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.
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.
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.
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.
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.
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.
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.
C. E. Lyon;B. G. Lyon
Y. Liu;B. G. Lyon;W. R. Windham;C. E. Lyon
L. L. Young;J. K. Northcutt;R. J. Buhr;C. E. Lyon
B. G. Lyon;C. E. Lyon
LL Young;CE Lyon
Unknown
C. E. Lyon;C. M. Papa;R. L. Wilson
Y. Liu;B.G. Lyon;W.R. Windham;C.E. Lyon
B. G. Lyon;D. P. Smith;C. E. Lyon;E. M. Savage
B. G. Lyon;C. E. Lyon
J. K. Northcutt;R. J. Buhr;L. L. Young;C. E. Lyon
C. E. Lyon;R. L. Wilson
DP Smith;CE Lyon;BG Lyon
C. E. Lyon;C. E. Davis;J. A. Dickens;C. M. Papa
L. L. Young;C. E. Lyon
E. A. Motzer;J. A. Carpenter;A. E. Reynolds;C. E. Lyon
J. A. Dickens;B. G. Lyon;A. D. Whittemore;C. E. Lyon
Louis L. Young;J.M. Garcia;H.S. Lillard;C.E. Lyon
J. A. Dickens;C. E. Lyon;R. L. Wilson
R. J. Buhr;J. K. Northcutt;C. E. Lyon;G. N. Rowland
D. P. Smith;C. E. Lyon;D. L. Fletcher
B.G. Lyon;C.E. Lyon
B. G. Lyon;C. E. Lyon
LL Young;RJ Buhr;CE Lyon
G. H. Poole;C. E. Lyon;R. J. Buhr;L. L. Young
C. E. Lyon;B. G. Lyon;C. M. Papa;M. C. Robach
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