论文论著
Publication |
(1) Sanjun Jin, Qian Pang, Hao Yang, Xinping Diao, Anshan Shan, Xingjun Feng. Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos). Food Chemistry, 2021, 363.
(2) Sanjun Jin, Hao Yang, Fangju Liu, Qian Pang, Anshan Shan and Xingjun Feng. Dietary curcumin improved growth performance of ducks, antioxidation capacity, meat quality, structure and volatile compounds of the duck breast muscle. Foods, 2021, 10(12), 2981.
(3) Sanjun Jin, Hao Yang, Yihan Jiao, Qian Pang, Yingjie Wang, Min Wang, Anshan Shan and Xingjun Feng. Dietary curcumin alleviated acute ileum damage of ducks (Anas platyrhynchos) induced by AFB1 through regulating Nrf2-ARE and NF-κB signaling pathways. Foods, 2021, 10(12), 2981.
(4) Sanjun Jin, Hao Yang, Yingjie Wang, Qian Pang, Yihan Jiao, Anshan Shan and Xingjun Feng. Dietary cumin alleviated aflatoxin b1-induced acute liver damage in ducks by regulating NLRP3–Caspase-1 signaling pathways. Foods, 2021, 10(12), 3086.
(5) Sanjun Jin, Qian Pang, Ruiqi Liu, Hao Yang, Fangju Liu, Min Wang, Yingjie Wang, Xingjun Feng, Anshan Shan. Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas platyrhynchos) breast muscle when subjected to storage. LWT-Food Science and Technology, 2020, 133: 109986.
(6) Sanjun Jin, Min Wang, Hao Yang, Anshan Shan, and Xingjun Feng. Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat. Food Bioscience, 2021, (43): 101261.
(7) Sanjun Jin, Qian Pang, Tingting Zhang, Min Wang, Hao Yang, Fangju Liu, Yingjie Wang, Anshan Shan & Xingjun Feng. Tissue expression distribution characterization of the host defense peptide dCATH in Anas platyrhynchos. Biotechnology & Biotechnological Equipment, 2020, 34(1): 955-965.
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