Adam Roberts

Q: What Schools Are Affiliated With Adam Roberts

Adam Roberts is affiliated with the following schools: University of Oxford, Massachusetts Institute of Technology, Tocklai Tea Research Institute

Adam Roberts 's AcademicInfluence.com Rankings

Adam Roberts

Political Science

#131

World Rank

#205

Historical Rank

Public Policy

#323

World Rank

#334

Historical Rank

political-science Degrees

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Political Science

Why Is Adam Roberts Influential?

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According to Wikipedia, Sir Adam Roberts is Emeritus Professor of International Relations at the University of Oxford, a senior research fellow in Oxford University's Department of Politics and International Relations, and an emeritus fellow of Balliol College, Oxford.

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Adam Roberts 's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors (1963) (166)
The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substances (1957) (137)
Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas (1961) (119)
The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation (1958) (97)
The phenolic substances of manufactured tea. X.—the creaming down of tea liquors (1963) (74)
The chemistry of tea manufacture (1958) (74)
A study of the polyphenols in tea leaf by paper chromatography. (1951) (73)
Separation of tea polyphenols on paper chromatograms. (1953) (71)
The flavonols of tea (1956) (63)
The secondary oxidation of amino-acids by the catechol oxidase of belladonna. (1948) (56)
PAPER GHROMATOGRAPHY AS AN AID TO THE TAXONOMY OF THEA CAMELLIAS (1958) (49)
The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual Substrates (1959) (49)
The chemistry of tea fermentation (1952) (46)
The phenolic substances of manufactured tea. III.—ultra‐violet and visible absorption spectra (1958) (45)
Theogallin, a polyphenol occurring in tea (1954) (45)
Theanine, an amino‐acid n‐ethyl amide present in tea (1954) (44)
A MICROCHEMICAL EXAMINATION OF McINTOSH APPLE LEAVES SHOWING RELATIONSHIP OF CELL WALL CONSTITUENTS TO PENETRATION OF SPRAY SOLUTIONS. (1948) (43)
Theogallin, a polyphenol occurring in tea. II.—Identification as a galloylquinic acid (1958) (37)
The fermentation process in tea manufacture; oxidation of substrates by tea oxidase. (1950) (35)
The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations (1964) (35)
Oxidation of Anthoxanthins by Tea-Oxidase (1951) (35)
The polyphenols and amino acids of tobacco leaf. (1951) (31)
The phenolic substances of manufactured tea. VI.–The preparation of theaflavin and of theaflavin gallate (1959) (25)
THE COMPARATIVE EFFECT OF IONIZING RADIATIONS AND HEAT UPON THE STARCH CONTAINING CELLS OF THE POTATO TUBERa (1955) (25)
The chemical basis of quality in tea. I.—analyses of freshly plucked shoots (1964) (24)
The leuco-anthocyanins of unprocessed tea-leaf (1956) (23)
Pattern of firmness within a bread loaf (1971) (20)
Effect of Glycosylation on the Enzymic Oxidation and Translocation of Flavonoids (1960) (19)
Theogallin as a galloyl ester of quinic acid (1955) (19)
The phenolic substances of manufactured tea. VIII.†—Enzymic oxidations of polyphenolic mixtures (1960) (19)
The chemical basis of quality in tea. II.—analyses of withered leaf and of manufactured tea† (1964) (15)
The fermentation process in tea manufacture; the condensation of catechins and its relation to the chemical changes in fermentation. (1949) (11)
The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus Niger (1959) (11)
The phenolic substances of manufactured tea. VII.—The preparation of individual flavanols (1960) (10)
The fermentation process in tea manufacture: The influence of external factors on fermentation rate. (1941) (10)
The sugars of manufactured tea (1954) (9)
Investigations into the chemistry of the flue-curing of tobacco. (1941) (8)
The Appearance of Starch Grains of Potato Tubers of Plants Grown Under Constant Light and Temperature Conditions. (1954) (7)
CONTRIBUTION OF STUDIES WITH THE ELECTRON MICROSCOPE TO STUDIES OF THE RELATIONSHIP OF CHROMOPLASTS TO CAROTENE BODIES AND CAROTENE BODIES TO VITAMIN A. (1948) (6)
Post-mortem Darkening of Plant Tissues and its Relation to Respiration (1941) (5)
The fermentation process in tea manufacture. XII. The origin of carbon dioxide. (1952) (5)
Oxidation of Catechol by Tea-Oxidase (1950) (3)
The separation of polyphenols in tea leaf by paper chromatography with water as a mobile solvent. (1951) (2)
Relation of Tea ‘Fermentation’ to Normal Respiration (1943) (1)
The fermentation process in tea manufacture. Some general conclusions: The nature of the oxidase system. 9. The relation of tea-fermentation to respiration. (1941) (1)
CLXXIII. THE FERMENTATION PROCESS IN TEA MANUFACTURE (2005) (0)
Some aspects of tea manufacture : a report (1953) (0)

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What Schools Are Affiliated With Adam Roberts ?

Adam Roberts is affiliated with the following schools: