What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Amino acid
His primary areas of study are Phytase, Food science, Phytic acid, Amino acid and Broiler.
His work investigates the relationship between Phytase and topics such as Xylanase that intersect with problems in Glucanase.
His Food science research is multidisciplinary, incorporating perspectives in Weight gain and Phosphate.
His work carried out in the field of Amino acid brings together such families of science as Protein digestion and Digestion.
His studies deal with areas such as Meal, Dry matter, Starch, Sorghum and Feed conversion ratio as well as Broiler.
Peter H. Selle works mostly in the field of Feed conversion ratio, limiting it down to topics relating to Animal science and, in certain cases, Agronomy and Isoleucine.
His most cited work include:
- MICROBIAL PHYTASE IN POULTRY NUTRITION (510 citations)
- Phytate and phytase: consequences for protein utilisation. (368 citations)
- Consequences of calcium interactions with phytate and phytase for poultry and pigs (267 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Broiler, Food science, Starch, Animal science and Phytase.
Peter H. Selle interconnects Feed conversion ratio, Sorghum, Weight gain and Ileum in the investigation of issues within Broiler.
His studies in Food science integrate themes in fields like Amino acid, Methionine and Endosperm.
Peter H. Selle has included themes like Low protein and Animal feed in his Starch study.
His Animal science study combines topics from a wide range of disciplines, such as Glycine and Whole grains.
Peter H. Selle usually deals with Phytase and limits it to topics linked to Meal and Canola.
He most often published in these fields:
- Broiler (67.53%)
- Food science (47.40%)
- Starch (42.86%)
What were the highlights of his more recent work (between 2018-2021)?
- Broiler (67.53%)
- Animal science (40.91%)
- Amino acid (27.27%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Broiler, Animal science, Amino acid, Starch and Food science.
His work deals with themes such as Glycine, Threonine, Phytase, Feed conversion ratio and Ileum, which intersect with Broiler.
Peter H. Selle has researched Animal science in several fields, including Weight gain and Meal.
His Amino acid study improves the overall literature in Biochemistry.
The study incorporates disciplines such as Uric acid and Sorghum in addition to Starch.
Peter H. Selle combines subjects such as Arginine and Ammonia with his study of Food science.
Between 2018 and 2021, his most popular works were:
- Impacts of reduced-crude protein diets on key parameters in male broiler chickens offered maize-based diets. (15 citations)
- The Relevance of Starch and Protein Digestive Dynamics in Poultry (14 citations)
- Synthetic and Crystalline Amino Acids: Alternatives to Soybean Meal in Chicken-Meat Production. (12 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Amino acid
- Food science
His main research concerns Broiler, Animal science, Amino acid, Starch and Feed conversion ratio.
His biological study spans a wide range of topics, including Glycine and Threonine.
His Amino acid research incorporates elements of Protein biosynthesis, Food science and Skeletal muscle.
His Starch research includes themes of Portal circulation and Small intestine.
His research integrates issues of Amen and Ileum in his study of Feed conversion ratio.
His Amen research focuses on Sorghum and how it relates to Phytase, Starter and Xylanase.
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