Christine M. Grieshop

What is she best known for?

The fields of study she is best known for:

• Food science
• Biochemistry
• Internal medicine

Christine M. Grieshop focuses on Food science, Digestion, Fermentation, Fatty acid and Feces. Her study on Stachyose and Raffinose is often connected to Trans fat as part of broader study in Food science. She carries out multidisciplinary research, doing studies in Digestion and Latin square.

Her Linoleic acid study, which is part of a larger body of work in Fatty acid, is frequently linked to Phospholipid and Arachidonic acid, bridging the gap between disciplines. Her Feces study spans across into areas like Lactobacillus and Fructooligosaccharide. Her Fructooligosaccharide study combines topics in areas such as Carbohydrate, Endocrinology, Internal medicine, Ileum and Immunoglobulin A.

Her most cited work include:

• Supplemental Fructooligosaccharides and Mannanoligosaccharides Influence Immune Function, Ileal and Total Tract Nutrient Digestibilities, Microbial Populations and Concentrations of Protein Catabolites in the Large Bowel of Dogs (238 citations)
• Fructooligosaccharides and Lactobacillus acidophilus Modify Gut Microbial Populations, Total Tract Nutrient Digestibilities and Fecal Protein Catabolite Concentrations in Healthy Adult Dogs (177 citations)
• Dietary galactooligosaccharides affect ileal and total-tract nutrient digestibility, ileal and fecal bacterial concentrations, and ileal fermentative characteristics of growing pigs. (169 citations)

What are the main themes of her work throughout her whole career to date?

Christine M. Grieshop mainly investigates Food science, Feces, Digestion, Animal science and Fermentation. Food science and Fatty acid are frequently intertwined in her study. Her Digestion research is multidisciplinary, relying on both Soy protein, Non starch polysaccharides and Ingredient.

Her work carried out in the field of Animal science brings together such families of science as Biotechnology, Biochemistry, Acidifying agents and Dose–response relationship. Her work deals with themes such as Legume and Starch, Resistant starch, which intersect with Fermentation. The concepts of her Fructooligosaccharide study are interwoven with issues in Lactobacillus and Prebiotic.

She most often published in these fields:

• Food science (59.46%)
• Feces (45.95%)
• Digestion (29.73%)

What were the highlights of her more recent work (between 2004-2005)?

• Food science (59.46%)
• Maltodextrin (8.11%)
• Glycemic (8.11%)

In recent papers she was focusing on the following fields of study:

Her primary areas of study are Food science, Maltodextrin, Glycemic, Pullulan and Dry matter. Her Food science research integrates issues from Blood proteins and Lysine. Her Maltodextrin research incorporates a variety of disciplines, including Endocrinology and Internal medicine.

Her work on Insulin is typically connected to Serum insulin, Pancreatic hormone, Crossover study and Breath hydrogen as part of general Endocrinology study, connecting several disciplines of science. She interconnects Glycemic index and Carbohydrate in the investigation of issues within Dry matter.

Between 2004 and 2005, her most popular works were:

• Amino Acid, Carbohydrate, and Fat Composition of Soybean Meals Prepared at 55 Commercial U.S. Soybean Processing Plants (56 citations)
• Chemical composition, protein quality, palatability, and digestibility of alternative protein sources for dogs. (46 citations)
• Corn hybrid affects in vitro and in vivo measures of nutrient digestibility in dogs. (25 citations)

In her most recent research, the most cited papers focused on:

• Biochemistry
• Food science
• Internal medicine

Christine M. Grieshop focuses on Food science, Palatability, Protein efficiency ratio, Protein quality and Digestive enzyme. Specifically, her work in Food science is concerned with the study of Stachyose. Her Palatability study integrates concerns from other disciplines, such as Blood proteins, Protein digestion and Lysine.

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