FIGURE 2.
Integrated omics approaches for enhancing functional foods. In this figure, the crop categories specified are orderly arranged in descending manner with respect to the utilization of omics technologies to improve functional foods. Abbreviations: GWAS, Genome-Wide Association Studies; MAS, Molecular Assisted Selection; GS, Genomic Selection; qRT-PCR, Quantitative Real Time polymerase Chain Reaction; 2D GE, 2-Dimensional Gel electrophoresis; XRC, X-Ray Crystallography; MALDI-TOF, Matrix-Assisted Laser Desorption/Ionization-Time Of Flight; LC-MS/MS, Liquid Chromatography—Mass Spectrophotometry; GC-MS, Gas Chromatography—Mass Spectrophotometry, HPLC: High Performance Liquid Chromatography; UPLC, Ultra Performance Liquid Chromatography; NMR, Nuclear Magnetic Resonance; CE, Capillary Electrophoresis and SFC, Supercritical Fluid Chromatography; RNAi, RNA interference; TALENs, Transcription Activator-Like Effector Nucleases; ZFNs, Zinc Finger Nucleases.
