Foods最新文献

{"title":"Bioactive Lipids in <i>Dunaliella salina</i>: Implications for Functional Foods and Health.","authors":"Rita Pais, Tiago Conde, Bruna B Neves, Marisa Pinho, Marta Coelho, Hugo Pereira, Alexandre M C Rodrigues, Pedro Domingues, Ana Maria Gomes, Ralph Urbatzka, Rosário Domingues, Tânia Melo","doi":"10.3390/foods13203321","DOIUrl":"10.3390/foods13203321","url":null,"abstract":"<p><p><i>Dunaliella salina</i> is a green microalga extensively explored for β-carotene production, while knowledge of its lipid composition is still limited and poorly investigated. Among lipids, polar lipids have been highlighted as bioactive phytochemicals with health-promoting properties. This research aimed to provide an in-depth lipidome profiling of <i>D. salina</i> using liquid and gas chromatography coupled with mass spectrometry. The lipid content was 6.8%, including phospholipids, glycolipids, betaine lipids, sphingolipids, triglycerides, diglycerides, and pigments. Among the total esterified fatty acids, 13.6% were 18:3 omega-3 and 14.7% were 18:1 omega-9. The lipid extract of <i>D. salina</i> showed anti-inflammatory activity by inhibiting cyclooxygenase-2 activity at 100 µg/mL, dose-dependent antioxidant scavenging activity, and antidiabetic activity by inhibiting α-glucosidase activity at 25 and 125 µg/mL. In conclusion, the lipid extract of <i>D. salina</i> has the potential to be used as a functional food ingredient or in the nutraceutical and cosmeceutical industries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507028/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497842","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":"Investigating the Antibacterial Effect of a Novel Gallic Acid-Based Green Sanitizer Formulation.","authors":"Esther W Mwangi, Moshe Shemesh, Victor Rodov","doi":"10.3390/foods13203322","DOIUrl":"10.3390/foods13203322","url":null,"abstract":"<p><p>The purpose of the present study was to investigate the mechanism of action of our newly developed green sanitizer formulation comprising a natural phenolic compound, gallic acid (GA), strengthened by the Generally Recognized as Safe (GRAS) materials hydrogen peroxide (H₂O₂) and DL-lactic acid (LA). Combining 8 mM GA with 1 mM H₂O₂ resulted in an abundant generation of reactive oxygen species (ROS) and a bactericidal effect towards Gram-negative (<i>Escherichia coli</i>, <i>Pseudomonas syringae</i>, and <i>Pectobacterium brasiliense</i>) and Gram-positive (<i>Bacillus subtilis</i>) bacteria (4 to 8 log CFU mL^-1 reduction). However, the exposure to this dual formulation (DF) caused only a modest 0.7 log CFU mL^-1 reduction in the Gram-positive <i>L. innocua</i> population. Amending the DF with 20 mM LA to yield a triple formulation (TF) resulted in the efficient synergistic control of <i>L. innocua</i> proliferation without increasing ROS production. Despite the inability to grow on plates (>7 log CFU mL^-1 population reduction), the TF-exposed <i>L. innocua</i> maintained high intracellular ATP pools and stable membrane integrity. The response of <i>L. innocua</i> to TF could be qualified as a \"viable but nonculturable\" (VBNC) phenomenon, while with the other species tested this formulation caused cell death. This research system may offer a platform for exploring the VBNC phenomenon, a critical food safety topic.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507653/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497888","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":"Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (<i>Hypsizygus marmoreus</i>).","authors":"Sang-Wook Jeong, Hyeon Ji Yeo, Neul-I Ha, Kyung-Je Kim, Kyoung-Sun Seo, Seong Woo Jin, Young-Woo Koh, Hee Gyeong Jeong, Chang Ha Park, Seung-Bin Im","doi":"10.3390/foods13203325","DOIUrl":"10.3390/foods13203325","url":null,"abstract":"<p><p>Beech mushrooms (<i>Hypsizygus marmoreus</i>) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two phenolics, and three carbohydrates) were quantified in white beech mushrooms, and 47 (42 volatiles, two phenolics, and three carbohydrates) were detected in brown mushrooms. The major volatiles detected were hexanal, pentanal, 1-hexanol, and 1-pentanol. Brown mushrooms contained higher levels of hexanal (64%) than white mushrooms (35%), whereas white mushrooms had higher levels of pentanal (11%) and 1-pentanol (3%). Most volatiles were more abundant in white mushrooms than in brown mushrooms. Furthermore, brown beech mushrooms had a higher phenolic content than white mushrooms. Biological assays revealed that both types of mushroom demonstrated anti-microbial activities against bacterial and yeast pathogens and weak DPPH scavenging activity. The extracts from both mushrooms (50 μg/mL) also exhibited strong anti-inflammatory properties. Brown mushroom extracts showed higher antioxidant, anti-microbial, and anti-inflammatory properties than white mushroom extracts. This study reported that the differences in phenotype, taste, and odor were consistent with the metabolite differences between white and brown beech mushrooms, which have high nutritional and biofunctional values.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508092/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497894","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":"Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment.","authors":"Marijana Simić, Valentina Nikolić, Beka Sarić, Danka Milovanović, Marija Kostadinović, Slađana Žilić","doi":"10.3390/foods13203314","DOIUrl":"10.3390/foods13203314","url":null,"abstract":"<p><p>The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125-135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507147/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497846","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":"Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle.","authors":"Simon Dirr, Özlem Özmutlu Karslioglu","doi":"10.3390/foods13203318","DOIUrl":"10.3390/foods13203318","url":null,"abstract":"<p><p>Stinging nettle (<i>Urtica dioica</i> L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores various cell disruption methods, including pulsed electric fields and high-pressure homogenization, combined with extraction techniques like isoelectric precipitation, ultrafiltration, and salting-out, to enhance protein yield and assess its impact on chlorophyll content. The findings indicate that high-pressure homogenization combined with isoelectric precipitation achieved the highest protein yield of 11.60%, while pulsed electric fields with ultrafiltration significantly reduced chlorophyll content from 4781.41 µg/g in raw leaves to 15.07 µg/g in the processed sample. Additionally, the findings suggest that innovative extraction technologies can improve the efficiency and sustainability of protein isolation from stinging nettle, offering a valuable addition to the repertoire of alternative protein sources. These advancements could pave the way for broader applications of stinging nettle in food fortification and functional ingredient development.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507246/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497882","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":"Boosting Health Benefits in Vegetables: A Novel Ultraviolet B (UVB) Device for Rapid At-Home Enhancement of Phytochemicals and Bioactivity.","authors":"Alejandro Gastélum-Estrada, Edwin E Reza-Zaldivar, Daniel A Jacobo-Velázquez","doi":"10.3390/foods13203311","DOIUrl":"10.3390/foods13203311","url":null,"abstract":"<p><p>The consumption of vegetables is essential for reducing the risk of noncommunicable diseases, yet global intake falls short of recommended levels. Enhancing the nutraceutical content of vegetables through postharvest abiotic stress, such as ultraviolet B (UVB) radiation, offers a promising solution to increase health benefits. This study developed a user-friendly, at-home UVB device designed to increase the phytochemical content in common vegetables like carrots, lettuce, and broccoli. The device applies UVB radiation (305-315 nm) to fresh-cut vegetables, optimizing exposure time and intensity to maximize nutraceutical enrichment. The results demonstrated that UVB exposure increased the phenolic content by 44% in carrots, 58% in broccoli, and 10% in lettuce, with chlorogenic acid levels rising by 367% in lettuce, 547% in broccoli, and 43% in carrots after 48 h of storage. UVB treatment also enhanced antioxidant activity by up to 41% in broccoli and anti-inflammatory potential by 22% in carrots. In terms of gene expression, UVB treatment upregulated UCP-1 expression by 555% in carrots, enhanced thermogenesis, and increased SIRT-1 and ATGL expression by over 200%, promoting lipid metabolism. This process provides a convenient and efficient method for consumers to boost the health benefits of their vegetables. The study concludes that UVB-induced abiotic stress is an effective strategy to improve vegetable nutritional quality, offering a novel approach to increasing bioactive compound intake and aiding in the prevention of diet-related diseases.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507927/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497845","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":"Marker Peptides for Indicating the Spoilage of Milk-Sample Preparation and Chemometric Approaches for Yielding Potential Peptides in a Raw Milk Model.","authors":"Lisa-Carina Class, Gesine Kuhnen, Jasmin Schmid, Sascha Rohn, Jürgen Kuballa","doi":"10.3390/foods13203315","DOIUrl":"10.3390/foods13203315","url":null,"abstract":"<p><p>The diminishing of food waste is gaining increasing importance, especially in context with a growing population and a need for the sustainable use of food resources. A more precise determination of the best-before date can contribute to this general aim. As proteoforms can be regarded as indicators for ecophysiological influences, their suitability for determining the spoilage and, consequently, the shelf-life of food is suggested. Proteoforms reflect the spoilage of food more accurately. The aim of the present study was to develop an efficient proteomics workflow to determine the shelf-life of milk as a prominent target. In this case, raw milk was chosen as model, as it degrades much faster. The integration of different multivariate analysis techniques was used to analyze the spoilage of raw milk with regard to aspects of its proteome. As the feasibility of such an approach has already been demonstrated in previous studies, it is further necessary to enable a robust and reproducible workflow, primarily gaining appropriate numbers and amounts of peptides when the research question differs and other dairy products are evaluated. In the present study, two approaches for gaining peptides were considered: In addition to a direct hydrolysis of a protein-rich sample solution, in-gel hydrolysis is another common approach in proteomics. By separating the proteins in a traditional gel electrophoresis before hydrolysis, the change in the individual proteins and, consequently, potential peptides can be monitored more specifically during storage. However, the traditional approach offers not only possibilities but also limitations that must be considered. The study showed that it is beneficial to apply a combination of different application strategies, as they complement each other and can thus increase the information content of a sample or confirm a theory. Mass spectrometric features, which represent a chemical-structural change of all kinds of compounds during storage, were selected, and three of them were identified as peptides, originating from α-s1-casein.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507367/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497892","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":"Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.","authors":"Federica Litrenta, Fabrizio Cincotta, Nunziatina Russo, Carmelo Cavallo, Cinzia Caggia, Annalisa Amato, Vincenzo Lopreiato, Maria Merlino, Antonella Verzera, Cinzia Lucia Randazzo, Luigi Liotta","doi":"10.3390/foods13203320","DOIUrl":"10.3390/foods13203320","url":null,"abstract":"<p><p>In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO and CTR, respectively) in order to evaluate nutritional, microbiological, volatile, and sensory differences in cheeses. ECO cheese showed greater (<i>p</i> < 0.05) MUFA and PUFA and polyphenols content and lower SFA content than CTR cheese. Microbiological analyses revealed the absence of Salmonella, <i>Listeria monocytogenes</i>, <i>Escherichia coli</i>, and <i>E. coli</i> O157, and no significant differences in the viable counts of the remaining microbial groups analyzed, between samples. Thermophilic lactococci were more prevalent in ECO cheese. The implementation of a culture-independent method, such as PCR-DGGE analyses, revealed the presence of a more diverse microbial population in both cheeses. Regarding the volatile compounds profile, long-chain free fatty acids were more abundant in the ECO cheese, resulting in a healthier free fatty acid profile. This study also showed that, especially for their appearance and taste, consumers mostly appreciated the ECO cheese. The results show that using enriched olive cake could enhance the sustainability and the quality of Ragusano cheese, improving not only the health of its consumers but also positively influencing tastes and acceptability.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508000/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497871","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":"Characterization and Evaluation of Taihe Black-Boned Silky Fowl Eggs Based on Physical Properties, Nutritive Values, and Flavor Profiles.","authors":"Libo Zhang, Mengru Xu, Fang Liu, Ru Li, Mahmoud M Azzam, Xinyang Dong","doi":"10.3390/foods13203308","DOIUrl":"10.3390/foods13203308","url":null,"abstract":"<p><p>Taihe black-boned silky fowl (TS) is a native chicken breed in China with more than 2000 years of history. The present study aimed to characterize and evaluate the physical, nutritional, and flavor properties of TS eggs with a comparison to two other commercial breeds. Eggs from TS (<i>n</i> = 60) crossbred black-boned silky fowl (CB, <i>n</i> = 60) and Hy-line Brown (HL, <i>n</i> = 60) were used for physicochemical analysis. The evaluation system was divided into four parts based on nutrient and flavor profiles: protein and amino acids, lipids and fatty acids, mineral elements, and flavor-related amino acids and volatile compounds. Results showed that TS eggs were typically associated with the lowest egg weight and the highest yolk color, as compared with CB and HL eggs. No differences were found in crude protein, crude fat, triglycerides, and cholesterol content between eggs from the different breeds, but these eggs were distinct in terms of the amino acid, fatty acid, and volatile flavor compound profiles. Moreover, the differences in amino acid and fatty acid profiles might contribute to the specific flavor of TS eggs. Evaluation results indicated that TS egg whites may be suitable as a protein source for premature infants and young children under three years old and TS egg yolks could be considered a beneficial dietary lipid source due to their potential anti-cardiovascular properties. Additionally, TS whole eggs could serve as a valuable source of selenium (Se), molybdenum (Mo), zinc (Zn), and phosphorus (P) for adults aged 18 to 65. However, TS and CB eggs showed inferior Haugh units, eggshell quality, and essential amino acid compositions for older children, adolescents, and adults. These findings provide a better insight into the health benefits of TS eggs and contribute to the breeding and nutrition regulation of TS breeds.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11508104/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497850","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":"Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds.","authors":"Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, Güzin Kaban","doi":"10.3390/foods13203306","DOIUrl":"10.3390/foods13203306","url":null,"abstract":"<p><p>This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO₂, B: 100 mg/kg NaNO₂ + CP as 50 mg/kg NaNO₂ equivalent, C: 50 mg/kg NaNO₂ + CP as 100 mg/kg NaNO₂ equivalent, D: CP as 150 mg/kg NaNO₂ equivalent) on the physicochemical and microbiological properties in heat-treated sucuk (HTS), a kind of semi-dry fermented sausage. The influence of cooking time (CT) on the nitrosamine formation in HTS with and without CP was also determined. The results indicated that the use of CP increased the pH value and decreased the a_w value. <i>Micrococcus/Staphylococcus</i> and residual nitrite were not affected by the use of CP. TBARS value varied from 0.78 to 0.90 mg MDA/kg. CP did not affect the abundance of hexanal in HTS, however, it increased the abundance of camphene. The results of PCA showed that treatments A, B, and C had similar volatile compound profiles. CP did not affect both N-nitrosodimethylamine and N-nitrosodiethylamine, but their levels increased as the CT increased. Increased CT also resulted in increased N-nitrosopiperidine (NPIP) in all treatments, but the cooking for 1 min did not cause a significant increase in treatments A, B, and C. CP leads to a significant increase in NPIP content, especially after 3 and 5 min of cooking in HTS.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507904/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497923","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}