✦ LIBER ✦

Proteomics in Foods || Evaluation of Genetically Engineered Crops Using Proteomics

✍ Scribed by Toldrá, Fidel; Nollet, Leo M. L.

Book ID: 118738342
Publisher: Springer US
Year: 2012
Weight: 186 KB
Category: Article
ISBN: 1461456266
DOI: 10.1007/978-1-4614-5626-1_25

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Evaluation of Genetically Engineered Cro

Evaluation of Genetically Engineered Crops Using Transcriptomic, Proteomic, and Metabolomic Profiling Techniques

✍ Ricroch, A. E.; Berge, J. B.; Kuntz, M. 📂 Article 📅 2011 🏛 American Society of Plant Biologists 🌐 English ⚖ 127 KB

Use of Proteomics and Peptidomics Method

Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering

✍ Janet Carrasco-Castilla, Alan Javier Hernández-Álvarez, Cristian Jiménez-Martíne 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 440 KB

Evaluation of peptide fractionation stra

Evaluation of peptide fractionation strategies used in proteome analysis

✍ Chiu, Chih-Wei; Chang, Chun-Lun; Chen, Sung-Fang 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 727 KB

Evaluation of the research methodology i

Evaluation of the research methodology in genetic, molecular and proteomic tests

✍ Blanca Lumbreras; Inmaculada Jarrín; Ildefonso Hernández Aguado 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 81 KB

Use of a Risk Communication Model to Eva

Use of a Risk Communication Model to Evaluate Dietetics Professionals’ Viewpoints on Genetically Engineered Foods and Crops

✍ Kathy S. Roberts; Marie Boyle Struble; Christine McCullum-Gomez; Jennifer L. Wil 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 122 KB

Genetically Engineered Food (Methods and

Genetically Engineered Food (Methods and Detection) || Genetic Engineering of Bacteria Used in Food Fermentation

✍ Heller, Knut J. 📂 Article 📅 2006 🏛 Wiley-VCH Verlag GmbH & Co. KGaA 🌐 German ⚖ 149 KB 👁 2 views

Transgenic Modification Of Production Traits In Farm Animals / Gottfried Brem, Mathias Müller -- Genetically Modified Plants / Susanne Stirn, Horst Lörz -- Fermentation Of Food By Means Of Genetically Modified Yeast And Filamentous Fungi / Rena Leisegang, Elke Nevoigt, Anja Spielvogel, Georg Kristan