What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
His scientific interests lie mostly in Food science, Dairy cattle, Rumen, Dry matter and Animal science.
His work carried out in the field of Food science brings together such families of science as Xylanase, Protein degradation and Polysaccharide.
His study explores the link between Dairy cattle and topics such as Lactation that cross with problems in Lactose and Allele.
His work deals with themes such as Ruminant, Feedlot cattle and Neutral Detergent Fiber, which intersect with Rumen.
His Dry matter research integrates issues from Silage and Latin square.
His Animal science study combines topics from a wide range of disciplines, such as Fodder and Agronomy.
His most cited work include:
- Effect of concentrate level and feeding management on chewing activities, saliva production, and ruminal pH of lactating dairy cows. (225 citations)
- Hot Topic: An Association Between a Leptin Single Nucleotide Polymorphism and Milk and Protein Yield (105 citations)
- Chewing activity, saliva production, and ruminal pH of primiparous and multiparous lactating dairy cows. (102 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Animal science, Food science, Rumen, Dry matter and Agronomy.
His Food science research is multidisciplinary, incorporating perspectives in Biochemistry and Protein degradation.
David A. Christensen interconnects Randomized block design, Digestion, Carbohydrate and Starch in the investigation of issues within Rumen.
His Dry matter research is multidisciplinary, incorporating elements of Hay, Dairy cattle, Forage and Latin square.
When carried out as part of a general Agronomy research project, his work on Cultivar and Straw is frequently linked to work in Chemical composition, therefore connecting diverse disciplines of study.
The various areas that David A. Christensen examines in his Silage study include Feed conversion ratio and Animal feed.
He most often published in these fields:
- Animal science (41.87%)
- Food science (36.87%)
- Rumen (35.00%)
What were the highlights of his more recent work (between 2015-2020)?
- Animal science (41.87%)
- Silage (24.38%)
- Rumen (35.00%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Animal science, Silage, Rumen, Agronomy and Neutral Detergent Fiber.
His Animal science study combines topics in areas such as Randomized block design and Forage.
In the field of Food science and Fermentation he studies Rumen.
His work on Meal as part of his general Food science study is frequently connected to High-Throughput DNA Sequencing, thereby bridging the divide between different branches of science.
To a larger extent, David A. Christensen studies Dry matter with the aim of understanding Neutral Detergent Fiber.
His research in Dry matter intersects with topics in Starch and Latin square.
Between 2015 and 2020, his most popular works were:
- Effects of dietary crude protein and rumen-degradable protein concentrations on urea recycling, nitrogen balance, omasal nutrient flow, and milk production in dairy cows (40 citations)
- A nutritional evaluation of common barley varieties grown for silage by beef and dairy producers in western Canada (22 citations)
- Molecular Structural Changes in Alfalfa Detected by ATR-FTIR Spectroscopy in Response to Silencing of TT8 and HB12 Genes. (11 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Bacteria
The scientist’s investigation covers issues in Neutral Detergent Fiber, Dry matter, Silage, Agronomy and Animal science.
His Dry matter research includes elements of Rumen and Latin square.
His Rumen research entails a greater understanding of Food science.
His work in the fields of Food science, such as Meal, intersects with other areas such as RNA interference.
The concepts of his Silage study are interwoven with issues in Beef cattle, Backgrounding, Fibrolytic bacterium and Crossbreed.
His Animal science research incorporates elements of Tannin, Starch and Clostridiaceae.
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