Future Postharvest and Food最新文献_第6页

From Kitchen to Clinic: Integrating Food as a Vital Component of Healthcare 从厨房到诊所：将食物作为医疗保健的重要组成部分

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-04-14 DOI: 10.1002/fpf2.70005

Sanghee Han, Jianbo Xiao, Seok-Geun Lee

{"title":"From Kitchen to Clinic: Integrating Food as a Vital Component of Healthcare","authors":"Sanghee Han, Jianbo Xiao, Seok-Geun Lee","doi":"10.1002/fpf2.70005","DOIUrl":"10.1002/fpf2.70005","url":null,"abstract":"The concept of food as medicine has garnered increasing attention as an integrative approach to prevent and manage chronic diseases. Rooted in ancient wisdom as exemplified by the traditional Korean adage “Food is Medicine” and texts such as Donguibogam and Huangdi Neijing, this paradigm is now being reenvisioned through modern nutritional science and data-driven healthcare solutions. This review synthesizes evidence on various dietary interventions, including Mediterranean, DASH, low-glycemic, and ketogenic diets, and their roles in mitigating chronic conditions, such as cardiovascular diseases, Type 2 diabetes, and cancer. By examining advances in data management, including multilayer cleaning methods and IoT-based integration of wearable device data, we highlight how robust technological frameworks can enhance personalized nutrition strategies. Additionally, the review explores broader applications of nutrition-based interventions beyond clinical settings, addressing public health, aging, sports medicine, and maternal–child health. Despite promising outcomes such as reduced hospital readmissions and lower healthcare costs, the “Food is Medicine” initiative faces significant challenges related to cost, logistics, data interoperability, and policy support. Future directions call for interdisciplinary collaboration, standardized protocols, and long-term evaluations to fully realize the potential of integrating nutrition into healthcare systems.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"139-146"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331939","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}

引用次数: 0

Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat-Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment 可可（Theobroma可可豆）豆壳和虎坚果（Cyperus esculentus）作为饼干配方中部分小麦粉替代品的价值评价：营养和质量评估

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-05-19 DOI: 10.1002/fpf2.70009

Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole-Alo

{"title":"Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat-Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment","authors":"Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole-Alo","doi":"10.1002/fpf2.70009","DOIUrl":"10.1002/fpf2.70009","url":null,"abstract":"Two key sustainable strategies to ensure food and health security are alternative food sourcing and by-products valorization. Hence, this study aimed at producing cookies with potential blood-glucose reducing properties by a partial replacement of wheat flour (W) with tigernuts (T) and pre-treated cocoa bean shell (C) using optimal mixture design. Quality, nutritional, and organoleptic properties of the products were compared with that of commercial reference sample. Essential macro and micro-nutrients such as crude protein, fiber, ash contents, and minerals were significantly higher than the reference sample, especially cookies with up to 16% CBS inclusion. Although maintaining lower starch digestibility, these cookies further exhibited better potential health-benefiting properties such as total phenols, flavonoids, and antioxidant properties and a low glycemic index. Similarly, the formulated snacks showcased high resistant (18.9%–22.3%) and slowly digestible starch (17.5%–23.1%) thus accounting for the reduced predicted glycemic index (< 50.0) (relative to commercial samples > 60%). Regarding safety, the snacks possess permissible level of heavy metals (Pb < 0.05; Cd < 0.02 and Ar < 0.01 mg/kg), which are below regulatory limits. All of the formulations, however, scored above 6.0 on the 9-point scale for sensory qualities, suggesting a desirable level of consumers acceptability.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"174-187"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331894","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}

引用次数: 0

Optimizing Haskap Berry (Lonicera caerulea) Storage Conditions and Monitoring Antioxidant Systems Haskap浆果（Lonicera caerulea）贮藏条件优化及抗氧化系统监测

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-05-20 DOI: 10.1002/fpf2.70008

Ernesto Alonso Lagarda-Clark, Charles Goulet, Arturo Duarte-Sierra

{"title":"Optimizing Haskap Berry (Lonicera caerulea) Storage Conditions and Monitoring Antioxidant Systems","authors":"Ernesto Alonso Lagarda-Clark, Charles Goulet, Arturo Duarte-Sierra","doi":"10.1002/fpf2.70008","DOIUrl":"10.1002/fpf2.70008","url":null,"abstract":"With increasing demand for crops resilient to environmental variability, haskap (Lonicera caerulea) emerges as a promising berry for northern climates due to its rich bioactive content and distinct flavor. Nevertheless, its fragility presents major challenges for maintaining postharvest quality. This study evaluated the effect of storage conditions on haskap quality using two experimental approaches. The first experiment monitored quality attributes (color, firmness, total soluble solids, titratable acidity, weight loss, and antioxidant capacity) at temperatures (0°C, 4°C, and 8°C) over 28 days. Storage at 0°C most effectively preserved antioxidant capacity, with peak levels observed on Day 21 (1.04 ± 0.2 mM TE g−1 D.W), alongside maximal phenolic (37.38 ± 1.59 mg GAE g−1 D.W) and flavonoid (26.99 ± 0.99 mg rutin eq g−1 D.W) content. The second experiment, employing a factorial design, assessed the interactive effects of relative humidity (RH) (90% and 95%), temperature (0°C, 4°C, and 8°C), and time (1, 10, and 20 days) on haskap quality. Optimal conditions for quality preservation were identified as 0°C and 90% RH for 10 days of storage. These findings establish key storage requirements for haskap, informing postharvest practices aimed at maximizing shelf life and bioactive retention.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"188-204"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331907","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}

引用次数: 0

Enhancing the quality of pear candies via jaggery-based osmotic dehydration: Optimization and analysis 基于jagger的渗透脱水提高梨糖品质：优化与分析

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2025-01-09 DOI: 10.1002/fpf2.12043

Gurpreet Dhillion, Amardeep Kour, Navjot Gupta, Padma Nath Atreya

{"title":"Enhancing the quality of pear candies via jaggery-based osmotic dehydration: Optimization and analysis","authors":"Gurpreet Dhillion, Amardeep Kour, Navjot Gupta, Padma Nath Atreya","doi":"10.1002/fpf2.12043","DOIUrl":"10.1002/fpf2.12043","url":null,"abstract":"Pear (Pyrus pyrifolia) is a healthy fruit; however, its availability is limited in certain seasons due to short shelf life. To overcome this limitation, a cost-effective dehydration-based preservation involving osmotic dehydration process with jaggery as a pretreatment, followed by drying in a cabinet dryer was explored. The Box–Behnken design was used to optimize the key factors: immersion time (hour), temperature (°C), and jaggery concentration (°Brix) which were employed with the aim to maximize water loss (WL) and overall acceptability (OA) while minimizing solute gain (SG) and achieving the ideal hardness in the resulting pear candy with an OA score. After optimization, immersing the pear for 3 h, maintaining the osmotic solution at 45°C, and using a jaggery concentration of 52°Brix resulted in a WL of 40%, with an SG of 9.5%. The hardness of the resulting pear candy was 3.20 N with an OA score of 7.65. Pear slices were processed using the optimized osmotic dehydration conditions, followed by conventional drying with an air convective dryer at 50°C. Further characterized, the jaggery-osmosed pear candy was compared with traditional sucrose-based pear candy. Our findings suggest that using jaggery as an osmotic agent improved the candy's mineral profile and improved consumer acceptability, making it a suitable alternative to the standard production method.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"40-49"},"PeriodicalIF":0.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688837","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}

引用次数: 0

Studies on Utilization of Millets and Erythritol for Development of Low Calorie Multi Millet Muffin 利用谷子和赤藓糖醇开发低热量复合谷子松饼的研究

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2025-01-30 DOI: 10.1002/fpf2.12050

Anjali N. Sabale, Iranna S. Udachan

{"title":"Studies on Utilization of Millets and Erythritol for Development of Low Calorie Multi Millet Muffin","authors":"Anjali N. Sabale, Iranna S. Udachan","doi":"10.1002/fpf2.12050","DOIUrl":"10.1002/fpf2.12050","url":null,"abstract":"The increasing consumer preference for healthier snack options is driving innovation in low calorie food products. The aim of this study was to develop low-calorie multi-millet muffins by incorporating nutritious millets and substituting sugar with erythritol, thereby providing a healthier alternative. A set of trials were conducted using response surface methodology to optimize millet flours and study their effect on product responses. The levels of finger millet flour, foxtail millet flour, barnyard millet flour and refined wheat flour were kept between 20–60 g, 20–40 g, 20–50 g, and 20–60 g respectively. According to the outcome, the optimum formula was one with 20 g finger millet flour, 20 g foxtail millet flour, 40 g barnyard millet flour and 60 g refined wheat flour. To optimize erythritol, six formulations were prepared including a control muffin with 100% sugar and others with sugar to erythritol ratios of (80:20, 60:40, 40:60, 20:80, 0:100) respectively. Muffins were analyzed for their physical, textural and chemical properties. Sensory evaluation of muffins was done by a semi-trained panel using the nine-point hedonic scale. Sensory analysis revealed that muffin formulation with 80% erythritol was highly accepted by panelists for its color, flavor, taste, texture, and overall acceptability.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"63-74"},"PeriodicalIF":0.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690257","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}

引用次数: 0

Preserving the Quality of Fresh-Cut Guava (Psidium guajava L.) With an Aloe Vera-Based Multilayered Polysaccharide Edible Coating 鲜切番石榴品质的保鲜研究以芦荟为基础的多层多糖可食用涂层

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2025-02-02 DOI: 10.1002/fpf2.12049

Kamlesh S. Patel, Sonu Sharma, Prakash R. Patel, T. V. Ramana Rao, Madaraboina Venkateswara Rao

{"title":"Preserving the Quality of Fresh-Cut Guava (Psidium guajava L.) With an Aloe Vera-Based Multilayered Polysaccharide Edible Coating","authors":"Kamlesh S. Patel, Sonu Sharma, Prakash R. Patel, T. V. Ramana Rao, Madaraboina Venkateswara Rao","doi":"10.1002/fpf2.12049","DOIUrl":"10.1002/fpf2.12049","url":null,"abstract":"Guava (Psidium guajava L.) is a nutritionally valuable fruit, but its shelf life significantly decreases once cut. Edible coatings can mitigate this issue. This study evaluated various coatings, including xanthan gum (0.25%), HPMC (0.1%), and cinnamic acid (0.1%), both individually and in combination, as well as Aloe vera gel combined with these ingredients. The quality of fresh-cut guava slices was assessed under the storage temperature of 10°C. Coated samples showed significantly better retention of physicochemical attributes than untreated controls. Aloe vera gel, particularly when combined with HPMC (0.1%), was most effective in preserving total phenolic content, Vitamin C, DPPH activity, and sensory qualities, primarily due to its ability to limit oxygen availability and prevent oxidative degradation. The combination of Aloe vera gel, cinnamic acid, and xanthan gum also performed well across all parameters. HPMC's flexibility, odorlessness, and resistance to oils and fats enhance its effectiveness as an oxygen and aroma barrier. In conclusion, the combined use of Aloe vera gel, cinnamic acid, and xanthan gum effectively preserved the quality and extended the shelf life of fresh-cut guava.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"75-86"},"PeriodicalIF":0.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12049","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688646","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}

引用次数: 0

Assessment of Caffeine Content in Tea and Coffee Brands Within the Palestinian Market Using HPLC Method 用高效液相色谱法评估巴勒斯坦市场上茶和咖啡品牌的咖啡因含量

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2025-02-19 DOI: 10.1002/fpf2.70000

Waad Hisham, Haneen Nur, Hanadi Sinokort, Duha Haslamon, Alaa Khraiwesh, Abdel Qawasmeh

{"title":"Assessment of Caffeine Content in Tea and Coffee Brands Within the Palestinian Market Using HPLC Method","authors":"Waad Hisham, Haneen Nur, Hanadi Sinokort, Duha Haslamon, Alaa Khraiwesh, Abdel Qawasmeh","doi":"10.1002/fpf2.70000","DOIUrl":"10.1002/fpf2.70000","url":null,"abstract":"Tea and Arabic coffee drinks are part of the daily routine for the Palestinian population due to deep cultural roots and their caffeine contents. The quality of the tea and coffee may be affected by the controlled-long quarantine procedure followed during importation. Caffeine quantity in tea and coffee samples imported into Palestine has never been assessed. A documented HPLC method was used to determine caffeine contents in Palestinian commercially available imported brands of tea and coffee. The average caffeine content (%w/w) of tea and coffee samples was in the ranges of 0.94%–1.5% and 0.45%–0.74%, respectively. The limit of quantitation (LOQ) and the limit of detection (LOD) were found to be 1.3 and 0.5 ppm, respectively. The relative standard deviation (RSD) for repeatability was less than 5%, which is acceptable, whereas the recovery was more than 97%. The quantity of caffeine in commercially tea and coffee samples test were within the range documented in literature. This suggests that the tea and coffee quality in terms of their caffeine content has not been affected by the procedural/political issues surrounding occupied Palestinian territories. Whether other factors such as phenolic compounds and their attributed antioxidant capacity are affected is a subject of future studies.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"87-93"},"PeriodicalIF":0.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688682","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}

引用次数: 0

Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes 比较紫外与光催化消毒技术及其对葡萄农药残留和品质参数的协同效应

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2025-01-15 DOI: 10.1002/fpf2.12048

Susmitha Sindhu, Kavitha Lakshmipathy, Lithiyal R, Sushmithashri R, Aswin K Manoj, Sunil C K, Chidanand D V

{"title":"Comparing Ultraviolet and Photocatalytic Disinfection Techniques and Their Synergistic Effects on Pesticide Presence and Quality Parameters in Grapes","authors":"Susmitha Sindhu, Kavitha Lakshmipathy, Lithiyal R, Sushmithashri R, Aswin K Manoj, Sunil C K, Chidanand D V","doi":"10.1002/fpf2.12048","DOIUrl":"10.1002/fpf2.12048","url":null,"abstract":"The efficacy of ultraviolet (UV) and photocatalytic disinfection techniques, individually and synergistically, in degrading pesticide residues and maintaining quality parameters in grapes were investigated. A bench-scale photocatalytic reactor equipped with UV lamps and photocatalysts (TiO₂ and ZnO) was used for the treatments. LC-MS/MS was employed to check the presence and absence of pesticide residues after UV and photocatalyst treatments. UV-C treatment alone showed an absence of chlorpyrifos and cyprodinil pesticides, whereas UV-C with TiO₂ or ZnO led to near-complete degradation of all pesticides found in grapes. Quality assessments showed a reduction in total phenolic content (TPC) from 269.4 ± 36.2 to 239.7 ± 30.2 mg GAE/100 g with UV-C alone, whereas addition of TiO₂ improved TPC to 273.2 ± 18.3 mg GAE/100 g. Total flavonoid content (TFC) decreased significantly to 17.04 mg QE/100 g with UV-C, but less so with UV-B and UV-A. Ascorbic acid content dropped from 34.91 to 15.75 mg/L with UV-C, but UV-B and UV-A retained more ascorbic acid. Microbial analysis showed a reduction in total plate count from 6.30 ± 0.04 to 3.19 ± 0.10 log CFU/g with UV-C. Overall, the combined treatments of photocatalysts assisted with UV demonstrated an environmentally friendly method for enhancing grape safety and quality, presenting a viable alternative for postharvest disinfection.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"50-62"},"PeriodicalIF":0.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12048","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688875","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}

引用次数: 0

A review on fruit and vegetable processing using traditional and novel methods 果蔬加工的传统方法与新方法综述

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2024-12-31 DOI: 10.1002/fpf2.12046

Prashant Kumar Srivastava, Nandan Sit

{"title":"A review on fruit and vegetable processing using traditional and novel methods","authors":"Prashant Kumar Srivastava, Nandan Sit","doi":"10.1002/fpf2.12046","DOIUrl":"10.1002/fpf2.12046","url":null,"abstract":"Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losses. As a result, extending their shelf life and maintaining quality are critical challenges that require effective processing techniques. Traditional methods such as blanching, pasteurization, and drying are commonly employed to inhibit microbial growth and enzyme activity. However, these techniques often involve high temperatures, which can negatively affect the quality, structure, and nutrient content of heat-sensitive produce. To overcome these limitations, innovative non-thermal technologies—including high-pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma, and ultraviolet (UV) treatments—are gaining attention. These methods preserve nutrient content more effectively and enhance sensory attributes such as color, texture, and flavor, while also reducing processing times, making them suitable for commercial applications. This review provides a comprehensive examination of both traditional and novel processing methods for fruits and vegetables, focussing on their mechanisms, advantages, and limitations. Furthermore, it explores the potential of combining conventional and emerging techniques to develop more sustainable processing solutions that cater to the growing consumer demand for high-quality, nutrient-rich foods.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 1","pages":"4-26"},"PeriodicalIF":0.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.12046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690231","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}

引用次数: 0

Guidelines for study the oxidative stress damage and mechanism of on Caenorhabditis elegans 秀丽隐杆线虫氧化应激损伤及机制研究指南

Future Postharvest and Food Pub Date : 2025-03-20 Epub Date: 2024-12-31 DOI: 10.1002/fpf2.12042

Shengxiong Chen, Pengren Zhou, Rui Lu, Yangyang Wang, Hui Cao

引用次数: 0