Current Research in Food Science最新文献_第5页

Technologies for detecting biological risk factors in agricultural products and their applications. 农产品生物危险因素检测技术及其应用。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-05-06 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101068

Yunfang Liu, Kaifa Liu, Yahui Liu

引用次数: 0

Utilization of gelatin-tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl₂ addition. 利用泡沫模板法制备明胶-黄胶配合物制备油凝胶：CaCl2加入对其影响的研究。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-05-01 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101066

Fatemeh Azarikia, Reihaneh Badameh

{"title":"Utilization of gelatin-tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition.","authors":"Fatemeh Azarikia, Reihaneh Badameh","doi":"10.1016/j.crfs.2025.101066","DOIUrl":"10.1016/j.crfs.2025.101066","url":null,"abstract":"Although oleogels are innovative fat replacers to reduce usage of saturated and trans fatty acids, susceptibility to heat treatment is a major challenge in their application. Therefore, the main aim of this study was to fabricate heat-resistant oleogel using gelatin-tragacanthin-Ca2+ complexes via foam-template method. For this purpose, gelatin-tragacanthin complexes (3 % w/w, at the rations of 1:1, 3:1 and 5:1) were aerated, freeze-dried, mixed with oil, and sheared in the absence and presence of Ca2+ (50 mM). Properties of the resulting foam (formed by aerating the complexes), the cryogels (produced by freeze-drying the foam) and oleogels were evaluated. Our results indicate that raising the gelatin-tragacanthin ratio from 1:1 to 5:1 decreased size of foam bubbles and increased their uniformity. According to scanning electron microscopy, Ca2+-containing cryogel exhibited dense and porous network with small-sized holes. Although tragacanthin and Ca2+ addition diminished oil adsorbing capacity of cryogel, they significantly enhanced oil holding capacity of oleogel to 98.89 %. The fabricated oleogels exhibited a firm gel behavior, and Ca2+ addition increased apparent viscosity and heat stability (80 °C, 30 min). Consequently, the findings provided new insights into preparation of heat stable oleogel, as fat mimic and texture modifier, using foam-template method.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101066"},"PeriodicalIF":6.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12127619/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144207944","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}

引用次数: 0

Comparative study of indirect and direct feature extraction algorithms in classifying tea varieties using near-infrared spectroscopy. 近红外光谱茶叶品种分类中间接与直接特征提取算法的比较研究。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-30 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101065

Xuefan Zhou, Xiaohong Wu, Bin Wu

{"title":"Comparative study of indirect and direct feature extraction algorithms in classifying tea varieties using near-infrared spectroscopy.","authors":"Xuefan Zhou, Xiaohong Wu, Bin Wu","doi":"10.1016/j.crfs.2025.101065","DOIUrl":"10.1016/j.crfs.2025.101065","url":null,"abstract":"Tea, a globally cherished beverage, has become an integral part of daily life, particularly in China. Given the extensive variety of teas, each distinguished by unique price points, flavors, and health benefits, effective classification within the tea industry is crucial to address the diverse preferences of consumers. This study utilized indirect and direct feature extraction algorithms to analyze the Near-Infrared (NIR) spectra of various tea varieties and compared their classification outcomes. Principal Component Analysis (PCA) was employed as a dimensionality reduction technique for indirect feature extraction algorithms. The study began with the collection of NIR spectra from different tea varieties, followed by the application of three spectral preprocessing algorithms. Indirect and direct feature extraction algorithms were then used to reduce the dimensionality of the preprocessed data. A K-Nearest Neighbors (KNN) classifier analyzed the dimensionality-reduced data to determine classification accuracy. The findings revealed that the classification accuracies of indirect feature extraction algorithms consistently exceeded those of direct feature extraction algorithms, with the former generally surpassing 90.0 %, while the latter remained lower. This indicates that indirect feature extraction algorithms are more adept at handling complex spectral data. A significant decline in classification accuracy was observed when data were processed with Savitzky-Golay (SG). An in-depth analysis led to the development of an optimization plan incorporating the Successive Projections Algorithm (SPA), which effectively enhanced all classification accuracies to above 90 %.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101065"},"PeriodicalIF":6.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12099700/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144141551","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}

引用次数: 0

Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay. 消费者对植物肉干和蘑菇肉干的看法：关注质地、主要成分和蛋白质信息，以及支付意愿。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-30 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101058

Olivia Chaffee, Ryan Ardoin

{"title":"Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay.","authors":"Olivia Chaffee, Ryan Ardoin","doi":"10.1016/j.crfs.2025.101058","DOIUrl":"10.1016/j.crfs.2025.101058","url":null,"abstract":"The expanding meat alternative market includes plant-based and fungus-based products which aim to mimic properties of animal meat. However, sensory and price parity have not been realized. This study characterized consumers' (N = 152) perceptions of four commercially available plant-based (soy, pea/faba bean) and mushroom-based (shiitake, king oyster) jerky samples in terms of sensory quality, product concept, and willingness to pay. Key textural attributes - toughness, chewiness, and springiness - were evaluated instrumentally and by consumers (9-point hedonic and 5-point just-about-right scales). Effects of main ingredient and protein content information on consumers' expected and experienced product liking and purchase intent were investigated. The Van Westendorp price sensitivity model was used to estimate consumers' willingness to pay for non-meat jerkies (optimal price points and acceptable price ranges). Based on main ingredient information, all samples were expected to be similarly acceptable (near the \"like slightly\" category). Consumers responded favorably to additional protein information for pea/faba jerky (14g/serving), differentiating it from mushroom-based samples (3g/serving). However, all samples received significantly lower overall liking scores upon blind tasting (ranging 4.5-5.7), indicating that samples did not meet consumers' expectations. The soy-based jerky performed best based on sensory evaluation, and was associated with highest texture liking scores, low instrumental springiness, and intermediate chewiness, tensile and shear properties. Too much chewiness and toughness were common deficits among jerkies. Ingredient/protein information significantly (α = 0.05) improved purchase intent for pea/faba jerky to 47 % after tasting. Optimal price points for all samples were lower than market price but similar to the average cost of beef jerky.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101058"},"PeriodicalIF":6.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12203127/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144526774","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}

引用次数: 0

Inkjet-printed colorimetric indicators from the peels of red pitaya and Kyoho grape for the detection of food spoilage gases. 用喷墨打印火龙果和京虎葡萄果皮的比色指示剂检测食品腐败气体。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-30 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101064

Tianxi Gong, Xiaoyu Luo

{"title":"Inkjet-printed colorimetric indicators from the peels of red pitaya and Kyoho grape for the detection of food spoilage gases.","authors":"Tianxi Gong, Xiaoyu Luo","doi":"10.1016/j.crfs.2025.101064","DOIUrl":"10.1016/j.crfs.2025.101064","url":null,"abstract":"The development of intelligent packaging materials can be alternative means to monitor food freshness and showcase real-time quality decline during storage. Colorimetric indicators are commonly employed as such examples due to their capability to exhibit chemically-responsive color changes triggered by the in-package headspace change during food deterioration. Different food-grade indicator dyes or pigments were investigated in literature, but one challenge was to incorporate the colorant into packaging materials with easy manipulation of indicator compositions. In this study, betanin extracted from red pitaya peel and anthocyanin extracted from Kyoho grape peel were developed into inks and subsequently printed as colorimetric indicators through piezoelectric inkjet printing. The formulated ink solution containing indicator compounds exhibited Newtonian fluid characteristic and was confirmed as printable fluid. The developed indicators showed detectable color responses upon the exposure of increasing levels of different food volatile gases including acetic acid, butyric acid, trimethylamine, ammonia and hexanoic acid. For each gas analyte present at low and high doses, the indicator's color responses can be differentiated by conducting the principal component analysis and hierarchical cluster analysis, with high sensitivity. A preliminary study on seafood freshness monitoring was conducted and visible color changes were observed during shrimp deterioration.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101064"},"PeriodicalIF":6.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12088783/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101590","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}

引用次数: 0

Inhibitory effect and molecular mechanism on polyphenol oxidase by ultraviolet-C and L-cysteine treatment. 紫外-c和l -半胱氨酸处理对多酚氧化酶的抑制作用及其分子机制。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-25 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101062

Le Cheng, Haoyue Bai, Mingfang Zhang, Fengping Yang, Difeng Ren, Yunpeng Du

{"title":"Inhibitory effect and molecular mechanism on polyphenol oxidase by ultraviolet-C and L-cysteine treatment.","authors":"Le Cheng, Haoyue Bai, Mingfang Zhang, Fengping Yang, Difeng Ren, Yunpeng Du","doi":"10.1016/j.crfs.2025.101062","DOIUrl":"10.1016/j.crfs.2025.101062","url":null,"abstract":"The emerging technology of inhibiting polyphenol oxidase (PPO) is crucial for preventing enzymatic browning in food. This study aimed to investigate the effects of 4.5 kJ/m2 ultraviolet (UV)-C radiation and 0.02 mg/mL L-cysteine (L-cys) treatment on the enzyme activity, physico-chemical properties, thermal properties, structure, and molecular microstructure of PPO. UV-C/L-cys decreased PPO activity and had the highest aggregation index and turbidity of PPO. UV-C/L-cys further reduced the denaturation temperature point and increased the denaturation enthalpy of PPO. UV-C/L-cys turned the α-helix to random coil of PPO and destroyed the tertiary structure. This combined treatment aggregated the microstructure of PPO, which led to covering the active center of the enzyme, leading to its inactivation. Molecular docking simulation confirmed that L-cys bound to PPO through hydrogen bonding and ionic contact. This study established a foundation for the application of UV-C radiation and L-cys treatment to control food browning.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101062"},"PeriodicalIF":6.2,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12127617/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144207943","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}

引用次数: 0

Efficacy and safety probiotics as adjuvant treatment for Crohn's disease: a meta-analysis of randomized controlled trials. 益生菌作为克罗恩病辅助治疗的有效性和安全性：随机对照试验的荟萃分析

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-25 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101061

Qingfan Zheng, Changfeng Li, Lei Yang, Yunfeng Qiu

{"title":"Efficacy and safety probiotics as adjuvant treatment for Crohn's disease: a meta-analysis of randomized controlled trials.","authors":"Qingfan Zheng, Changfeng Li, Lei Yang, Yunfeng Qiu","doi":"10.1016/j.crfs.2025.101061","DOIUrl":"10.1016/j.crfs.2025.101061","url":null,"abstract":"Crohn's disease (CD) is a chronic inflammatory bowel disease characterized by periods of remission and relapse. Probiotics have been suggested as potential therapeutic agents for managing CD, but their effects on clinical outcomes remain unclear. This meta-analysis aimed to evaluate the efficacy and safety of probiotics in patients with CD. A systematic search was conducted across multiple databases, including Medline, Embase, Cochrane Library, Wanfang, and CNKI. Randomized controlled trials (RCTs) assessing probiotic interventions in patients with CD were included. The primary outcomes were clinical remission and relapse, while secondary outcomes included endoscopic recurrence and safety. Risk ratios (RR) and 95 % confidence intervals (CIs) were calculated using a random-effects model. Sixteen RCTs involving 1112 patients were included. Probiotics significantly increased the likelihood of clinical remission in patients with active CD (RR: 1.27, 95 % CI: 1.09-1.47, p = 0.002) with mild heterogeneity (I2 = 16 %). However, no significant effect on clinical relapse was found in patients in remission (RR: 0.93, 95 % CI: 0.68-1.28, p = 0.66). In addition, probiotics did not reduce the risk of endoscopic recurrence after ileocecal resection (RR: 0.86, 95 % CI: 0.63-1.18, p = 0.34), and the incidence of severe adverse events was comparable between patients receiving probiotics and controls (p = 0.82). Probiotics may help enhance clinical remission in active CD patients possibly by modulating gut microbiota. However, no significant effect on relapse or endoscopic recurrence in remission was observed.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101061"},"PeriodicalIF":6.2,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12127616/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144207942","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}

引用次数: 0

Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour. 添加烘焙和非烘焙发芽大麦面粉的大米酸奶替代品的开发、优化和综合表征。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101059

Mario Caponio, Michela Verni, Ali Zein Alabiden Tlais, Edoardo Longo, Erica Pontonio, Raffaella Di Cagno, Carlo Giuseppe Rizzello

{"title":"Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour.","authors":"Mario Caponio, Michela Verni, Ali Zein Alabiden Tlais, Edoardo Longo, Erica Pontonio, Raffaella Di Cagno, Carlo Giuseppe Rizzello","doi":"10.1016/j.crfs.2025.101059","DOIUrl":"10.1016/j.crfs.2025.101059","url":null,"abstract":"Plant-based yogurt substitutes (\"gurts\"), whose market growth is steadily increasing, have emerged as a promising option to promote more sustainable diets and food systems, especially when produced with locally sourced or low-input crops like barley. In this study, a novel gurt made with rice (10 %) and sprouted barley (5 %), was designed. Four lactic acid bacteria strains, Levilactobacillus brevis AM7, Leuconostoc pseudomesenteroides DSM20193, Lactiplantibacillus plantarum 18S9 and H64, were used as starters for making prototypes. Although with some differences in their acidification kinetics and proteolysis, all the strains adapted to the matrix. Then the formulation and production process were optimized. The use of sprouted barley, compared to raw flours, provided a content of amino acids 9-fold higher, further increased (up to 35 %) by the fermentation, and a more complex aroma profile characterized by the presence of furans and aldehydes. However, the high amylolytic activity in sprouted barley interfered with starch gelatinization decreasing the viscosity of the products from 3.3 to 0.08 Pa∗s. To overcome this challenge and obtain a creamy and spoonable product, sprouted barley flour was roasted, deactivating the enzymes and conferring a nutty and toasted flavor to the gurts due to the presence of pyrazines. The stability of the key biochemical and microbiological parameters during refrigerated storage was also assessed. Hence, plant-based gurts made with sprouted barley, emerge as a sustainable and health-promoting substitute to traditional dairy yogurts.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101059"},"PeriodicalIF":6.2,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12088763/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101585","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}

引用次数: 0

Stability of nutrients in complex liquid and powder food matrices: learnings from shelf-life studies in foods for special medical purposes. 复杂液体和粉状食品基质中营养物质的稳定性：从特殊医疗用途食品的保质期研究中获得的经验。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-04-23 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101055

Laurent Ameye, Sophie de Brouwer, Donald L Gilliland, Julia Heckmann, Kaushik Janakiraman, Bridget-Anne Kirwan, Xavier Lavigne, Francisco Moya, Vanessa Zammit

{"title":"Stability of nutrients in complex liquid and powder food matrices: learnings from shelf-life studies in foods for special medical purposes.","authors":"Laurent Ameye, Sophie de Brouwer, Donald L Gilliland, Julia Heckmann, Kaushik Janakiraman, Bridget-Anne Kirwan, Xavier Lavigne, Francisco Moya, Vanessa Zammit","doi":"10.1016/j.crfs.2025.101055","DOIUrl":"10.1016/j.crfs.2025.101055","url":null,"abstract":"We investigated the effects of physical state, temperature, pH, protective atmosphere, protein hydrolysis, fats, fibre, packaging and flavour on nutrient degradation by analyzing the results of shelf-life studies of 1400 recipes of Foods for Special Medical Purposes (FSMP). For each nutrient, the adaptive LASSO method was applied to identify which factors drive degradation. Degradation percentage was estimated by repeated measure model using the list of identified factors and time as covariates. Nutrients that had little or no degradation under all tested conditions included fat, protein, individual fatty acids, minerals and the vitamins B2, B6, E, K, niacin, biotin and beta carotene. Important nutrient degradation which was, mainly driven by temperature, were only observed in vitamin A (powder products), vitamin C, B1 and D (liquid products) and pantothenic acid (acidified liquids). These nutrients used as tracers in stability studies would be sufficient to confirm the nutritional suitability of products until their end of shelf-life. Our results show that the most important factors driving nutrient degradation were liquid format, temperature and pH. The fat content, relative humidity, presence of fibre, flavours or packaging size/type did not impact on the stability of any nutrients. These results provide a sound basis to guide health authorities to define which nutrients should ideally be included in FSMP shelf-life studies in addition to providing valuable insight into which factors impact on nutrient degradation in general.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101055"},"PeriodicalIF":6.2,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12158562/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274376","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}

引用次数: 0

Corrigendum to "Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed" [Current Research in Food Science, (9), 2024, 100836]. “苋菜和荞麦：营养概况、功能食品的发展、临床前和临床应用以及饲料中的富集”[j].食品科学研究，(9),2024,100836。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-03-05 eCollection Date: 2025-01-01 DOI: 10.1016/j.crfs.2025.101011

Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria, Eugenie Nepovimova, Daljeet Singh Dhanjal, Suliman Y Alomar, Kamil Kuca

引用次数: 0