What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
His scientific interests lie mostly in Food science, Broiler, Starch, Gizzard and Digestion.
His Food science study integrates concerns from other disciplines, such as Fiber, Biochemistry, Polysaccharide and Appetite.
He combines subjects such as Dry matter and Animal feed with his study of Broiler.
The concepts of his Starch study are interwoven with issues in Pellets, Pellet and Agronomy.
His Gizzard study incorporates themes from Litter, Small intestine and Feather.
His study in Digestion is interdisciplinary in nature, drawing from both Nutrient and Oat hulls.
His most cited work include:
- The gizzard: function, influence of diet structure and effects on nutrient availability (241 citations)
- Effects of oat hulls and wood shavings on digestion in broilers and layers fed diets based on whole or ground wheat (233 citations)
- Effect of oat hulls on performance, gut capacity and feed passage time in broiler chickens (215 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Food science, Broiler, Starch, Gizzard and Animal science.
His work on Digestion as part of general Food science study is frequently linked to Fish meal, therefore connecting diverse disciplines of science.
His Broiler research integrates issues from Pellet, Animal feed and Oat hulls.
His Starch research incorporates themes from Cellulose, Eimeria, Amylase and Polysaccharide.
His research on Gizzard also deals with topics like
-
Litter, which have a strong connection to Plumage,
-
Enzyme most often made with reference to Digestive tract.
His study on Animal science also encompasses disciplines like
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Jejunum most often made with reference to Ileum,
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Whole wheat together with Flock,
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Phytase which connect with Crop.
He most often published in these fields:
- Food science (58.49%)
- Broiler (51.89%)
- Starch (34.91%)
What were the highlights of his more recent work (between 2014-2021)?
- Broiler (51.89%)
- Starch (34.91%)
- Food science (58.49%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Broiler, Starch, Food science, Animal science and Ileum.
His Broiler research is multidisciplinary, relying on both Necrotic enteritis, Clostridium perfringens and Gizzard.
His work carried out in the field of Starch brings together such families of science as Eimeria, Appetite and Dry matter.
Particularly relevant to Digestion is his body of work in Food science.
Birger Svihus performs multidisciplinary studies into Animal science and Weight gain in his work.
His studies deal with areas such as Jejunum and Phytase as well as Ileum.
Between 2014 and 2021, his most popular works were:
- Fructose Metabolism and Relation to Atherosclerosis, Type 2 Diabetes, and Obesity. (36 citations)
- The Role of Fiber in Energy Balance (27 citations)
- The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review (23 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Food science
- Enzyme
Birger Svihus spends much of his time researching Food science, Starch, Biochemistry, Digestion and Nutrient.
His study on Food safety is often connected to Composition as part of broader study in Food science.
The Starch study combines topics in areas such as Fiber and Energy balance.
His study in the fields of Lipogenesis, Polysaccharide and Starch gelatinization under the domain of Biochemistry overlaps with other disciplines such as Bioavailability.
The study of Digestion is intertwined with the study of Adipose tissue in a number of ways.
His Nutrient study integrates concerns from other disciplines, such as Fermentation, Biotechnology, Crop and Microbial enzymes.
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