Current Research in Food Science最新文献

{"title":"Setting up of a sensory panel for the analysis of water (SUSPAW).","authors":"Garazi de la Fuente Aldazabal, Iñaki Etaio Alonso, Maria Del Pilar Fernández Gil, Mónica Ojeda Atxiaga, Wendy Alicia Rivera Ramos, Francisco José Pérez-Elortondo","doi":"10.1016/j.crfs.2024.100912","DOIUrl":"10.1016/j.crfs.2024.100912","url":null,"abstract":"<p><p>Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development of a trained panel and it describes all the steps carried out: the recruitment, pre-selection, selection and training phase considering the different odours and flavours that tap water may contain. In order to analyse the performance of the assessors in the training phase, 6 parameters and 15 criteria are proposed. The assessors who fulfilled the criteria<b>,</b> will integrate a qualified panel to carry out tap water sensory controls. This process has shown to be suitable and strict enough to train assessors on tap water evaluation, and can therefore function as a reference for other laboratories on which to base their training and qualification of assessor panels on tap water quality control.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100912"},"PeriodicalIF":6.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11570730/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142667312","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":"Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood.","authors":"Samaa Alasibi, Meital Kazir, Álvaro Israel, Yoav D Livney","doi":"10.1016/j.crfs.2024.100905","DOIUrl":"10.1016/j.crfs.2024.100905","url":null,"abstract":"<p><p>Rising global demand for animal-products exceeds human-population growth. This unsustainable trend causes harmful ecological effects. Overfishing causes extinction of aquatic animals and a dangerous biodiversity loss harming aquatic ecosystems. Hence, replacing animal-based food, particularly beef and fish, with sustainable alternatives is an urgent vital global mission. Analogs of animal-based products include plant-based, tissue-culture-based and fermentation-based products. Fish analogs have mainly been based on plant-protein, fungi, tissue-culture, but to our knowledge, fish analogs made of algae, particularly macroalgae, as the major component and protein-source have not been reported. 3D-food-printing is a fast-developing technology, enabling formation of complex three-dimensional structures with various heterogeneous topologies and tailorable compositions. Herein, we report the co-extraction of proteins and polysaccharides from the red marine-macroalgae <i>Gracilaria cornea</i>, and using the extract in injection-based 3D-printing to form prototypes of salmon-fillet. Two bioinks were used: a red bioink dyed with microalgal-astaxanthin, for the muscle tissue, and a white bioink dyed with CaCO₃, for the intramuscular fatty-tissue. Algal proteins have excellent nutritional amino-acid composition, and the co-extraction with agar facilitates 3D-printing thanks to its pseudoplastic and gelling properties. This study highlights macroalgae as an exciting natural raw-material for fish analogs towards sustainable seafood production, thereby decreasing harm to ocean fisheries.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100905"},"PeriodicalIF":6.2,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11570737/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142667309","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":"Novel Technique for Measuring Salt Concentrations in Food Using Silver Dichromate","authors":"Jiale Liang,&nbsp;Shin-ichi Ishikawa","doi":"10.1016/j.crfs.2024.100880","DOIUrl":"10.1016/j.crfs.2024.100880","url":null,"abstract":"<div><div>Curing with salt reduces water content in food and extends its shelf life; therefore, understanding salt permeability in food is critical to food quality and safety. Although there are many new techniques to measure salt concentrations in food, they cannot be applied in practice owing to drawbacks such as the need for expensive equipment or the inability to image quickly; therefore, development of a fast and simple measurement method is crucial. Silver dichromate is converted to silver chloride when it encounters chloride ions. Based on this principle, we soaked radishes in NaCl solutions of different concentrations and added a layer of silver dichromate to it. Salt concentrations was observed in 5 min, as areas with NaCl concentration of ≥ 1 % appeared white, whereas the other regions appeared red. A strong correlation (<em>r</em> = 0.94/0.96) was observed between the area of salt concentrations measured using this method and that measured using the conventional salt measurement method, demonstrating the reliability of the method. This method will help advance research related to salt concentrations in food and its application in industrial scenarios.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100880"},"PeriodicalIF":6.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420472","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":"Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities.","authors":"Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu","doi":"10.1016/j.crfs.2024.100778","DOIUrl":"10.1016/j.crfs.2024.100778","url":null,"abstract":"<p><p>Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 10⁴-10⁵ M^-1, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"100778"},"PeriodicalIF":6.3,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11157214/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295748","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":"How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?","authors":"Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen","doi":"10.1016/j.crfs.2024.100763","DOIUrl":"10.1016/j.crfs.2024.100763","url":null,"abstract":"<p><p>The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"100763"},"PeriodicalIF":6.3,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11103380/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141070273","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":"Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein","authors":"Xin Wang ,&nbsp;Mengzhe Li ,&nbsp;Tong Shi ,&nbsp;Abdul Razak Monto ,&nbsp;Li Yuan ,&nbsp;Wengang Jin ,&nbsp;Ruichang Gao","doi":"10.1016/j.crfs.2024.100814","DOIUrl":"10.1016/j.crfs.2024.100814","url":null,"abstract":"<div><p>The effects of various contents of okra polysaccharide (OP) (0%–1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addition of OP enhanced the interactions between MPs, resulting in a denser intermolecular gel network structure. The addition of OP shifted the I₈₅₀/I₈₃₀ of Fourier transform infrared spectroscopy, indicating that hydrogen bonds were formed between OP and MP. Adding OP promoted the transition from α-helix to β-sheet in the MP. OP exposed the hydrophobic groups of MPs and increased the number of hydrophobic interactions between them, favoring the formation of a dense gel network. Molecular docking predicted that hydrogen bonds were the main force involved in the binding of OP and MP. Moderate OP promoted the aggregation of MPs and improved their functional properties, facilitating heat-induced gelation.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100814"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001400/pdfft?md5=f2c613e2643eb552f3be41ce442f0670&pid=1-s2.0-S2665927124001400-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141851502","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":"Role of autophagy in betaine-promoted hepatoprotection against non-alcoholic fatty liver disease in mice","authors":"Jinuk Seo ,&nbsp;Doyoung Kwon ,&nbsp;Sou Hyun Kim ,&nbsp;Mi Ran Byun ,&nbsp;Yun-Hee Lee ,&nbsp;Young-Suk Jung","doi":"10.1016/j.crfs.2023.100663","DOIUrl":"10.1016/j.crfs.2023.100663","url":null,"abstract":"<div><p>Betaine, a compound found in plants and sea foods, is known to be beneficial against non-alcoholic fatty liver disease (NAFLD), but its hepatoprotective and anti-steatogenic mechanisms have been not fully understood. In the present study, we investigated the mechanisms underlying betaine-mediated alleviation of NAFLD induced by a choline-deficient, L-amino acid-defined, high-fat diet (CDAHFD) in mice, with special focus on the contribution of betaine-stimulated autophagy to NAFLD prevention. Male ICR mice were fed a CDAHFD with or without betaine (0.2–1% in drinking water) for 1 week. Betaine ameliorated the CDAHFD-induced fatty liver by restoring sulfur amino acid (SAA)-related metabolites, such as S-adenosylmethionine and homocysteine, and the phosphorylation of AMPK and ACC. In addition, it reduced the CDAHFD-induced ER stress (BiP, ATF6, and CHOP) and apoptosis (Bax, cleaved caspase-3, and cleaved PARP); however, it induced autophagy (LC3II/I and p62) which was downregulated by CDAHFD. To determine the role of autophagy in the improvement of NAFLD, chloroquine (CQ), an autophagy inhibitor, was injected into the mice fed a CDAHFD and betaine (0.5 % in drinking water). CQ did not affect SAA metabolism but reduced the beneficial effects of betaine as shown by the increases of hepatic lipids, ER stress, and apoptosis. Notably, the betaine-induced improvements in lipid metabolism determined by protein levels of p-AMPK, p-ACC, PPARα, and ACS1, were reversed by CQ. Thus, the results of this study suggest that the activation of autophagy is an important upstream mechanism for the inhibition of steatosis, ER stress, and apoptosis by betaine in NAFLD.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100663"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002319/pdfft?md5=8d66ea50e41e262d79f3ee682447b6d5&pid=1-s2.0-S2665927123002319-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138985948","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":"HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China","authors":"Xuelu Chi ,&nbsp;Yangdong Zhang ,&nbsp;Nan Zheng ,&nbsp;Jiaqi Wang ,&nbsp;Huimin Liu","doi":"10.1016/j.crfs.2023.100673","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100673","url":null,"abstract":"<div><p>Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology. However, the differences among the samples from the northeast, northwest, and central regions were not significant. Correlations between milk origin and volatile compounds based on variable importance prediction &gt; 1 and principal component analysis results revealed differential compounds including pyridine, nonanal, dodecane, furfural, 1-decene, octanoic acid, and 1,3,5,7-cyclooctatetraene. Our study findings provided a deeper understanding of the geographical differences in raw milk volatile compounds in China.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100673"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002411/pdfft?md5=3d1c67088fe97c580ce11594483ac1ed&pid=1-s2.0-S2665927123002411-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107255","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":"Glucosamine attenuates alcohol-induced acute liver injury via inhibiting oxidative stress and inflammation","authors":"Weiwen Lai ,&nbsp;Shipeng Zhou ,&nbsp;Yan Bai ,&nbsp;Qishi Che ,&nbsp;Hua Cao ,&nbsp;Jiao Guo ,&nbsp;Zhengquan Su","doi":"10.1016/j.crfs.2024.100699","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100699","url":null,"abstract":"<div><p>Alcohol liver disease (ALD) is a liver disease caused by long-term heavy drinking. Glucosamine (GLC) is an amino monosaccharide that plays a very important role in the synthesis of human and animal cartilage. GLC is commonly used in the treatment of mild to moderate osteoarthritis and has good anti-inflammatory and antioxidant properties. In this study, alcoholic injury models were constructed in mice and human normal hepatocyte L02 cells to explore the protective effect and mechanism of GLC on ALD. Mice were given GLC by gavage for 30 days. Liver injury models of both mice and L02 cells were produced by ethanol. Detecting the levels of liver injury biomarkers, lipid metabolism, oxidative stress biomarkers, and inflammatory factors through different reagent kits. Exploring oxidative and inflammatory pathways in mouse liver tissue through Western blot and RT-PCR. The results showed that GLC can significantly inhibit the abnormal increase of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), triglycerides (TG), total cholesterol (TC), very low density lipoprotein (VLDL), low-density lipoprotein cholesterol (LDL-C), and can significantly improve the level of high-density lipoprotein cholesterol (HDL-C). In addition, GLC intervention significantly improved alcohol induced hepatic oxidative stress by reducing the levels of malondialdehyde (MDA) and, increasing the levels of glutathione (GSH), catalase (CAT) and superoxide dismutase (SOD) in the liver. Further mechanisms suggest that GLC can inhibit the expression of ethanol metabolism enzyme cytochrome P4502E1 (CYP2E1), activate the antioxidant pathway Keap1/Nrf2/HO-1, down-regulate the phosphorylation of MAPK and NF-κB signaling pathways, and thus reduce the expression of tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). Therefore, GLC may be a significant candidate functional food for attenuating alcohol induced acute liver injury.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100699"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400025X/pdfft?md5=f4456c94210ca8f9aae0799cd98ae719&pid=1-s2.0-S266592712400025X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139914858","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":"A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage","authors":"Sedigheh Amiri ,&nbsp;Somayeh Sepahvand ,&nbsp;Mohsen Radi ,&nbsp;Elahe Abedi","doi":"10.1016/j.crfs.2024.100704","DOIUrl":"10.1016/j.crfs.2024.100704","url":null,"abstract":"<div><p>The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of <em>E. coli</em>, <em>C. perfringens</em>, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L<em>*</em> and <em>a*</em> values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100704"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000303/pdfft?md5=6c221cde43a3e9a5778ddf32ca6fc22d&pid=1-s2.0-S2665927124000303-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139966165","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}