What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Enzyme
- Biochemistry
Wouter H. Hendriks spends much of his time researching Food science, Fermentation, Animal science, Rumen and Dry matter.
His research integrates issues of Feed conversion ratio and Neutral Detergent Fiber, Nutrient in his study of Food science.
His Fermentation study combines topics in areas such as Chromatography, Screw cap, Agronomy and Condensed tannin.
His studies in Animal science integrate themes in fields like Endocrinology, Phosphorus, Organic chemistry and Internal medicine.
His Rumen study combines topics from a wide range of disciplines, such as Straw, Methane and Nitrogen.
Wouter H. Hendriks interconnects Silage, Dairy cattle and Linseed oil in the investigation of issues within Dry matter.
His most cited work include:
- The future supply of animal-derived protein for human consumption (213 citations)
- Utilization of Rice Straw and Different Treatments to Improve Its Feed Value for Ruminants: A Review (159 citations)
- Influence of phytase and xylanase, individually or in combination, on performance, apparent metabolisable energy, digestive tract measurements and gut morphology in broilers fed wheat-based diets containing adequate level of phosphorus (158 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Animal science, Rumen, Dry matter and Fermentation.
His biological study spans a wide range of topics, including Biochemistry and Straw.
His Animal science research incorporates themes from Meal, Internal medicine, Excretion, Endocrinology and Latin square.
His Rumen research is multidisciplinary, incorporating elements of Organic matter, Agronomy, Incubation and Starch.
His Neutral Detergent Fiber study in the realm of Dry matter interacts with subjects such as Lactation.
His studies deal with areas such as Forage and Polyunsaturated fatty acid as well as Silage.
He most often published in these fields:
- Food science (47.66%)
- Animal science (47.88%)
- Rumen (33.18%)
What were the highlights of his more recent work (between 2017-2021)?
- Food science (47.66%)
- Animal science (47.88%)
- Rumen (33.18%)
In recent papers he was focusing on the following fields of study:
Wouter H. Hendriks spends much of his time researching Food science, Animal science, Rumen, Fermentation and Straw.
His research in Food science intersects with topics in Hemicellulose and Creatine.
His study in Animal science is interdisciplinary in nature, drawing from both Feces and Fatty acid.
Wouter H. Hendriks focuses mostly in the field of Rumen, narrowing it down to matters related to Organic matter and, in some cases, Environmental chemistry.
His work on Caecal fermentation as part of general Fermentation study is frequently linked to Microbial composition, bridging the gap between disciplines.
His Dry matter study incorporates themes from Physical exercise and Incubation.
Between 2017 and 2021, his most popular works were:
- Screening of white-rot fungi for bioprocessing of wheat straw into ruminant feed (24 citations)
- Immunomodulation by Processed Animal Feed : The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs) (14 citations)
- Immunomodulation by Processed Animal Feed : The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs) (14 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Enzyme
- Biochemistry
His primary areas of investigation include Food science, Straw, Lignin, Lentinula and Animal feed.
His research on Food science often connects related topics like Gastrointestinal tract.
In his study, Solid-state fermentation is strongly linked to Ruminant, which falls under the umbrella field of Straw.
His research on Lignin also deals with topics like
- Cellulose which intersects with area such as Gas chromatography,
- Cultivar that connect with fields like Animal science.
His work carried out in the field of Lentinula brings together such families of science as Rumen and Pleurotus eryngii.
Wouter H. Hendriks focuses mostly in the field of Rumen, narrowing it down to topics relating to Cell wall and, in certain cases, Fraction, Carbohydrate, Organic matter, Plant stem and Agronomy.
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