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D-Index & Metrics

Discipline name D-Index World Ranking National Ranking Publications Citations
Animal Science and Veterinary 34 1923 552 83 3399

C. E. Lyon publications per year

The chart shows the history of publications by C. E. Lyon between 1954 and 2010, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. C. E. Lyon published across 57 years, from 1954 to 2010, averaging 2.1 papers a year. Output peaked at 8 publications in 1989. 1 of the 118 publications appeared in the last two years.

No. of publications
2 4 6 8
Bar chart. Horizontal axis: year, 1954 to 2010. Vertical axis: number of publications, 0 to 8. Peak 8 publications in 1989. 1954: 1 publication 1955: 1 publication 1956: 0 publications 1957: 0 publications 1958: 0 publications 1959: 0 publications 1960: 0 publications 1961: 0 publications 1962: 0 publications 1963: 0 publications 1964: 0 publications 1965: 0 publications 1966: 0 publications 1967: 0 publications 1968: 0 publications 1969: 0 publications 1970: 0 publications 1971: 0 publications 1972: 1 publication 1973: 2 publications 1974: 0 publications 1975: 3 publications 1976: 1 publication 1977: 0 publications 1978: 3 publications 1979: 0 publications 1980: 3 publications 1981: 1 publication 1982: 2 publications 1983: 4 publications 1984: 7 publications 1985: 1 publication 1986: 4 publications 1987: 1 publication 1988: 3 publications 1989: 8 publications 1990: 8 publications 1991: 5 publications 1992: 6 publications 1993: 4 publications 1994: 4 publications 1995: 4 publications 1996: 3 publications 1997: 6 publications 1998: 4 publications 1999: 3 publications 2000: 4 publications 2001: 5 publications 2002: 8 publications 2003: 1 publication 2004: 4 publications 2005: 1 publication 2006: 1 publication 2007: 0 publications 2008: 0 publications 2009: 0 publications 2010: 1 publication
1954 2010

118 publications in total across all disciplines

View publications per year as a table
C. E. Lyon: publications per year, 1954 to 2010
Year Publications
1954 1
1955 1
1956 0
1957 0
1958 0
1959 0
1960 0
1961 0
1962 0
1963 0
1964 0
1965 0
1966 0
1967 0
1968 0
1969 0
1970 0
1971 0
1972 1
1973 2
1974 0
1975 3
1976 1
1977 0
1978 3
1979 0
1980 3
1981 1
1982 2
1983 4
1984 7
1985 1
1986 4
1987 1
1988 3
1989 8
1990 8
1991 5
1992 6
1993 4
1994 4
1995 4
1996 3
1997 6
1998 4
1999 3
2000 4
2001 5
2002 8
2003 1
2004 4
2005 1
2006 1
2007 0
2008 0
2009 0
2010 1
Total 118
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C. E. Lyon publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where C. E. Lyon sits on this spectrum.

No. of scientists
25 50 75 100
Bar chart with 84 bars. Horizontal axis: publications, 29–33 to 442+. Vertical axis: number of scientists, 0 to 109. Most scientists, 109, have 119–123 publications. The last bar groups every scientist with 442 publications or more. The highlighted bar, 79–83 publications, is where this scientist sits. 29–33 publications: 1 scientist 34–38 publications: 6 scientists 39–43 publications: 17 scientists 44–48 publications: 23 scientists 49–53 publications: 28 scientists 54–58 publications: 44 scientists 59–63 publications: 66 scientists 64–68 publications: 75 scientists 69–73 publications: 71 scientists 74–78 publications: 85 scientists 79–83 publications: 108 scientists 84–88 publications: 105 scientists 89–93 publications: 84 scientists 94–98 publications: 103 scientists 99–103 publications: 97 scientists 104–108 publications: 95 scientists 109–113 publications: 89 scientists 114–118 publications: 88 scientists 119–123 publications: 109 scientists 124–128 publications: 93 scientists 129–133 publications: 89 scientists 134–138 publications: 95 scientists 139–143 publications: 92 scientists 144–148 publications: 80 scientists 149–153 publications: 75 scientists 154–158 publications: 74 scientists 159–163 publications: 67 scientists 164–168 publications: 53 scientists 169–173 publications: 62 scientists 174–178 publications: 63 scientists 179–183 publications: 50 scientists 184–188 publications: 55 scientists 189–193 publications: 50 scientists 194–198 publications: 27 scientists 199–203 publications: 44 scientists 204–208 publications: 31 scientists 209–213 publications: 28 scientists 214–218 publications: 38 scientists 219–223 publications: 33 scientists 224–228 publications: 36 scientists 229–233 publications: 29 scientists 234–238 publications: 35 scientists 239–243 publications: 23 scientists 244–248 publications: 24 scientists 249–253 publications: 29 scientists 254–258 publications: 28 scientists 259–263 publications: 21 scientists 264–268 publications: 25 scientists 269–273 publications: 11 scientists 274–278 publications: 18 scientists 279–283 publications: 13 scientists 284–288 publications: 18 scientists 289–293 publications: 10 scientists 294–298 publications: 12 scientists 299–303 publications: 11 scientists 304–308 publications: 15 scientists 309–313 publications: 14 scientists 314–318 publications: 14 scientists 319–323 publications: 8 scientists 324–328 publications: 8 scientists 329–333 publications: 13 scientists 334–338 publications: 14 scientists 339–343 publications: 13 scientists 344–348 publications: 10 scientists 349–353 publications: 11 scientists 354–358 publications: 5 scientists 359–363 publications: 8 scientists 364–368 publications: 8 scientists 369–373 publications: 6 scientists 374–378 publications: 7 scientists 379–383 publications: 8 scientists 384–388 publications: 3 scientists 389–393 publications: 4 scientists 394–398 publications: 5 scientists 399–403 publications: 8 scientists 404–408 publications: 5 scientists 409–413 publications: 4 scientists 414–418 publications: 3 scientists 419–423 publications: 8 scientists 424–428 publications: 5 scientists 429–433 publications: 3 scientists 434–438 publications: 5 scientists 439–441 publications: 5 scientists 442+ publications: 99 scientists
29–33 publications 442+

This scientist: 83 publications — 17th percentile

17% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 442 publications or more.

View publications distribution as a table
Number of Animal Science and Veterinary scientists by publication count, Research.com 2026 ranking edition. Based on 3,155 ranked scientists.
Publications Scientists This scientist
29–33 1
34–38 6
39–43 17
44–48 23
49–53 28
54–58 44
59–63 66
64–68 75
69–73 71
74–78 85
79–83 108 83
84–88 105
89–93 84
94–98 103
99–103 97
104–108 95
109–113 89
114–118 88
119–123 109
124–128 93
129–133 89
134–138 95
139–143 92
144–148 80
149–153 75
154–158 74
159–163 67
164–168 53
169–173 62
174–178 63
179–183 50
184–188 55
189–193 50
194–198 27
199–203 44
204–208 31
209–213 28
214–218 38
219–223 33
224–228 36
229–233 29
234–238 35
239–243 23
244–248 24
249–253 29
254–258 28
259–263 21
264–268 25
269–273 11
274–278 18
279–283 13
284–288 18
289–293 10
294–298 12
299–303 11
304–308 15
309–313 14
314–318 14
319–323 8
324–328 8
329–333 13
334–338 14
339–343 13
344–348 10
349–353 11
354–358 5
359–363 8
364–368 8
369–373 6
374–378 7
379–383 8
384–388 3
389–393 4
394–398 5
399–403 8
404–408 5
409–413 4
414–418 3
419–423 8
424–428 5
429–433 3
434–438 5
439–441 5
442+ 99
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C. E. Lyon D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where C. E. Lyon sits on this spectrum.

No. of scientists
50 100 150
Bar chart with 58 bars. Horizontal axis: D-Index, 20 to 77+. Vertical axis: number of scientists, 0 to 158. Most scientists, 158, have 31 D-Index. The last bar groups every scientist with 77 D-Index or more. The highlighted bar, 34 D-Index, is where this scientist sits. 20 D-Index: 5 scientists 21 D-Index: 22 scientists 22 D-Index: 31 scientists 23 D-Index: 44 scientists 24 D-Index: 53 scientists 25 D-Index: 66 scientists 26 D-Index: 80 scientists 27 D-Index: 101 scientists 28 D-Index: 106 scientists 29 D-Index: 116 scientists 30 D-Index: 154 scientists 31 D-Index: 158 scientists 32 D-Index: 143 scientists 33 D-Index: 137 scientists 34 D-Index: 126 scientists 35 D-Index: 134 scientists 36 D-Index: 112 scientists 37 D-Index: 115 scientists 38 D-Index: 105 scientists 39 D-Index: 111 scientists 40 D-Index: 107 scientists 41 D-Index: 87 scientists 42 D-Index: 74 scientists 43 D-Index: 62 scientists 44 D-Index: 61 scientists 45 D-Index: 41 scientists 46 D-Index: 51 scientists 47 D-Index: 43 scientists 48 D-Index: 28 scientists 49 D-Index: 47 scientists 50 D-Index: 40 scientists 51 D-Index: 34 scientists 52 D-Index: 33 scientists 53 D-Index: 43 scientists 54 D-Index: 16 scientists 55 D-Index: 32 scientists 56 D-Index: 21 scientists 57 D-Index: 18 scientists 58 D-Index: 28 scientists 59 D-Index: 33 scientists 60 D-Index: 17 scientists 61 D-Index: 21 scientists 62 D-Index: 18 scientists 63 D-Index: 21 scientists 64 D-Index: 9 scientists 65 D-Index: 20 scientists 66 D-Index: 11 scientists 67 D-Index: 16 scientists 68 D-Index: 12 scientists 69 D-Index: 17 scientists 70 D-Index: 13 scientists 71 D-Index: 15 scientists 72 D-Index: 11 scientists 73 D-Index: 11 scientists 74 D-Index: 14 scientists 75 D-Index: 5 scientists 76 D-Index: 6 scientists 77+ D-Index: 100 scientists
20 D-Index 77+

This scientist: 34 D-Index — 43rd percentile

43% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 77 D-Index or more.

View D-Index distribution as a table
Number of Animal Science and Veterinary scientists by D-index, Research.com 2026 ranking edition. Based on 3,155 ranked scientists.
D-Index Scientists This scientist
20 5
21 22
22 31
23 44
24 53
25 66
26 80
27 101
28 106
29 116
30 154
31 158
32 143
33 137
34 126 34
35 134
36 112
37 115
38 105
39 111
40 107
41 87
42 74
43 62
44 61
45 41
46 51
47 43
48 28
49 47
50 40
51 34
52 33
53 43
54 16
55 32
56 21
57 18
58 28
59 33
60 17
61 21
62 18
63 21
64 9
65 20
66 11
67 16
68 12
69 17
70 13
71 15
72 11
73 11
74 14
75 5
76 6
77+ 100
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Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Animal science
  • Anatomy

His primary areas of investigation include Food science, Broiler, Shear, Animal science and Tenderness. His Starch, FOOD STARCH and Chicken breast study, which is part of a larger body of work in Food science, is frequently linked to Moisture and Body weight, bridging the gap between disciplines. His Broiler research incorporates themes from Chewiness, Flavor and Anatomy.

His Flavor research includes themes of Taste and Animal feed. His research integrates issues of Sensory tests and Surgery in his study of Animal science. C. E. Lyon combines subjects such as Marination, Cooked meat and Food technology with his study of Warner bratzler.

His most cited work include:

  • The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast Meat (115 citations)
  • Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem. (84 citations)
  • Research Note: Shear Value Ranges by Instron Warner-Bratzler and Single-Blade Allo-Kramer Devices That Correspond to Sensory Tenderness (79 citations)

What are the main themes of his work throughout his whole career to date?

The scientist’s investigation covers issues in Broiler, Food science, Animal science, Tenderness and Anatomy. His work on Broiler is being expanded to include thematically relevant topics such as Chicken breast. His Flavor and Chewiness study in the realm of Food science interacts with subjects such as Texture, Moisture and Sodium.

His Chewiness study combines topics from a wide range of disciplines, such as Food preservation and Pectoralis Muscle. His Animal science study integrates concerns from other disciplines, such as Surgery and Cooked meat. His work carried out in the field of Cooked meat brings together such families of science as Breast muscle and Food handling.

He most often published in these fields:

  • Broiler (61.36%)
  • Food science (59.09%)
  • Animal science (31.82%)

What were the highlights of his more recent work (between 2002-2006)?

  • Food science (59.09%)
  • Broiler (61.36%)
  • Anatomy (18.18%)

In recent papers he was focusing on the following fields of study:

C. E. Lyon focuses on Food science, Broiler, Anatomy, Principal component analysis and Flavor. His Isolated Soy Protein, FOOD STARCH, Starch, Water holding capacity and Soy protein investigations are all subjects of Food science research. In general Broiler study, his work on Broiler breeder often relates to the realm of Texture, thereby connecting several areas of interest.

His Anatomy study incorporates themes from Chewiness, Food preservation and Chicken breast. His Principal component analysis research incorporates elements of Biological system and Partial least squares regression, Analytical chemistry. His Flavor research integrates issues from Taste and Animal feed.

Between 2002 and 2006, his most popular works were:

  • Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem. (84 citations)
  • Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy (59 citations)
  • Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets (53 citations)

Best Publications

  • The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast Meat

    C. E. Lyon;B. G. Lyon

  • Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.

    Y. Liu;B. G. Lyon;W. R. Windham;C. E. Lyon

  • Effects of Age, Sex, and Duration of Postmortem Aging on Percentage Yield of Parts from Broiler Chicken Carcasses

    L. L. Young;J. K. Northcutt;R. J. Buhr;C. E. Lyon

  • Research Note: Shear Value Ranges by Instron Warner-Bratzler and Single-Blade Allo-Kramer Devices That Correspond to Sensory Tenderness

    B. G. Lyon;C. E. Lyon

  • Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

    LL Young;CE Lyon

  • Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

    Unknown

  • Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

    C. E. Lyon;C. M. Papa;R. L. Wilson

  • Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy

    Y. Liu;B.G. Lyon;W.R. Windham;C.E. Lyon

  • Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets

    B. G. Lyon;D. P. Smith;C. E. Lyon;E. M. Savage

  • Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

    B. G. Lyon;C. E. Lyon

  • Influence of Age and Postchill Carcass Aging Duration on Chicken Breast Fillet Quality

    J. K. Northcutt;R. J. Buhr;L. L. Young;C. E. Lyon

  • Effects of Sex, Rigor Condition, and Heating Method on Yield and Objective Texture of Broiler Breast Meat

    C. E. Lyon;R. L. Wilson

  • The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color

    DP Smith;CE Lyon;BG Lyon

  • Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle

    C. E. Lyon;C. E. Davis;J. A. Dickens;C. M. Papa

  • Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

    L. L. Young;C. E. Lyon

  • Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders

    E. A. Motzer;J. A. Carpenter;A. E. Reynolds;C. E. Lyon

  • The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.

    J. A. Dickens;B. G. Lyon;A. D. Whittemore;C. E. Lyon

  • Fat Content Effects on Yield, Quality, and Microbiological Characteristics of Chicken Patties

    Louis L. Young;J.M. Garcia;H.S. Lillard;C.E. Lyon

  • Effect of Ultrasonic Radiation on Some Physical Characteristics of Broiler Breast Muscle and Cooked Meat

    J. A. Dickens;C. E. Lyon;R. L. Wilson

  • Influence of time off feed on broiler viscera weight, diameter, and shear

    R. J. Buhr;J. K. Northcutt;C. E. Lyon;G. N. Rowland

  • Comparison of the Allo-Kramer Shear and Texture Profile Methods of Broiler Breast Meat Texture Analysis

    D. P. Smith;C. E. Lyon;D. L. Fletcher

  • Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry

    B.G. Lyon;C.E. Lyon

  • Texture Evaluations of Cooked, Diced Broiler Breast Samples by Sensory and Mechanical Methods

    B. G. Lyon;C. E. Lyon

  • Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

    LL Young;RJ Buhr;CE Lyon

  • Evaluation of Age, Gender, Strain, and Diet on the Cooked Yield and Shear Values of Broiler Breast Fillets

    G. H. Poole;C. E. Lyon;R. J. Buhr;L. L. Young

  • Broiler Tenderness: Effects of Postchill Deboning Time and Fillet Holding Time

    C. E. Lyon;B. G. Lyon;C. M. Papa;M. C. Robach

Frequent Co-Authors

D. P. Smith
D. P. Smith Diamond V (United States)
R. J. Buhr
R. J. Buhr Agricultural Research Service
Daniel L. Fletcher
Daniel L. Fletcher University of Georgia
Sacit F. Bilgili
Sacit F. Bilgili Auburn University
Julie K. Northcutt
Julie K. Northcutt Clemson University
Nelson A. Cox
Nelson A. Cox Agricultural Research Service
Mark E. Berrang
Mark E. Berrang Agricultural Research Service
J. B. Hess
J. B. Hess Auburn University

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