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    1. "The scientists think and the public feels:" expert perceptions of the discourse of GM (genetically modified) food

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    2. Consumer acceptance critical factor in genetically modified crops' success

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    3. Consumer response to functional foods produced by conventional, organic or genetic manipulation

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    4. Contingent valuation of breakfast cereals made of non-biotech ingredients

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    6. Farmers' adoption of genetically modified varieties with input traits

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    7. Measuring U.S. consumer preferences for genetically modified foods using choice modeling experiments: the role of price, product benefits and technology

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