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{"title":"Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced-Fat White Cheese Snacks","authors":"Özgün Köprüalan Aydın,&nbsp;Nurcan Koca,&nbsp;Mehmet Koç,&nbsp;Figen Kaymak-Ertekin","doi":"10.1111/1750-3841.70353","DOIUrl":"https://doi.org/10.1111/1750-3841.70353","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study builds on the previous research that explored the effects of different pre-drying methods on the quality of reduced-fat white cheese (RFWC) snacks before explosion puffing drying (EPD). The microwave + freeze hybrid drying (MD + FD) method was identified as the optimal pre-drying approach, with a target moisture content of 45 g/100 g in the RFWC sample, based on textural, chemical, color, and sensory attributes. In this continuation study, the MD + FD pre-drying method and moisture content were maintained, whereas response surface methodology (RSM) with a Box–Behnken design was applied to optimize the EPD process parameters for producing high-protein RFWC snacks. The independent variables (puffing temperature, puffing time, and vacuum temperature) were evaluated for their effects on protein content, crispness, volumetric expansion, and sensory acceptability. Statistical analysis showed that vacuum temperature significantly influenced all responses; puffing time played a key role in protein content and crispness, whereas puffing temperature primarily affected volumetric expansion. The optimal EPD conditions were determined as 100°C puffing temperature, 5 min puffing time, and 60°C vacuum temperature, yielding a protein content of 60.33 g/100 g DM, crispness of 34.40, volumetric expansion of 16.60%, and an overall sensory score of 7.46. A 6-month storage study revealed that the product retained its quality for 4 months, with noticeable moisture uptake, oxidation, and texture degradation from the fifth month onward. These findings highlight EPD's potential for developing high-protein, crispy cheese snacks while underscoring the importance of selecting appropriate packaging to maintain product stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>By showing that explosion puffing drying (EPD) can be tuned to produce crispy, protein-rich cheese snacks with exceptional texture and sensory appeal, this work contributes to the invention of high-protein snacks. The findings provide the food industry a scalable way to create nutrient-dense, shelf-stable treats that are not manufactured with conventional grains. Additionally, the 6-month storage analysis provides important information on packaging techniques to increase shelf life, increasing the viability of these snacks for mass manufacture and international distribution. The new generation of clean-label, high-protein snacks in the quickly expanding health-conscious market is made possible by our research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70353","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Type I interferon as a pre-lupus marker in anti-nuclear antibody-associated childhood immune thrombocytopenic purpura.","authors":"Jérôme Granel, Helder Fernandes, Elodie Wojciechowski, Pascal Pillet, Olivier Richer, Johanna Clet, Benjamin Fournier, Sébastien Héritier, Thierry Leblanc, Anne-Perrine Foray, Anais Nombel, Lorna Garnier, Claire Leibler, Patrick Blanco, Alexandre Belot, Nathalie Aladjidi","doi":"10.1111/bjh.20241","DOIUrl":"https://doi.org/10.1111/bjh.20241","url":null,"abstract":"<p><p>Paediatric-onset anti-nuclear antibody-associated immune thrombocytopenic purpura (ITP-ANA+) is a pre-lupus condition. Interferon signature (IS) is a reliable method to measure interferon-stimulated gene expression which is commonly raised in systemic lupus erythematosus (SLE) and in adult pre-lupus cases. Between 2022 and 2024, IS analysis was performed on 61 children, 17 with ITP-ANA+, 15 with ITP-ANA-, 15 with SLE and 14 with juvenile idiopathic arthritis. IS was positive in 14/17 children (82%), with a median score of 17 (1.2-143). This median IS was significantly higher than in the ITP-ANA- group (2.8, 1-41, p = 0.03) and lower than in the SLE group (37.5, 2.1-129, p = 0.04). Among ITP-ANA+ children, IS elevation was associated with age >10 years at ITP diagnosis, newly diagnosed or persistent ITP, positive anti-extractable nuclear antigen antibodies and the absence of hydroxychloroquine treatment. Hydroxychloroquine significantly reduced IS values in three children with pre- and post-treatment scores available. The involvement of type I interferon signalling in childhood ITP-ANA+ highlights a distinct pathogenic pathway and IS appears as a pertinent biomarker to identify patients at risk of progression to SLE. The introduction of hydroxychloroquine in these patients could help prevent the high morbidity of SLE at adult age.</p>","PeriodicalId":135,"journal":{"name":"British Journal of Haematology","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144566859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bi-LSTM and Style-Based Generative Adversarial Network for Stochastic Simulation of Photovoltaic Power Generation Based on Weather","authors":"Chunyu Zhang,&nbsp;Xueqian Fu,&nbsp;Zhengshuo Li","doi":"10.1049/pel2.70077","DOIUrl":"https://doi.org/10.1049/pel2.70077","url":null,"abstract":"<p>Renewable energy systems represented by photovoltaic power generation systems have strong weather sensitivity, and weather factors are important reasons for the high uncertainty. This paper proposes a power flow analysis method based on a weather scenario generation model, which generates a massive amount of hourly weather scenarios with real probability characteristics, temporal features, and diverse variations throughout the year to fully analyse power flow. The proposed model, named “BL-StyleGAN”, combines generative adversarial networks (GAN), bidirectional long short-term memory networks (Bi-LSTM), and style transfer strategies to accurately learn the probability, diversity, and temporality of real temperature, direct radiation, and diffuse radiation data. Compared with other deep generative models based on GANs, the proposed model has significant advantages in learning the temporal and diverse characteristics of weather data. We applied this weather scenario generation model to the power grid in a certain location in Guangdong Province, China for power flow analysis. Experimental results demonstrate that the proposed BL-StyleGAN model surpasses other deep generative models in the accuracy of power flow analysis.</p>","PeriodicalId":56302,"journal":{"name":"IET Power Electronics","volume":"18 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1049/pel2.70077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144564120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emerging Technologies in Dried Fruit Snacks: Nutritional Enrichment and Sustainable Production","authors":"Małgorzata Nowacka,&nbsp;Hanna Kowalska,&nbsp;Urszula Tylewicz,&nbsp;Agnieszka Ciurzyńska,&nbsp;Aleksandra Skarżyńska,&nbsp;Magdalena Trusińska,&nbsp;Anna Ignaczak,&nbsp;Magdalena Karwacka,&nbsp;Małgorzata Chobot,&nbsp;Katarzyna Pobiega,&nbsp;Dorota Witrowa-Rajchert,&nbsp;Sabina Galus","doi":"10.1111/1541-4337.70225","DOIUrl":"https://doi.org/10.1111/1541-4337.70225","url":null,"abstract":"<div>\u0000 \u0000 <p>Entrenched eating habits, characterized by the consumption of highly processed foods rich in energy, fat, sugar, and salt, as well as eating snacks between meals or replacing meals with snacks, alongside inadequate intake of fruits and vegetables, have harmful effects on human health. Due to the seasonality of raw materials and limited access to fresh fruit and vegetables, the surplus is often available on the market in dried form, which could be stored much longer. Thus, fruits and vegetable snacks produced through diverse drying techniques are gaining commercial importance within global food processing. However, each process affects the food quality. In this review, a different novel process was presented for obtaining high-nutritional dried snacks, which can help with the enrichment of the dried fruit snacks, including vacuum impregnation, osmotic dehydration, edible coatings, and modifications of the drying process. For this purpose, nonthermal methods applicable to drying were described, such as pulsed electric field, ultrasound treatment, high hydrostatic processing, pulsed light, and cold plasma. Furthermore, different drying methods, including hybrid drying, were presented as methods for obtaining healthy dried snacks. Moreover, some aspects of safety, microbial quality, and storage conditions were discussed for keeping a good quality of dried snacks. The article concludes with guidance for obtaining and maintaining high-quality dried snacks and provides recommendations for future research.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Navigating the Murky Waters: Variation in Low Abundance Sequence Filtration in Fish eDNA Metabarcoding","authors":"Mariana Blanco,&nbsp;Brooke Walker,&nbsp;Mark Duchene,&nbsp;Rachel Morris,&nbsp;Lauren Weeks,&nbsp;Evelyn Denomme-Brown,&nbsp;Robert Hanner","doi":"10.1002/edn3.70106","DOIUrl":"https://doi.org/10.1002/edn3.70106","url":null,"abstract":"<p>Environmental DNA (eDNA) metabarcoding is a valuable tool for assessing fish communities and informing environmental management strategies. Well-defined and informed methodologies are necessary to increase the repeatability and accuracy of eDNA results. This review evaluates 87 fish eDNA metabarcoding studies with a focus on low abundance sequence filtration methods used. This study aims to reveal the variety of methodological approaches used in eDNA metabarcoding and to provide recommendations based on these findings. A rubric of 32 criteria was developed to standardize the evaluation process, focusing not only on low abundance sequence filtration methods, but also on the incorporation of replicates, controls, primer validations, data availability, and other best practice criteria. We found diverse approaches to low abundance sequence filtering which showed little justification for threshold selection. While most studies incorporated some form of negative control or replicate, their implementation and reporting were inconsistent. There was also limited use of positive controls and primer validation throughout the studies. We recommend the adoption of various practices: (1) increasing the use of controls and replicates, (2) providing rationale behind low abundance filtering criteria or omitting it entirely, (3) completing analyses to validate primers, (4) improving the completion and appropriate communication of methods and results, and (5) making raw sequence data publicly available. Refined methodologies in eDNA metabarcoding research are imperative to ensure the reproducibility and accuracy of fish community assessment and environmental management practices. This is especially important as this tool continues to integrate into conservation and management efforts.</p>","PeriodicalId":52828,"journal":{"name":"Environmental DNA","volume":"7 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/edn3.70106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Docosahexaenoic Acid Isomerized Through [1,5] and [1,3] Sigmatropic Rearrangements During Deodorization Process: Perspective of Density Functional Theory","authors":"Linshang Zhang,&nbsp;Zimu Li,&nbsp;Hui Wang,&nbsp;Guobin Li,&nbsp;Hao Zhang,&nbsp;Yanlan Bi","doi":"10.1111/1750-3841.70322","DOIUrl":"https://doi.org/10.1111/1750-3841.70322","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The isomerization of docosahexaenoic acid (DHA) is intricate, leading to DHA loss during the industrial deodorization process. In this research, deodorization parameters of algae oil were optimized on a laboratory scale, with recommendations for temperature not exceeding 190°C and duration no longer than 70 min. The formation of conjugated trienes and dienes was confirmed by infrared spectrum and nuclear magnetic resonance analysis. To verify the formation process of conjugated trienes and dienes, density functional theory was employed. It was established that both [1,5] and [1,3] sigmatropic rearrangements transpired within this process. The [1,5] sigmatropic rearrangements exhibited lower activation energy than [1,3] counterparts, indicating that [1,5] sigmatropic rearrangements are more facile. This study validated the positional isomerization of DHA and offered valuable guidance for the algae oil production industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study examines how DHA levels decrease during the refining process of algal oil. It suggests a temperature threshold of 190°C and a processing time of 70 min to minimize this loss. These findings can guide improvements in algal oil refining and help consumers understand why DHA is lost during processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Replacing Sodium Tripolyphosphate in Frozen Shrimp Preservation: Soaking Treatments, Nonthermal Technologies, and Their Limitations","authors":"Tharindu Trishan Dapana Durage","doi":"10.1111/1750-3841.70365","DOIUrl":"https://doi.org/10.1111/1750-3841.70365","url":null,"abstract":"<p>Shrimp's nutrient-rich composition and high water activity make it highly perishable, necessitating effective preservation methods like freezing. However, freezing induces undesirable changes, including protein denaturation, lipid oxidation, and reductions in water-holding capacity (WHC), yield, and textural quality. Sodium tripolyphosphate (STPP) is traditionally used to mitigate these effects due to its ability to stabilize proteins, enhance pH and ionic strength, and inhibit oxidation. Yet, STPP presents significant health, environmental, and regulatory challenges, prompting growing interest in sustainable alternatives. This review critically evaluates the effectiveness of STPP and its substitutes, including alkali metal compounds, polysaccharides, proteins, and their combinations. Each class exhibits distinct mechanisms such as ionic strength modulation, hydrogen bonding, and antioxidative activity to preserve shrimp muscle integrity. In addition, nonthermal technologies like ultrasound, vacuum tumbling, high-pressure processing, pulsed electric field, and cold plasma show promise in improving soaking efficiency, structural retention, and oxidative stability. These technologies can enhance or complement the effects of soaking agents through physical, chemical, and enzymatic pathways. Despite promising results, challenges remain regarding the scalability, cost, sodium content, soaking durations, and limited shrimp-specific validation of many treatments. Current findings highlight the need for optimized, clean-label cryoprotective strategies that align with health regulations, environmental goals, and consumer preferences. Future efforts should focus on integrating effective compound combinations with advanced technologies to develop robust, industry-ready solutions that ensure both product quality and sustainability in frozen shrimp processing.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70365","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Drying Solutions: Combining Vacuum and Infrared Techniques for Optimal Persimmon Preservation","authors":"Alfadhl Yahya Alkhaled,&nbsp;Kemal Çağatay Selvi,&nbsp;Abraham Kabutey,&nbsp;Cestmir Mizera,&nbsp;Petr Hrabe,&nbsp;Jaroslava Svobodová,&nbsp;Esra Koçak,&nbsp;David Herák","doi":"10.1111/1750-3841.70347","DOIUrl":"https://doi.org/10.1111/1750-3841.70347","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluated vacuum drying (VD) and infrared drying (IRD) methods for persimmon, including individual and two-step sequential processes (VD followed by IRD and vice versa). The combined drying strategies were selected to harness the rapid surface heating of IRD and the low-temperature, low-oxygen benefits of VD, aiming to overcome limitations of single drying methods such as extended drying times and nutrient degradation. Drying experiments were conducted using laboratory-scale equipment at 50–70°C, for VD, with a vacuum pressure of 50 mbar (absolute pressure) and a pump speed of 2 L/s. Results showed a significant effect of drying combination strategies on drying rate, duration, effective moisture diffusivity, shrinkage, activation energy, color characteristics, microstructure, and phytochemical constituents of persimmon. The shortest drying times were recorded for IRD (240 min), followed by VD + IRD (343 min) and IRD + VD (376 min), whereas VD required the longest (520 min). Effective moisture diffusivity ranged from 1.42 × 10⁻⁹ m²/s for VD at 50°C (VD-50) to 7.83 × 10⁻⁹ m²/s for IRD at 70°C (IRD-70), with both individual IRD-70 and a combination of IRD + VD demonstrating improved moisture transfer performance. The IRD + VD combination resulted in the best microstructure preservation and showed lower shrinkage compared to other drying strategies. Moreover, this combination best preserved the persimmon color with the lowest total color change (Δ<i>E</i> = 5.591), whereas VD showed the highest (Δ<i>E</i> = 35.875). Activation energy was lowest in IRD + VD (13.98 kJ/mol), followed by VD + IRD (18.61 kJ/mol), with higher values in VD (34.08 kJ/mol) and IRD (22.75 kJ/mol). Phytochemical analysis showed IRD (total phenolic content [TPC] = 35.79 mgGAE/g, total flavonoid content [TFC] = 54.83 mgQE/g) and IRD + VD (TPC = 17.02 mgGAE/g, TFC = 58.52 mgQE/g) retaining the highest bioactive compounds. This study contributes to optimizing drying techniques for persimmon, enhancing energy efficiency, preserving nutritional quality, and supporting sustainable food processing, making it relevant for the food industry, food engineering, and food science fields.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects and Molecular Mechanisms of Heat-Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk","authors":"Zheng Yu,&nbsp;Cuihua Chang,&nbsp;Junhua Li,&nbsp;Yujie Su,&nbsp;Luping Gu,&nbsp;Yanjun Yang","doi":"10.1111/1750-3841.70354","DOIUrl":"https://doi.org/10.1111/1750-3841.70354","url":null,"abstract":"<div>\u0000 \u0000 <p>Egg yolk is a highly nutritious and multifunctional ingredient widely used in food industries. However, freezing-induced gelation poses a significant challenge in the storage and processing of frozen egg yolk, leading to irreversible textural changes and limited industrial applications. This study investigated the synergistic effects and underlying molecular mechanisms of heat-assisted thawing, as well as the addition of erythritol, on the rheological properties of egg yolk. The results indicated that the frozen egg yolk liquid thawed at 50°C exhibited the optimal fluidity, as demonstrated by a 133% increase in the flow index, when compared to that thawed at 25°C. The 50°C also thawed sample displayed smaller particle size and weaker intermolecular interactions, indicating that accelerated heating could effectively prevent the freezing gelation of egg yolk. The incorporation of erythritol could further suppress the freeze gelation of frozen egg yolk liquid, served to decrease the melting point of egg yolk (thereby further inhibiting recrystallization behavior) and weaken the hydrogen bond interactions among egg yolk protein molecules. The results were meaningful for providing guidance for the production of frozen egg yolk with good fluidity and functionality.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unreliable evidence from problematic risk of bias assessments: Comment on Begh et al., 'Electronic cigarettes and subsequent cigarette smoking in young people: A systematic review'.","authors":"Sam Egger, Martin McKee","doi":"10.1111/add.70143","DOIUrl":"https://doi.org/10.1111/add.70143","url":null,"abstract":"","PeriodicalId":109,"journal":{"name":"Addiction","volume":" ","pages":""},"PeriodicalIF":5.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144566855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}