). The Formation of Acrylamide in UK Cereal Products. Advances in experimental medicine and biology. 561. 415–429. 29 indexed citations
9.
Hamlet, Colin G. & Peter A. Sadd. (2005). Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems. Food Additives & Contaminants. 22(7). 616–623. 19 indexed citations
10.
Hamlet, Colin G., Peter A. Sadd, & David A. Gray. (2004). Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 1. Leavened Doughs. Journal of Agricultural and Food Chemistry. 52(7). 2059–2066. 50 indexed citations
11.
Hamlet, Colin G., Peter A. Sadd, & David A. Gray. (2004). Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 2. Unleavened Doughs. Journal of Agricultural and Food Chemistry. 52(7). 2067–2072. 28 indexed citations
12.
Hamlet, Colin G. & Peter A. Sadd. (2004). Chloropropanols and their esters in cereal products . Czech Journal of Food Sciences. 22(SI - Chem. Reactions in Foods V). S255–S258. 51 indexed citations
13.
Hamlet, Colin G. & Peter A. Sadd. (2004). Effects of yeast stress and organic acids on chloropropanols formation in cereal products. Czech Journal of Food Sciences. 22(SI - Chem. Reactions in Foods V). S259–S262. 23 indexed citations
14.
Hamlet, Colin G., Peter A. Sadd, & David A. Gray. (2003). Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough. European Food Research and Technology. 216(2). 122–128. 24 indexed citations
15.
Nesvadba, P., Milan Houška, W.A. Wolf, et al.. (2003). Database of physical properties of agro-food materials. Journal of Food Engineering. 61(4). 497–503. 32 indexed citations
16.
Hamlet, Colin G. & Peter A. Sadd. (2002). Kinetics of 3-chloropropane-1,2-diol (3-MCPD) degradation in high temperature model systems. European Food Research and Technology. 215(1). 46–50. 21 indexed citations
17.
Hamlet, Colin G., et al.. (2002). Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review. Food Additives & Contaminants. 19(7). 619–631. 128 indexed citations
18.
Campbell, Grant M., Chris D. Rielly, P.J. Fryer, & Peter A. Sadd. (1998). Aeration of bread dough during mixing: Effect of mixing dough at reduced pressure. 43(3). 163–167. 48 indexed citations
19.
Campbell, Grant M., et al.. (1993). Measurement and Interpretation of Dough Densities.. Research Explorer (The University of Manchester). 70(5). 517–521. 33 indexed citations
20.
Sadd, Peter A., Jack Lamb, & Roland Clift. (1992). The effect of surfactants on heat and mass transfer to water drops in air. Chemical Engineering Science. 47(17-18). 4415–4424. 6 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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