Concepedia
Statistics
Publications
22
Citations
1.3K
H-Index
19
Active since
1971
Affiliations
Cornell University(Current)
New York State Department of Agriculture and Markets
C. Y. Lee is an author at Cornell University specializing in health sciences, food chemistry, and engineering.
Top concepts
HealthFood ChemistryEngineeringFood QualityAgricultural EconomicsFood SafetyBiotechnologyPlant PhysiologyBotanyFood Processing
Publications per year
1971–2004
Growth Characteristics of Aciduric Sporeforming Bacilli Isolated from Fruit Juices
D.F. Spllttstoesser, John J. Churey, C. Y. Lee · Journal of Food Protection · 1994 · 198 citations · Full text
Food Chemistry, Food Fermentation, Food Microbiology +6
EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS
C. Y. Lee, Malcolm C. Bourne, J. P. VAN BUREN · Journal of Food Science · 1979 · 128 citations
Food Chemistry, Vegetable Production, High Temperature Blanch +10
Apple Cultivar Variations in Response to Heat Treatment and Minimal Processing
D. M. KIM, Nancy L. Smith, C. Y. Lee · Journal of Food Science · 1993 · 94 citations
Minimal Processing, Engineering, Health Sciences +15
Polyphenoloxidase Activity During Grape Maturation and Wine Production
Kimberly W. Wissemann, C. Y. Lee · American Journal of Enology and Viticulture · 1980 · 90 citations
Food Chemistry, Maturation Studies, Biosynthesis +14
A Solid State Fermentation System for Production of Ethanol from Apple Pomace
Y. D. Hang, C. Y. Lee, E. E. Woodams · Journal of Food Science · 1982 · 82 citations
Alcoholic Fermentation, Biomanufacturing, Engineering +15
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