B. Wedzicha

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.

J. Elmore, D. Mottram, A. Dodson, 2005, Journal of agricultural and food chemistry.

Modelling of Maillard reaction during the drying of a model matrix

F. Göğüş, J. Lamb, B. Wedzicha, 1998 .

Quantification of melanoidin concentration in sugar-casein systems.

M. V. van Boekel, C. Brands, B. Wedzicha, 2002, Journal of agricultural and food chemistry.

Modelling: a new solution to old problems in the food industry

Catherine Roberts, Bronek Wedzicha, B. Wedzicha, 2006 .

Modelling of the Maillard Reaction: Rate Constants for Individual Steps in the Reaction

L. Leong, B. Wedzicha, 2005 .

New Insight into the Mechanism of the Maillard Reaction from Studies of the Kinetics of its Inhibition by Sulfite

I. Bellion, B. Wedzicha, G. German, 2005 .

Migration of Solutes and its Effect on Maillard Reaction in an Agar–Microcrystalline Cellulose Matrix during Dehydration

F. Göğüş, J. Lamb, B. Wedzicha, 1997 .

Monitoring flavor development during the roasting of cereals

P. Fryer, P. Robbins, C. O'Shaughnessy, 2003 .