European Journal of Agriculture and Food Sciences最新文献

{"title":"Effects of Semen Dosage and Insemination Frequency on Fertility and Hatchability in Horasi Chicken Ecotype","authors":"Amina Bitta Burilo, Isaac Pastory Kashoma","doi":"10.24018/ejfood.2023.5.5.713","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.5.713","url":null,"abstract":"The objective of this study was to assess the effect of Horasi chicken ecotype semen dilution, insemination dosage, and frequency of insemination on spermatozoa fertility potentials (hatchability and fertility). Twenty adult hens and four cockerels were used in a 2×2×2 factorial experiment. The factors were semen type (undiluted versus diluted semen), insemination volume (0.5 versus 0.1 ml), and insemination frequency (once versus twice inseminations per week). Egg fertility and hatchability among semen type, semen volume and insemination frequency varied from 68.35 ± 2.10 to 82.20 ± 2.29, and 59.38 ± 2.15 to 86.87 ± 2.57; 70.99 ± 2.45 to 79.56 ± 2.62, and 69.33 ± 3.88 to 76.92 ± 3.83; 67.41 ± 1.99 to 83.15 ± 2.06, and 68.53 ± 4.16 to 77.73 ± 3.40 respectively. The type of semen significantly (P ˂0.05) affected both fertility and hatchability. Higher fertility was recorded in hens inseminated with diluted fresh semen than those inseminated using undiluted fresh semen in all semen volumes and insemination frequencies. Insemination volume and insemination frequency had a significant (P ˂0.05) effect only on fertility. Higher egg fertility was observed in hens inseminated with 0.5mL of semen compared to those inseminated using 0.1mL of semen irrespective of semen type and insemination frequency. Also, hens inseminated twice a week had higher egg fertility in comparison to those inseminated once a week irrespective of semen volume and semen type. From the results obtained, it is concluded that the BPSE improved the fertilizing potential of fresh stored sperm and subsequent hatchability, while inseminating dose and insemination frequency only affected fertility. Thus, twice weekly insemination with diluted semen using 0.5mL of semen will maximize fertility and hatchability of Horasi chicken ecotype eggs.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135295480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Husbandry and Productivity of Red Maasai Sheep in Arumeru and Monduli Districts in Tanzania","authors":"Edwin P. Chang'a, George Kifaro","doi":"10.24018/ejfood.2023.5.5.717","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.5.717","url":null,"abstract":"This study was undertaken to describe the husbandry practices and productivity of the Red Maasai sheep in Arumeru and Moduli districts in Tanzania. Sixty three farmers from each of the two districts were interviewed. Data were analysed using SPSS computer package. All farmers (100%) practice an extensive production system where sheep graze together with cattle and goats. The majority (61.9%) of the farmers use communal land to graze their animals, and children are the main source (69.0%) of labour. Almost half (50.8%) of the farmers indicated to supplement their sheep with mainly (65.6%) maize bran. Identified constraints to production were diseases, drought, lack of capital, poor markets and extension services, thefts, and predators. A plastic apron was found to be an effective indigenous technique to control mating and practice seasonal breeding. Age at first lambing for the majority of Red Maasai sheep was 13 to 18 months and lambing intervals of 12 to 18 months. Most sheep lambed between October and January. Twinning cases were few (15.9%) indicating a low twinning rate in the population. Breeding rams were selected within flocks, and many farmers (95.2%) preferred seasonal breeding to allow ewes to lamb in the wet season. Disposals were done to get income, remove infertile ewes, and slaughter for food and rituals. Generally, the productivity of Red Maasai sheep was low due to poor husbandry practices. It was concluded that improved management was likely to enhance sustainable production and conserve the breed.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136237245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assumptions on Health Risks in Consuming Vermonia amygdalina and Fruits (Musa sp.) in Koko, Nigeria","authors":"Amaka Michael, Peter Ndu Okeke, Chinedu Emeka Ihejirika, Christopher Chibuzor Ejiogu","doi":"10.24018/ejfood.2023.5.5.711","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.5.711","url":null,"abstract":"The unified potential of plants to absorb nutrients from soil, air, and water, including their natural surrounding habitat, makes them efficient in translocating nutrients and absorbing pollutants to the leaves, fruits, and other edible parts. Composite soil and two plants, Vermonia amygdalina and Musa sp., were selected from two areas (area 1 and area 2), respectively, in Koko, Nigeria. Both samples were analyzed using an atomic absorption spectrophotometer, gas chromatography, and a soxhlet extractor for heavy metals, polychlorinated biphenyls (PCBs), and dioxins, respectively. Techniques applied were arithmetic mean, contamination factor, potential ecological risk index, and toxicity equivalence. Results revealed high mean concentrations of cadmium for plants in Area 1 (5.9022 mg/kg) and Area 2 (5.0172 mg/kg), respectively. The contamination factor showed a higher value in plants for cadmium in area 1 (5.9022 mg/kg) than in area 2 (5.017 mg/kg). The same was observed in the ecological risk index, as cadmium was concentrated more in plants (1.1612 mg/kg) in area 1 than (0.84 mg/kg) in area 2. PCBs recorded a high amount of mean in plants (14.095 ppb) for area 1 and 14.91 ppb in plants for area 2. The contamination factor in PCBs was the same in both areas, with area 1 recording 1409.5 ppb in plants and area 2 recording 1491 ppb in soil. The ecological risk index for plants was 496.7 ppb in plants for area 1 and 555.8 ppb in soil for area 2. Toxicity in dioxins exceeded the World Health Organization maximum limits, with Polychlorinated dibenzo-para-dioxins having the highest toxicity of 42.88 ppb in V. amygdalina and 9.69 ppb in Musa sp. Anthropogenic sources of pollutants such as shipping, oil transportation, power plant facilities, bitumen production, and lubricants remain key driving stressors that contribute to the destruction of plant ecology in Koko. The knowledge of the compounds constituting the make-up of these products in both plants reflects the health risks and hazards in the town. Hence, awareness and ecological monitoring of the area need a continuous program to minimize health hazards in Koko.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136237388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yields of Biodynamic Agriculture of Ernst Stegemann (1882-1943): Experimental Circle Data of the First Biodynamic Farmer","authors":"John Paull","doi":"10.24018/ejfood.2023.5.5.699","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.5.699","url":null,"abstract":"Ernst Stegemann (1882–1943) was the first biodynamic farmer. He was an Anthroposophist with a 375 acre (150 hectares) mixed farm at Marienstein, midway between Frankfurt and Hamburg, Germany. Stegemann attended the Agriculture Course at Koberwitz (now Kobierzyce, Poland) in June 1924 at which the New Age philosopher, Dr Rudolf Steiner (1861–1925), laid the historical foundations for biodynamic and organic farming. Stegemann was a founding member of the Experimental Circle of Anthroposophical Farmers and Gardeners which was founded by Steiner during the Koberwitz course. Prior to the Course, Steiner gave Stegemann some preliminary insights on agricultural practice. Steiner’s injunction to the farmers and gardeners of the Experimental Circle was to test his “hints” for a new and then un-named agriculture, to establish what works, and then to publish the results, and thereby bring the ‘era of secrecy’ to a close. Until that point, members of the Circle were to maintain confidentiality of the Course and experiments. The present paper reveals some of the earliest results of putting Steiner’s indications to the test. For Stegemann, over eight years, the annual yield for sugar beet show increases using Biodynamics of up to 26% (compared to the base year of 1923). The annual yield for “cereals” show increases using Biodynamics of up to 42% (compared to the base year of 1923). Stegemann’s longitudinal yield data were presented in June 1931 to Experimental Circle members, under constraints of confidentiality, at his farm at Marienstein (in the then Province of Hanover; now in the German state of Lower Saxony), and now appear unbridled from those constraints of confidentiality.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135063931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Communication for Better Vegetable Production in Burkina Faso: Case of the Agricultural Plain of Mogtedo in the Province of Ganzourgou in the Central Plateau Region","authors":"Jérôme Compaore, Joachim Bonkoungou, Safiata Kiemdé","doi":"10.24018/ejfood.2023.5.5.656","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.5.656","url":null,"abstract":"Vegetable production is the main activity directly linked to the impounding of the dam, its storage, its sustainable conservation for different uses. The article aims to be a support and reinforcement framework for aspects of communication and behavior change for the sustainable development of our off-season production in rural areas. Thus, communication can constitute strategies in the mobilization of water resources for a better consideration of the management of hydraulic works for a better market gardening production in the commune of Mogtédo and Zam. Is communication a tool for better vegetable production? In this study the main objective is to analyze the effects of communication for better market gardening production around the agricultural plain of Mogtédo in the province of Ganzourgou in the Central Plateau region. To do this, quantitative and qualitative methods were used for the collection, processing and analysis of data using appropriate tools.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135106402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-bacterial activity of various blends of aqueous and ethanol Extracts of garlic and bitter cola","authors":"V. Wabali, J. Adebola","doi":"10.4314/jafs.v21i1.12","DOIUrl":"https://doi.org/10.4314/jafs.v21i1.12","url":null,"abstract":"Diameter of inhibitory zone on Staphylococcus aureus, Escherichia coli and Streptococcus pyogenes were determined by evaluating Ethanol and water extract of bitter kola (Garcinia kola) and garlic (Allium sativum) at concentrations of sample A: (BC 100:0 G), B: (BC 80:20 G), C: (BC 60:40 G), D: (BC 40:60), E: (BC 20:80 G), F: (BC 0:100 G) and all concentrations were treated with 150ml ethanol and water extracts. For this experiment, the bitter kola and garlic were dried and milled and biotic extraction was done at different concentrations or ratios .The results showed that the diameter of inhibition for E.coli and Staphylococcus aureus on ethanol extracts values ranged from (8.20mm -19.22mm) and (8.22mm – 20.16mm) respectively with sample D (40g of Bitter kola + 60g of garlic) has the highest diameter of inhibition with a value of 1.92mm for E.coli and 2.07mm for staphylococcus aureus making it a good antimicrobial agent. While for Streptococcus aureus, the extracted ethanol solvent of sample C (60g of bitter kola + 40g of garlic) has the higher diameter of inhibition value of 1.15mm. Water extract values of diameter of Inhibitory zone were generally lower than the ethanol extract values for all organisms listed. This implies that water extract exhibited lower capacity of microbial inhibition to E.coli, streptococcus and staphylococcus aureus under the condition of study.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90672518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Economic Behavior of Coastal Communities and Strategy in Fulfilling the Needs of Fisherman’s Household","authors":"Nurliani Nurliani, Ida Rosada, Farizah Dhaifina Amran, A. Asni, Rasmeidah Rasyid","doi":"10.24018/ejfood.2023.5.4.640","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.4.640","url":null,"abstract":"The decreasing quality of fishery resources results in resource scarcity, abrasion and flooding. Communities, especially those living near the coast, are often accused of being the cause of the damage and scarcity of these resources. Various government policies and programs are oriented towards efforts to preserve fisheries resources and improve the economy and standard of living of communities around the coast. Research objectives: 1) To describe the activities of fishermen households in earning a living, 2) To describe the economic behavior of fishermen households, namely the income structure and the structure of household expenditure, 3) To analyze the share of food consumption expenditure of fishermen households, 4)To analyze the influence of household income level factors, education of housewives, and number of household members on household food expenditure, 5) To identify social and economic strategies of fishermen households in meeting the economic needs of their households. This research was conducted in Ujung Tanah District, Makassar City, South Sulawesi Province, for eight months. Survey research method by conducting in-depth interviews with fisherman households. Data analysis used descriptive analysis, income and expenditure analysis, and multiple linear regression analysis. The results showed that fishing activities in the sea, fishermen consider the available resources (type of boat and equipment) with preparation before going to sea, such as the duration of time at sea, tamping capacity, distribution of results and the radius of the fishing location. The income structure of fisherman households in Cambayya Village, Ujung Tanah District, Makassar City is sourced from income as a fisherman of IDR 2,602,857 per month with a percentage of 75.38%, and the income earned from side jobs other than fishermen is IDR 850,000 per month with a percentage of 24.61%. The expenditure structure of fisherman households in Cambayya Village, Ujung Tanah District, Makassar City is allocated for food consumption spending on average IDR 974,257 with a percentage of 43.79% and non-food consumption expenditure of IDR 1,250,357 with a percentage of 56.21%. The share of food consumption expenditure for fisherman households in Cambayya Village, Ujung Tanah District, Makassar City is 43.79% and is included in the food secure category. 85.71% of the respondents carried out a social strategy to meet their household needs when not going to sea is to find a side job. On the other side, the economic strategy carried out by fishermen is to involve the family (wife, children, and other family members) in earning a living.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135988062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical Analysis of Mint and Salvia officinalis L. Tea using FTIR Technique","authors":"Drita Abazi Bajrami, Arijan Ganiji, Zimere Saiti-Musliji, Suzana Jordanovska","doi":"10.24018/ejfood.2023.5.4.682","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.4.682","url":null,"abstract":"Tea is among the most consumed drinks worldwide with broad health benefits, such as cardiovascular protection and anticancer effect. The chemical compositions of the tea change greatly. The evaluation of the composition of nutrients in tea plants cultivated in different countries is of great importance from the perspective of quality, standards, nutrition, and health. The objective of this study was to use different methods for analysis to determine if the tea extracts contain phenols, flavonoids, saponins, terpenoids and tannins. The determination of phytochemicals is very important for many reasons. From the phytochemicals analysis it was conducted that the presence of tannins was found only in mint leaves and flowers. The analysis showed that flavonoids, saponins, terpenoids and phenols were present in all samples. The pH value was determined. Salvia officinalis had the highest pH value (7.35), while for the mint leaves and flowers the pH value was 6.45 respectively 7.02. TLC analysis of tea extracts was done for confirmation and visualization of bioactive compounds. ATR-FTIR was used to identify the functional groups as well as the possible structures of the compounds found in these plants. It can be concluded that these plants contain different bioactive compounds and can be recommended as plants of phytopharmaceutical importance.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135989706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012","authors":"Joanitah Nanyondo, Stellah Byakika, Ivan Muzira Mukisa","doi":"10.24018/ejfood.2023.5.4.702","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.4.702","url":null,"abstract":"There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, and 15%. The mixtures were pasteurized at 85 °C for 15 s, cooled, inoculated with a starter and incubated at 45 °C for 24 h. Samples were taken at 0, 2, 4, 6 and 24 hours for analysis of pH, acidity, and Lb. rhamnosus yoba 2012 counts. Consumer acceptability and willingness to purchase were determined after 24 h of fermentation. The most acceptable sample was analyzed for nutritional composition. Lb. rhamnosus grew in the soy-soursop yogurt up to 8.1-9.3 log cfu/mL. The highest cell growth was observed in yogurt containing 5% soursop whereas the lowest was observed in yogurt containing 15% soursop. Yogurt pH reduced to 3.9-4.4, with 15% soursop having the lowest pH (p<0.05). Titratable acidity increased to 0.6%-0.9% lactic acid. All the yogurts were accepted although those containing 15% soursop had the lowest scores (5 = neither like nor dislike). There were no yeasts, molds or coliforms detected during the 21 days of cold storage (4 ℃) of all the yogurt. Therefore, adding soursop to soymilk produces a satisfactory probiotic soy-soursop yogurt.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135987804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical and Sensory Properties of Bread and Roti Made from Rice-Wheat Composite Flour","authors":"N. Singh, Dharamdeo Singh, Roland Daynauth, N. Dalrymple, R. Persaud, Bissessar Persaud","doi":"10.24018/ejfood.2023.5.4.712","DOIUrl":"https://doi.org/10.24018/ejfood.2023.5.4.712","url":null,"abstract":"Guyana is targeting a reduction in its food import bill by substituting wheat, a major food commodity imported, with locally grown crops. In this study, the physical and sensory characteristics of value-added products (bread and roti) made from various ratios of rice-wheat composite flour were examined to ascertain whether rice flour might be successfully used to partially replace wheat flour. Bread and roti were produced from rice-wheat composite flours at rice:wheat ratios of 0:100, 20:80, 40:60, 60:40, and 80:20. Physical evaluation showed significant differences in the width, height, weight, and volume of bread produced from the composite rice-wheat flour and the control (p≤0.05). Significant differences were also observed for the thickness and weight of the roti (p=0.005 and p= 0.024 respectively). There were no significant differences in the length among treatments for both bread and roti (p=0.74 and p=0.10, respectively). The length, height, weight and volume of bread and the length, thickness and weight of roti produced from 20% rice flour+80% wheat flour was statistically similar with the control (100% wheat) treatments (p>0.05). For the sensory evaluation, there were significant differences for all attributes evaluated including aroma, colour, texture, taste, and overall acceptance (p=0.001). Sensory attributes for bread treatments made from 20% rice flour+80% wheat flour and roti treatments made from 20% rice flour+80% wheat flour and 40%rice flour+60% wheat flour was similar to the control (p>0.05). The study revealed that substituting 20% of wheat flour with rice flour in products such as bread and roti is possible without compromising the quality and sensory characteristics of the products.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83857673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}