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Food Chemistry: X|April 9, 2024
Dietary effect of <i>Dendrobium officinale</i> leaves on chicken meat quality, fatty acid composition, and volatile compounds profileWanqiu Zhao, Yong Tian, Yunzhu Wang, et al.Dalton Transactions (Cambridge, England : 2003)|November 24, 2023
1D/2D core-shell structure Ni-Mo-S@NiFe LDH grown on nickel foam: a bifunctional electrocatalyst for efficient oxygen evolution and urea oxidation reactionsTengfei Zhang, Dan Xu, Ping Liu, et al.Poultry Science|January 7, 2025
Effects of combined use of compound acidifiers and plant essential oils in feed on the reproductive performance and physiological status of Xianjv chickensZhaobin Wang, Caiyun Zhang, Huicheng Wang, 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.Food Chemistry: X|February 20, 2026
Multi-omics analysis reveals breed-specific differences in the quality and nutrition of goose eggsYan Zheng, Tiantian Gu, Minglu Bai, et al.Journal of Genetics|May 6, 2020
Molecular cloning, expression and mimicking antiviral activity analysis of retinoic acid-inducible gene-I in duck (<i>Anas platyrhynchos</i>)Tiantian Gu, Guoqin Li, Yong Tian, et al.Food Chemistry: X|June 9, 2025
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysisQishan Dong, Lizhi Lu, Tiantian Gu, et al.Journal of Cellular Physiology|November 25, 2018
Roles of miRNA-1 and miRNA-133 in the proliferation and differentiation of myoblasts in duck skeletal muscleNingzhao Wu, Tiantian Gu, Lu Lu, et al.Food Chemistry|August 16, 2023
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota-yolk metabolites crosstalkYong Tian, Ruikun Zhang, Guoqin Li, et al.ACS Applied Materials & Interfaces|August 17, 2022
Novel Organic Cathode with Conjugated N-Heteroaromatic Structures for High-Performance Aqueous Zinc-Ion BatteriesJiahao Li, Lulu Huang, Heng Lv, et al.Pageof 15