Measurement: Food最新文献

{"title":"The fluorescence of MM1, leptosperin in Australian and New Zealand Manuka Honeys","authors":"Peter Brooks ,&nbsp;Asmaa Boufridi ,&nbsp;Georgia Moore ,&nbsp;Linda Pappalardo","doi":"10.1016/j.meafoo.2024.100192","DOIUrl":"10.1016/j.meafoo.2024.100192","url":null,"abstract":"<div><p>The Manuka Marker 1 fluorescence of Australian and New Zealand Manuka honeys at _ex270-_em365 nm correlates to their leptosperin content. Non-Manuka honey varieties did not fluoresce at these wavelengths.</p><p>A strong correlation R² = 0.96 was found between the fluorescence response and leptosperin content by HPLC of Manuka honeys. The highest concentrations of leptosperin were observed in Australian Manuka honey with a maximum value of 2031 mg/kg in comparison to New Zealand Manuka honey 729 mg/kg. In this study, no correlation was observed between leptosperin and methylglyoxal content.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100192"},"PeriodicalIF":0.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000595/pdfft?md5=ff1cf14cf755e530e4cd4566e0ab6385&pid=1-s2.0-S2772275924000595-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141998592","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":"Oleaster (Elaeagnus Angustifolia L.) low-fibrous extract thermo-physical properties analyzing for spray drying application","authors":"Sajad Jabari Neek ,&nbsp;Hojat Ghassemi ,&nbsp;Mohammad Kamalinejad","doi":"10.1016/j.meafoo.2024.100193","DOIUrl":"10.1016/j.meafoo.2024.100193","url":null,"abstract":"<div><p>Nowadays, the processing of oleaster low-fibrous aqueous extract which avoids harmful substances and filters fibrous material, due to its emerging applications in nutritional and clinical sciences has attracted attention. In this paper, owing to the high reliance of properties on moisture and temperature, the extract was concentrated in eight levels of water content to investigate its thermophysical properties. The samples' density, viscosity, specific heat, thermal conductivity, and surface tension which play crucial roles in spray drying were measured and analyzed using standard procedures and instruments. Appropriate correlations are given for each property in terms of extract concentration and temperature. Also, it is addressed that for such extract as a complex fluid, the decomposition processes are active even at low temperatures, according to TGA. This activity was reduced by increasing the concentration and lowering the water content. Owing to its low glass transition temperature, its impact on the final powder and the necessity of mixing with different drying aids was highlighted. The findings of this research shine a light on the characteristics of OLFE as a complex fluid for further drying applications.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100193"},"PeriodicalIF":0.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000601/pdfft?md5=ed292fe90bc5dac10aed3a04784c9359&pid=1-s2.0-S2772275924000601-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040029","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":"Bioactive properties of six dried Himalayan plum cultivars and the impact of their powders on lipid peroxidation in meat emulsions","authors":"Sabeera Muzzaffar,&nbsp;F.A. Masoodi,&nbsp;Iqra Azam","doi":"10.1016/j.meafoo.2024.100191","DOIUrl":"10.1016/j.meafoo.2024.100191","url":null,"abstract":"<div><p>Plum fruits are among the richest sources of bioactive compounds and thereby have several therapeutic effects, in addition to being effective replacers of synthetic antioxidants in foods such as meat sausages, which are more prone to lipid oxidation. Plums have a short shelf life and are therefore mostly processed into dry forms. The study included six plum varieties and the effects of drying on their antioxidant and antiproliferative characteristics were examined. Drying resulted in the almost complete degradation of the anthocyanins. During the six months, DPPH, FRAP and ascorbic acid decreased by 11.7 %, 5.9 % and 33 % respectively, in the Krassivica plum cultivar. Compared to fresh cultivars, dried plum cultivars showed greater antiproliferative potential against both cancer cell lines, with dried Krassivica exhibiting the greatest cell proliferation inhibition of 38.63 and 94.1 % against HCT-116 (a colon cancer cell line) and MCF-7 (an estrogen-positive breast cancer cell line), respectively. Evaluation on the effect of different concentrations (2 %, 4 % and 6 %) of plum on lipid oxidation in the meat emulsion showed that with the addition of plum powder there was a significant reduction in the TBARS. A non-significant difference was observed in the TBARS values at the 1st and 3rd months of storage between the emulsion samples containing 6 % Au Rosa plum pulp powder and the sample with BHA. Thus, it was concluded that although drying has a marked influence on the quality of plum fruits, dried plums represent a good source of antioxidants, thereby promoting their use as a functional food.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100191"},"PeriodicalIF":0.0,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000583/pdfft?md5=a04dc463c2b23adee101e2b02fbdfddb&pid=1-s2.0-S2772275924000583-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141978250","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":"Carotenoids based smart packaging: A comprehensive review","authors":"Sharath Kumar N ,&nbsp;Aamir Hussain Dar ,&nbsp;Shivangi Srivastava ,&nbsp;Kshirod Kumar Dash ,&nbsp;Vinay Kumar Pandey","doi":"10.1016/j.meafoo.2024.100190","DOIUrl":"10.1016/j.meafoo.2024.100190","url":null,"abstract":"<div><p>Food packaging technology is changing significantly from its conventional protective role to one that is more interactive, and communication driven. The goal is to enhance the safety and quality of the food by regular monitoring during the supply chain. Natural food colorants such as carotenoids are being increasingly explored for its potential application in the smart packaging films as an alternative to the synthetic dyes. In addition to adding color, these carotenoids improve the nutritional content and are known to impart health promoting elements to the food. The fruits and vegetables serve to be a rich source of carotenoids. Incorporated carotenoids act as sensor or indicator, allowing for the real-time monitoring of food quality parameters such as microbial growth, physiological changes, freshness, and physicochemical attributes. This property of carotenoids have drawn the attention of consumers, food industries and scientific community. In addition, carotenoids are known for its antioxidant, anti-microbial property which are known to benefit food matrix in increasing its shelf life. The inclusion of carotenoids has been shown to positively influence the mechanical, thermal and barrier properties of packaging films. Given the significance of aforementioned background, the present review aims to compile the recent studies and investigations made on the potential use of carotenoids in food packaging as smart indicator. Further it also captures the sources and extraction methodologies presently available for the enhanced recovery process. It also provides the future line of work for the commercial realization of carotenoids based smart packaging. This review article is aimed at summarizing the existing current state of knowledge on the carotenoids application in smart packaging systems and does not claim to be systematic or complete.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100190"},"PeriodicalIF":0.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000571/pdfft?md5=6c9a08a3d612a077089ef04f6343368d&pid=1-s2.0-S2772275924000571-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141985214","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":"Characterization of lipid composition and physicochemical properties of clarified yak milk fat","authors":"Tarun Pal Singh ,&nbsp;Gaurav Kr Deshwal ,&nbsp;Sanket G. Borad ,&nbsp;Joken Bam ,&nbsp;Vijay Paul","doi":"10.1016/j.meafoo.2024.100189","DOIUrl":"10.1016/j.meafoo.2024.100189","url":null,"abstract":"<div><p>In the present study, the samples of clarified milk fat (CMF) of yak species (<em>Arunachali</em> yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O₂/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (<em>L*, a*, b*</em>) varied with altitude level and region significantly (<em>p</em> &lt; 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (<em>p</em> &lt; 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100189"},"PeriodicalIF":0.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400056X/pdfft?md5=6a0ab5381fa36fc63d8315b7fb36ff92&pid=1-s2.0-S277227592400056X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963365","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":"Physicochemical and functional properties of starches isolated from different millets","authors":"Ashim Dey,&nbsp;Ditimoni Dutta,&nbsp;Awanish Singh,&nbsp;Nandan Sit","doi":"10.1016/j.meafoo.2024.100188","DOIUrl":"10.1016/j.meafoo.2024.100188","url":null,"abstract":"<div><p>The current investigation aimed to investigate the physicochemical, morphological, and functional properties of starches from four millet varieties, namely foxtail millet, finger millet, pearl millet, and sorghum and compared them with rice starch. The morphological characteristics of starch were analysed using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR). The study found that the solubility (2.2 ± 0.01 % to 11.30 ± 0.05 %) and swelling power (2.54 ± 0.25 % to 9.63 ± 0.21 %) of starches increased with an increase in temperature. Foxtail millet had the lowest syneresis (3.98 %) over a 5-day cycle compared to other varieties. The pasting properties of all millet varieties, except for finger millet, displayed higher setback values, indicating lower retrogradation properties. The FTIR analysis confirmed the carbohydrate nature of the starch samples, and the microstructure analysis of millet starches revealed symmetrical, round-shaped granules with smooth surfaces. This research is significant in promoting the utilization of millet starches, distinguishing them from other cereals and tubers. The findings are expected to contribute to the evaluation of starch quality for potential applications in various industries, including bio-film production, thereby enhancing the overall value of the product.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100188"},"PeriodicalIF":0.0,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000558/pdfft?md5=a3c133d57a0c6fd39dd59f86f7ae1b90&pid=1-s2.0-S2772275924000558-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141952791","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":"Microwave-based and convective drying of cabbage (Brassica oleracea L. var capitata L.): Computational intelligence modeling, thermophysical properties, quality and mid-infrared spectrometry","authors":"Bobby Shekarau Luka ,&nbsp;Miriam Jummai Mactony ,&nbsp;Queen Msurshima Vihikwagh ,&nbsp;Toluwaleyi Hannah Oluwasegun ,&nbsp;Riyang Zakka ,&nbsp;Blessing Joshua ,&nbsp;Ibrahim Binni Muhammed","doi":"10.1016/j.meafoo.2024.100187","DOIUrl":"10.1016/j.meafoo.2024.100187","url":null,"abstract":"<div><p>This study assessed and compared the impact of hot air oven drying (HAD) at 50, 60 and 70 °C and microwave drying (MWD) at 195, 307 and 521 W on the kinetics of thermophysical properties and quality of dried cabbage. The thermophysical properties were computed using established model equations. The proximate composition, bioactive compounds, antioxidant capacity (AOC), color and functional groups were analyzed using Association of official analytical chemists (AOAC) test protocol, High performance liquid chromatography (HPLC), Ultraviolet-visible (UV–Vis) spectrometry and Attenuated total reflectance coupled to Fourier transformed infrared spectroscopy (ATR-FTIR), respectively. The moisture ratio was modeled using probabilistic computational intelligence modeling approaches. The results revealed that only density, thermal diffusivity and thermal effusivity appeared to be kinetically controlled by moisture content. Stepwise linear regression (SLR) model and Gaussian process regression (GPR) model were more accurate in simulating the moisture ratio. Increasing HAD temperature preserved all of the proximate compositions except carbohydrates. Similarly, increasing MWD power preserved all the proximate compositions except crude fiber. Increasing HAD temperature from 50 to 60 °C and 60–70 °C decreased the total flavonoid content (TFC) and total phenolic content (TPC) by 21.31 % and 13.60 %, respectively but increased the AOC from 27.2 to 39.6 %. Increasing MWD power levels from 195 to 307 W and 307–521 W decreased TFC by 13.2 % and 0.7 %, respectively but increased the TPC by 9.72 % and 13.14 %, thus AOC increased from 35.2 to 45.7 %. MWD presented higher AOC relative to HAD. Drying at 50 °C and 307 W gave the highest whitening index in HAD and MWD. ATR-FTIR analysis revealed the formation of new compounds by thermal effect. SLR and GPR were more accurate in modeling the drying kinetics. HAD and MWD affected the quality parameters of cabbage differently, thus the choice of the dryer type will depend on the parameters of interest.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100187"},"PeriodicalIF":0.0,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000546/pdfft?md5=802e1b6353263511e7ca54d2f34b4189&pid=1-s2.0-S2772275924000546-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848122","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":"Determinants of adoption of food safety practices among clam sellers in Kpong and Atimpoku, Ghana","authors":"Rosemary Anderson Akolaa ,&nbsp;Angela Kyerewaa Ayisi-Addo ,&nbsp;Victor Kodjo N'souvi ,&nbsp;Gertrude Dzifa Mensah ,&nbsp;Christian Larbi Ayisi","doi":"10.1016/j.meafoo.2024.100186","DOIUrl":"10.1016/j.meafoo.2024.100186","url":null,"abstract":"<div><p>The food safety practices used by clam merchants in Kpong and Atimpoku, Ghana, pose a risk to public health. The study sought to identify factors affecting food safety practices, obstacles to their implementation, and ways of improving them to avoid food-borne infections and promote sustainable practices and development among clam sellers in Kpong and Atimpoku, Ghana. The cross-sectional survey combined purposive and random sampling methods. Sixty-three clam merchants were interviewed face-to-face using a structured questionnaire. Response bias and generalizability to other Ghanaian regions form the study's limitations. Utility maximizing is used to examine how clam vendors adopt food safety procedures. The discrete choice logit model is used to identify food safety decision-making elements. The study examines the extent and significance of relationships between independent factors such as public health officer visits and formal access to credit. The utility maximization paradigm helped to explain clam dealers' food safety measures in Ghana. The study found that age and household size influence worker's decisions to cover clams and wear clean aprons or not. Credit and income-generating activities encourage the wearing of clean aprons. Public health officer visits, clam selling association membership, selling hours per day, availability to finance, and household size on the other hand affect food safety measures when diarrhoea strikes. It is therefore concluded that credit and household size promote better clam seller hygiene. Therefore to promote food safety, policy-makers and stakeholders should offer support, education, and training. This study adds to the literature and emphasizes the significance of food safety standards to safeguard customers and public health.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100186"},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000534/pdfft?md5=10814f9eeeef2f0dd370cc49f518f6ff&pid=1-s2.0-S2772275924000534-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141845562","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":"Physicochemical and sensory properties of kamaboko produced from Asian seabass surimi-catfish protein isolate (Clarias gariepinus)","authors":"Meda Canti,&nbsp;Kelvin Levi Martawidjaja","doi":"10.1016/j.meafoo.2024.100184","DOIUrl":"10.1016/j.meafoo.2024.100184","url":null,"abstract":"<div><p>Kamaboko is a processed fish product based on surimi, which is widely consumed by the public. Catfish protein isolate (CPI) can be applied to kamaboko to improve product quality. The aim of this research was to produce CPI and evaluate the physical, chemical, and sensory properties of kamaboko from Asian seabass surimi with CPI. The steps carried out in this research were the production of CPI using pH shifting, preparation of kamaboko, analysis of the amino acid profile of CPI, and physical, chemical, and sensory analysis of kamaboko. The kamaboko formula consisted of control (F1) and four treatments adding CPI, namely F2 (5 %), F3 (10 %), F4 (15 %), and F5 (20 %) per weight of surimi. CPI had a yield and protein recovery of 16.11 % wb and 20.96 % wb, respectively, from fresh catfish. The CPI protein content was 93.71 % db, which met Codex standards. CPI was rich in essential amino acids such as leucine, lysine, threonine, valine, isoleucine, and phenylalanine. The addition of CPI had a significant effect on the physical (colour, whiteness index, water holding capacity, profile textural), ash, protein, lipid, carbohydrate content, and sensory properties (appearance, texture, folding and biting test) of kamaboko. Kamaboko in all treatments had higher protein content than that of the standard composition of kamaboko in Japan, Korean commercial kamaboko, and met the Indonesian National Standard (SNI). F4 was the best treatment based on physical properties, proximate composition and sensory. Therefore, CPI could be used as an additive ingredient to increase colour, protein, and texture in kamaboko.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100184"},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000510/pdfft?md5=cc93fd221f9b654d9f3acf94cf50c0ea&pid=1-s2.0-S2772275924000510-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141728643","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":"A review on extraction, functionality and application of chia seeds as a storehouse of bioactive components","authors":"Venu Agurla ,&nbsp;Maanas Sharma ,&nbsp;Prashant Anil Pawase ,&nbsp;Rafeeya Shams ,&nbsp;Om Sunil Ingale ,&nbsp;Kshirod Kumar Dash","doi":"10.1016/j.meafoo.2024.100185","DOIUrl":"10.1016/j.meafoo.2024.100185","url":null,"abstract":"<div><p>The extraction of bioactive components from different food sources can greatly improve the production of fortified food items and improve the nutritional profile of commonly consumed foods. Antioxidants play a pivotal role in protecting the body by scavenging free radicals, a critical process in reducing the risk of diseases associated with reactive oxygen species (ROS). This review explores different ways to extract antioxidants from chia seeds and tries to find the best one. In addition to cutting-edge procedures like pressurized liquid extraction, supercritical fluid extraction, microwave-enhanced extraction, and ultrasound-assisted extraction, traditional solvent extraction techniques including infusion, decoction, percolation, and Soxhlet extraction are also discussed. The review also looks at the variables like temperature, pressure, type of solvent, and radiation that affect the parameters of the extraction process and efficiency of antioxidants. The present review also provides valuable insights for researchers seeking to understand the most efficient method of antioxidant extraction from chia seeds, with the potential to ameliorate the qualities and quantitively of antioxidants for future utilisation in fortified foods and cosmetics.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100185"},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000522/pdfft?md5=dfe70e49f7ab1e83287adf361db97e32&pid=1-s2.0-S2772275924000522-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141716438","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}