Food and Humanity最新文献

{"title":"Contamination of shopping carts and baskets with ESKAPE pathogens: A study from Mangaluru, India","authors":"Ramya Premanath,&nbsp;Vinusha R. Gowda,&nbsp;Sarika Suresh,&nbsp;J.N. Bhavya,&nbsp;Akshatha Naik","doi":"10.1016/j.foohum.2025.100715","DOIUrl":"10.1016/j.foohum.2025.100715","url":null,"abstract":"<div><h3>Aim</h3><div>Fomites contaminated with pathogenic organisms serve as a reservoir and play an essential role in transmitting infectious agents. The fomites responsible for transmission are those found in the indoor environments of shopping malls and supermarkets that people often come into contact with, such as shopping carts and baskets. The increase in the public health concern of fomite contamination prompted us to undertake the current investigation to isolate and identify the bacteria, particularly the ESKAPE (<em>Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter</em> spp.) pathogens.</div></div><div><h3>Subject and methods</h3><div>The Samples used in the study included swabs collected from shopping malls and supermarkets in urban and sub-urban localities of Mangaluru, Karnataka, India. The molecular method led to the identification of pathogenic bacteria which were further assessed for their susceptibility to different antibiotics and screened for the presence of antibiotic resistant genes. Additionally, virulence assays were carried out to evaluate the pathogenic potential of the isolated strains.</div></div><div><h3>Results</h3><div>The study isolated and identified bacteria with the acronym ESKAPE and other bacteria causing foodborne illness. Notably, 10 % of the total isolates exhibited multidrug-resistant (MDR) nature and many strains were found to be virulent.</div></div><div><h3>Conclusion</h3><div>As many pathogenic bacteria were found to be associated with inanimate objects, the study suggests the implementation of suitable hygienic practices to reduce cross-contamination.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100715"},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of storage conditions on the proximate composition, mineral retention, and phenolic contents of millet and chicken-based nutri-cereal mix","authors":"Samiksha Sharma ,&nbsp;Pankaj Gautam ,&nbsp;Arun Kumar ,&nbsp;Harish Chandra Joshi ,&nbsp;Ankita Dobhal ,&nbsp;Umesh Chandra Lohani ,&nbsp;Waseem Ahmad ,&nbsp;Sanjay Kumar","doi":"10.1016/j.foohum.2025.100718","DOIUrl":"10.1016/j.foohum.2025.100718","url":null,"abstract":"<div><div>Protein-enriched millet-based formulations offer a viable strategy for enhancing dietary quality in both human and companion animal nutrition. This study investigated the influence of storage conditions, viz., ambient temperature (28 ± 2 °C) and refrigeration (5 °C), on the physicochemical and microbiological stability of a nutritionally fortified cereal mix composed of pearl millet, finger millet, sorghum, green gram, beetroot, pumpkin, chicken powder, and stevia flour. The control sample was prepared by substituting millet flour with wheat flour. The formulated mixes were packaged in high-density polyethylene (HDPE) bags and stored for 120 days, with evaluations conducted at 15-day intervals. Results indicated significant variations in physicochemical attributes across all formulations. Among them, the optimized nutri-cereal mix at refrigeration temperature (OPRE_T) exhibited superior stability, maintaining the highest fibre (10.97 %), protein (28.21 %), total phenolic content (33.10 mg GAE/g), and total flavonoid content (8.05 mg QE/g), alongside minimal microbial growth (255 × 10² CFU/mL) up to the 105^th day. These outcomes underscore the efficacy of refrigeration in preserving the nutritional and microbiological integrity of millet–chicken-based nutri-cereal mix. The formulation demonstrates substantial promise for incorporation into functional foods and pet nutrition systems.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100718"},"PeriodicalIF":0.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Seasonal and regional variations in the fat content of Watani cow milk in Maidan-Wardak and Logar provinces of Afghanistan","authors":"Nasir Ahmad Sarwary ,&nbsp;Sayed Ibrahim Farkhary ,&nbsp;Mohammad Asif Noori ,&nbsp;Mohammad Yosuf Farahmand","doi":"10.1016/j.foohum.2025.100719","DOIUrl":"10.1016/j.foohum.2025.100719","url":null,"abstract":"<div><div>Milk fat is one of its important components, and in terms of nutritional value, the purchase and production of higher-quality livestock products, such as yogurt and cream, depend on the fat content of milk. This study aimed to investigate the seasonal, geographical, and monthly variations in the milk fat content of cow milk collected from local milk collection centers in Maidan-Wardak and Logar provinces, Afghanistan, throughout the year 2021. In total, 3368 milk samples were collected from ten districts, six of which belong to Logar province and four of which belong to Maidan-Wardak province. The results showed that fat content in the analyzed samples had an average value of 3.66 ± 0.25 % but fluctuated greatly among districts (p &lt; 0.001). Furthermore, the fat content was the highest in the Belandab region of Logar province (3.89 ± 0.18 %) and the lowest in the Kaji (Logar) and Ebrahim Khail (Maidan-Wardak) regions (3.42 ± 0.15; 3.45 ± 0.16 %). Seasonal analysis revealed that fat content was higher in winter (3.71 %) and fall (3.76 %), lowest in summer (3.55 %) and spring (3.19 %); the variation was particularly significant, higher in winter compared to other seasons (p &lt; 0.001). Monthly variations showed a decrease in milk fat from January to July, followed by a gradual increase from August to December. There were also differences between particular months (p &lt; 0.001), some even below the mean values of the total year but high values were observed in August, October, and November. It was concluded that district, season, and month influenced the results. These results highlight the impact of local environmental factors (such as feed quality and water availability) and seasonal changes on the fat content of milk in these regions.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100719"},"PeriodicalIF":0.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144671349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative effects of steam, microwave, and pulsed light treatments on the shelf life of fresh red chillies (Capsicum annum) at 28 °C and 4 °C","authors":"Kosana Pravallika ,&nbsp;Snehasis Chakraborty","doi":"10.1016/j.foohum.2025.100714","DOIUrl":"10.1016/j.foohum.2025.100714","url":null,"abstract":"<div><div>Preserving the quality and safety of red chillies is challenging, making it essential to implement effective strategies that can extend their shelf life. This research evaluated the impact of steam (ST) (120 °C|300 s), microwave (MW) (480 kJ), and pulsed light (PL) (2.59 J·cm⁻²) on the shelf life of red chillies, packed in plastic tray stored at room temperature (28 °C) and under refrigeration (4 °C). Untreated and treated chillies were assessed for total phenolics, flavonoids, antioxidant capacity, ascorbic acid content, microbial load, enzyme activity, and colour stability (∆<em>E*</em>). Steam treatment caused the highest initial loss of bioactive compounds. For instance, red chillies retained 41.5 % and 27.1 % less phenolics, 67.3 % and 69.2 % less flavonoids, 14.5 % and 14.5 % less antioxidants, and 24.5 % and 26.5 % less ascorbic acid compared to those treated with MW and PL, respectively. Based on a microbial limit of 6-log₁₀ CFU·g⁻¹, steam-treated samples had a shelf life of 9 days at 28 °C, whereas MW and PL treatments extended shelf life up to 14 and 18 days, respectively. Under refrigerated conditions, the shelf life exceeded 15 days for MW and PL-treated chillies. Only PL treatment led to a 6 % increase in enzyme activity. Steam-treated samples showed significant colour degradation (∆<em>E</em>* = 7.85), in contrast to MW (2.15) and PL (2.30). MW and PL treatments preserved more than 70 % of the chillies' bioactive compounds till the end of the storage. The degradation of bioactive in chilli during storage was described by a first-order kinetic model. MW and PL-treated samples retained more bioactive compounds compared to steam-treated red chillies across both storage conditions. Therefore, MW and PL treatments emerge as promising alternatives for sterilizing red chillies while effectively enhancing their shelf life.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100714"},"PeriodicalIF":0.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144665645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of germination on physicochemical, functional and antinutritional characteristics of makhana seed (Euryale ferox) flour","authors":"Zoobiya Islam ,&nbsp;Khalid Bashir ,&nbsp;Sakshi Singh ,&nbsp;Saleem Siddiqui","doi":"10.1016/j.foohum.2025.100717","DOIUrl":"10.1016/j.foohum.2025.100717","url":null,"abstract":"<div><div>The present study investigates the impact of 72-hour germination on the physicochemical, anti-nutritional, and structural properties of makhana seed flour. Germination resulted an increase in moisture, protein, and ash content. Moreover, it significantly enhanced water absorption capacity (2.48–5.65 g/g) and oil absorption capacity (1.33–2.63 g/g). Antinutrients were greatly decreased by germination, resulting in a decrease in phytic acid (168.64–82.94 mg/100 g) and tannins (3.69–2.65 mg/100 g). Scanning electron microscopy showed that the starch granules in the germinated flour had been disrupted, while structural investigations employing XRD and FTIR showed alterations in the crystalline and molecular structures. These findings demonstrate that germination enhances the nutritional value and functional qualities of makhana seed flour, expanding its potential for a variety of food application</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100717"},"PeriodicalIF":0.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144656044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Naturalness seeking minds: The cognitive foundations of naturalness bias in consumer food choice","authors":"Lorenzo Gagliardi","doi":"10.1016/j.foohum.2025.100716","DOIUrl":"10.1016/j.foohum.2025.100716","url":null,"abstract":"<div><div>Naturalness bias refers to a tendency to favor products that are perceived as natural over synthetic or industrial goods. This bias has been observed in various product categories, including drugs, food and cosmetics. Although previous research has primarily focused on identifying the different motives underlying this preference, there is limited understanding of the cognitive foundations of this bias which remains undertheorized. The present paper seeks to address this gap by theoretically framing the phenomenon in terms of a by-product of the representativeness heuristic, which involves estimating the likelihood that an object belongs to a category based on its similarity to a pre-existing prototype. In this context, judging the naturalness of a product entails comparing it to a set of stereotyped attributes of “naturalness”. Among these, this paper discusses the role of aesthetic randomness and unusual colors/shapes as possible cues of naturalness, with a specific focus on the role of cosmetic imperfections and abnormalities. A better theoretical understanding of how naturalness bias develops may have practical implications for developing consumer education campaigns and mitigating food waste.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100716"},"PeriodicalIF":0.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144665539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonication-assisted extraction of anthocyanins from fruit and vegetable waste","authors":"Prashant Sharma,&nbsp;Hamid","doi":"10.1016/j.foohum.2025.100713","DOIUrl":"10.1016/j.foohum.2025.100713","url":null,"abstract":"<div><div>Anthocyanins, natural pigments with potent antioxidant and anti-inflammatory properties, are increasingly valued in food, pharmaceutical, and cosmetic industries for their health benefits and sustainable appeal. This review highlights ultrasound-assisted extraction (UAE) as a green and efficient method for recovering anthocyanins from fruit and vegetable waste. UAE leverages acoustic cavitation to enhance mass transfer and cell wall disruption, significantly improving extraction efficiency while reducing processing time and solvent use compared to conventional methods. Various studies reveal the key optimization parameters such as frequency (20–100 kHz), power (50–500 W), temperature (25–60°C), and solvent composition (e.g., acidified ethanol or natural deep eutectic solvents)—are critically to maximize yield and preserve anthocyanin stability. Comparatively studies reveal that UAE process achieves higher anthocyanin yields (20–60 %) than traditional techniques, with higher anthocyanin recovery in dry extract. The integration of UAE with NADES, such as choline chloride-citric acid, further enhances recovery rates while aligning with circular economy principles. However, industrial scaling faces challenges, including energy costs and the need for standardized equipment. The valorization of agro-industrial waste through UAE not only addresses environmental concerns but also generates high-value products for functional foods, nutraceuticals, and natural colorants. This review underscores UAE’s potential as a sustainable platform for anthocyanin extraction, bridging lab-scale innovation with industrial applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100713"},"PeriodicalIF":0.0,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144656043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the Nigerian sweet potato; Its nutritional and pharmacological properties","authors":"Great Iruoghene Edo ,&nbsp;Ruth Joy Moses ,&nbsp;Ali B.M. Ali ,&nbsp;Emad Yousif ,&nbsp;Agatha Ngukuran Jikah ,&nbsp;Endurance Fegor Isoje ,&nbsp;Ufuoma Augustina Igbuku ,&nbsp;Patrick Othuke Akpoghelie ,&nbsp;Joseph Oghenewogaga Owheruo ,&nbsp;Arthur Efeoghene Athan Essaghah ,&nbsp;Splendour Oberhiri Oberhiri ,&nbsp;Dina S. Ahmed ,&nbsp;Huzaifa Umar","doi":"10.1016/j.foohum.2025.100711","DOIUrl":"10.1016/j.foohum.2025.100711","url":null,"abstract":"<div><div>Ipomoea batatas (sweet potato) is the 5th most important food crop globally, packed with nutritive values, and is a vital dietary staple in several developing countries, including Nigeria. Unveiled to Africa (Sao Tome) in the 16th century and later to Nigeria by Portuguese traders, it has become an indispensable food crop due to its adaptability to poor soils, drought and oscillating weather conditions. The Nigerian sweet potatoes are nutritionally rich, and contain high levels of complex carbohydrates, β-carotene (provitamin A), dietary fiber, iron, calcium, vitamin C and other essential micronutrients. These nutritional characteristics contribute to their activities in fighting against vitamin A deficiency and malnutrition, especially in pregnant women and children. In addition to their nutritional value, both the leaves and tubers of Ipomoea batatas exhibit pharmacological characteristics, such as immunomodulatory, antioxidant, anti-carcinogenic, anti-inflammatory, and cardioprotective properties, attributed to their phytochemical constituents like anthocyanins, flavonoids and polyphenols. Despite these numerous benefits, the consumption of sweet potato leaves in Nigerian diets is quite low when compared to other neighboring African countries like Kenya and Ghana, and Asian country such as China and Taiwan. This review explores the varieties, therapeutic potential, nutritional constituents of Nigerian sweet potatoes and underscores the necessity for increased awareness and utilization of this overlooked crop with immense health potential.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100711"},"PeriodicalIF":0.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of floatable composite alginate hydrogel beads for the concentration of anthocyanins and their further characterization","authors":"Rajat Goel,&nbsp;Somnath Basak ,&nbsp;Rekha S. Singhal","doi":"10.1016/j.foohum.2025.100709","DOIUrl":"10.1016/j.foohum.2025.100709","url":null,"abstract":"<div><div>The porous nature and high surface area results in high adsorption capacity of composite hydrogel beads. This study explores three different formulations of floatable hydrogel beads using sodium alginate (SA), sodium alginate with soluble starch (SA_SS), and sodium alginate with gellan gum (SA_GG) for the adsorption of anthocyanins. Due to the anionic nature of the biopolymers, the composite hydrogel beads were employed for the concentration of positively-charged anthocyanins. The beads were synthesized by ionotropic gelation in the presence of Ca^2 + ions in a solution of acetic acid. Sodium carbonate was added to the formulation to impart floatability to the beads. The optimized proportion of sodium alginate, sodium carbonate and calcium chloride in SA beads was found to be 4.5 %, 0.96 % and 1.35 mM, respectively. For the composite SA_SS hydrogel beads, 2.39 % sodium alginate, 2.65 % soluble starch, 0.91 % sodium carbonate, and 1.72 mM calcium chloride was determined as the optimized formulation. The formulation of SA_GG was optimized at 2.31 % sodium alginate and 0.95 % gellan gum. The maximum swelling capacity (295 %) and anthocyanin loading capacity (60.57 %) was observed for SA_GG beads due to the greater negative charge (-30.42 mV). The dense and porous structure observed in SA_GG and SA_SS beads explain the higher anthocyanin loading of the composite hydrogel beads. The Langmuir adsorption isotherm was found to be the best fit (<em>R</em>^<em>2</em>&gt;0.951) for anthocyanin adsorption onto the beads. The highest thermal stability was exhibited by SA_GG beads. These anthocyanin-loaded hydrogel beads have potential applications in food matrices as a stabilizer and a carrier of natural pigments.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100709"},"PeriodicalIF":0.0,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144656042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and stability of low-sugar, plant-based gummy candies prepared via an innovative ionotropic gelation technique","authors":"Lilian E. Figueroa ,&nbsp;Melanie H. Hughes ,&nbsp;María C. Tarifa ,&nbsp;Lorena I. Brugnoni ,&nbsp;Diego B. Genovese","doi":"10.1016/j.foohum.2025.100708","DOIUrl":"10.1016/j.foohum.2025.100708","url":null,"abstract":"<div><div>The aim of this study was to develop vegan and low-sugar gummy candies using an innovative ionotropic gelation technique applied to low methoxyl pectin, in combination with the use of agar, apple juice and purée, inulin, maltodextrin, and stevia. Two gummy formulations were developed with different juice-purée ratios (1:0 and 0.5:0.5) and stored for two months at two different temperatures (5 and 25°C). The effect of juice-purée ratio, storage time and temperature on the microbiological stability and physicochemical properties of the gummies was evaluated. Also, the effect of the juice-to-purée ratio on the viscoelastic properties of the gels making up the body of the gummies was assessed. It was found that the presence of purée increased both the elastic and viscous moduli of the gels. On average, syneresis (<em>S</em>, water loss), acidity, and mechanical properties (hardness <em>H</em>, gumminess <em>G</em>, and elasticity modulus <em>E</em>) of the gummies increased during storage, while their volume (<em>V</em>), moisture content (<em>M</em>), water activity (<em>a</em>_<em>w</em>), color parameters (<em>L*, a*, b*</em>), and cohesiveness (<em>C</em>) decreased. These changes indicate that the gummies lost water, shrank, and became harder, darker, and more acidic over time. However, these modifications were only significant after 28 days of storage, and remained within acceptable limits in terms of product quality, without compromising sensory acceptability or structural integrity. In the case of <em>M, a</em>_<em>w</em><em>, H, E, G</em> and <em>L</em>*, the changes were higher at 25°C. The presence of purée increased E and total phenolic content, which can improve nutritional value, while reduced <em>M, a</em>_<em>w</em><em>, L*</em> and <em>C</em>, potentially affecting texture and appearance relevant to consumer appeal. The gummies were microbiologically stable and safe for human consumption during the two months storage period.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100708"},"PeriodicalIF":0.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}