The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods-Reference-Cited by-同舟云学术

The Use of Genetic Engineering to Improve the Nutritional Profile of Traditional Plant Foods

Published:2017-07-29 Issue: Volume: Page:233-258
ISSN:
Container-title:Phytonutritional Improvement of Crops
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Author:

Lima Marta R.M.¹²,Santos Carla S.¹,Vasconcelos Marta W.¹

Affiliation:

1. CBQF-Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia; da Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511, EC Asprela, 4202-401 Porto Portugal

2. Department of Plant Pathology; University of California Davis; One Shields Avenue Davis CA USA

Publisher

John Wiley & Sons, Ltd

Reference149 articles.

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2. Genetic Modification of Low Phytic Acid 1-1Maize to Enhance Iron Content and Bioavailability;Aluru;Journal of Agricultural and Food Chemistry,2011

3. Improvement of rice (Oryza sativa L.) seed oil quality through introduction of a soybean microsomal omega-3 fatty acid desaturase gene;Anai;Plant Cell Reports,2003

4. Enhancement of carotenoid biosynthesis in transplastomic tomatoes by induced lycopene-to-provitamin A conversion;Apel;Plant Physiology,2009

5. What current literature tells us about sustainable diets: emerging research linking dietary patterns, environmental sustainability, and economics;Auestad;Advances in Nutrition,2015

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1. Normative Criteria and Their Inclusion in a Regulatory Framework for New Plant Varieties Derived From Genome Editing;Frontiers in Bioengineering and Biotechnology;2018-12-19