What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Amino acid
J.H. Clark mainly investigates Food science, Rumen, Lactation, Latin square and Nutrient.
His Food science research includes elements of Amino acid, Urea and Dry matter.
His work carried out in the field of Rumen brings together such families of science as Small intestine and Milk production.
His Lactation research incorporates themes from Abomasum and Animal science.
His studies in Latin square integrate themes in fields like Silage, Propionate, Sodium and Starch.
His Nutrient research includes themes of Fermentation and Forage.
His most cited work include:
- Microbial protein synthesis and flows of nitrogen fractions to the duodenum of dairy cows. (650 citations)
- Genetic algorithms, noise, and the sizing of populations (550 citations)
- Lactational Responses to Postruminal Administration of Proteins and Amino Acids (287 citations)
What are the main themes of his work throughout his whole career to date?
J.H. Clark mostly deals with Food science, Rumen, Dry matter, Silage and Latin square.
His research integrates issues of Urea, Dairy cattle, Lactation and Nutrient in his study of Food science.
The study incorporates disciplines such as Duodenum, Small intestine, Starch, Animal science and Methionine in addition to Rumen.
In Dry matter, J.H. Clark works on issues like Forage, which are connected to Fodder.
His Silage study combines topics in areas such as Feed conversion ratio, Tallow and Gluten.
His Latin square research incorporates elements of Propionate, Animal feed and Fatty acid.
He most often published in these fields:
- Food science (53.08%)
- Rumen (45.38%)
- Dry matter (35.38%)
What were the highlights of his more recent work (between 1999-2014)?
- Dairy cattle (21.54%)
- Food science (53.08%)
- Silage (33.08%)
In recent papers he was focusing on the following fields of study:
J.H. Clark focuses on Dairy cattle, Food science, Silage, Dry matter and Rumen.
J.H. Clark has researched Dairy cattle in several fields, including Forage, NEFA and Lactation.
His Lactation research is multidisciplinary, relying on both Endocrinology and Triglyceride.
His study in Latin square and Abomasum is carried out as part of his studies in Food science.
His Dry matter study incorporates themes from Feed conversion ratio, Digestion and Standard error.
His work deals with themes such as Animal science and Starch, which intersect with Rumen.
Between 1999 and 2014, his most popular works were:
- Usefulness of ionophores for lactating dairy cows: a review (121 citations)
- Soyhulls as an alternative feed for lactating dairy cows: a review. (118 citations)
- Impacts of the source and amount of crude protein on the intestinal supply of nitrogen fractions and performance of dairy cows. (100 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Metabolism
His primary scientific interests are in Dairy cattle, Silage, Food science, Dry matter and Agronomy.
J.H. Clark works in the field of Food science, namely Digestion.
The various areas that J.H. Clark examines in his Agronomy study include Nitrogen flow, Amino acid content and Beef cattle.
His Amino acid content research is multidisciplinary, incorporating perspectives in Milk production, Animal science and Rumen.
His research in Feed conversion ratio intersects with topics in Cottonseed, Lactation and Completely randomized design.
His Forage study combines topics from a wide range of disciplines, such as Tallow and Latin square.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
