Foods最新文献

{"title":"Food Public Opinion Prevention and Control Model Based on Sentiment Analysis.","authors":"Leiyang Chen, Xiangzhen Peng, Liang Dong, Zhenyu Wang, Zhidong Shen, Xiaohui Cui","doi":"10.3390/foods13223697","DOIUrl":"https://doi.org/10.3390/foods13223697","url":null,"abstract":"<p><p>Food public opinion is characterized by its low ignition point, high diffusibility, persistence, and strong negativity, which significantly impact food safety and consumer trust. This paper introduces the Food Public Opinion Prevention and Control (FPOPC) model driven by deep learning and personalized recommendation algorithms, rigorously tested and analyzed through experimentation. Initially, based on an analysis of food public opinion development, a comprehensive FPOPC framework addressing all stages of food public opinion was established. Subsequently, a sentiment prediction model for food news based on user comments was developed using a Stacked Autoencoder (SAE), enabling predictions about consumer sentiments toward food news. The sentiment values of the food news were then quantified, and improvements were made in allocating Pearson correlation coefficient weights, leading to the design of a collaborative filtering-based personalized food news recommendation mechanism. Furthermore, an enhanced Bloom filter integrated with HDFS technology devised a rapid recommendation mechanism for food public opinion. Finally, the designed FPOPC model and its associated mechanisms were validated through experimental verification and simulation analysis. The results demonstrate that the FPOPC model can accurately predict and control the development of food public opinion and the entire food supply chain, providing regulatory agencies with effective tools for managing food public sentiment.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142726854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation.","authors":"Chengyong Jin, Guangyuan Jin, Juan Jin, Yutao Lv, Zhe Dang, Yafang Feng, Yan Xu","doi":"10.3390/foods13223710","DOIUrl":"https://doi.org/10.3390/foods13223710","url":null,"abstract":"<p><p>The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains insufficiently understood. In this study, the differences in physicochemical properties, microorganisms, volatile flavor compounds, and their correlations in the traditional and mechanized processes of producing Xifeng Baijiu were compared. High-throughput sequencing revealed that the abundance and diversity of bacteria and fungi were higher in the traditional process compared to the mechanized one. The bacterial population exhibited a more pronounced succession pattern than the fungal population throughout the fermentation. In the early stages, Firmicutes and Actinobacteria were the dominant bacterial phyla in both processes, with <i>Lactobacillus</i>, <i>Saccharopolyspora</i>, <i>Bacillus</i>, <i>Acetobacter</i>, <i>Weissella</i>, and <i>Thermoactinomyces</i> being the predominant bacterial genera, and <i>Saccharomycopsis</i>, <i>Issatchenkia</i>, <i>Kazachstania</i>, <i>Thermoascus</i>, <i>Pichia</i>, and <i>Rhizopus</i> are the dominant fungi. Chemical analysis identified 71 volatile flavor components in the fermented grains, predominantly esters and alcohols. Ethyl caproate, 1-nonyl alcohol, ethyl acetate, acetic acid, butyric acid, furfuryl alcohol, caproic acid, and 2,4-di-tert-butylphenol were the key differential compounds between the two production methods. Pearson correlation analysis indicated a stronger relationship between bacteria and flavor compounds than between fungi and these substances, with <i>Lactobacillus</i> showing a negative correlation with other dominant bacterial genera. These findings offer a foundation for future research into the factors contributing to differences in Baijiu produced by traditional and mechanized methods and serve as a reference for improving mechanized processes.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological and Physicochemical Profile of Traditionally Produced <i>Chouriça de Carne</i> Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups.","authors":"Ana Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, Ursula Gonzales-Barron","doi":"10.3390/foods13223705","DOIUrl":"https://doi.org/10.3390/foods13223705","url":null,"abstract":"<p><p>The physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage <i>chouriça de carne</i> samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships between them and to evaluate how the quality and safety of these sausages is affected by these properties. Producer-mean values for physicochemical analyses were quite variable, with intervals of 4.87-6.11 for pH, 0.803-0.965 for a_w, moisture 19.5-48.5%, protein 32.0-60.1% (db), fat 22.0-53.3% (db), ash 3.52-9.69% (db), and carbohydrates 1.66-13.5% (db). Mesophilic counts varied (5.61-8.68 log CFU/g), while lactic acid bacteria were generally high (MRS: 8.21-10.2; M17: 7.66-10.0 log CFU/g). <i>S. aureus</i> was enumerated in levels up to 2.55 log CFU/g, while presumptive <i>C. perfringens</i> never surpassed 2 log CFU/g. <i>Salmonella</i> spp. and <i>Listeria</i> spp. were also detected in the samples tested. Principal component (PC) analysis yielded a three-dimension solution that explained 60% of the data variation; PC1 (26%) characterized chorizo formulations with more meat, while PC2 (19.3%) described sausages with longer/rapid fermentation, and PC3 (14.5%) highlighted <i>chouriços</i> with poorer hygiene. Cluster analysis identified three quality groups: (i) chorizos with high moisture, high protein content, and lowest pH; (ii) sausages with low moisture, high fat content, and elevated pH; and (iii) <i>chouriças</i> with high moisture and high protein but lower fat contents, low pH, and improved hygiene. Lastly, factor analysis yielded a varimax-rotated three-factor solution that explained 65% of the data, with similar results to PCA; factor 1 (23.5%) depicted chorizos with low pH but high moisture, factor 2 (20.8%) described sausages with more meat in the formulation, and factor 3 (20.6%) longer or rapid fermentation. Overall, the results evidenced the great variability in the quality attributes of Portuguese chorizo sausages, very likely to arise from multiple recipes, ingredients, and manufacturing practices. The definition of quality clusters is expected to play a crucial role for the self-denominated \"artisanal\" food companies to benchmark their <i>chouriço</i> sausages against the proper artisanal quality group.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of <i>Brassica rapa</i> L. Polysaccharide on Lewis Lung Cancer Mice by Inflammatory Regulation and Gut Microbiota Modulation.","authors":"Changhui Du, Yong Zhao, Fanglin Shen, He Qian","doi":"10.3390/foods13223704","DOIUrl":"https://doi.org/10.3390/foods13223704","url":null,"abstract":"<p><p>Lung cancer is the leading cause of cancer-related fatalities globally, related to inflammatory and gut microbiota imbalance. <i>Brassica rapa</i> L. polysaccharide (BP) is a functional compound, which is utilized by the gut microbiota to regulate immunity and metabolism. However, the effect of BP on lung cancer and whether it affects the \"gut-lung\" axis remains unclear. This study explored the intervention of BP in Lewis lung cancer (LLC) mice and its effect on the gut microbiota. The results revealed that BP reduced tumor weight and downregulated the expression of Ki67 protein. Additionally, BP reduced the content of inflammatory factors and growth factors, promoting tumor cell apoptosis and inhibiting the growth of LLC. The intervention of BP suppressed intestinal inflammation, preserved intestinal barrier integrity, and augmented the level of beneficial microbiota, such as <i>Blautia</i> and <i>Bifidobacterium</i>. Furthermore, BP significantly increased the production of short-chain fatty acids (SCFAs), particularly butyrate and propionate. A correlation analysis showed significant correlations among the gut microbiota, SCFAs, inflammatory factors, and tight junction proteins. A functional analysis indicated that BP promoted amino acid metabolism and fatty acid metabolism. These findings suggested that BP had the potential to act as prebiotics to prevent disease and improve lung cancer progression by regulating the gut microbiota.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Different Pretreatment Methods to Strengthen the Microwave Vacuum Drying of <i>Honeysuckle</i>: Effects on the Moisture Migration and Physicochemical Quality.","authors":"Xiaoping Yang, Zhengying Ma, Fangxin Wan, Ao Chen, Wenkang Zhang, Yanrui Xu, Zepeng Zang, Xiaopeng Huang","doi":"10.3390/foods13223712","DOIUrl":"https://doi.org/10.3390/foods13223712","url":null,"abstract":"<p><p>In this study, we analyzed the effects of three pretreatment methods-microwave, steam, and blanching-on the quality of <i>Honeysuckle</i> to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures, vacuum levels, and rotation speeds on the drying characteristics, color, and active ingredient content of the <i>Honeysuckle</i> that was pretreated by the optimal pretreatment method during rotary microwave vacuum drying. The results indicated that a microwave pretreatment for 75 s was the optimal pretreatment method, which enhanced the retention of active ingredients and effectively improved the browning of the material. During the process of rotary microwave vacuum drying, as the temperature increased, the vacuum level rose, and the rotation speed increased, the drying rate gradually increased. However, excessively high vacuum levels and rapid rotation speeds could actually decrease the drying rate. In addition, the total phenols, total flavonoids, antioxidant activity, and various active ingredients of <i>Honeysuckle</i> dried by rotary microwave vacuum were effectively preserved. Furthermore, its rehydration properties and color were significantly superior to those dried through sun drying. The TIOPSIS method analysis showed that the optimal process parameters were a temperature of 50 °C, a vacuum level of -0.070 MPa, and a rotation speed of 35 Hz, which exhibited the highest relative closeness (0.76). The comprehensive analysis indicated that microwave pretreatment followed by rotary microwave vacuum drying was a promising drying method with potential applications in the dehydration of agricultural products and medicinal plants.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Roles of Response Regulators in the Two-Component System in the Formation of Stress Tolerance, Motility and Biofilm in <i>Salmonella</i> Enteritidis.","authors":"Mengjun Hu, Zhuoan Zhou, Chenqi Liu, Zeqiang Zhan, Yan Cui, Shoukui He, Xianming Shi","doi":"10.3390/foods13223709","DOIUrl":"https://doi.org/10.3390/foods13223709","url":null,"abstract":"<p><p>Two-component systems (TCS) of <i>Salmonella enterica</i> serovar Enteritidis are composed of a histidine kinase and a response regulator (RR) and represent a critical mechanism by which bacteria develop resistance to environmental stress. Here, we characterized the functions of RRs in TCS in the formation of stress tolerance, motility and biofilm using twenty-six <i>S</i>. Enteritidis RR-encoding gene deletion mutants. The viability results unraveled their essential roles in resistance to elevated temperature (GlrR), pH alterations (GlrR, TctD, YedW, ArcA and YehT), high salt (PhoB, BaeR, CpxR, PhoP, UvrY and TctD), oxidative stress (PhoB, YedW, BaeR, ArcA, PhoP, UvrY, PgtA and QseB) and motility (ArcA, GlnG, PgtA, PhoB, UhpA, OmpR, UvrY and QseB) of <i>S</i>. Enteritidis. The results of the crystal violet staining, microscopy observation and Congo red binding assays demonstrated that the absence of ArcA, GlnG, PhoP, OmpR, ZraR or SsrB in <i>S</i>. Enteritidis led to a reduction in biofilms and an impairment in red/dry/rough macrocolony formation, whereas the absence of UvrY exhibited an increase in biofilms and formed a brown/smooth/sticky macrocolony. The results indicated the regulatory effects of these RRs on the production of biofilm matrix, curli fimbriae and cellulose. Our findings yielded insights into the role of TCSs, making them a promising target for combating <i>S</i>. Enteritidis.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates.","authors":"Eda Adal, Tugba Aktar, Hasene Keskin Çavdar","doi":"10.3390/foods13223701","DOIUrl":"https://doi.org/10.3390/foods13223701","url":null,"abstract":"<p><p>This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties of the modified starches, such as color, particle size, thermal behavior (DSC), crystalline structure (XRD), and surface morphology (SEM), were analyzed. The results show that adding WPI significantly altered the gelatinization properties, surface morphology, and crystalline structure of both starches. DSC indicated that the gelatinization properties of starch/WPI mixtures varied, with corn starch showing a decreased gelatinization temperature and increased enthalpy, whereas wheat starch exhibited a more complex response, likely due to different structural changes. The XRD and FTIR results revealed WPI-enhanced crystallinity and structural changes, highlighting WPI-induced aggregation. Wheat starch, in particular, exhibited stronger interactions with WPI than corn starch, as evidenced by the accumulation patterns in the SEM images. The oil-binding capacity of native starches increased with dry heating and WPI addition, suggesting an improved hydrophobicity of starch granules. Dry heating and WPI addition significantly altered starch properties, highlighting the potential of thermal modulation to enhance starch-protein systems for targeted food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cooking Alters the Metabolites of Onions and Their Ability to Protect Nerve Cells from Lead Damage.","authors":"Li Zhao, Liping Wang, Nan Wang, Xinchang Gao, Bin Zhang, Yufen Zhao, Ning Wang","doi":"10.3390/foods13223707","DOIUrl":"https://doi.org/10.3390/foods13223707","url":null,"abstract":"<p><p>Onions (<i>Allium cepa</i> L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is not clear what kind of changes these two methods cause. In the present study, ultrahigh-resolution liquid chromatography-mass spectrometry (UHPLC-MS) was utilized to observe the changes in onion composition during cooking and to investigate the protective effects of raw and cooked onion extracts against lead damage in vitro and at the cellular level. Many compounds were identified, including amino acids, nucleosides, flavonoids, and organosulfur compounds. Cooking causes changes in the content of numerous amino acids (e.g., DL-glutamine) in onions and increases nucleoside content (e.g., 5'-S-methyl-5'-thioadenosine, adenine). Both raw and cooked onion extracts can reduce neuronal cell damage caused by lead exposure, but cooking increased the free radical scavenging (e.g., DPPH, ABTS, hydroxyl radicals) and chelating of lead ions (up to about 25%) of the onion extracts. In conclusion, cooking can cause changes in the chemical composition of onions and increase their antioxidant and lead chelating capacity.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients.","authors":"Elinda Okstaviyani, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda, Dimas Rahadian Aji Muhammad","doi":"10.3390/foods13223694","DOIUrl":"https://doi.org/10.3390/foods13223694","url":null,"abstract":"<p><p>Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%). The results show that incorporating powdered sappan wood and butterfly pea flower significantly improved the total phenolic and flavonoid content and antioxidant activity of milk and white compounds. This study clearly shows that the selected plant could be an alternative to improve the health-promoting properties of milk and white chocolate compounds. However, supplementation also has some drawbacks, particularly in increasing the moisture content and the degree of colour difference between the milk and white compounds containing additional ingredients and the control. Also, powdered sappan wood and butterfly pea flower caused a higher viscosity of milk and white chocolate compounds. The results obtained in this study create a new strategy for using sappan wood and butterfly pea flower in various food products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Complexation with Alginate in Pumpkin Leaf Protein Solutions for the Encapsulation of Folic Acid: The Effect of Extraction Protocols.","authors":"Predrag Petrović, Bojana Balanč, Jelena Mijalković, Tamara Đukić, Stefan Bošković, Verica Đorđević, Branko Bugarski, Viktor Nedović, Zorica Knežević-Jugović","doi":"10.3390/foods13223695","DOIUrl":"https://doi.org/10.3390/foods13223695","url":null,"abstract":"<p><p>This study aimed to assess pumpkin leaves as a protein source and determine the feasibility of these proteins to form complexes with alginate for the encapsulation of folic acid. Different isolation protocols, two based on isoelectric precipitation (one with thermal pretreatment and the other with alkali pre-extraction) and one based on stepwise precipitation with ammonium sulfate, were compared regarding the yield and structural properties of the obtained leaf protein concentrates (LPC). The highest purity of protein was achieved using the thermal-acid protocol and the salting-out protocol at 40% saturation. RuBisCO protein was detected by SDS-PAGE in all LPCs, except for the fractions obtained through salting-out at saturation level ≥ 60%. Complexation of the LPC solutions (1 mg/mL) and sodium alginate solution (10 mg/mL) was monitored as a function of LPC:alginate ratio (2:1, 5:1, and 10:1) and pH (2-8) by zeta-potential measurements and confirmed by FT-IR analysis. Based on the results, the strongest interaction between LPCs and alginate occurred at a pH between 2.20 and 2.80 and an LPC:alginate ratio of 10:1. Complexation resulted in particle yields of 42-71% and folic acid entrapment of 46-92%. The LPC-folic acid interactions elucidated by computational protein-ligand docking demonstrated the high potential of RuBisCO as a biocarrier material for folic acid. The in vitro release study in the simulated gastrointestinal fluids indicated that complexes would be stable in gastric conditions, while folic acid would be gradually released in the intestinal fluids.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142726959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}