Current Research in Food Science最新文献

{"title":"Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness.","authors":"Kalpani Y Perera, Sneha Sabu Mathew, Luana de S C Carnaval, Dileswar Pradhan, Amit K Jaiswal, Swarna Jaiswal","doi":"10.1016/j.crfs.2025.101102","DOIUrl":"10.1016/j.crfs.2025.101102","url":null,"abstract":"<p><p>Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101102"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173606/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316117","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":"4-Methoxymandelic acid: A leatherwood (<i>Eucryphia lucidia</i>) honey marker for authentication.","authors":"Georgia Moore, Peter Brooks, Asmaa Boufridi","doi":"10.1016/j.crfs.2025.101088","DOIUrl":"10.1016/j.crfs.2025.101088","url":null,"abstract":"<p><p>Phenolic compounds in honey can serve as markers of authenticity for both botanical and geographical origins. Leatherwood (<i>Eucryphia lucidia</i>) honey is a uniquely aromatic honey, only produced in Tasmania, Australia. This premium honey contains a distinctive array of phenolic markers useful for chemical fingerprinting. Thirty-two leatherwood honeys were analysed by HPLC-DAD, with samples collected over eight consecutive years and pooled on an annual basis. This study identified the presence of 28 phenolic compounds in leatherwood honey, with 14 compounds classified as potential markers for authentication. Most notably, this study identified, for the first time, 4-methoxymandelic acid using HPLC-Q-TOF/MS as the major phenolic substance in leatherwood honey. Further analysis revealed the presence of 4-methoxymandelic acid in <i>E. lucidia</i> nectar and thus a marker for the authentication of leatherwood honey.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101088"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12167094/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301276","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":"Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.","authors":"Amir Shazad, Ali Zein Alabiden Tlais, Davide Gottardi, Pasquale Filannino, Francesca Patrignani, Rosalba Lanciotti, Marco Gobbetti, Raffaella Di Cagno","doi":"10.1016/j.crfs.2025.101100","DOIUrl":"10.1016/j.crfs.2025.101100","url":null,"abstract":"<p><p>In response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enrichment of bioactive compounds with enhanced functional properties. Initially, ten yeast strains were screened in synthetic medium and elderberry juice for sugar consumption and ethanol production. Five yeasts with distinct metabolic profiles were selected to generate seven binary cultures (pairing high-with low-to-intermediate-performing strains) for juice fermentation at 30 °C for 36 h. Monocultures and binary cultures were comparatively evaluated for sugar utilization, ethanol production, and the modulation of bioactive compounds. The co-culture of <i>Hanseniaspora uvarum</i> and <i>Metschnikowia pulcherrima</i> with <i>Hanseniaspora opuntiae</i>, resulted in a more balanced metabolic profile, achieving high sugar reduction (80-88 %) and modulating ethanol levels (1.4-1.6 %). The same cultures significantly released phenolics (including chlorogenic acid, quercetin, hyperoside, and isoquercetin) with biological activity. Most binary cultures displayed synergistic proteolytic activity, increasing free amino acids and promoting the release of bioactive amino acid derivatives such as gamma-aminobutyric acid, especially when <i>H. opuntiae</i> was paired with <i>H. uvarum</i> and <i>Saccharomyces cerevisiae</i> with <i>H. uvarum</i>. The shaping of volatile organic compounds by <i>S. cerevisiae</i> favoring alcohol and acids production or non-<i>Saccharomyces</i> strains enhancing ester synthesis, further diversified the sensory profile when combined, contributing to aromatic complexity. In conclusion, binary yeast cultures offer an effective way to enrich low-sugar elderberry beverage with bioactive metabolites and appealing flavor. Future research should focus on <i>in vivo</i> validation of bioactivities, product stability, and consumer acceptability to support industrial application.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101100"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12167119/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301291","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":"Hydrogen bond density and glass-transition temperature govern gelatinization and gel rheology in cereal and tuber starches.","authors":"Stefano Renzetti, Jolanda Henket, Eric Raaijmakers, Irene van den Hoek, Ruud van der Sman","doi":"10.1016/j.crfs.2025.101101","DOIUrl":"10.1016/j.crfs.2025.101101","url":null,"abstract":"<p><p>The gelatinization behaviour, pasting properties, and rheology of potato, cassava, rice, wheat, and waxy corn starches were studied. Gelatinization behaviour was examined at different starch-to-water ratios using differential scanning calorimetry to construct state diagrams of melting. The obtained onset, peak, and end temperatures of gelatinization were described using the Flory-Huggins theory for biopolymer melting. The validity of the obtained diagrams was tested against literature data, including gelatinization in different sugar solutions for all starches. Water-sugar mixtures were treated as a single solvent by considering the volumetric density of hydrogen bonds in the sugar solutions ( <math> <mrow><msub><mi>Φ</mi> <mrow><mi>w</mi> <mo>,</mo> <mi>e</mi> <mi>f</mi> <mi>f</mi></mrow> </msub> </mrow> </math> ). All literature data collapsed into the melting diagrams, except for T_onset at high sugar concentrations, due to phase separation between starch-rich and sugar-rich phases. The pasting properties and the rheology of freshly prepared starch gels were analyzed at three concentrations (5, 8, and 11 % w/w) in water, revealing differences among the starches as a function of concentration. However, G' and G″ values obtained from frequency sweeps scaled with the computed <i>T</i> _<i>g</i> <i>/T</i>, based on amylose concentrations. Cereal and tuber starches exhibited distinct relationships with <i>T</i> _<i>g</i> <i>/T</i>. Notably, literature data collected under similar experimental conditions aligned with the scaling observed in this study, despite differences in ingredient sourcing. Overall, this study provides insights into the physicochemical principles governing gelatinization and rheological behaviour in starches from diverse botanical sources. The findings offer a universally applicable understanding that can aid in designing cereal- and starch-based food formulations.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101101"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12167104/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301292","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":"Use of energy dispersive X-ray fluorescence as screening method to detect oregano adulteration.","authors":"Sergej Papoci, María Beatriz de la Calle Guntiñas","doi":"10.1016/j.crfs.2025.101099","DOIUrl":"10.1016/j.crfs.2025.101099","url":null,"abstract":"<p><p>Oregano is frequently adulterated as demonstrated in a recent control plan organised by the European Commission. In this work, the elemental profiles of 282 oregano samples analysed by energy dispersive X-ray fluorescence were used in combination with multivariate analyses to detect adulteration, in particular with olive leaves. The analyses were carried out in the frame of the coordinated control plan on the authenticity of herbs and spices organised by the European Commission. Partial Least Square Discriminant Analyses, allowed the detection of adulterated samples with a sensitivity of 81 %, and a specificity of 92 %; among the adulterated samples PLS-DA allowed the detection of samples that contained olive leaves with a sensitivity of 94 % and a specificity of 92 %. Copper mass fraction is of relevance because it is significantly higher in samples adulterated with olive leaves. The ratio Cu/Zn allowed the identification of adulterated samples with a sensitivity and specificity of 85 % without the need to use modelling techniques. The elemental profile of oregano obtained by EDXRF was also used to authenticate the geographical origin declared in the labels.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101099"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12169713/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309687","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":"Extraction of degraded proteins from red and green macroalgae using ultrasonic-assisted extraction and Fenton's reagent in combination.","authors":"Ching I Lin, Chia Hsin Chang, Chih Hsuan Fan, Pei Chia Chiu, Shu Hsien Tsai, Chuan Chi Chien, Shih Chi Lee, Cheng Pei Chung, Ming Yi Lee","doi":"10.1016/j.crfs.2025.101085","DOIUrl":"10.1016/j.crfs.2025.101085","url":null,"abstract":"<p><p>This study utilized two common macroalgae species from Taiwanese waters, green algae <i>Ulva lactuca</i> (<i>Ulva</i>) and red algae <i>Sarcodia suae</i> (<i>Sarcodia</i>), to evaluate the feasibility and efficacy of a novel cell wall disruption technique combining Fenton reagent and ultrasound-assisted extraction (UAE). The study analyzed protein characteristics, polysaccharide changes, and texture properties after pretreatment. Following cell wall disruption, the combined treatment of Fenton reagent and ultrasound significantly enhanced protein extraction yields, reaching 13.34 ± 0.50 % for <i>Ulva</i> and 3.96 ± 0.28 % for <i>Sarcodia</i>. In addition to increased yields, SDS-PAGE analysis and elevated free amino acid concentrations confirmed extensive protein degradation into low-molecular-weight peptides, indicating effective breakdown of protein structures. This enhanced degradation profile suggests that the pretreatment not only improves extraction efficiency but also promotes the production of functional protein hydrolysates. The surface hydrophobicity of the treated macroalgae significantly increased, while total and free sulfhydryl groups showed a decreasing trend, indicating that proteins were broken into smaller peptides, resulting in the destruction of sulfhydryl groups. To investigate the impact of the novel extraction technique on polysaccharides, the water-soluble total sugar and reducing sugar contents were measured. The disrupted <i>Sarcodia</i> samples showed total sugar and reducing sugar contents of 33.62 % and 2.76 mg/mL, respectively, while <i>Ulva</i> samples exhibited 27.00 % and 3.12 mg/mL, with significant increases observed in both macroalgae. Additionally, texture analysis and scanning electron microscopy (SEM) revealed that cell wall disruption enhanced the texture and compactness of the macroalgae. This study presents a high-efficiency cell wall disruption technique that effectively overcomes the challenges associated with macroalgae processing. By providing a robust scientific foundation, the research highlights the potential of macroalgae as valuable resources for food processing and plant-based meat production, while simultaneously contributing to sustainable practices and supporting efforts to reduce carbon emissions.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101085"},"PeriodicalIF":7.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173600/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316119","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":"Buckling during drying of edible soft matter with cylindrical core-shell geometry.","authors":"R G M van der Sman, Michele Curatolo, Luciano Teresi","doi":"10.1016/j.crfs.2025.101074","DOIUrl":"10.1016/j.crfs.2025.101074","url":null,"abstract":"<p><p>This paper investigates the large deformation during the drying of cylindrical core-shell geometries, having a stiff skin and a soft core of gel-like material, representing food materials like fruits or vegetables. This particular geometry is inspired by our earlier study on the drying of broccoli stalks. The MRI imaging of broccoli drying had shown non-affine large deformations, which were explained by the presence of an elastic skin. We solve this multiphysics problem with COMSOL, where the mass transfer of water is strongly coupled to the momentum equation and the energy equation. The core-shell geometry necessitates a multi-domain formalism, which we have developed in another recent study. Computer simulations show that the cylindrical core-shell system undergoes circumferential buckling if a critical buckling stress is imposed on the interface between core and shell. This critical stress depends on the ratio of shell thickness over total diameter <math><mrow><mi>τ</mi> <mo>/</mo> <mi>D</mi></mrow> </math> , and the ratio of elastic moduli of core and shell <math> <mrow> <msub><mrow><mi>G</mi></mrow> <mrow><mi>h</mi></mrow> </msub> <mo>/</mo> <msub><mrow><mi>G</mi></mrow> <mrow><mi>s</mi></mrow> </msub> </mrow> </math> . The number of buckling modes is largely determined by the geometric ratio <math><mrow><mi>τ</mi> <mo>/</mo> <mi>D</mi></mrow> </math> , but it is also slightly dependent on <math> <mrow> <msub><mrow><mi>G</mi></mrow> <mrow><mi>h</mi></mrow> </msub> <mo>/</mo> <msub><mrow><mi>G</mi></mrow> <mrow><mi>s</mi></mrow> </msub> </mrow> </math> . For relatively thick shells we also observe vertical buckling, next to circumferential buckling. The vertical buckling first shows a barrelling instability, which later transitions to snap-back buckling. These modes of vertical buckling bear large similarities with those observed via MRI imaging during broccoli drying. As a final note, we have remarked that the presented model is a good starting point for modelling shape morphing of 4D printed foods, which is also governed by buckling instabilities as observed during our simulations.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101074"},"PeriodicalIF":6.2,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12167106/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301290","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":"Review on bioactive peptides from Antarctic krill: From preparation to structure-activity relationship and tech-functionality.","authors":"Zhidong Liu, Shanshan Wang, Rong Cao, Mengyue Hu","doi":"10.1016/j.crfs.2025.101093","DOIUrl":"10.1016/j.crfs.2025.101093","url":null,"abstract":"<p><p>Antarctic krill bioactive peptides (AkBPs) have garnered considerable attention due to their rich bioresources, safety, cost-effectiveness, and health-promoting properties. AkBPs exhibit various bioactivities, including antioxidant, antihypertensive, hepatoprotective, immunoregulatory, antimicrobial, and anti-diabetic effects due to their amino acid composition, primary sequences, and conformational structures. Furthermore, AkBPs also possess different functional properties due to their hydrophilic/lipophilic properties and conformational flexibility. Despite the increasing volume of studies on AkBPs, a comprehensive systematic review is still lacking. This review summarizes research advancements on the bioactivities, structural characteristics, structure-activity relationships, and functional properties of AkBPs. The major challenges and prospects of AkBPs as functional components and their application are also discussed. This review provides valuable insights and constructive inspiration for future research direction and application of AkBPs.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101093"},"PeriodicalIF":6.2,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12166778/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301293","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":"Generating structure in soft solids: heat stable milk chocolate.","authors":"Jennifer A Holian, Malcolm D Bolton, D Ian Wilson","doi":"10.1016/j.crfs.2025.101087","DOIUrl":"10.1016/j.crfs.2025.101087","url":null,"abstract":"<p><p>Addition of small amounts of glycerol to milk chocolate during the tempering stage can yield a product which exhibits enhanced mechanical strength and retards motion of the continuous phase (cocoa butter, a mixture of fats) of this dense granular suspension above the fat melting point. The mechanisms responsible for this 'heat stability' were probed by an extensive series of experimental investigations. Addition of glycerol did not alter the fat polymorph or melting behaviour. The increase in bulk yield strength, quantified by indentation, was found to be proportional to the square of the volume fraction of glycerol. A quantitative explanation of this behaviour was not identified. The glycerol is not soluble in the fat phase so the possibility of a cage network arising from a capillary suspension mechanism was pursued. The evidence did not support a 'normal' capillary suspension model, and suggested that absorption of glycerol into the lecithin layer coating the particulate phase either resulted in a viscous 'glue' which retards contact motion or rearrangement, or displaces lecithin to allow the formation of sugar-glycerol bridges.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101087"},"PeriodicalIF":6.2,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173133/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316120","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":"Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.","authors":"Alessandro Stringari, Ali Zein Alabiden Tlais, Andrea Polo, Hana Ameur, Tiziana De Micheli, Nicoletta Aquaro, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno","doi":"10.1016/j.crfs.2025.101094","DOIUrl":"10.1016/j.crfs.2025.101094","url":null,"abstract":"<p><p>This study explored the potential of using pasta by-products-based sourdough, with or without red lentil protein isolate (RLPI) enrichment, for pasta making. <i>Fructilactobacillus sanfranciscensis</i> A1, <i>Lacticaseibacillus rhamnosus</i> Fc3-6, and <i>Lacticaseibacillus casei</i> Fc1-13 were used as sourdough starters, while various fermentation times were screened during backslopping to achieve the target pH (approximately 4.6). Twenty percent of newly formulated sourdoughs were mixed with semolina flour for pasta making and evaluated for technological, textural, and biochemical properties. Confocal laser scanning microscopy showed that the new pasta had a similar microstructure compared to the traditional semolina counterpart. RLPI-enriched sourdough pasta showed superior amino acid profiles and optimal protein and starch digestibility. The enrichment of RLPI ensured a unique phenolic compound profile (catechin, salicylic acid, naringenin, and kaempferol), potentially enhancing the antioxidant value of new pasta. Although a slightly longer optimal cooking time, RLPI-enriched sourdough pasta showed favorable sensory attributes, including improved color perception, while preserving textural properties. Sourdough fermentation allowed RLPI to enrich pasta with recycled pasta by-products, promoting the sustainability of the food system.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101094"},"PeriodicalIF":6.2,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12166366/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301294","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}