Concepedia
Statistics
Publications
10
Citations
407
H-Index
Active since
1948
Affiliations
University of Strathclyde(Current)
Hexagon (United Kingdom)
Royal College of Physicians and Surgeons of Canada
R.B. DUCKWORTH is an author at University of Strathclyde specializing in food science, biochemistry, and agriculture.
Publications per year
1948–1993
The water-vapour sorption isotherms of microcrystalline cellulose (MCC) and of purified potato starch. Results of a collaborative study
W. Wolf, Gun Ho Jung, Horst Weisser et al. · Journal of Food Engineering · 1984 · 113 citations
Pharmacy, Food Science, Carbohydrate Chemistry +9
Expression of a rat neurotensin receptor in <i>Escherichia coli</i>
Reinhard Grisshammer, R.B. DUCKWORTH, Richard A. Henderson · Biochemical Journal · 1993 · 108 citations · Full text
Life Sciences, Biochemistry, Molecular Biology +16
Differential thermal analysis of frozen food systems. I. The determination of unfreezable water
R.B. DUCKWORTH · International Journal of Food Science & Technology · 1971 · 69 citations
Agriculture, Food Science, Food Analysis +8
Differential thermal analysis of frozen food systems II. Micro‐scale studies on egg white, cod and celery
L. G. PARDUCCI, R.B. DUCKWORTH · International Journal of Food Science & Technology · 1972 · 25 citations
Agriculture, Biochemistry, Food Science +17
Effect of water content on the mobility of solute molecules and of protein side chains in casemate preparations
Martine Le Meste, R.B. DUCKWORTH · International Journal of Food Science & Technology · 1988 · 20 citations
Natural Sciences, Biochemistry, Chemistry +16
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