Foods最新文献

{"title":"Intelligent Fish Recognition Method Based on Variable-Step Size Learning Rate Optimization Strategy.","authors":"Yang Liu, Haixu Sui, Feng Liu, Xu Zhang, Xiaoyu Xu, Huihui Wang","doi":"10.3390/foods14183274","DOIUrl":"10.3390/foods14183274","url":null,"abstract":"<p><p>Fish capture usually requires classification of fish species, and the cost of manual classification is relatively high. Recently, deep learning has been widely applied in the fishery field. Transfer learning was conducted on ResNet18, ShuffleNet, EfficientNet, MobileNetV3, and YOLOv8. Through analysis of the influence of the law of learning rate on accuracy during the network learning process, a variable-step learning rate optimization strategy was proposed. Experimental results indicate that the optimal learning rates for fish classification utilizing this strategy were determined to be 0.01, 0.015, 0.001, 0.001, and 0.006 for ResNet18, ShuffleNet, EfficientNet, MobileNetV3, and YOLOv8, respectively. The recognition accuracy rates on the sample set reach 96.33%, 96.74%, 97.50%, 86.73%, 88.49%, respectively, and the average recognition accuracy rate between the sample set and other multi-species interfering fish reaches 93.13%, 93.44%, 96.13%, 95.21%, and 92.16%, respectively. This enables high-precision and rapid sorting of the target fish and other multi-species interfering fish. Compared with global optimization, the number of optimizations can be reduced by more than 97.1%; and compared with the same number of optimizations, the accuracy can be improved by more than 34.21%, which improves the efficiency and accuracy of network training and provides a theoretical reference for the setting of learning rate during model training in the field of deep learning.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469323/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174548","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":"Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties.","authors":"Osman Gul, Abdullah Akgun, Iannie P Maribao, Mahmut Ekrem Parlak, Furkan Turker Saricaoglu, Senay Simsek","doi":"10.3390/foods14183273","DOIUrl":"10.3390/foods14183273","url":null,"abstract":"<p><p>This study aimed to investigate the effects of high-pressure homogenization (HPH) (0, 25, 50, 100, and 150 MPa) pretreatment on the structural, rheological, and gelling properties of alkaline-extracted hazelnut protein isolate gels induced by glucono-δ-lactone (GDL). Homogenization pretreatment shortened the time required to obtain the maximum G' value (12.65 Pa) from 32 to 28 min in the control sample. The particle size of protein isolates decreased with increasing pressure, resulting in lower particle size aggregates after gelation and in a denser gel structure with increasing gel hardness (from 1.52 g to 2.06 g) and WHC (from 31.95% to 48.36%). FT-IR spectroscopy revealed that HPH pretreatment and gelling time changed the secondary structure of the protein, promoting the formation of hazelnut protein gels. Hazelnut gel pretreated at 150 MPa exhibited the highest apparent viscosity and G' value, indicating a more elastic and stronger gel network structure. The gel intermolecular force results showed that the contribution of hydrophobic interactions to gel formation was significant, and the chemical bond content of the gels increased with the increase in pressure up to 100 MPa. The physical stability of the gels was also improved by HPH pretreatment. Although the best WHC and physical stability were observed in the 100 MPa-pretreated gel sample, the hazelnut protein isolate pretreated at 150 MPa exhibited the best gel performance. Overall, HPH pretreatment has the potential to enhance hazelnut protein gel properties for industrial food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469537/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174486","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":"Exploiting Marker Genes for Reliable Botanical Authentication of <i>Bacopa monnieri</i> Products.","authors":"Rita Biltes, Caterina Villa, Joana Costa, Isabel Mafra","doi":"10.3390/foods14183275","DOIUrl":"10.3390/foods14183275","url":null,"abstract":"<p><p><i>Bacopa monnieri</i>, commonly known as Brahmi, is a perennial herbaceous plant used in Ayurvedic medicine owing to its nootropic properties. The increased demand for bacopa-derived herbal/food products has motivated adulteration practices through plant substitution. This work is aimed at developing a new method for <i>B. monnieri</i> detection and quantification in herbal products. The chloroplast gene encoding the Ycf1 photosystem I assembly protein (<i>Ycf1</i>) and the nuclear gene coding for the flavonoid glucosyltransferase (Flag) were selected as candidate markers to develop a real-time PCR assay with EvaGreen dye for <i>B. monnieri</i> detection. Both markers were specific to the target species, with <i>Ycf1</i> providing the best real-time PCR kinetics and highest sensitivity. Therefore, a new method targeting the <i>Ycf1</i> barcode was developed, exhibiting high specificity and a sensitivity of 1 pg of bacopa DNA. Additionally, a calibration model was proposed using reference mixtures of <i>B. monnieri</i> in <i>Ginkgo biloba</i> with a linear dynamic range of 25-0.1% (<i>w</i>/<i>w</i>). The curve parameters of slope, PCR efficiency and correlation coefficient met the acceptance criteria. The method was successfully validated with blind mixtures and further applied to commercial herbal products, revealing an important level of adulteration in bacopa/Brahmi-labelled products (60%) due to absence of or reduction in bacopa content. In this work, the first quantitative real-time PCR method for the botanical authentication of <i>B. monnieri</i> in herbal products is proposed as a powerful tool, which can be used by quality control laboratories and regulatory authorities to ensure labelling compliance.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469326/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174417","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":"Nutritional and Phytochemical Characterization of Radish Leaves: A Comprehensive Overview.","authors":"Xiong Geng, Ziyi Gong, Weina Tian, Miaomiao Zhuang, Huayan Shang, Yujie Chen, Jianrong Li, Yanfang Lv, Kaihua Bai","doi":"10.3390/foods14183270","DOIUrl":"10.3390/foods14183270","url":null,"abstract":"<p><p>Radish is a root vegetable that is widely consumed globally. Radish leaves are typically not consumed and regarded as by-products in agricultural, industrial, and domestic settings. Accumulating evidence suggests that radish leaves possess higher nutritional value compared to their roots, primarily due to their elevated levels of protein, ash, dietary fiber, and ascorbic acid. In light of the growing emphasis on waste reduction and value-added utilization, the application of radish by-products has garnered increasing attention. This study comprehensively reviews the phytochemical composition and pharmacological effects of radish leaves, a common agricultural by-product, detailing the structures of isolated compounds and discussing their chemical properties and bioactivities. When classified by their structural characteristics, these compounds encompass carbohydrates, enzymes, flavonoids, glucosinolates, organic acids, phenolic compounds, sulfur compounds, polysaccharides, and other constituents. Key bioactive components exhibit antioxidant properties, acetylcholinesterase inhibitory activity, antitussive effects, along with anticancer, antihypertensive, anti-inflammatory, antimicrobial, anti-obesity, antiulcerative, and intestinal motility stimulation activities. Radish leaf extracts demonstrate significant therapeutic potential across multiple disease areas, particularly in anticancer and antioxidant applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469553/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174590","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":"Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat.","authors":"Zuzanna Goluch, Małgorzata Stryjecka, Gabriela Haraf, Andrzej Okruszek","doi":"10.3390/foods14183266","DOIUrl":"10.3390/foods14183266","url":null,"abstract":"<p><strong>Background/objectives: </strong>Heat processing techniques can alter the energy and nutritional value of meat. This study examined the effect of various types of heat processing (water bath cooking WBC, oven convection roasting OCR, grilling G, and pan frying PF) on the content and retention of vitamins A, D, E, K, and cholesterol in White Kołuda^® goose breast meat without or with skin (n = 36).</p><p><strong>Methods: </strong>The contents of fat-soluble vitamins and cholesterol were determined by High-Performance Liquid Chromatography (HPLC). Cooking loss (CL), retention, and the percentage coverage of the Nutrient Reference Values (NRV) for vitamins in adults by 100 g of meat were calculated.</p><p><strong>Results: </strong>The CL was higher (<i>p</i> ≤ 0.01) in goose breast meat with skin (43.2%) compared to skinless meat (37.1%). The contents of vitamins A, D, E, K, and cholesterol were also significantly greater (<i>p</i> ≤ 0.01) in meat with skin than in meat without skin. The G and PF resulted in the greatest reductions in A, D, E, and K compared with raw meat. The highest retention (>52%) was observed after WBC, whereas the lowest (<43.7%) occurred after PF, although the difference was statistically significant (<i>p</i> ≤ 0.01) only for vitamin D. While 100 g of raw goose breast meat provided the highest percentage of NRV for the analyzed components, WBC appeared to be the most favorable cooking method for consumers.</p><p><strong>Conclusions: </strong>Our research can help consumers choose goose meat as an alternative to red meat to diversify and balance their diet. WBC ensures the least loss of fat-soluble vitamins while ensuring the health safety of meat, which may be important information for consumers, the catering industry, and the poultry industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470217/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174604","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":"Compositional Analysis and Sustainable Valorization of the Calabrian Hazelnut cv. 'Tonda Calabrese' and Its Processing Derivatives.","authors":"Federica Turrini, Federica Grasso, Aseel Swaidan, Giosuè Costa, Sonia Bonacci, Antonio Procopio, Carmine Lupia, Raffaella Boggia, Stefano Alcaro","doi":"10.3390/foods14183269","DOIUrl":"10.3390/foods14183269","url":null,"abstract":"<p><p>Hazelnut cultivation is a strategic agricultural sector in Italy, with Calabria contributing through the native \"Tonda Calabrese\" cultivar, valued for its biodiversity. Despite its importance, data on the nutritional and compositional characteristics of this cultivar remain limited. In this study, hazelnuts from three different Calabrian producers were analyzed for morphological traits, proximate composition, and elemental content, using both conventional and non-destructive techniques such as CIELab color profiling and ATR-FTIR spectroscopy. The nuts showed high levels of essential micro-elements (Fe, Cu, Zn), aligning with previous findings on other cultivars, and showed no detectable pesticide residues, confirming their nutritional quality. Moreover, this study also aims to explore sustainable valorization strategies for hazelnut by-products, embracing circular economy principles in a \"zero waste\" approach, including oils and defatted flours. The extracted oils were evaluated for oxidative stability (peroxide value, p-anisidine, TOTOX index) and acidity, meeting Codex Alimentarius quality standards. The residual defatted flour was upcycled through eco-friendly methods, such as Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE), to isolate the polyphenol and protein fractions, respectively. Both extracts exhibited notable antioxidant activity (34.7-35.3 mmol Fe²⁺ eq/100 g and 64.3-82.2 mmol Fe²⁺ eq/100 g, respectively), suggesting their potential use as valuable ingredients for dietetic and nutraceutical applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470017/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174292","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":"Development of Organic Sourdough Bread with Paste from Germinated Seeds.","authors":"Alberto Akiki, Yasmin Muhammed Refaie Muhammed, Fabio Minervini, Ivana Cavoski","doi":"10.3390/foods14183263","DOIUrl":"10.3390/foods14183263","url":null,"abstract":"<p><p>This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated seeds into recipe of organic sourdough bread on nutritional, technological, and sensory properties. The pH of both control (CSD, flour only) and boosted (BSD, supplemented with \"grape water\") sourdough fell below 4.5 by day 3. After 10 days of back-slopping and fermentation, both sourdoughs harbored 9 log CFU/g of lactic acid bacteria, whereas yeast cell density in the CSD was 1 log cycle higher. Based on their high germination rates (~90%), lentil and wheat seeds were selected as additional ingredients (5%). Bread with germinated lentils (GL) and bread with germinated wheat (GW) were compared with control bread (without seeds). GL and GW breads showed gas cell areas of 28.6% and 18.1%, respectively, which were higher than the control. In addition, GL and GW received higher scores for taste (8.6) and softness (5.6), respectively. Additionally, GL contained more proteins (9.9%) and fewer lipids (0.3%) than the two other bread types, in addition to being potentially labeled as a \"source of fiber\".</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469423/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174449","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":"Microstructural and Enzymatic Contributions to Texture in High Pressure Processed Fruits and Vegetables.","authors":"Danielle Heaney, Olga I Padilla-Zakour","doi":"10.3390/foods14183267","DOIUrl":"10.3390/foods14183267","url":null,"abstract":"<p><p>High pressure processing (HPP) is common for beverage treatment, but its application to whole fruits and vegetables is more complex given their susceptibility to tissue softening and noticeable texture changes. Impacts of HPP highly depend on the food material, amount of pressure applied, length of exposure, and synergetic effects with temperature. This paper addresses the effects of HPP parameters (pressure, holding time, and temperature) on physical and chemical attributes, which are responsible for texture in non-beverage fruit and vegetable materials. Nonenzymatic attributes addressed include microstructure and quantitatively measured texture attributes (hardness, displacement distance, springiness, chewiness, cohesiveness, and resilience). Enzymatic attributes addressed include measures of pectin methylesterase activity and polygalacturonase activity, specifically changes to pectin composition and degree of esterification. Other parameters explored include recovery of texture during shelf life, HPP-assisted infusion with calcium and pectin methylesterase for improved texture, and the role of isoenzyme and matrix environment on texture. Based on findings in literature, HPP or combined HPP and thermal treatments has the potential to expand beyond the beverage sector into whole fruit and vegetable products for maintained or improved texture.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469849/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174517","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 Lysine Supplementation Above Requirement Improves Carcass Traits and Enhances Pork Flavor Profiles in Finishing Pigs Under Commercial Conditions.","authors":"Jialong Liao, Fengyi Song, Boyang Wan, Haijun Sun, Jingdong Yin, Xin Zhang","doi":"10.3390/foods14183262","DOIUrl":"10.3390/foods14183262","url":null,"abstract":"<p><p>To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 kg) were randomly assigned to four treatment groups in this study. Each group consisted of four replicate pens, with 25~30 pigs per pen. The Lys100 group received a diet formulated according to the NRC (2012) standard. The standardized ileal digestible lysine (SID Lys) levels in the diets for the Lys115, Lys130 and Lys145 groups were set at 115%, 130% and 145% of the level in the Lys100 group, respectively. The trial lasted for 31 days. The results showed that increasing DLLs by 15%, 30% or 45%, while safeguarding the lysine requirement and maintaining the ideal ratios of other essential amino acids to lysine, had no negative impact on growth performance or meat quality. For carcass traits, increasing lysine levels in diets linearly increased loin eye area (<i>p</i> = 0.018) and tended to reduce backfat thickness at the 10th rib (<i>p</i> = 0.096). Methionine and glycine contents in the longissimus thoracis (LT) muscle linearly increased with an increase in DLLs (<i>p</i> = 0.014 and 0.073, respectively). Furthermore, increasing lysine levels by 45% significantly increased the percentage of volatile flavor compounds (VOCs) belonging to nitrogen compounds (<i>p</i> = 0.040), ethers (<i>p</i> = 0.026) and aldehydes (<i>p</i> = 0.040), as well as increased contents of key VOCs, such as (E)-2-Nonenal (<i>p</i> = 0.005), (E)-2-Octenal (<i>p</i> = 0.005) and 1-Octen-3-one (<i>p</i> = 0.008), contributing to enhanced sweet, fruity, fatty and waxy flavor profiles. According to various indexes, better carcass traits and pork flavor could be achieved by increasing lysine levels by 45% in diets based on the recommended value for finishing pigs.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469675/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174447","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":"UiO-66-NH₂-Deposited Gold Nanoparticles Enable Enhanced Interference-Resistant Immunochromatographic Assay for Rapid Detection of Gentamicin in Animal-Derived Foods.","authors":"Yimeng Pang, Zehao Yang, Xiaohua Liu, Xing Shen, Hongtao Lei, Xiangmei Li","doi":"10.3390/foods14183264","DOIUrl":"10.3390/foods14183264","url":null,"abstract":"<p><p>Gentamicin (GEN) is a broad-spectrum antibiotic widely used in livestock production, and its excessive residues in animal-derived foods pose potential health risks to consumers. However, conventional colloidal gold immunochromatographic assays (AuNPs-ICA) often suffer from low sensitivity and poor tolerance to sample matrices. Herein, a UiO-66-NH₂ framework decorated with gold nanoparticle (UiO-66-NH₂@Au)-based ICA was employed to construct an ICA platform for GEN detection, combining the optical advantages of AuNPs with the protective and stable octahedral framework of the Metal-organic framework (MOF) to enhance antibody stability under extreme conditions. The method achieved limits of detection for GEN of 0.1 µg/kg in four tested matrices, with recoveries of 80.1-112.0% and coefficients of variation below 11.7%. Compared to traditional AuNPs-ICA, the sensitivity was improved by up to 30-fold, the pH tolerance range was expanded from 6-8 to 4-10, and the organic solvent tolerance to organic solvents expanded up to 40%. Verification with 40 real samples demonstrated excellent correlation (R² > 0.99) with results from commercial ELISA kits. This UiO-66-NH₂@Au-ICA platform offers a new technical solution with high sensitivity, strong good anti-interference performance, and robustness for rapid field detection of GEN residues in products of animal origin and holds significant practical importance for advancing rapid food safety detection technologies.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469628/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174617","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}