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Microbial and metabolic alterations in gut microbiota of sows during pregnancy and lactation

The FASEB journal, 2019-03, Vol.33 (3), p.4490-4501

2019

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Study and use of the probiotic Lactobacillus reuteri in pigs： a review

Journal of animal science and biotechnology, 2015-04, Vol.7 (1), p.26-33, Article 14

2015

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Maternal milk and fecal microbes guide the spatiotemporal development of mucosa-associated microbiota and barrier function in the porcine neonatal gut

BMC biology, 2019-12, Vol.17 (1), p.106-106, Article 106

2019

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The use of lactic Acid bacteria as a probiotic in Swine diets

Pathogens, 2015-01, Vol.4 (1), p.34-45

2015

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Lactobacillus reuteri I5007 Modulates Intestinal Host Defense Peptide Expression in the Model of IPEC-J2 Cells and Neonatal Piglets

Nutrients, 2017-05, Vol.9 (6), p.559

2017

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Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

한국축산식품학회지, 2021, 41(3), , pp.509-526

2021

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Protein Phosphorylation and Meat Quality

1, 2021

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Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

Bioengineering (Basel), 2022-12, Vol.9 (12), p.794

2022

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Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C

Foods, 2023-07, Vol.12 (15), p.2916

2023

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Intestinal microbiota succession and immunomodulatory consequences after introduction of Lactobacillus reuteri I5007 in neonatal piglets

PloS one, 2015-03, Vol.10 (3), p.e0119505-e0119505

2015

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Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

Foods, 2024-06, Vol.13 (11), p.1647

2024

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Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain

Life (Basel, Switzerland), 2023-03, Vol.13 (3), p.854

2023

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Sheep Plasma Hydrolysate Inhibits Lipid and Protein Oxidation to Improve Color Stability in Mutton Patties

Food Science and Technology Research, 2018, Vol.24(4), pp.661-668

2018

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Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder

Foods, 2019-04, Vol.8 (4), p.140

2019

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Dietary Sodium Butyrate Decreases Postweaning Diarrhea by Modulating Intestinal Permeability and Changing the Bacterial Communities in Weaned Piglets1–3

The Journal of nutrition, 2015-12, Vol.145 (12), p.2774-2780

2015

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Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Foods, 2022-09, Vol.11 (18), p.2903

2022

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The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

한국축산식품학회지, 2022, 42(5), , pp.816-832

2022

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Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Food science of animal resources, 2021-05, Vol.41 (3), p.509-526

2021

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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

한국축산식품학회지, 2020, 40(3), , pp.311-322

2020

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Arginine improves the color stability of hemoglobin powder during freeze‐drying and storage

Food science & nutrition, 2019-05, Vol.7 (5), p.1677-1684

2019

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Dietary Sodium Butyrate Decreases Postweaning Diarrhea by Modulating Intestinal Permeability and Changing the Bacterial Communities in Weaned Piglets

The Journal of nutrition, 2015-12, Vol.145 (12), p.2774-2780

2015

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Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review

Trends in Food Science & Technology, 2020-11, Vol.105, p.416-432

2020

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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Food science of animal resources, 2020-04, Vol.40 (3), p.311-322

2020

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Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

Meat science, 2020-11, Vol.169, p.108220-108220, Article 108220

2020

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Lactobacillus reuteri I5007 modulates tight junction protein expression in IPEC-J2 cells with LPS stimulation and in newborn piglets under normal conditions

BMC microbiology, 2015-02, Vol.15 (1), p.32-32, Article 32

2015

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Microbial and metabolic alterations in gut microbiota of sows during pregnancy and lactation

Study and use of the probiotic Lactobacillus reuteri in pigs： a review

Maternal milk and fecal microbes guide the spatiotemporal development of mucosa-associated microbiota and barrier function in the porcine neonatal gut

The use of lactic Acid bacteria as a probiotic in Swine diets

Lactobacillus reuteri I5007 Modulates Intestinal Host Defense Peptide Expression in the Model of IPEC-J2 Cells and Neonatal Piglets

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Protein Phosphorylation and Meat Quality

Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C

Intestinal microbiota succession and immunomodulatory consequences after introduction of Lactobacillus reuteri I5007 in neonatal piglets

Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain

Sheep Plasma Hydrolysate Inhibits Lipid and Protein Oxidation to Improve Color Stability in Mutton Patties

Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder

Dietary Sodium Butyrate Decreases Postweaning Diarrhea by Modulating Intestinal Permeability and Changing the Bacterial Communities in Weaned Piglets1–3

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Arginine improves the color stability of hemoglobin powder during freeze‐drying and storage

Dietary Sodium Butyrate Decreases Postweaning Diarrhea by Modulating Intestinal Permeability and Changing the Bacterial Communities in Weaned Piglets

Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

Lactobacillus reuteri I5007 modulates tight junction protein expression in IPEC-J2 cells with LPS stimulation and in newborn piglets under normal conditions

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