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New Harvest Funded Publications

Tomiyama, A. J., Kawecki, N. S., Rosenfeld, D. L., Jay, J. A., Rajagopal, D., & Rowat, A. C. (2020). Bridging the gap between the science of cultured meat and public perceptions. Trends in Food Science & Technology. doi:10.1016/j.tifs.2020.07.019

Stout, A. J., Mirliani, A. B., Soule-Albridge, E. L., Cohen, J. M., and Kaplan, D. L. (2020). Engineering carotenoid production in mammalian cells for nutritionally enhanced cell-cultured foods. Metabolic Engineering. https://doi.org/10.1016/j.ymben.2020.07.011

Zidarič, T., Milojević, M., Vajda, J., Vihar, B., and Maver, U. (2020). Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods. Food Eng. Rev. https://doi.org/10.1007/s12393-020-09253-w

Simsa, R., Yuen, J., Stour, A., Rubio, N., Fogelstrand, P. and Kaplan, D. L. (2019). Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat. Foods. https://doi.org/10.3390/foods8100521

Allan, S. J., De Bank, P. A., and Ellis, M. J. (2019). Bioprocess Design Considerations for Cultured Meat Production with a Focus on the Expansion Bioreactor. Front. Sustain. Food Syst. 3. doi:10.3389/fsufs.2019.00044.

Campuzano, S., and Pelling, A. E. (2019). Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources. Front. Sustain. Food Syst. 3. doi:10.3389/fsufs.2019.00038.

Krieger, J., Park, B.-W., Lambert, C. R., and Malcuit, C. (2018). 3D skeletal muscle fascicle engineering is improved with TGF-β1 treatment of myogenic cells and their co-culture with myofibroblasts. PeerJ 6, e4939.

Rubio, N., Datar, I., Stachura, D., Kaplan, D., and Krueger, K. (2019). Cell-Based Fish: A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture. Front. Sustain. Food Syst. 3. doi:10.3389/fsufs.2019.00043.

Rubio, N., Datar, I., Stachura, D., and Krueger, K. (2018). Cell-Based Fish: A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture. doi:10.20944/preprints201811.0326.v1.

Rubio, N. R., Fish, K. D., Trimmer, B. A., and Kaplan, D. L. (2019a). In Vitro Insect Muscle for Tissue Engineering Applications. ACS Biomaterials Science & Engineering 5, 1071–1082. doi:10.1021/acsbiomaterials.8b01261.

Rubio, N. R., Fish, K. D., Trimmer, B. A., and Kaplan, D. L. (2019b). Possibilities for Engineered Insect Tissue as a Food Source. Front. Sustain. Food Syst. 3. doi:10.3389/fsufs.2019.00024.

Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A., and Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends in Food Science & Technology 78, 155–166. doi:10.1016/j.tifs.2018.04.010.

Tuomisto, H. L., and Teixeira de Mattos, M. J. (2011). Environmental impacts of cultured meat production. Environmental science & technology 45, 6117–6123.

Email research@new-harvest.org to learn more.