What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Enzyme
- Food science
Peiqiang Yu focuses on Rumen, Food science, Biochemistry, Dairy cattle and Analytical chemistry.
His biological study spans a wide range of topics, including Ruminant, Protein degradation, Agronomy, Starch and Nutrient.
His research links Carbohydrate with Nutrient.
His study in Food science is interdisciplinary in nature, drawing from both Neutral Detergent Fiber, Dry matter and Animal nutrition.
His Dairy cattle research includes elements of Canola, Meal, Distillers grains, Amide and Fodder.
His Analytical chemistry research includes themes of Fourier transform infrared spectroscopy, Biological system and Molecule.
His most cited work include:
- Nutrient variation and availability of wheat DDGS, corn DDGS and blend DDGS from bioethanol plants (144 citations)
- Protein secondary structures (α-helix and β-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach (112 citations)
- Application of advanced synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy to animal nutrition and feed science: a novel approach. (107 citations)
What are the main themes of his work throughout his whole career to date?
Peiqiang Yu mainly focuses on Rumen, Food science, Nutrient, Carbohydrate and Biochemistry.
His Rumen study integrates concerns from other disciplines, such as Dairy cattle, Dry matter, Agronomy, Animal science and Digestion.
His Food science study combines topics in areas such as Fourier transform infrared spectroscopy and Protein degradation.
His studies deal with areas such as Ruminant, Biofuel, Molecular spectroscopy and Chemical composition as well as Nutrient.
Peiqiang Yu has included themes like Cellulose, Cultivar, Hordeum vulgare, Amylose and Carbohydrate conformation in his Carbohydrate study.
His Lignin research extends to Biochemistry, which is thematically connected.
He most often published in these fields:
- Rumen (57.93%)
- Food science (54.14%)
- Nutrient (37.93%)
What were the highlights of his more recent work (between 2018-2021)?
- Rumen (57.93%)
- Food science (54.14%)
- Nutrient (37.93%)
In recent papers he was focusing on the following fields of study:
His main research concerns Rumen, Food science, Nutrient, Carbohydrate and Molecule.
His work carried out in the field of Rumen brings together such families of science as Dairy cattle, Dry matter, Animal science, Protein degradation and Digestion.
His biological study spans a wide range of topics, including Fourier transform infrared spectroscopy and Ruminant.
His work deals with themes such as Warm season, Sorghum, BARLEY GRAIN and Intestinal digestion, which intersect with Nutrient.
His Carbohydrate study is concerned with the field of Biochemistry as a whole.
In the field of Molecule, his study on Molecular spectroscopy overlaps with subjects such as Nanotechnology.
Between 2018 and 2021, his most popular works were:
- Evaluation of near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy techniques combined with chemometrics for the determination of crude protein and intestinal protein digestibility of wheat (16 citations)
- Evaluation of near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy techniques combined with chemometrics for the determination of crude protein and intestinal protein digestibility of wheat (16 citations)
- Major ergot alkaloids in naturally contaminated cool-season barley grain grown under a cold climate condition in western Canada, explored with near-infrared (NIR) and fourier transform mid-infrared (ATR-FT/MIR) spectroscopy (10 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Enzyme
- Botany
Synchrotron radiation, Analytical chemistry, Chemometrics, Protein content and Vicia faba are his primary areas of study.
The Analytical chemistry study combines topics in areas such as Carbohydrate and Tannin.
His studies in Chemometrics integrate themes in fields like Ruminant, Molecular vibration, Infrared spectroscopy and Protein digestibility.
His Infrared spectroscopy research integrates issues from Chemical physics, Legume and Molecular spectroscopy.
Peiqiang Yu has researched Molecular spectroscopy in several fields, including Rumen and Food science.
His research integrates issues of Dairy cattle and Dry matter in his study of Food science.
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