Clyde T. Young

Comparison of peanut butter color determination by CIELAB L*,a*,B* and Hunter color-difference methods and the relationship of roasted peanut color to roasted peanut flavor response

H. E. Pattee, Francis G. Giesbrecht, Clyde T. Young · Journal of Agricultural and Food Chemistry · 1991 · 58 citations

Nutrition, Engineering, Food Analysis +20

A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts

Clyde T. Young, Allan R. Hovis · Journal of Food Science · 1990 · 54 citations

Food Forensics, Engineering, Flavoromics +16

Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time

H. E. Pattee, JACK L. PEARSON, Clyde T. Young et al. · Journal of Food Science · 1982 · 45 citations

Food Chemistry, Nutrition, Engineering +15

The Use of Low Protein Liquid Diets to Determine the Methionine Requirement and the Efficacy of Methionine Hydroxy Analogue for the Three-Week-Old Pig

David H. Reifsnyder, Clyde T. Young, Evan E. Jones · Journal of Nutrition · 1984 · 39 citations

Animal Physiology, Nutrition, Animal Nutrition +9

Microstructure of peanut (Arachis hypogaea L. cv. ‘NC 7’) cotyledons during development

Clyde T. Young, H. E. Pattee, William E. Schadel et al. · LWT · 2004 · 34 citations

Biology, Plant Biology, L. Cv +7