What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Enzyme
- Botany
Rumen, Food science, Dairy cattle, Animal science and Fermentation are his primary areas of study.
His Rumen research incorporates themes from Organic matter, Digestion and Starch.
His work on Volatile fatty acids as part of general Food science study is frequently linked to Evaluation system, therefore connecting diverse disciplines of science.
His work carried out in the field of Dairy cattle brings together such families of science as Agronomy, Grazing and Protein intake.
Seerp Tamminga is interested in Dry matter, which is a field of Animal science.
As a member of one scientific family, Seerp Tamminga mostly works in the field of Fermentation, focusing on Biotechnology and, on occasion, Large intestine and Feces.
His most cited work include:
- Site of Digestion of Starch in the Gastrointestinal Tract of Dairy Cows and Its Effect on Milk Yield and Composition (512 citations)
- The Dutch protein evaluation system: the DVE/OEB-system (490 citations)
- Nutrition Management of Dairy Cows as a Contribution to Pollution Control (406 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Animal science, Rumen, Agronomy, Food science and Dry matter.
His Animal science research is multidisciplinary, incorporating perspectives in Sesbania sesban, Biochemistry, Nutrient and Straw.
Rumen is a subfield of Fermentation that Seerp Tamminga explores.
While the research belongs to areas of Agronomy, Seerp Tamminga spends his time largely on the problem of Dairy cattle, intersecting his research to questions surrounding Dairy farming and Endocrinology.
His work on Volatile fatty acids as part of general Food science study is frequently linked to Lactation, bridging the gap between disciplines.
His research in Dry matter intersects with topics in Randomized block design, Forage and Latin square.
He most often published in these fields:
- Animal science (41.04%)
- Rumen (35.06%)
- Agronomy (32.67%)
What were the highlights of his more recent work (between 2005-2019)?
- Animal science (41.04%)
- Rumen (35.06%)
- Dry matter (22.31%)
In recent papers he was focusing on the following fields of study:
His main research concerns Animal science, Rumen, Dry matter, Grazing and Agronomy.
His Animal science study combines topics in areas such as Sesbania sesban, Reproduction and Fatty acid.
The research on Fermentation and Biochemistry is part of his Rumen project.
His Fermentation study deals with the bigger picture of Food science.
Seerp Tamminga combines subjects such as Silage, Digestion, Forage and Excretion with his study of Dry matter.
The Perennial plant, Lolium perenne and Pennisetum purpureum research Seerp Tamminga does as part of his general Agronomy study is frequently linked to other disciplines of science, such as Productivity and Sahiwal cattle, therefore creating a link between diverse domains of science.
Between 2005 and 2019, his most popular works were:
- Modifying milk composition through forage (183 citations)
- Modelling the implications of feeding strategy on rumen fermentation and functioning of the rumen wall (162 citations)
- Estimation of the stoichiometry of volatile fatty acid production in the rumen of lactating cows. (159 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Enzyme
- Botany
Seerp Tamminga mainly investigates Rumen, Dairy cattle, Food science, Dry matter and Grazing.
Seerp Tamminga has researched Rumen in several fields, including Small intestine and Propionate.
His work deals with themes such as Urea and Neutral Detergent Fiber, which intersect with Dairy cattle.
His work in the fields of Food science, such as Fermentation and Ruminant animal, overlaps with other areas such as Research findings.
Seerp Tamminga works mostly in the field of Dry matter, limiting it down to topics relating to Silage and, in certain cases, Ruminant, Meal, Forage, Vaccenic acid and Conjugated linoleic acid, as a part of the same area of interest.
His Grazing study results in a more complete grasp of Agronomy.
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