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Antioxidants (Basel, Switzerland)|January 25, 2025
Reduced Glutathione Promoted Growth Performance by Improving the Jejunal Barrier, Antioxidant Function, and Altering Proteomics of Weaned PigletsZhimei Tian, Yiyan Cui, Miao Yu, et al.Journal of Food Science and Technology|March 3, 2020
Effect of amino acids and their derivatives on meat quality of finishing pigsXianyong Ma, Miao Yu, Zhichang Liu, et al.Plos One|November 12, 2021
Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additivesYiyan Cui, Jiazhou Li, Dun Deng, et al.Animals : an Open Access Journal From MDPI|May 27, 2023
Guanidine Acetic Acid Alters Tissue Bound Amino Acid Profiles and Oxidative Status in Finishing PigsYiyan Cui, Miao Yu, Zhenming Li, et al.Porcine Health Management|June 7, 2022
Guanidine acetic acid supplementation altered plasma and tissue free amino acid profiles in finishing pigsYiyan Cui, Zhimei Tian, Miao Yu, et al.Antioxidants (Basel, Switzerland)|October 26, 2024
Metabolome and Metagenome Integration Unveiled Synthesis Pathways of Novel Antioxidant Peptides in Fermented Lignocellulosic Biomass of Palm Kernel MealHammad Qamar, Rong He, Yuanfei Li, et al.Animals : an Open Access Journal From MDPI|October 16, 2024
Effect of Fermented Mulberry Leaves on Gut Health of Finishing PigsSu Peng, Yiyan Cui, Miao Yu, et al.Animals : an Open Access Journal From MDPI|November 27, 2024
An Integrated Profiling of Liver Metabolome and Transcriptome of Pigs Fed Diets with Different Starch SourcesMiao Yu, Zhenming Li, Yiyan Cui, et al.Meat Science|March 28, 2025
Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigsZhimei Tian, Miao Yu, Yiyan Cui, et al.Journal of Environmental Management|January 1, 2023
Solid-state fermentation improves the quality of chrysanthemum waste as an alternative feed ingredientYiyan Cui, Su Peng, Dun Deng, et al.Pageof 3