Results 291 to 300 of about 8,336,560 (363)

Safety evaluation of the food enzyme pectin lyase from the non-genetically modified <i>Aspergillus luchuensis</i> strain CBS 141530. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Baviera JMB, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andreoli C, Terron A, Yurkov A, Andryszkiewicz M, Cavanna D, Kovalkovicova N, Liu Y.   +19 more
europepmc   +1 more source

Optimized <i>ex vivo</i> expansion and functional characterization of canine natural killer cells using genetically modified feeder cells. [PDF]

J Vet Sci
An Y, Kim GS, Baek Y, Park JH, Hong JW, Nguyen PQH, Kim SK.   +6 more
europepmc   +1 more source

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Genetically modified food versus knowledge and fear: A Noumenic approach for consumer behaviour

Food Research International, 2018
The theme of genetically modified organisms is very important for modern consumers, especially when they approach novel foods. In this paper, we have attempted to assess the impact of genetically modified foods on the consumers' preferences, considering ...
Flavio Boccia, Pasquale Sarnacchiaro, Daniela Covino   +2 more
exaly   +2 more sources

Recent progress in genetically modified microalgae for enhanced carbon dioxide sequestration

Biomass & Bioenergy, 2021
Reducing carbon dioxide (CO2) emissions has been a hot research topic in recent years. The integration of microalgae cultivation using CO2 from power plants and factories has been introduced as an environmentally friendly approach.
B. Barati, K. Zeng, J. Baeyens, Shuang Wang, M. Addy, S. Gan, Abd El-Fatah Abomohra   +6 more
semanticscholar   +1 more source

Genetically Modified

Encyclopedia of Food and Agricultural Ethics, 2019
Φώτιος Παππάς, 2 Μ.Στεφανίδου   +1 more
semanticscholar   +2 more sources