Suchergebnisse - "Ma, Xianyong"

PubPharm (96)

21

Ironing Out the Details : How Iron Orchestrates Macrophage Polarization

enthalten in: Frontiers in immunology | 2021

von Xia, Y. | Li, Y. | Wu, X. | +4

22

Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives

enthalten in: PloS one | 2021

von Cui, Y. | Li, J. | Deng, D. | +4

23

Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs

enthalten in: Meat science | 2021

von Tian, Z. | Cui, Y. | Lu, H. | +2

24

Chlorogenic acid : A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions

enthalten in: Comprehensive reviews in food science and food safety | 2020

von Lu, H. | Tian, Z. | Cui, Y. | +2

25

Virus-like vesicles expressing multiple antigens for immunotherapy of chronic hepatitis B

enthalten in: bioRxiv.org | 2020

von Yarovinsky, T. | Mason, S. | Menon, M. | +11

26

Dietary supplementation with citrus extract alters the plasma parameters, circulating amino acid profiles and gene expression of small intestinal nutrient transporters in Chinese yellow-feathered broilers

enthalten in: Journal of the science of food and agriculture | 2020

von Yu, M. | Li, Z. | Wang, G. | +7

27

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

enthalten in: Food science & nutrition | 2020

von Tian, Z. | Deng, D. | Cui, Y. | +3

28

Lipid type antibacterial composition, extraction method, detection method and application

enthalten in: Europäisches Patentamt | 2020

von RONG TING | ZHANG JIE | LIU ZHICHANG | +6

29

Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

enthalten in: Journal of animal science and biotechnology | 2020

von Yu, M. | Li, Z. | Rong, T. | +6

30

Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

enthalten in: Journal of animal science and biotechnology | 2020

von Yu, M. | Li, Z. | Rong, T. | +6