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FEMS Microbiology Ecology|April 13, 2018
Characterisation of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tanninsSaheed A Salami, Bernardo Valenti, Marco Bella, et al.
Meat Science|November 23, 2019
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurtersElena Garicano Vilar, Hao Ouyang, Maurice G O'Sullivan, et al.
Scientific Reports|August 11, 2021
Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambsSaheed A Salami, Bernardo Valenti, Giuseppe Luciano, et al.
Animals : an Open Access Journal From MDPI|September 23, 2022
The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate SupplementationAidan P Moloney, Shannon S Wilson, Sibhekiso Siphambili, et al.
Foods (Basel, Switzerland)|July 21, 2019
Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of <i>Longissimus Thoracis</i>Lara Moran, Shannon S Wilson, Cormac K McElhinney, et al.
Meat Science|August 6, 2017
Cholecalciferol supplementation of heifer diets increases beef vitamin D concentration and improves beef tendernessSarah K Duffy, John V O'Doherty, Gaurav Rajauria, et al.
Global Change Biology|February 28, 2020
Food and temperature stressors have opposing effects in determining flexible migration decisions in brown trout (Salmo trutta)Louise C Archer, Stephen A Hutton, Luke Harman, et al.
Food Chemistry|April 3, 2018
Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed sourceSarah K Duffy, John V O'Doherty, Gaurav Rajauria, et al.
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