Frank A. Lee

566 total citations
23 papers, 306 citations indexed

About

Frank A. Lee is a scholar working on Plant Science, Food Science and Biochemistry. According to data from OpenAlex, Frank A. Lee has authored 23 papers receiving a total of 306 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Plant Science, 6 papers in Food Science and 5 papers in Biochemistry. Recurrent topics in Frank A. Lee's work include Plant Physiology and Cultivation Studies (7 papers), Lipid metabolism and biosynthesis (5 papers) and Soybean genetics and cultivation (4 papers). Frank A. Lee is often cited by papers focused on Plant Physiology and Cultivation Studies (7 papers), Lipid metabolism and biosynthesis (5 papers) and Soybean genetics and cultivation (4 papers). Frank A. Lee collaborates with scholars based in United States. Frank A. Lee's co-authors include A. C. Wagenknecht, L. R. Mattick, Marie L. Vorbeck, Carl S. Pederson, Dennis Paúl, Harry J. Gould, Bradley K. Taylor, Robert S. Shallenberger, R. Denis Soignier and A. M. Pearson and has published in prestigious journals such as Nature, Journal of Food Science and Nutrition Reviews.

In The Last Decade

Frank A. Lee

23 papers receiving 264 citations

Peers

Frank A. Lee

BIOCH

Aijiro YAMAMOTO Japan

Thomas R. Kemp United States

F. W. Hougen Canada

A. Ben-Aziz United Kingdom

P. W. Russell Eggitt Czechia

D. F. Meigh United Kingdom

J. R. Vickery Australia

Albrecht Junker Germany

J. Schormüller Germany

D. A. Wardale United Kingdom

Aijiro YAMAMOTO Japan

Frank A. Lee

91 ×0.7

77 ×0.8

118 ×1.4

39 ×0.7

BIOCH

29 ×0.6

BIOCH

Citations per year, relative to Frank A. Lee Frank A. Lee (= 1×) peers Aijiro YAMAMOTO

Countries citing papers authored by Frank A. Lee

Since Specialization

Citations

This map shows the geographic impact of Frank A. Lee's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Frank A. Lee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Frank A. Lee more than expected).

Fields of papers citing papers by Frank A. Lee

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Frank A. Lee. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Frank A. Lee. The network helps show where Frank A. Lee may publish in the future.

Co-authorship network of co-authors of Frank A. Lee

This figure shows the co-authorship network connecting the top 25 collaborators of Frank A. Lee. A scholar is included among the top collaborators of Frank A. Lee based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Frank A. Lee. Frank A. Lee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Soignier, R. Denis, et al.. (2011). Measurement of CFA-Induced Hyperalgesia and Morphine-Induced Analgesia in Rats: Dorsal vs Plantar Mechanical Stimulation of the Hindpaw. Pain Medicine. 12(3). 451–458. 13 indexed citations

Lee, Frank A.. (2009). Nutritional Value of Frozen Foods. Nutrition Reviews. 9(1). 1–4. 1 indexed citations

Lee, Frank A. & L. R. Mattick. (1961). Fatty Acids of the Lipids of Vegetables. I. Peas ( Pisum sativum ) ^a. Journal of Food Science. 26(3). 273–275. 42 indexed citations

Vorbeck, Marie L., L. R. Mattick, Frank A. Lee, & Carl S. Pederson. (1961). Volatile Flavor of Sauerkraut. ^a, ^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor. Journal of Food Science. 26(6). 569–572. 15 indexed citations

Mattick, L. R. & Frank A. Lee. (1959). A NOTE ON A METHOD FOR THE EXTRACTION OF FREE FATTY ACIDS FROM LIPID MATERIAL ^a. Journal of Food Science. 24(4). 451–452. 9 indexed citations

Lee, Frank A.. (1959). A Chemical Effect of Ethylene during the Storage of Peas. Nature. 184(4684). 462–462. 2 indexed citations

Lee, Frank A. & Robert S. Shallenberger. (1959). THE FLAVOR OF CANNED PEAS IN RELATION TO THEIR PYRROLIDONECARBOXYLIC ACID CONTENT AND TO CERTAIN OTHER FACTORS ^a, ^b. Journal of Food Science. 24(1). 68–71. 3 indexed citations

Lee, Frank A. & A. C. Wagenknecht. (1958). ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEAS II. THE USE OF ENZYMES PREPARED FROM GARDEN PEAS ^a. Journal of Food Science. 23(6). 584–590. 29 indexed citations

Wagenknecht, A. C., et al.. (1958). THE PREPARATION OF LIPASE FROM PEAS AND THE ACTION OF STEAPSIN AND PEA LIPASE ON CRUDE PEA LIPID ^a. Journal of Food Science. 23(5). 439–445. 5 indexed citations

10.

Lee, Frank A.. (1958). Microdetermination of the Saponification Number. Journal of AOAC INTERNATIONAL. 41(4). 899–900. 1 indexed citations

11.

Wagenknecht, A. C. & Frank A. Lee. (1958). ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEAS ^a. Journal of Food Science. 23(1). 25–31. 39 indexed citations

12.

Lee, Frank A.. (1958). THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEAS ^a. Journal of Food Science. 23(1). 85–86. 3 indexed citations

13.

Lee, Frank A.. (1956). THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLES ^a, ^b, ^c,. Journal of Food Science. 21(2). 254–263. 1 indexed citations

14.

Wagenknecht, A. C. & Frank A. Lee. (1956). THE ACTION OF LIPOXIDASE IN FROZEN RAW PEAS ^a. Journal of Food Science. 21(6). 605–610. 23 indexed citations

15.

Lee, Frank A., et al.. (1956). INFLUENCE OF VINING ON THE DEVELOPMENT OF OFF‐FLAVOR IN FROZEN RAW PEAS ^a, ^b,. Journal of Food Science. 21(6). 666–670. 8 indexed citations

16.

Lee, Frank A., et al.. (1955). A CHEMICAL STUDY OF THE PROGRESSIVE DEVELOPMENT OF OFF‐FLAVOR IN FROZEN RAW VEGETABLES ^a. Journal of Food Science. 20(3). 289–297. 24 indexed citations

17.

Lee, Frank A.. (1954). CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLES ^a. Journal of Food Science. 19(1-6). 515–520. 15 indexed citations

18.

Lee, Frank A., et al.. (1954). Effect of Rate of Freezing on Pork Quality. Appearance, Palatability, and Vitamin Content. Journal of the American Dietetic Association. 30(4). 351–354. 3 indexed citations

19.

Wagenknecht, A. C., et al.. (1952). THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS ^a. Journal of Food Science. 17(1-6). 343–350. 24 indexed citations

20.

Lee, Frank A. & A. C. Wagenknecht. (1951). ON THE DEVELOPMENT OF OFF‐FLAVOR DURING THE STORAGE OF FROZEN RAW PEAS ^a. Journal of Food Science. 16(1-6). 239–244. 28 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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