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Poultry Science|February 28, 2024
Proteomic-metabolomic combination analysis reveals novel biomarkers of meat quality that differ between young and older ducksTiantian Gu, Mingcai Duan, Li Chen, et al.
Food Chemistry|April 26, 2026
Flavor deterioration and texture changes in mud-packing salted egg yolks: A role of lipid oxidation and fatty acid degradationMingcai Duan, Qiqi Li, Ligen Xu, et al.
Food Chemistry: X|January 15, 2025
The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteomeTiantian Gu, Mingcai Duan, Li Chen, et al.
Genes|December 23, 2022
Effects of Tributyrin Supplementation on Liver Fat Deposition, Lipid Levels and Lipid Metabolism-Related Gene Expression in Broiler ChickensTiantian Gu, Mingcai Duan, Jinyu Liu, et al.
Journal of Nanobiotechnology|June 11, 2025
Polystyrene microplastics exacerbate mitophagy through mitochondrial dysfunction in the duck lungTiantian Gu, Minghua Kong, Mingcai Duan, et al.
Ecotoxicology and Environmental Safety|May 8, 2024
Cu exposure induces liver inflammation via regulating gut microbiota/LPS/liver TLR4 signaling axisTiantian Gu, Minghua Kong, Mingcai Duan, et al.
Food Chemistry: X|December 25, 2023
Investigation into the characteristic volatile flavor of old duckMingcai Duan, Ligen Xu, Tiantian Gu, et al.
Ecotoxicology and Environmental Safety|February 6, 2025
Multi-omics elucidates the kidney damage caused by aquatic Cu via the gut-kidney axis in ducksMingcai Duan, Jinyu Liu, Zhaoxia Cai, et al.
Frontiers in Microbiology|August 1, 2022
Probiotic Fermented Feed Alleviates Liver Fat Deposition in Shaoxing Ducks <i>via</i> Modulating Gut MicrobiotaTiantian Gu, Mingcai Duan, Ruikun Zhang, et al.
Food Research International (Ottawa, Ont.)|November 19, 2023
Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meatLigen Xu, Jun He, Mingcai Duan, et al.
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