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Food from genetically modified organisms and potential for food allergy
S. L. Taylor
Food Science and Technology
Research output
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Contribution to journal
›
Article
›
peer-review
40
Scopus citations
Overview
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Keyphrases
Genetic Modification
100%
Genetically Modified Organisms
100%
Allergen
100%
Food Allergy
100%
Allergy
50%
Genetic Material
50%
Blood Serum
50%
Safety Assessment
50%
Potential Allergenicity
50%
Allergenicity
50%
Physicochemical Properties
50%
Genetically Modified Crops
50%
Sequence Homology
50%
Food Plants
50%
Immunology and Microbiology
Allergenicity
100%
Allergen
100%
Food Allergy
100%
Transgenic Organism
100%
DNA Modification
100%
Food Crop
50%
Crop
50%
Immunoglobulin E
50%
Serum (Blood)
50%
Transgenic Crop
50%
Sequence Homology
50%
Pharmacology, Toxicology and Pharmaceutical Science
Allergen
100%
Food Allergy
100%
Transgenic Organism
100%
Food Crop
50%
Safety Assessment
50%
Transgenic Crop
50%
Immunoglobulin E
50%
Crop
50%
Nursing and Health Professions
Allergen
100%
DNA Modification
100%