| An analysis of culture medium costs and production volumes for cultivated meat L Specht, S Scientist The Good Food Institute: Washington, DC, USA, 2020 | 83 | 2020 |
| An analysis of culture medium costs and production volumes for cell-based meat L Specht The Good Food Institute 1, 1-29, 2019 | 27 | 2019 |
| Plant-based egg alternatives: Optimizing for functional properties and applications M Grizio, L Specht The Good Food Institute 22, 2018 | 22 | 2018 |
| Cellular agriculture: an extension of common production methods for food V Waschulin, L Specht The Good Food Instutute, Washington, DC, 2018 | 19 | 2018 |
| Is the future of meat animal-free? L Specht | 15 | 2018 |
| State of the Industry Report: Fermentation: An Introduction to a Pillar of the Alternative Protein Industry L Specht, N Crosser Good Food Institute, 2020 | 10 | 2020 |
| Why plant-based meat will ultimately be less expensive than conventional meat L Specht The Good Food Institute. Available online at: https://www. gfi. org/plant …, 2019 | 10 | 2019 |
| Mapping emerging industries: Opportunities in clean meat L Specht, C Lagally The Good Food Institute, 2017 | 9 | 2017 |
| What does the coronavirus mean for the US health care system? Some simple math offers alarming answers L Specht Statnews, https://www. statnews. com/2020/03/10/simple‐math‐alarming‐answers …, 2020 | 7 | 2020 |
| An analysis of culture medium cost and production volumes for cultivated meat. The Good Food Institute L Specht Technical report, 2020 | 7 | 2020 |
| Plant-based meat mind maps: an exploration of options, ideas, and industry C Lagally, ER Clayton, L Specht The good food institute. Available at: https://www. gfi. org/files/PBMap …, 2017 | 6 | 2017 |
| Why plant-based meat will ultimately be less expensive than conventional meat. Good Food Institute L Specht | 5 | 2019 |
| The science of plant-based meat ER Clayton, L Specht Good Food Institute, 2021 | 4 | 2021 |
| Meat by the molecule: Making meat with plants and cells L Specht The Biochemist 40 (4), 18-21, 2018 | 4 | 2018 |
| Tiny organisms, huge potential L Specht FOOD TECHNOLOGY 74 (12), 50-57, 2020 | 1 | 2020 |
| Opportunities for Translating Large-scale Cell Culture Technologies to the Production of Sustainable Clean Meat. C Lagally, L Specht IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL 53, S41-S41, 2017 | 1 | 2017 |
| Lab-grown meat can be environmentally sound L Specht NEW SCIENTIST 246 (3440), 32-32, 2023 | | 2023 |
| A New Cell Line Repository to Accelerate Cultivated Meat and Seafood Research. C Bomkamp, CJ Walsh, AM Tarnecki, NR Rhody, KL Main, J Lamy, ... IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL 56 (6), 489-489, 2020 | | 2020 |
| Translating Large-scale Commercial Cell Culture Technologies to the Production of Cell-based Meat. L Specht IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL 55, S28-S29, 2019 | | 2019 |
| An extension of common production methods for food V Waschulin, L Specht | | 2018 |
