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1. Long-Term Effects of Early Low-Phosphorous Nutritional Conditioning on Broiler Chicken Performance, Bone Mineralization, and Gut Health Under Adequate or Phosphorous-Deficient Diets

2. Influence of dietary n-3 long-chain fatty acids on microbial diversity and composition of sows’ feces, colostrum, milk, and suckling piglets’ feces

3. Novel strategies to improve chicken performance and welfare by unveiling host-microbiota interactions through hologenomics

4. Effects of Exogenous 6-Phytase (EC 3.1.3.26) Supplementation on Performance, Calcium and Phosphorous Digestibility, and Bone Mineralisation and Density in Weaned Piglets

5. The Control of Intestinal Inflammation: A Major Objective in the Research of Probiotic Strains as Alternatives to Antibiotic Growth Promoters in Poultry

6. Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs

7. Radiometric Performance of the TerraSAR-X Mission over More Than Ten Years of Operation

8. Geometric Accuracy of Sentinel-1A and 1B Derived from SAR Raw Data with GPS Surveyed Corner Reflector Positions

9. Independent System Calibration of Sentinel-1B

10. Eicosapentaenoic acid- and docosahexaenoic acid-rich fish oil in sow and piglet diets modifies blood oxylipins and immune indicators in both, sows and suckling piglets

12. Study of positive and negative feedback sensitivity in psychosis using the Wisconsin Card Sorting Test

13. Radiometric Performance of the TerraSAR-X Mission over More Than Ten Years of Operation

14. Geometric Accuracy of Sentinel-1A and 1B Derived from SAR Raw Data with GPS Surveyed Corner Reflector Positions

15. The DLR SAR Calibration Center

16. In-Orbit Calibration of the TanDEM-X System

17. TanDEM-X Long-Term System Performance After 10 Years of Operation

18. Independent System Calibration of Sentinel-1B.

19. Influence of dietary n-3 long-chain fatty acids on microbial diversity and composition of sows’ feces, colostrum, milk, and suckling piglets’ feces

20. Risk – benefit perception and consumption of seafood in European consumers

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