Effects of yeast culture supplementation on growth performance, intestinal health, and immune response of nursery pigs1

Y. B. Shen, Xiangshu Piao, Sung Woo Kim, +4

Journal of Animal Science

NutritionImmunologyEducationExperimental NutritionDietary Supplementation +16

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

P. Liu, Lu Lin, Chang‐Qing Duan, +1

LWT

Food FermentationWine TastingYeastSpontaneous FermentationAromatic Quality +2

Effects of Chito-Oligosaccharide Supplementation on Performance, Nutrient Digestibility, and Serum Composition in Broiler Chickens

X.J. Li, Xiangshu Piao, Sung Woo Kim, +5

Poultry Science

Chito-oligosaccharide reduces diarrhea incidence and attenuates the immune response of weaned pigs challenged with Escherichia coli K881

P. Liu, Xiangshu Piao, P. A. Thacker, +4

Journal of Animal Science

Fecal ConsistencyE. ColiWeaned PigsImmunologyEscherichia Coli +18

The effects of berberine on the magnitude of the acute inflammatory response induced by Escherichia coli lipopolysaccharide in broiler chickens

Y. B. Shen, Xiangshu Piao, Sung Woo Kim, +2

Poultry Science

Effect of wheat bran on apparent total tract digestibility, growth performance, fecal microbiota and their metabolites in growing pigs

Jinbiao Zhao, P. Liu, Chengfei Huang, +4

Animal Feed Science and Technology

NutritionAnimal NutritionAnimal ScienceFood DigestionAgricultural Economics +10

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

P. Liu, Chang‐Qing Duan, Guoliang Yan

Molecules

Decreased fluidity of cell membranes causes a metal ion deficiency in recombinant <i>Saccharomyces cerevisiae</i> producing carotenoids

P. Liu, Liang Sun, Yuxia Sun, +2

Journal of Industrial Microbiology & Biotechnology

Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation

P. Liu, Yang Wang, D. Ye, +3

Australian Journal of Grape and Wine Research

Global Gene ExpressionBcaa Transport AbilityFlavoromicsGeneticsRipening +18

Pre-fermentative supplementation of unsaturated fatty acids alters the effect of overexpressing ATF1 and EEB1 on esters biosynthesis in red wine

P. Liu, Boqin Zhang, Chang‐Qing Duan, +1

LWT

Food ChemistryBiosynthesisEngineeringBiochemistryUnsaturated Fatty Acids +6