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D-Index & Metrics

Biology and Biochemistry

D-Index
54
Citations
11154
World Ranking
15573
National Ranking
6493

Overview

Peter J. Bechtel is affiliated with the US Department of Agriculture in the United States. Their research primarily focuses on agricultural and biological sciences, with a concentration on several subfields including food science, animal science and zoology, molecular biology, plant science, and biotechnology.

The scientist's work spans multiple topics, notably:

  • Meat and Animal Product Quality
  • Protein Hydrolysis and Bioactive Peptides
  • Aquaculture Nutrition and Growth
  • Food Composition and Properties
  • Ruminant Nutrition and Digestive Physiology
  • Natural Products and Biological Research
  • Food Industry and Aquatic Biology

Peter J. Bechtel has contributed to a range of publications, with recent papers including:

  • "Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners," 2020, Journal of the Science of Food and Agriculture
  • "Macronutrient and mineral contents in sweet sorghum syrups compared to other commercial syrup sweeteners," 2022, Journal of Agriculture and Food Research
  • "Consumers' willingness-to-pay for convenient catfish products: Results from experimental auctions in Arkansas," 2020, Aquaculture Economics & Management
  • "Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products," 2021, Foods
  • "Modified Atmosphere Packaging (MAP) on Nutritional Stability and Quality Retention of Oyster Meat (Crassostrea virginica) During Frozen Storage," 2022, Journal of Packaging Technology and Research

The frequent publication venues for their work include:

  • CNE Pflegemanagement
  • Foods
  • Journal of Agriculture and Food Research
  • Journal of Packaging Technology and Research
  • Journal of the Science of Food and Agriculture

Peter J. Bechtel often collaborates with other researchers. Frequent co-authors include:

  • John M. Bland
  • Gillian Eggleston
  • Alexa Triplett
  • Karen L. Bett-Garber
  • Stephen M. Boué

Best Publications

  • Comparison of adenosine 3':5'-monophosphate-dependent protein kinases from rabbit skeletal and bovine heart muscle.

    F Hofmann;J A Beavo;P J Bechtel;E G Krebs

  • [43] Preparation of homogeneous cyclic AMP-dependent protein kinase(s) and its subunits from rabbit skeletal muscle

    J.A. Beavo;P.J. Bechtel;E.G. Krebs

  • Concentrations of cyclic AMP-dependent protein kinase subunits in various tissues.

    F Hofmann;P J Bechtel;E G Krebs

  • Activation of protein kinase by physiological concentrations of cyclic AMP.

    J. A. Beavo;P. J. Bechtel;E. G. Krebs

  • Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates

    S. Sathivel;P.J. Bechtel;J. Babbitt;S. Smiley

  • Water vapor permeability of mammalian and fish gelatin films

    R.J. Avena‐Bustillos;C.W. Olsen;D.A. Olson;B. Chiou

  • Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

    Bor-Sen Chiou;Roberto J. Avena-Bustillos;Peter J. Bechtel;Haani Jafri

  • Rheological and mechanical properties of cross-linked fish gelatins

    Bor-Sen Chiou;Roberto J. Avena-Bustillos;Justin Shey;Emma Yee

  • Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates

    Subramaniam Sathivel;Scott Smiley;Witoon Prinyawiwatkul;Peter J. Bechtel

  • Focal expression of insulin-like growth factor I in rat kidney collecting duct.

    J D Bortz;P Rotwein;D DeVol;P J Bechtel

  • Properties of different fish processing by-products from pollock, cod and salmon

    Peter J. Bechtel

  • Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods

    J. F. Folador;L. K. Karr-Lilienthal;C. M. Parsons;L. L. Bauer

  • Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates

    Jianing Pu;Peter J. Bechtel;Subramaniam Sathivel

  • Developing a strawberry yogurt fortified with marine fish oil1

    J.D. Estrada;C. Boeneke;P. Bechtel;S. Sathivel

  • Interaction Of α-actinin, filamin and tropomyosin with F-actin☆

    Michael G. Zeece;Richard M. Robson;Peter J. Bechtel

  • Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species

    Peter J. Bechtel;Alexandra C.M. Oliveira

  • Rheological and Functional Properties of Catfish Skin Protein Hydrolysates

    Huaixia Yin;Jianing Pu;Yuting Wan;Bob Xiang

  • Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

    Bor-Sen Chiou;Roberto J. Avena-Bustillos;Roberto J. Avena-Bustillos;Peter J. Bechtel;Syed H. Imam

  • Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system

    Subramaniam Sathivel;Huaixia Yin;Peter J. Bechtel;Joan M. King

  • Characterization of Fish-Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme

    C.K. Bower;R.J. Avena-Bustillos;C.W. Olsen;T.H. McHugh

Frequent Co-Authors

William J. Orts
William J. Orts United States Department of Agriculture
George C. Fahey
George C. Fahey University of Illinois at Urbana-Champaign
Kelly S. Swanson
Kelly S. Swanson University of Illinois at Urbana-Champaign
Carl M Parsons
Carl M Parsons University of Illinois at Urbana-Champaign
Eva Wiklund
Eva Wiklund Swedish University of Agricultural Sciences
Laura L. Bauer
Laura L. Bauer University of Illinois at Urbana-Champaign
Zhongqi He
Zhongqi He Agricultural Research Service
Ronald W. Hardy
Ronald W. Hardy University of Idaho

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