High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste by Tomas Bolumar, Regina Lohmayer, Manuela Peukert, Kai Thiemann, Siegfried Münch, Dagmar A. Brüggemann

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Sexual Dimorphism of Metabolite Profiles in Pigs Depends on the Genetic Background by Manuela Peukert, Sebastian Zimmermann, Björn Egert, Christoph H. Weinert, Thomas Schwarzmann, Dagmar A. Brüggemann

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Modulation of the porcine intestinal microbiota in the course of Ascaris suum infection by Andrea Springer, Liane Wagner, Sarina Koehler, Stefanie Klinger, Gerhard Breves, Dagmar A. Brüggemann, Christina Strube

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