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Changfu Zhu

Researcher at University of Lleida

Publications -  100
Citations -  5903

Changfu Zhu is an academic researcher from University of Lleida. The author has contributed to research in topics: Endosperm & Carotenoid. The author has an hindex of 39, co-authored 100 publications receiving 4827 citations. Previous affiliations of Changfu Zhu include Goethe University Frankfurt & Changchun Normal University.

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Transgenic multivitamin corn through biofortification of endosperm with three vitamins representing three distinct metabolic pathways.

TL;DR: E elite inbred South African transgenic corn plants are created in which the levels of 3 vitamins were increased specifically in the endosperm through the simultaneous modification of 3 separate metabolic pathways, opening the way for the development of nutritionally complete cereals to benefit the world's poorest people.
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Combinatorial genetic transformation generates a library of metabolic phenotypes for the carotenoid pathway in maize

TL;DR: This work recovered a diverse population of transgenic plants expressing different enzyme combinations and showing distinct metabolic phenotypes that allowed them to identify and complement rate-limiting steps in the pathway and to demonstrate competition between β-carotene hydroxylase and bacterial β- carotene ketolase for substrates in 4 sequential steps of the extended pathway.
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Transgenic strategies for the nutritional enhancement of plants

TL;DR: Current strategies for the biofortification of crops are reviewed, including mineral fertilization and conventional breeding but focusing on transgenic approaches which offer the most rapid way to develop high-nutrient commercial cultivars are reviewed.
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Critical evaluation of strategies for mineral fortification of staple food crops.

TL;DR: A critical comparison of the strategies that have been developed to address deficiencies in five key mineral nutrients—iodine, iron, zinc, calcium and selenium is provided and the most recent advances in genetic engineering to increase mineral levels and bioavailability in the authors' most important staple food crops are discussed.