Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security

Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends

(2021) Geraldine Gubser et al.   ENGINEERING IN LIFE SCIENCES

CC-type glutaredoxin, OsGrx_C7 plays a crucial role in enhancing protection against salt stress in rice

(2021) Pankaj Kumar Verma et al.   JOURNAL OF BIOTECHNOLOGY

Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification

(2021) Rhowell Jr N. Tiozon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A holistic approach to access the viability of cultured meat: A review

(2021) Gauri Jairath et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Current Issues and Technical Advances in Cultured Meat Production: A Review

(2021) Tae Kyung Hong et al.   Food Science of Animal Resources

Scaffolds for the manufacture of cultured meat

(2021) Jasmine Si Han Seah et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Current progress and challenges in crop genetic transformation

(2021) Ravi B. Anjanappa et al.   JOURNAL OF PLANT PHYSIOLOGY

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

(2021) Joshua Hadi et al.   Foods

Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health

(2020) Guoyao Wu   AMINO ACIDS

Cellular agriculture — industrial biotechnology for food and materials

(2020) Heiko Rischer et al.   CURRENT OPINION IN BIOTECHNOLOGY

Challenges and possibilities for bio-manufacturing cultured meat

(2020) Guoqiang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mycoproteins as safe meat substitutes

(2020) Fataneh Hashempour-Baltork et al.   JOURNAL OF CLEANER PRODUCTION

Current status of meat alternatives and their potential role in the future meat market

(2020) Hyun Jung Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Cell-based meat: the need to assess holistically

(2020) Cameron Faustman et al.   JOURNAL OF ANIMAL SCIENCE

The Business of Cultured Meat

(2020) Deepak Choudhury et al.   TRENDS IN BIOTECHNOLOGY

Plant cell cultures as food—aspects of sustainability and safety

(2020) Suvi T. Häkkinen et al.   PLANT CELL REPORTS

Plant-based and cell-based approaches to meat production

(2020) Natalie R. Rubio et al.   Nature Communications

Challenges in the quest for ‘clean meat’

(2019) Lieven Thorrez et al.   NATURE BIOTECHNOLOGY

Sizzling interest in lab-grown meat belies lack of basic research

(2019) Elie Dolgin   NATURE

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

(2019) Julien Lonchamp et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

CRISPR-cas 9 directed genome engineering for enhancing salt stress tolerance in rice

(2019) Sufia Farhat et al.   SEMINARS IN CELL & DEVELOPMENTAL BIOLOGY

Improving plant-resistance to insect-pests and pathogens: The new opportunities through targeted genome editing

(2019) Deepak Singh Bisht et al.   SEMINARS IN CELL & DEVELOPMENTAL BIOLOGY

Review: Improving global food security through accelerated plant breeding

(2019) Bert Lenaerts et al.   PLANT SCIENCE

Citrus Genetic Engineering for Disease Resistance: Past, Present and Future

(2019) Lifang Sun et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Establishment and validation of cell pools using primary muscle cells derived from satellite cells of pig skeletal muscle

(2019) Katharina Metzger et al.   IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL

Overexpression of the GmDREB6 gene enhances proline accumulation and salt tolerance in genetically modified soybean plants

(2019) Quan Huu Nguyen et al.   Scientific Reports

Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods

(2018) Michael F. Jacobson et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Global warming potential from maize and maize-soybean as affected by nitrogen fertilizer and cropping practices in the North China Plain

(2018) Yawen Shen et al.   FIELD CROPS RESEARCH

Plant cells as food – A concept taking shape

(2018) Emilia Nordlund et al.   FOOD RESEARCH INTERNATIONAL

Consumer acceptance of cultured meat: A systematic review

(2018) Christopher Bryant et al.   MEAT SCIENCE

Nanoparticle-Mediated Delivery towards Advancing Plant Genetic Engineering

(2018) Francis J. Cunningham et al.   TRENDS IN BIOTECHNOLOGY

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture

(2018) Neil Stephens et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The sucrose non-fermenting-1-related protein kinases SAPK1 and SAPK2 function collaboratively as positive regulators of salt stress tolerance in rice

(2018) Dengji Lou et al.   BMC PLANT BIOLOGY

Breeding for enhanced drought resistance in barley and wheat – drought-associated traits, genetic resources and their potential utilization in breeding programmes

(2018) K. Kosová et al.   Czech Journal of Genetics and Plant Breeding

Development and Application of Genetic Engineering for Wheat Improvement

(2018) Ashok K. Shrawat et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Environmental footprints of beef cattle production in the United States

(2018) C. Alan Rotz et al.   AGRICULTURAL SYSTEMS

Vitamin B12 sources and microbial interaction

(2017) Fumio Watanabe et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Development of CRISPR/Cas9 mediated virus resistance in agriculturally important crops

(2017) Surender Khatodia et al.   Bioengineered

Agronomic biofortification of crops to fight hidden hunger in sub-Saharan Africa

(2017) A.W. de Valença et al.   Global Food Security-Agriculture Policy Economics and Environment

Attitudes to in vitro meat: A survey of potential consumers in the United States

(2017) Matti Wilks et al.   PLoS One

Creatine supplementation in the aging population: effects on skeletal muscle, bone and brain

(2016) Bruno Gualano et al.   AMINO ACIDS

Staple crops biofortified with increased vitamins and minerals: considerations for a public health strategy

(2016) Maria Nieves Garcia-Casal et al.   Annals of the New York Academy of Sciences

Gene editing for cell engineering: trends and applications

(2016) Sanjeev K. Gupta et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Genetically modified (GM) crops: milestones and new advances in crop improvement

(2016) Ayushi Kamthan et al.   THEORETICAL AND APPLIED GENETICS

Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States

(2015) Carolyn S. Mattick et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Use of designer nucleases for targeted gene and genome editing in plants

(2015) Donald P. Weeks et al.   PLANT BIOTECHNOLOGY JOURNAL

Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

(2015) Linnea I Laestadius et al.   PUBLIC HEALTH NUTRITION

Cultured meat from muscle stem cells: A review of challenges and prospects

(2015) Isam T Kadim et al.   Journal of Integrative Agriculture

Challenges and prospects for consumer acceptance of cultured meat

(2015) Wim Verbeke et al.   Journal of Integrative Agriculture

What is artificial meat and what does it mean for the future of the meat industry?

(2015) Sarah P F Bonny et al.   Journal of Integrative Agriculture

The new frontier of genome engineering with CRISPR-Cas9

(2014) J. A. Doudna et al.   SCIENCE

Agrobacterium-mediated genetic transformation of yam (Dioscorea rotundata): an important tool for functional study of genes and crop improvement

(2014) Evans Nyaboga et al.   Frontiers in Plant Science

Influence of muscle type on physicochemical and sensory properties of foal meat

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Recent advances in genetic engineering for improvement of fruit crops

(2013) Manoj K. Rai et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

(2012) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Cultured meat from stem cells: Challenges and prospects

(2012) Mark J. Post   MEAT SCIENCE

Biofortification of plants with altered antioxidant content and composition: genetic engineering strategies

(2012) Changfu Zhu et al.   PLANT BIOTECHNOLOGY JOURNAL

Environmental Impacts of Cultured Meat Production

(2011) Hanna L. Tuomisto et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Expression of an Arabidopsis sodium/proton antiporter gene (AtNHX1) in peanut to improve salt tolerance

(2011) Manoj Banjara et al.   Plant Biotechnology Reports

Genetic Engineering for Modern Agriculture: Challenges and Perspectives

(2010) Ron Mittler et al.   Annual Review of Plant Biology

Stable expression of Arabidopsis vacuolar Na+/H+ antiporter gene AtNHX1, and salt tolerance in transgenic soybean for over six generations

(2010) TianXing (YiZhou) Li et al.   CHINESE SCIENCE BULLETIN

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

The protein quality of mycoprotein

(2010) D. G. Edwards et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

The potential protective effects of taurine on coronary heart disease

(2009) Oktawia P. Wójcik et al.   ATHEROSCLEROSIS

Possibilities for an in vitro meat production system

(2009) I. Datar et al.   Innovative Food Science & Emerging Technologies

Generation of marker-free transgenic maize with improved salt tolerance using the FLP/FRT recombination system

(2009) Bei Li et al.   JOURNAL OF BIOTECHNOLOGY

Meeting the demand: An estimation of potential future greenhouse gas emissions from meat production

(2008) Nathan Fiala   ECOLOGICAL ECONOMICS

DIURNAL CELL DIVISION REGULATED BY GATING THE G1/S TRANSITION INENTEROMORPHA COMPRESSA(CHLOROPHYTA)

(2008) Kazuyoshi Kuwano et al.   JOURNAL OF PHYCOLOGY

Mechanisms of heme iron absorption: Current questions and controversies

(2008) Adrian R West et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE