Degradation of transgene DNA in genetically modified herbicide-tolerant rice during food processing-Reference-Cited by-同舟云学术

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Degradation of transgene DNA in genetically modified herbicide-tolerant rice during food processing

Published:2011-12 Issue:12 Volume:49 Page:3174-3182
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Song Shangxin,Zhou Guanghong,Gao Feng,Zhang Wei,Qiu Liangyan,Dai Sifa,Xu Xinglian,Xiao Hongmei

Funder

National Science and Technology major Project of China

Nanjing Agricultural University

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference29 articles.

1. Analytical methods for detection and determination of genetically modified organisms in agricultural crops and plant-derived food products;Anklam;European Food Research and Technology,2002

2. Development of an event-specific Real-time PCR detection method for the transgenic Bt rice line KMD1;Babekova;European Food Research and Technology,2009

3. Recent advances in rice biotechnology-towards genetically superior transgenic rice;Bajaj;Plant Biotechnology Journal,2005

4. Breeding Methodology and Practice of Super Rice in China;Cao;Rice Science,2010

5. Review and prospect of transgenic rice research;Chen;Chinese Science Bulletin,2009

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation;Royal Society Open Science;2020-10

2. Detection of transgenic rice line TT51-1 in processed foods using conventional PCR, real-time PCR, and droplet digital PCR;Food Control;2019-04

3. Comparison of DNA quality in raw and reconstituted milk during sterilization;Journal of Dairy Science;2018-01

4. Extraction of DNA from Plant Tissue: Review and Protocols;Springer Protocols Handbooks;2016

5. Degradation and detection of transgenic Bacillus thuringiensis DNA and proteins in flour of three genetically modified rice events submitted to a set of thermal processes;Food and Chemical Toxicology;2015-10

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