Tailoring sensory properties of plant cell cultures for food use

Life cycle assessment of plant cell cultures

(2021) Yumi Kobayashi et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Cellular agriculture — industrial biotechnology for food and materials

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

Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review

(2020) Timilehin Martins Oyinloye et al.   Processes

Vertical Farming: Moving from Genetic to Environmental Modification

(2020) Malleshaiah SharathKumar et al.   TRENDS IN PLANT SCIENCE

Plant cell cultures as food—aspects of sustainability and safety

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

Twenty-Five Years of Propagation in Suspension Cell Culture Results in Substantial Alterations of the Arabidopsis Thaliana Genome

(2019) Pucker et al.   Genes

Plant cells as food – A concept taking shape

(2018) Emilia Nordlund et al.   FOOD RESEARCH INTERNATIONAL

Tobacco BY-2 Media Component Optimization for a Cost-Efficient Recombinant Protein Production

(2018) Suvi T. Häkkinen et al.   Frontiers in Plant Science

Protein content and amino acid composition of commercially available plant-based protein isolates

(2018) Stefan H. M. Gorissen et al.   AMINO ACIDS

Plant cell culture technology in the cosmetics and food industries: current state and future trends

(2018) Regine Eibl et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Variability in the production of tannins and other polyphenols in cell cultures of 12 Nordic plant species

(2017) Jussi Suvanto et al.   PLANTA

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

(2016) Paula Sette et al.   FOOD AND BIOPRODUCTS PROCESSING

Considering new methodologies in strategies for safety assessment of foods and food ingredients

(2016) Bas J. Blaauboer et al.   FOOD AND CHEMICAL TOXICOLOGY

The safety assessment of food ingredients derived from plant cell, tissue and organ cultures: A review

(2015) Hosakatte Niranjana Murthy et al.   FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Scale-up of hydrophobin-assisted recombinant protein production in tobacco BY-2 suspension cells

(2013) Lauri J. Reuter et al.   PLANT BIOTECHNOLOGY JOURNAL

High-Throughput Cryopreservation of Plant Cell Cultures for Functional Genomics

(2012) Yoichi Ogawa et al.   PLANT AND CELL PHYSIOLOGY

Green Revolution: Impacts, limits, and the path ahead

(2012) P. L. Pingali   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE