What is he best known for?
The fields of study he is best known for:
Bi Yu mostly deals with Food science, Broiler, Microbiology, Salmonella and Probiotic.
He works in the field of Food science, focusing on Meal in particular.
His Broiler research is multidisciplinary, relying on both Glucanase and Feed conversion ratio.
Bi Yu studied Glucanase and Lactobacillaceae that intersect with Lactobacillus reuteri.
His Lactobacillus research extends to Microbiology, which is thematically connected.
His Salmonella research incorporates themes from Staphylococcus aureus and Enterobacteriaceae, Escherichia coli.
His most cited work include:
- Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry. (96 citations)
- Antagonistic activity against Salmonella infection in vitro and in vivo for two Lactobacillus strains from swine and poultry. (95 citations)
- Immune effect of heat‐killed multistrain of Lactobacillus acidophilus against Salmonella typhimurium invasion to mice (71 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Food science, Microbiology, Broiler, Animal science and Probiotic.
In general Food science, his work in Digestion, Rumen, Meal and Silage is often linked to Soybean meal linking many areas of study.
The study incorporates disciplines such as Lactobacillus reuteri, Lactobacillus, Biochemistry and Salmonella in addition to Microbiology.
His study looks at the relationship between Salmonella and fields such as Staphylococcus aureus, as well as how they intersect with chemical problems.
His work deals with themes such as Gastrointestinal tract, Animal feed, Body weight, Phytic acid and Ileum, which intersect with Broiler.
His Animal science study incorporates themes from Endocrinology and Carbohydrate.
He most often published in these fields:
- Food science (42.86%)
- Microbiology (28.57%)
- Broiler (20.78%)
What were the highlights of his more recent work (between 2009-2020)?
- Microbiology (28.57%)
- Food science (42.86%)
- Probiotic (16.88%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Microbiology, Food science, Probiotic, Lactobacillus and Salmonella.
Bi Yu has researched Microbiology in several fields, including Gene expression, Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus casei and Polymerase chain reaction.
Bi Yu has included themes like Lactococcus lactis, Lactobacillaceae, Fibrobacter succinogenes, Rumen and Glucanase in his Lactobacillus reuteri study.
His Biotechnology research extends to Food science, which is thematically connected.
His work is dedicated to discovering how Probiotic, Salmonella enterica are connected with Tumor necrosis factor alpha, Spleen, Lactic acid, Mucin 2 and Ileum and other disciplines.
Bi Yu performs multidisciplinary study on Lactobacillus and Strain in his works.
Between 2009 and 2020, his most popular works were:
- Effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens. (33 citations)
- Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers. (22 citations)
- Starch Characteristics and Their Influences on In Vitro and Pig Prececal Starch Digestion (18 citations)
In his most recent research, the most cited papers focused on:
His primary areas of study are Broiler, Food science, Feed additive, Meal and Malondialdehyde.
His study in Broiler is interdisciplinary in nature, drawing from both Oxidative phosphorylation and Acre.
His Food science study focuses on Digestion in particular.
His Feed additive study overlaps with Immunology, Superoxide dismutase, Antioxidant, Catalase and Trolox equivalent antioxidant capacity.
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