Current Research in Food Science最新文献

{"title":"An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough","authors":"Arash Ghaitaranpour,&nbsp;Mohebbat Mohebbi,&nbsp;Arash Koocheki","doi":"10.1016/j.crfs.2025.100995","DOIUrl":"10.1016/j.crfs.2025.100995","url":null,"abstract":"<div><div>Tortuosity is an important structural parameter of porous materials, and it is the ratio of the actual distance between two points to the shortest linear distance between them. In the current work, we illustrate the employment of Brownian motion principles for the estimation of the average tortuosity. Two types of images were used in this work. The first one was standard images with a certain pre-defined direct length and tortuosity, and they were used for the standardization and calibration of our new method of tortuosity measurement. The second one was real images of the cross-sectional view of bread samples during baking. Tortuosity and porosity of bread were tracked at different times of baking. All image types had three connected parts named start section, transmission path region, and end section. In these images, the average tortuosity from start to end section was estimated, using the principle of Brownian motion applied in a multi-agent system. The average tortuosity of bread porous structure during baking was found to be 2– ∞. In the first stage of baking, tortuosity decreased rapidly, while at the end of this process, the tortuosity of the bread structure increased slightly. Moreover, the effect of porosity and pore distribution pattern on tortuosity could be evaluated easily, and heterogeneity of the desired structure could be illustrated. Therefore, this new method is a valuable technique to measure tortuosity in bakery products and to describe porous materials.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100995"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512462","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":"Ed-->itorial overview: The green transition","authors":"Alejandro G. Marangoni,&nbsp;Priera Panescu","doi":"10.1016/j.crfs.2025.101012","DOIUrl":"10.1016/j.crfs.2025.101012","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101012"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681349","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":"Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation","authors":"Javier Vicente ,&nbsp;Santiago Benito ,&nbsp;Domingo Marquina ,&nbsp;Antonio Santos","doi":"10.1016/j.crfs.2024.100954","DOIUrl":"10.1016/j.crfs.2024.100954","url":null,"abstract":"<div><div>Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of <em>Lachancea thermotolerans</em>, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in <em>L. thermotolerans</em>, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of <em>L. thermotolerans</em>, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100954"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699796/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930810","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 compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars","authors":"Lisa Lancellotti ,&nbsp;Veronica D'Eusanio ,&nbsp;Lorenzo Morelli ,&nbsp;Eleonora Truzzi ,&nbsp;Andrea Marchetti ,&nbsp;Lorenzo Tassi","doi":"10.1016/j.crfs.2024.100953","DOIUrl":"10.1016/j.crfs.2024.100953","url":null,"abstract":"<div><div>Stable isotope analysis has become a valuable tool for studying food chain processes and verifying the authenticity and geographical origin of typical products. The analysis is particularly important for those foods with geographical indications, such as Aceto Balsamico Tradizionale di Modena labelled with the protected designation of origin mark (ABTM PDO) and Aceto Balsamico di Modena with the protected geographical indication (ABM PGI). Understanding how the aging process affects the isotopic composition of specific compounds in ABTM is important for distinguishing between traditional and non-traditional products, as well as for verifying their authenticity. Previous studies have explored isotopic variations in balsamic vinegars, but challenges remain in fully understanding how aging influences isotopic ratios and fractionation phenomena particularly for individual compounds such as glucose, fructose, and acetic acid. This study investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δ¹⁸O of water and δ¹³C of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δ¹⁸O values of water progressively increased with aging inside the casks’ series for ABTM, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δ¹³C values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δ¹³C values for enhancing the ability to authenticate and differentiate balsamic vinegar products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100953"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699735/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930826","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":"Dietary patterns and cardiovascular diseases among Chinese high-risk population aged 35 years and older: A 6-year cohort study","authors":"Shanshan Chen ,&nbsp;Shiyun Hu ,&nbsp;Sijie Shen ,&nbsp;Jialin Zhang ,&nbsp;Xiaohui Xu ,&nbsp;Ming Yu ,&nbsp;Yu Xia ,&nbsp;Qiang Cai ,&nbsp;Wei Yu ,&nbsp;Anni Lu ,&nbsp;Ziqi Mia Li ,&nbsp;Rasika Gunarathne ,&nbsp;Jun Lu","doi":"10.1016/j.crfs.2024.100960","DOIUrl":"10.1016/j.crfs.2024.100960","url":null,"abstract":"<div><div>This study aims to investigate the dietary patterns of Chinese individuals aged 35 years and older who are at high risk of cardiovascular disease (CVD) and to explore the correlation between these dietary patterns and the risk of CVD. A total of 28,747 high-risk participants in China PEACE in Zhejiang Province from 2014 to 2019 were included in the analysis Dietary data were obtained using the Food Frequency Questionnaire, and dietary patterns were extracted through factor analysis. Cox regression was used to examine the relationship between the dietary patterns and CVD risk in the high-risk groups. Four dietary patterns were identified. The “Bean, egg, milk and pickle” dietary pattern was associated with an increased risk of CVD (HR = 1.29; 95% confidence interval (CI):1.09, 1.54; p＜0.05), after adjusting for confounders. In contrast, the “Seafood and animal meat”, “Wheat and coarse cereals”, and “Rice and vegetable” dietary patterns did not show a significant impact on CVD risk. These findings provide valuable insights for dietary guidance in high-risk groups and have significant implications for the prevention and management of CVD.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100960"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977909","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 comprehensive approach, based on the use of Caenorhabditis elegans, mouse, and human models, elucidates the impact of Lactiplantibacillus plantarum TWK10 on exercise performance and longevity","authors":"Jian-Fu Liao ,&nbsp;Chia-Chia Lee ,&nbsp;Mon-Chien Lee ,&nbsp;Han-Yin Hsu ,&nbsp;Ming-Fu Wang ,&nbsp;Chi-Chang Huang ,&nbsp;San-Land Young ,&nbsp;Koichi Watanabe ,&nbsp;Jin-Seng Lin","doi":"10.1016/j.crfs.2025.101015","DOIUrl":"10.1016/j.crfs.2025.101015","url":null,"abstract":"<div><div>The functionality of probiotics is highly influenced by culture and processing conditions, making batch stability validation through human or mouse trials impractical. Here, we employed a comprehensive approach using <em>Caenorhabditis elegans</em>, mouse and human models to elucidate the beneficial effects of <em>Lactiplantibacillus plantarum</em> TWK10 (TWK10). In <em>C. elegans</em>, TWK10 administration significantly prolonged lifespan by 26.1 ± 11.9 % (<em>p</em> &lt; 0.05), enhanced locomotion (<em>p</em> &lt; 0.01) and muscle mass (<em>p</em> &lt; 0.001), elevated glycogen storage (<em>p</em> &lt; 0.05), and reduced lipid accumulation (<em>p</em> &lt; 0.001), outperforming <em>Lacticaseibacillus rhamnosus</em> GG and <em>L. plantarum</em> type strain ATCC 14917^T. We also confirmed the equivalence of laboratory-prepared and mass-produced TWK10 in ergogenic efficacy using <em>C. elegans</em> assay. In mice, oral administration of mass-produced TWK10 significantly enhanced exercise performance and glycogen storage in muscle and liver in a dose-dependent manner. In a clinical study involving healthy male adults, significant improvements in grip strength (1.1-fold, <em>p</em> &lt; 0.01) and exhaustion time (1.27-fold, <em>p</em> &lt; 0.01), and significant reductions in circulating lactate and ammonia levels were observed in the TWK10 group (1 × 10¹⁰ colony-forming unit/day) compared to the control group. Both humans and mice receiving mass-produced TWK10 showed improved body composition with increased muscle mass and reduced fat mass. In conclusion, TWK10 demonstrates superior longevous and ergogenic effects in <em>C. elegans</em> compared to reference strains. The consistent ergogenic efficacy of mass-produced TWK10 across <em>C. elegans</em>, mice, and humans, highlights the utility of <em>C. elegans</em> as a reliable model for probiotic research and industrial application.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101015"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620355","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":"Encapsulation of D-limonene in Lepidium perfoliatum seed gum/PVA electrospun nanofibers: Physicochemical characterization and modeling the kinetics of release","authors":"Roya Kamalpour ,&nbsp;Arash Koocheki ,&nbsp;Behrouz Ghorani","doi":"10.1016/j.crfs.2024.100966","DOIUrl":"10.1016/j.crfs.2024.100966","url":null,"abstract":"<div><div>To improve the stability of D-limonene, a protective barrier is essential to prevent degradation and maintain its integrity. Therefore, the potential of using <em>Lepidium perfoliatum</em> seed gum (LPSG) as a novel source for creating electrospun nanofibers for D-limonene encapsulation was investigated by varying LPSG concentrations (0.25%, 0.5%, 0.75%, and 1% w/v) and LPSG/PVA (Polyvinyl alcohol) mixing ratios (ranging from 100:0 to 0:100 v/v). Surface tension, electrical conductivity, zeta potential, and viscosity of solutions increased as LPSG concentration and its ratio in the LPSG/PVA blend increased. Uniform, smooth, and small size nanofibers were created by electrospinning a LPSG to PVA ratio of 30:70 (v/v) using LPSG concentrations of 0.5% (w/v) and 0.75% (w/v). The FTIR analysis demonstrated that D-limonene was physically trapped within the nanofibers and confirmed the compatibility of LPSG and PVA. Following its encapsulation inside LPSG/PVA nanofibers, D-limonene's thermal stability increased. The highest D-limonene encapsulation efficiency was 96.23% for 0.75% LPSG/PVA nanofibers, which was chosen to measure the D-limonene release kinetics in simulated food models. D-limonene was most readily released in distilled water with an explosive release mechanism. The mechanism of D-limonene release from LPSG/PVA electrospun nanofibers was best described by the Peppas-Sahlin model, and the release followed Fickian diffusion mechanism. The results of this study confirmed the potential of LPSG/PVA electrospun nanofibers to effectively trap D-limonene and improve its thermal stability.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100966"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741907/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001812","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":"Cold plasma-induced structural and thermal enhancements in marshmallow root mucilage-gelatin aerogels","authors":"Marzieh Rownaghi ,&nbsp;Mahdi Keramat-Jahromi ,&nbsp;Mohammad-Taghi Golmakani ,&nbsp;Mehrdad Niakousari","doi":"10.1016/j.crfs.2025.101027","DOIUrl":"10.1016/j.crfs.2025.101027","url":null,"abstract":"<div><div>Aerogels are highly regarded for their low density and large surface area, attracting significant attention due to their diverse applications. This study explored nitrogen cold plasma's impact on the structure and thermal stability of mucilage-gelatin aerogels (MGA). Aerogels were prepared using marshmallow root mucilage and gelatin in a 1:1 ratio and gelatin-only as a blank under different pH conditions (5 and 7). Rheological and texture analyses identified pH 7 as optimal. Aerogels at pH 7 were then exposed to cold plasma for varying durations (0, 3, and 6 min). Thermogravimetric analysis (TGA), differential thermal analysis (DTA), and X-ray diffraction (XRD) showed enhanced thermal stability and structural changes with increased plasma exposure. Fourier-transform Infrared Spectroscopy (FTIR) revealed functional group changes, and contact angle measurements showed that 3 min of plasma treatment increased hydrophilicity (88.37–82.05°), while 6 min enhanced hydrophobicity in 1:1 MGA (93.27°). BET (Brunauer-Emmett-Teller) analyses of the MGA samples revealed changes in surface area (2.9–4.33 m²/g after 3 min of plasma) and BJH (Barrett-Joyner-Halenda) pore volume (0.004–0.02 cm³/g), with a complex trend over time. This study highlights nitrogen cold plasma's potential to enhance mucilage-based biopolymer aerogels, paving the way for advanced materials via optimized treatments.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101027"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611568","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":"Hawthorn leaf and its extract alleviate high-fat diet-induced obesity and modulate gut microbiome in mice","authors":"Ziqi Liu ,&nbsp;Tianrui Gao ,&nbsp;Haoyu Chang ,&nbsp;Yuqing Xu ,&nbsp;Letao Wang ,&nbsp;Xiangyi Wang ,&nbsp;Jiayin Lang ,&nbsp;Yingxing Yu ,&nbsp;Ying Xiao ,&nbsp;Ye Peng","doi":"10.1016/j.crfs.2025.101025","DOIUrl":"10.1016/j.crfs.2025.101025","url":null,"abstract":"<div><div>Obesity has emerged as a global health issue with its prevalence continuously increasing and being associated with multiple comorbidities. Although existing medications are effective, they often come with significant side effects, making dietary therapy an advantageous alternative. Hawthorn leaves and their active component, vitexin, have shown potential in regulating lipid metabolism and improving gut microbiota imbalance. This study utilized a high-fat diet-induced obese mouse model, administering different doses of hawthorn leaves and vitexin for 13 weeks, and employed 16S rRNA sequencing and metabolomics to analyze the composition of gut microbiota and metabolites. The results demonstrated that hawthorn leaves and vitexin significantly slowed body weight gain, improved glucose tolerance, regulated blood lipid levels, and downregulated the expression of obesity-related gene in mice (<em>ppar-α, ppar-γ, fas</em>). Additionally, the treatment groups showed a significant improvement in gut microbiota diversity. Both vitexin and hawthorn leaves increased the abundance of <em>Kineothrix</em>, <em>Paramuribaculum</em>, <em>Lawsonibacter</em> (which belong to the Bacillota phylum) and <em>Olsenella</em> (Actinobacteria phylum), while reducing the abundance of <em>Anaerotignum</em> (Bacillota phylum). Moreover, the hawthorn leaves and vitexin treatments may alleviate obesity-related symptoms by increasing the fecal content of testosterone propionate, formoterol, and isoleucyl-prolyl-proline, and decreasing the content of Trolox. These findings highlight the potential of hawthorn leaves and vitexin as functional foods for obesity management by modulating gut microbiota pathways, offering a promising dietary therapy approach.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101025"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611567","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":"Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles","authors":"Jingjie Yang ,&nbsp;Sara W. Erasmus ,&nbsp;Qianqian Sun ,&nbsp;Yingquan Zhang ,&nbsp;Ming Li ,&nbsp;Bo Zhang ,&nbsp;Boli Guo ,&nbsp;Saskia M. van Ruth","doi":"10.1016/j.crfs.2025.101024","DOIUrl":"10.1016/j.crfs.2025.101024","url":null,"abstract":"<div><div>This study examines how variations in δ²H and δ¹⁸O values of cooking water affect the isotopic fingerprint of noodles with different gluten-to-starch formulations, aiming to enhance the current understanding of isotopic changes during food processing and their implications for food authenticity. Eight differently formulated noodles were boiled using waters with six distinct isotopic compositions ranging from of −160‰ to +50‰ for δ²H and from −22.9‰ to +99.9‰ for δ¹⁸O, respectively. Linear regression analysis revealed that formulation and water isotopic composition significantly affected the δ²H in cooked noodles (<em>p</em> &lt; 0.05), with model <em>R</em>² values ranging from 0.66 to 0.94. Additionally, the δ²H values of noodles changed with the isotopic signatures of the cooking water. On the contrary, δ¹⁸O in the noodles remained stable despite boiling processing and was also not changing due to the water's isotopic signature. Since consistent effects of formulation and cooking water isotopic signature was observed, an equation for determining the exchange factor (<em>f(H)ex</em>) between noodles and cooking water was developed. The fraction of hydrogen atoms in different noodles for exchange was highest at 19.3% in noodles with the formulation of 45:55(gluten-to-starch) and the lowest at 11.1% in noodles with 100% gluten. The findings prove that cooking water systematically alters the isotopic signatures of noodles, underscoring the necessity of considering this type of effect in food authentication and traceability practices.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101024"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549424","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}