E. A. H. Roberts

2.3k total citations
31 papers, 1.4k citations indexed

About

E. A. H. Roberts is a scholar working on Pathology and Forensic Medicine, Biochemistry and Food Science. According to data from OpenAlex, E. A. H. Roberts has authored 31 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Pathology and Forensic Medicine, 8 papers in Biochemistry and 6 papers in Food Science. Recurrent topics in E. A. H. Roberts's work include Tea Polyphenols and Effects (28 papers), Phytochemicals and Antioxidant Activities (8 papers) and Fermentation and Sensory Analysis (4 papers). E. A. H. Roberts is often cited by papers focused on Tea Polyphenols and Effects (28 papers), Phytochemicals and Antioxidant Activities (8 papers) and Fermentation and Sensory Analysis (4 papers). E. A. H. Roberts collaborates with scholars based in India and United States. E. A. H. Roberts's co-authors include David Wood, R. F. Smith, Reed A. Cartwright, C. C. Delwiche, D. M. Williams, I. S. Bhatia and Sudipto Chakraborty and has published in prestigious journals such as Nature, Journal of Biological Chemistry and New Phytologist.

In The Last Decade

E. A. H. Roberts

31 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
E. A. H. Roberts India	22	858	393	389	271	178	31	1.4k
Tei Yamanishi Japan	14	301 0.4×	411 1.0×	106 0.3×	145 0.5×	53 0.3×	129	829
A. L. Livingston United States	22	396 0.5×	133 0.3×	264 0.7×	502 1.9×	49 0.3×	77	1.5k
S.D. Ravindranath India	14	240 0.3×	433 1.1×	154 0.4×	192 0.7×	179 1.0×	25	928
Arti Arora United States	7	376 0.4×	246 0.6×	552 1.4×	418 1.5×	34 0.2×	9	1.5k
Xiaogen Yang China	19	861 1.0×	1.2k 2.9×	561 1.4×	332 1.2×	297 1.7×	30	2.0k
P. G. Pietta Italy	19	94 0.1×	228 0.6×	264 0.7×	412 1.5×	73 0.4×	45	1.2k
M. J. C. Rhodes United Kingdom	12	275 0.3×	249 0.6×	380 1.0×	540 2.0×	27 0.2×	24	1.4k
I. S. Bhatia India	18	119 0.1×	167 0.4×	152 0.4×	311 1.1×	35 0.2×	90	1.3k
Leo J. Romanczyk United States	14	178 0.2×	179 0.5×	287 0.7×	209 0.8×	45 0.3×	17	821
Francis T. Jones United States	12	103 0.1×	177 0.5×	196 0.5×	280 1.0×	22 0.1×	21	906

Countries citing papers authored by E. A. H. Roberts

Since Specialization

Citations

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

Fields of papers citing papers by E. A. H. Roberts

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by E. A. H. Roberts. 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 E. A. H. Roberts. The network helps show where E. A. H. Roberts may publish in the future.

Co-authorship network of co-authors of E. A. H. Roberts

This figure shows the co-authorship network connecting the top 25 collaborators of E. A. H. Roberts. A scholar is included among the top collaborators of E. A. H. Roberts 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 E. A. H. Roberts. E. A. H. Roberts 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

Wood, David, et al.. (1964). The chemical basis of quality in tea. II.—analyses of withered leaf and of manufactured tea. Journal of the Science of Food and Agriculture. 15(1). 14–19. 8 indexed citations

Wood, David & E. A. H. Roberts. (1964). The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations. Journal of the Science of Food and Agriculture. 15(1). 19–25. 28 indexed citations

Wood, David, et al.. (1964). The chemical basis of quality in tea. I.—analyses of freshly plucked shoots. Journal of the Science of Food and Agriculture. 15(1). 8–14. 17 indexed citations

Roberts, E. A. H. & R. F. Smith. (1963). The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors. Journal of the Science of Food and Agriculture. 14(10). 689–700. 148 indexed citations

Roberts, E. A. H. & R. F. Smith. (1961). Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas. The Analyst. 86(1019). 94–94. 107 indexed citations

Roberts, E. A. H., et al.. (1960). The phenolic substances of manufactured tea. VIII.—Enzymic oxidations of polyphenolic mixtures. Journal of the Science of Food and Agriculture. 11(3). 158–163. 15 indexed citations

Roberts, E. A. H., et al.. (1959). The phenolic substances of manufactured tea. VI.–The preparation of theaflavin and of theaflavin gallate. Journal of the Science of Food and Agriculture. 10(3). 176–179. 25 indexed citations

Roberts, E. A. H., et al.. (1959). The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus Niger. Journal of the Science of Food and Agriculture. 10(3). 172–176. 12 indexed citations

Roberts, E. A. H., et al.. (1958). Theogallin, a polyphenol occurring in tea. II.—Identification as a galloylquinic acid. Journal of the Science of Food and Agriculture. 9(11). 701–705. 22 indexed citations

10.

Roberts, E. A. H. & D. M. Williams. (1958). The phenolic substances of manufactured tea. III.—ultra‐violet and visible absorption spectra. Journal of the Science of Food and Agriculture. 9(4). 217–223. 40 indexed citations

11.

Roberts, E. A. H.. (1958). The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation. Journal of the Science of Food and Agriculture. 9(4). 212–216. 82 indexed citations

12.

Roberts, E. A. H.. (1958). The chemistry of tea manufacture. Journal of the Science of Food and Agriculture. 9(7). 381–390. 71 indexed citations

13.

Roberts, E. A. H., Reed A. Cartwright, & David Wood. (1956). The flavonols of tea. Journal of the Science of Food and Agriculture. 7(10). 637–646. 50 indexed citations

14.

Cartwright, Reed A. & E. A. H. Roberts. (1954). The sugars of manufactured tea. Journal of the Science of Food and Agriculture. 5(12). 600–601. 8 indexed citations

15.

Cartwright, Reed A., E. A. H. Roberts, & David Wood. (1954). Theanine, an amino‐acid n‐ethyl amide present in tea. Journal of the Science of Food and Agriculture. 5(12). 597–599. 34 indexed citations

16.

Roberts, E. A. H., et al.. (1953). PAPER CHROMATOGRAPHY OF QUATERNARY AMMONIUM BASES AND RELATED COMPOUNDS. Journal of Biological Chemistry. 205(2). 565–574. 188 indexed citations

17.

Roberts, E. A. H. & David Wood. (1953). Separation of tea polyphenols on paper chromatograms. Biochemical Journal. 53(2). 332–336. 76 indexed citations

18.

Roberts, E. A. H. & David Wood. (1951). Oxidation of Anthoxanthins by Tea-Oxidase. Nature. 167(4250). 608–608. 30 indexed citations

19.

Roberts, E. A. H. & David Wood. (1951). The polyphenols and amino acids of tobacco leaf. Archives of Biochemistry and Biophysics. 33(2). 299–303. 29 indexed citations

20.

Roberts, E. A. H. & David Wood. (1951). A study of the polyphenols in tea leaf by paper chromatography. Biochemical Journal. 49(4). 414–422. 68 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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