Results 201 to 210 of about 93,478 (250)

Safety evaluation of the food enzyme glucan 1,4-α-maltohydrolase from the genetically modified <i>Bacillus licheniformis</i> strain DP-Dzb115. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Aguilera J, Fernandez C, Liu Y.   +15 more
europepmc   +1 more source

DNA Electrochemical Sensor Based on Exonuclease III-Assisted Cycling Signal Amplification for Ultrasensitive Detection of Genetically Modified Soybean. [PDF]

Biosensors (Basel)
Niu L, Huang S, Zhao J, Yang W, Li Z, Niu S, Yang J, Chen S, Wang Q.   +8 more
europepmc   +1 more source

Genetically modified food

, 2009
openaire   +1 more source

Some of the next articles are maybe not open access.

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Is Genetically Modified Food Unnatural?

Journal of Agricultural and Environmental Ethics, 2015
This paper argues for the following four claims: (a) the terms “natural” and “unnatural” are ambiguous. (b) Genetically modified food is unnatural in some senses of the term “unnatural”. (c) Natural food should be favored over unnatural food in some senses of the terms “natural” and “unnatural”.
Helena Siipi, Siipi Helena
exaly   +3 more sources

Genetically Modified Foods

Business and Professional Ethics Journal, 2001
For no modern commercial industry is public trust more critical?and more lacking?than for agricultural biotechnology. Researchers are on the threshold of using genetic engineering to usher in what the Rockefeller Foundation has called a "doubly green" revolution that modifies basic grains to make them more productive, more nutritious, and better suited
June Carbone, Margaret McLean
openaire   +1 more source

Genetically modified foods — food for thought

Medical Journal of Australia, 2000
We would be wise to hold off until we know more about the health, ecological and economic effects of genetically modified food.
openaire   +2 more sources

Genetically modified probiotics in foods

Trends in Biotechnology, 2003
Probiotics have many potential therapeutic uses, but have not been universally accepted because of a lack of understanding of their action. Lactic acid bacteria (LAB) have been modified by traditional and genetic engineering methods to produce new varieties.
openaire   +2 more sources

Criminology and Genetically Modified Food

British Journal of Criminology, 2004
Genetically modified or engineered foods are produced from rapidly expanding technologies that have sparked international debates and concerns about health and safety. These concerns focus on the potential dangers to human health, the risks of genetic pollution, and the demise of alternative farming techniques as well as biopiracy and economic ...
openaire   +2 more sources

Genetically modified foods

BMJ, 2008
Although the long term risks are unknown, says Ketaki Bhate, consumers should have a ...
openaire   +1 more source