What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Food science
- Enzyme
His primary scientific interests are in Animal science, Food science, Amino acid, Latin square and Meal.
His Animal science research integrates issues from Soybean oil, Digestion, Biochemistry, Endocrinology and Phosphorus.
His Fermentation study, which is part of a larger body of work in Food science, is frequently linked to Hindgut fermentation, bridging the gap between disciplines.
As a part of the same scientific family, Hans-Henrik Stein mostly works in the field of Amino acid, focusing on High protein and, on occasion, Oligosaccharide and Botany.
His Latin square research includes elements of Chromatography and Distal ileum.
His Meal research focuses on subjects like Ileum, which are linked to Endogeny.
His most cited work include:
- BOARD-INVITED REVIEW: The use and application of distillers dried grains with solubles in swine diets (400 citations)
- Amino acid and energy digestibility in ten samples of distillers dried grain with solubles fed to growing pigs. (209 citations)
- Digestibility of energy and phosphorus in ten samples of distillers dried grains with solubles fed to growing pigs. (177 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, Meal, Latin square and Amino acid.
His Animal science study incorporates themes from Digestion, Biochemistry, Phosphorus and Distal ileum.
Hans-Henrik Stein focuses mostly in the field of Food science, narrowing it down to matters related to Weanling and, in some cases, Weaning.
His Meal research also works with subjects such as
- Ileum which intersects with area such as Endogeny,
- Nutrient which intersects with area such as Starch.
His work on Agronomy expands to the thematically related Latin square.
His Amino acid research includes themes of Botany, High protein, Body weight, Hydrolysis and Neutral Detergent Fiber.
He most often published in these fields:
- Animal science (51.47%)
- Food science (41.91%)
- Meal (33.82%)
What were the highlights of his more recent work (between 2016-2019)?
- Animal science (51.47%)
- Meal (33.82%)
- Food science (41.91%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Animal science, Meal, Food science, Latin square and Distal ileum.
Borrowing concepts from Feces, he weaves in ideas under Animal science.
His research integrates issues of Canola, Wheat middlings and Rapeseed in his study of Meal.
In his research on the topic of Canola, Weanling is strongly related with Digestion.
Hans-Henrik Stein is interested in Ingredient, which is a field of Food science.
The study incorporates disciplines such as Carbohydrase, Body weight, Freeze-drying, Endogeny and Completely randomized design in addition to Latin square.
Between 2016 and 2019, his most popular works were:
- Non-antibiotic feed additives in diets for pigs: A review. (82 citations)
- Chemical composition and amino acid digestibility of soybean meal produced in the United States, China, Argentina, Brazil, or India. (17 citations)
- Effects of increasing concentrations of an Escherichia coli phytase on the apparent ileal digestibility of amino acids and the apparent total tract digestibility of energy and nutrients in corn-soybean meal diets fed to growing pigs. (14 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Enzyme
- Food science
Hans-Henrik Stein mainly investigates Animal science, Digestion, Metabolism, Meal and Food science.
Hans-Henrik Stein has included themes like Agronomy, Random allocation, Nutritional composition, Chemical composition and Distal ileum in his Animal science study.
His Metabolism course of study focuses on Urine and Urea, Albumin, Weanling, Phytase and Ileum.
His work deals with themes such as Canola and Nutrient, which intersect with Meal.
He interconnects Ingredient, Wheat middlings and Latin square in the investigation of issues within Canola.
The Food science study combines topics in areas such as Gut flora, Weaning, Immune system, Yeast and Non antibiotic.
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