Probing Equivocal Effects of Heat Processing of Legume Seeds on Performance of Ruminants - A Review -
P. Yu, S. Tamminga, A. R. Egan, D. A. Christensen
Asian-Australas J Anim Sci. 2004;17(6):869-876.   Published online 2004 Jun 1     DOI: https://doi.org/10.5713/ajas.2004.869
Citations to this article as recorded by Crossref logo
The impact of field bean inclusion level in dairy cow diets on cow performance and nutrient utilisation
D.J. Johnston, K. Theodoridou, C.P. Ferris
Livestock Science.2019; 220: 166.     CrossRef
Effects of heat treatment on protein feeds evaluated in vitro by the method of estimating utilisable crude protein at the duodenum
M. Vaga, M. Hetta, P. Huhtanen
Journal of Animal Physiology and Animal Nutrition.2017; 101(6): 1259.     CrossRef
Molecular basis of structural make-up of feeds in relation to nutrient absorption in ruminants, revealed with advanced molecular spectroscopy: A review on techniques and models
Md. Mostafizar Rahman, Peiqiang Yu
Applied Spectroscopy Reviews.2017; 52(7): 653.     CrossRef
Interactions of Bovine Muscle Tissue with 2450 MHz Microwaves Studied in the Mid-Infrared Region
Emanuele Calabrò, Salvatore Magazù
International Journal of Food Properties.2016; 19(6): 1353.     CrossRef
Effects of hydrothermal processing on nutritional value of Canavalia ensiformis and its utilization by Clarias gariepinus (Burchell, 1822) fingerlings
V.T. Okomoda, L.O. Tiamiyu, S.G. Uma
Aquaculture Reports.2016; 3: 214.     CrossRef
Comparison the Effects of two Methods of Barley Seed Processing(Microwave Irradiation and Enzyme Addition) on Growth Performance, Carcass Characteristics and Blood Parameters of Broiler Chickens
Kazem Karimi, Peyman Ganji, Vahid Rezaeipour
Research on Animal Production .2016; 7(14): 60.     CrossRef
Vibrational spectroscopic investigation of heat-induced changes in functional groups related to protein structural conformation in camelina seeds and their relationship to digestion in dairy cows
N. A. Khan, Q. Peng, H. Xin, P. Yu
Animal Production Science.2015; 55(2): 201.     CrossRef
Effect of Heating Method on Alteration of Protein Molecular Structure in Flaxseed: Relationship with Changes in Protein Subfraction Profile and Digestion in Dairy Cows
Nazir Ahmad Khan, Helen Booker, Peiqiang Yu
Journal of Agricultural and Food Chemistry.2015; 63(4): 1057.     CrossRef
Combining vibrational biomolecular spectroscopy with chemometric techniques for the study of response and sensitivity of molecular structures/functional groups mainly related to lipid biopolymer to various processing applications
Gloria Qingyu Yu, Peiqiang Yu
Analytical and Bioanalytical Chemistry.2015; 407(23): 7245.     CrossRef
Microwave Irradiation Induced Changes in Protein Molecular Structures of Barley Grains: Relationship to Changes in Protein Chemical Profile, Protein Subfractions, and Digestion in Dairy Cows
Xiaogang Yan, Nazir A. Khan, Fangyu Zhang, Ling Yang, Peiqiang Yu
Journal of Agricultural and Food Chemistry.2014; 62(28): 6546.     CrossRef
Application Potential of ATR-FT/IR Molecular Spectroscopy in Animal Nutrition: Revelation of Protein Molecular Structures of Canola Meal and Presscake, As Affected by Heat-Processing Methods, in Relationship with Their Protein Digestive Behavior and Utili
Katerina Theodoridou, Peiqiang Yu
Journal of Agricultural and Food Chemistry.2013; 61(23): 5449.     CrossRef
Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat
Emanuele Calabrò, Salvatore Magazù
Journal of Electromagnetic Analysis and Applicatio.2012; 04(11): 433.     CrossRef
Heat-induced protein structure and subfractions in relation to protein degradation kinetics and intestinal availability in dairy cattle
K. Doiron, P. Yu, J.J. McKinnon, D.A. Christensen
Journal of Dairy Science.2009; 92(7): 3319.     CrossRef
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
Peiqiang Yu
British Journal of Nutrition.2005; 94(05): 655.     CrossRef