Foregut Fermentation

Foregut Fermentation is a digestive physiological process in which microbial breakdown of plant material occurs in the anterior portion of the gastrointestinal tract, specifically the rumen or analogous chamber, enabling the host to extract volatile fatty acids and microbial protein prior to enzymatic digestion in the small intestine.

60

Publications

4.5K

Citations

195

Authors

115

Institutions

Publications per year

2017–2026

11

Variants

Pregastric Fermentation

Authors

195

  1. IM
    Ikki Matsuda

    Kyoto University, Japan

    5 publications · 262 citations

    5

    h-index

  2. SO
    Sylvia Ortmann

    Leibniz Institute for Zoo and Wildlife Research, Germany

    4 publications · 216 citations

    4

    h-index

  3. AS
    Angela Schwarm

    ETH Zurich, Switzerland

    4 publications · 216 citations

    4

    h-index

  4. JC
    John Chih Mun Sha

    Mandai Wildlife Group

    3 publications · 122 citations

    3

    h-index

  5. AT
    Augustine Tuuga

    Sabah Wildlife Department, Malaysia

    3 publications · 160 citations

    3

    h-index

1–5 of 195

Venues

  1. Journal of Zoology

    3 publications · 125 citations

    3

    h-index

  2. Nature

    2 publications · 404 citations

    2

    h-index

  3. Journal of Comparative Physiology B

    2 publications · 49 citations

    2

    h-index

  4. British Journal Of Nutrition

    BJN · 2 publications · 37 citations

    2

    h-index

  5. Ecology

    2 publications · 157 citations

    2

    h-index

1–5