Food Science & Nutrition最新文献

{"title":"The effect of psyllium consumption on blood pressure: Systematic review and dose–response meta-analysis of randomized controlled trials","authors":"Zeinab Gholami,&nbsp;Zamzam Paknahad","doi":"10.1002/fsn3.3863","DOIUrl":"10.1002/fsn3.3863","url":null,"abstract":"<p>Based on available evidence, psyllium has been found to play a role in preventing and improving hypertension. In light of this, the objective of this investigation is to perform a systematic review and meta-analysis to assess the effect of psyllium intake on blood pressure. In order to identify suitable publications, we conduct searches using Scopus, ISI Web of Science (WOS), and PubMed, and from 15 March 2022 to 15 July 2022. This study aims to evaluate the impact of psyllium consumption on blood pressure in adults through randomized controlled trials (RCTs). We used the fixed-effects model which are expressed as weighted mean differences (WMD) with 95% confidence intervals (CI). In this article, 14 RCT studies and 802 participants were included. Psyllium consumption significantly decreases systolic blood pressure (SBP): (weighted mean difference [WMD]: −2.24; 95% CI: −3.13, −1.35; <i>p</i> &lt; .05), and non-significantly increases diastolic blood pressure (DBP): (WMD: 0.04; 95% CI: −0.52, 0.61; <i>p</i> &gt; .05). Psyllium dosage and duration of consumption had a remarkable linear effect on SBP and DBP. Results showed a significant decrease in SBP and a non-significant increase in DBP following psyllium consumption.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.3863","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210666","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":"Oleanolic acid attenuates obesity through modulating the lipid metabolism in high-fat diet-fed mice","authors":"Guangjie Zhang,&nbsp;Huiying Zhang,&nbsp;Ruiyi Dong,&nbsp;Hongmei Zhao,&nbsp;Junfeng Li,&nbsp;Weiming Yue,&nbsp;Zheng Ma","doi":"10.1002/fsn3.4408","DOIUrl":"10.1002/fsn3.4408","url":null,"abstract":"<p>As a natural pentacyclic triterpenoid, oleanolic acid has hepatoprotective, anti-inflammatory, and antioxidant activities. This work performed the in vitro experiments and animal assay to explore whether oleanolic acid alleviates lipid accumulation induced by high-fat diet by mediating PPARγ. Oil red O staining showed that oleanolic acid can reduce lipid accumulation in HepG2 cells, which were treated with oleic acid and palmitic acid. Immunofluorescence, western blot analysis, and RT-qPCR showed that oleanolic acid could promote nuclear translocation of PPARγ and reduce the expression level of PPARγ, C/EBP-β, and SREBP-1c. The results of in vivo experiments indicated that dietary intervention with oleanolic acid can effectively improve the fat accumulation in liver tissue and attenuate the level of IL-6 and TNF-α in serum caused by high-fat diet. Meanwhile, oleanolic acid did not cause lesions in vital organs at the experimental concentrations. In addition, the computer simulation indicated that oleanolic acid could directly bind to PPARγ with a reasonable and stable docking conformation. The above research results can provide new evidence for oleanolic acid to prevent nonalcoholic fatty liver disease.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4408","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210663","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":"Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures","authors":"Tekin Demir,&nbsp;Seval Andiç,&nbsp;Şehriban Oğuz","doi":"10.1002/fsn3.4433","DOIUrl":"10.1002/fsn3.4433","url":null,"abstract":"<p>In this study, the effects of different raw materials, different processing temperatures, and storage temperatures on some properties of butter oil were investigated. Two different kinds of butter were produced from cream containing 40% milk fat. Both butter samples were processed into butter oil at three different temperatures (60, 90, and 120°C). Butter and butter oil samples were stored at +4°C and analyses were performed at 0, 30, and 60 days of storage. There are no significant differences between the atherogenicity index and the saturated and unsaturated fatty acid composition of butter and butter oil samples. Free fatty acid values of all samples increased during storage. Also, in all three storage periods, it was determined that free fatty acids were higher in butter samples than in butter oil samples. During storage, saturated and unsaturated free fatty acid values are generally higher in butter oil processed at 60°C than in butter oil processed at 90°C and 120°C. In total, 40 volatile compounds were detected, which included 8 ketones, each of 6 aldehydes, alcohols, acids, and hydrocarbons, 5 terpenes, and 3 esters in butter and butter oil samples. Aldehydes and ketones were generally highest in butter oil processed at 120°C.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4433","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210668","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":"Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods","authors":"Qais Ali Al-Maqtari,&nbsp;Norzila Othman,&nbsp;Jalaleldeen Khaleel Mohammed,&nbsp;Amer Ali Mahdi,&nbsp;Waleed Al-Ansi,&nbsp;Abeer Essam Noman,&nbsp;Adel Ali Saeed Al-Gheethi,&nbsp;Syazwani Mohd Asharuddin","doi":"10.1002/fsn3.4431","DOIUrl":"10.1002/fsn3.4431","url":null,"abstract":"<p><i>Artemisia abyssinica</i> and <i>Artemisia arborescens</i> are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to <i>A. arborescens</i>, <i>A. abyssinica</i> had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that <i>A. abyssinica</i> had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti-inflammatory, antimicrobial, and antioxidant properties. <i>Artemisia abyssinica</i> contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to <i>A. arborescens</i>. Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with <i>A. abyssinica</i> having a higher palmitic acid content. <i>Artemisia abyssinica</i> also had higher vitamin C and thiamine levels. Although <i>A. arborescens</i> showed the highest total phenolic content (TPC), antioxidant activity, and capacity, <i>A. abyssinica</i> demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both <i>Artemisia</i> species, particularly <i>A. abyssinica</i>, as valuable sources of nutrients and bioactive compounds for various applications.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4431","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210661","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":"Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans","authors":"Sun Qiangqiang,&nbsp;Liu Xuhua,&nbsp;Yan Rong,&nbsp;Wang Junying,&nbsp;Yang Liping,&nbsp;Dong Qiyun,&nbsp;Zhai Ligong","doi":"10.1002/fsn3.4438","DOIUrl":"10.1002/fsn3.4438","url":null,"abstract":"<p>This study blended five types of beans—florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean—with glutinous rice flour (GRF) to create a synergistic heat–moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings. The inclusion of beans, along with HMT, altered the granular morphology, adhesive qualities, thermal characteristics, crystallinity, and protein secondary structure of the blended powders compared to GRF. Notably, the starch granules in the glutinous rice flour with red adzuki bean (R-GRF) were more complete in morphology, compact in structure, and exhibited higher heat stabilization and crystallinity, with significant changes in protein secondary structure. These modifications resulted in a low expected glycemic index (eGI) value of 52.01. Additionally, the quality assessment of the fast-frozen sweet dumplings showed that those made with red adzuki bean mixed with glutinous rice flour (R-SD) had superior texture, reduced cracking, and less water loss compared to those made with GRF (G-SD), while maintaining similar color and odor to G-SD. The eGI value of 52.21 for R-SD also fell within the low eGI range, indicating its potential for developing low-eGI foods for patients with T2DM and other special populations.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4438","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210664","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":"Optimization of ultrasonically extracted β-sitosterol from Berberis jaeschkeana using response surface methodology","authors":"Awais Raza,&nbsp;Muhammad Nadeem Akhtar,&nbsp;Tahir Maqbool,&nbsp;Anees Ahmed Khalil,&nbsp;Mohamed Hassan Mohamed","doi":"10.1002/fsn3.4215","DOIUrl":"10.1002/fsn3.4215","url":null,"abstract":"<p><i>Berberis</i> genus is recognized as a significant source of β-sitosterol and polyphenols. The inclusion of β-sitosterol into various health-related formulations has widened its potential in the pharmaceutical and nutraceutical industries. Process optimization ensures the maximum efficiency, consistency, and yield. In the current study, we employed mutual interaction effect to extract the β-sitosterol from the root bark of <i>Berberis jaeschkeana</i> using ultrasonic-assisted extraction (UAE) technique. In order to identify the optimal extraction parameters, we conducted a series of 29 experiments, varying factors, such as amplitude level, solid-to-liquid ratio, extraction time, and temperature. The mutual interaction effect encompasses several key components, including the Box–Behnken design, assessment of model fitness, coefficient of determination, analysis of variance (ANOVA), and the creation of three-dimensional (3D) response curves of response surface methodology (RSM). The outcomes of the analysis revealed notable model fitness, highlighting the presence of linear, quadratic, and interactive effects among the various factors examined. The optimized UAE conditions (amplitude level of 30%, time of 10 min, solid-to-liquid ratio of 20, and temperature at 50°C) were applied. Under the most favorable extraction conditions, the β-sitosterol was identified and quantified from <i>Berberis jaeschkeana</i> using high-performance liquid chromatography (HPLC). The β-sitosterol yield was measured at 43.52 mg per gram of the sample. Conclusively, the optimization approach for UAE using the mutual interaction effect contributes to a more rapid extraction process, resulting in a higher yield of β-sitosterol. Furthermore, this study design could be extended to other valuable species or compounds to efficiently extract nutraceutical compounds and enhance the sustainable utilization of natural products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4215","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210670","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":"Hurdle technology using enzymes and essential oil to remove biofilm and increase the effectiveness of this process with the microencapsulation method","authors":"Ayda Ghahari,&nbsp;Kianoush Khosravi-Darani","doi":"10.1002/fsn3.4377","DOIUrl":"10.1002/fsn3.4377","url":null,"abstract":"<p>The formation of biofilm in different places and the failure to effectively remove it by the usual disinfection methods is due to its structure and the rich genetic resource available in it to deal with disinfectants. These impenetrable structures and diverse microbial genetics have caused biofilm pollution in different industries like the food industry, the medicine industry, the hospitals and the water distribution system, resulting in pathogenicity and reduction of industrial quality. An efficient way to deal with the resistant population of biofilm-forming microbes is the use of hurdle technology including enzymes and essential oils. Enzymes reduce the resistance of the biofilm structure due to degradation of its extracellular polymer matrix (EPS) by their abilities to break down the organic molecules, and then the essential oils weaken the cells by penetrating the lipid membrane of the cell and destroying its integrity; as a result, the biofilm will be destroyed. The advantage of this hurdle technology is the environmental friendly of both methods, which reduces concerns about the use of chemical disinfection methods, but on the other hand, due to the sensitivity of enzymes as biological agents also the expensiveness of this technique and the considerations of working with essential oils as volatile and unstable liquids should abandon the routine methods of applying this disinfectant to biofilm and go for the microencapsulation method, which as a protective system increases the effectiveness of enzymes and essential oils as antibiofilm agents.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4377","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210673","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":"Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat","authors":"Xiaofan Yang,&nbsp;Wenting Fu,&nbsp;Liuyang Xiao,&nbsp;Zhaojun Wei,&nbsp;Lihong Han","doi":"10.1002/fsn3.4429","DOIUrl":"10.1002/fsn3.4429","url":null,"abstract":"<p>The dual pressures of climate change and population growth have made the development of new grains a necessity. <i>Agriophyllum squarrosum</i> (sand rice) has high adaptability to harsh environments and does not occupy agricultural land. It is widely cultivated and consumed in Central Asia. Sand rice, together with quinoa and buckwheat, belongs to the same pseudocereals group with rich nutritional value and gluten-free properties; however, its nutritional composition and health benefits differ from those of quinoa and buckwheat. Sand rice seeds are a rich source of nutrients and bioactive compounds, including proteins, amino acids, unsaturated fatty acids, and crude fiber, which are similar to those in buckwheat and quinoa; however, their starch content is relatively low. Sand rice seeds also possess phenolic acids and flavonoids, which exhibit antioxidant, anticancer, anti-diabetes, and anti-inflammatory properties. Furthermore, sand rice extracts are considered suitable for treating some chronic diseases. Overall, sand rice is considered a good plant-based food that can be used to develop various functional foods and beverages or mixed with other grains in different recipes. However, advancements in the processing technology of sand rice-based foods are required to fully exploit the potential of sand rice in the food industry to improve human health. This review analyzes the current understanding of the nutritional content of sand rice by comparing it with that of quinoa and buckwheat. Furthermore, its potential medicinal activity and feasibility as a functional ingredient to improve food quality is discussed.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4429","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210672","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":"Antihypertensive and antioxidant effects of food-derived bioactive peptides in spontaneously hypertensive rats","authors":"Yuefan Zhou,&nbsp;Yixin Xu,&nbsp;Tongguan Tian,&nbsp;Yanping Xu","doi":"10.1002/fsn3.4404","DOIUrl":"10.1002/fsn3.4404","url":null,"abstract":"<p>Hypertension significantly impacts the survival and quality of life of animals, often leading to chronic kidney failure. Current clinical drugs used to manage hypertension carry the risk of causing adverse reactions. In contrast, certain natural peptides have demonstrated the ability to safely reduce blood pressure by inhibiting the production of angiotensin. We administered four biologically active peptide solutions to spontaneously hypertensive rats: derived from corn, wheat, egg white, and soybean. The efficacy of these peptides in reducing blood pressure was assessed through regular measurements of systolic pressure. Additionally, we analyzed levels of angiotensin-converting enzyme and angiotensin 2 using immunohistochemistry and ELISA in vivo. The indicators of oxidative stress and inflammation in hypertensive rats were evaluated using qRT-PCR and ELISA, respectively. Both wheat (from 182.5 ± 12.26 mmHg at day 0 to 168.86 ± 5.86 mmHg at day 20, <i>p</i> = .0435) and soybean (from 189 ± 2.19 mmHg at day 0 to 178.25 ± 5.14 mmHg at day 20, <i>p</i> = .0017) notably lowered systolic blood pressure compared to their starting systolic blood pressures in spontaneously hypertensive rats. Both wheat and soybean peptides significantly reduced plasma ANG II levels, akin to captopril’s effect. Wheat peptides additionally exhibited antioxidant properties. Only the corn peptide showed a significant increase in transcript levels of the proinflammatory factors IL-6 and TNF-α. At the protein level, all four kinds of peptides significantly elevated IL-6 levels while inhibiting TNF-α secretion. This study demonstrates that wheat peptides and soybean peptides administered as dietary supplements exhibit significant hypotensive and antioxidant effects.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4404","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142226756","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 active chitosan film containing bacterial cellulose nanofibers and silver nanoparticles for bread packaging","authors":"Jalal Sadeghizadeh Yazdi,&nbsp;Mahdieh Salari,&nbsp;Mohammad Hasan Ehrampoush,&nbsp;Mehrasa Bakouei","doi":"10.1002/fsn3.4424","DOIUrl":"10.1002/fsn3.4424","url":null,"abstract":"<p>The objective was to develop an active chitosan-based coating and to evaluate its effect on the shelf life and microbial safety of bread. Bacterial cellulose nanofibers (BCNF) and various levels (0.5%, 1%, and 2%) of silver nanoparticles (AgNPs) were in the chitosan (CS) film. Characterization of films was determined by analyzing WVP, ultraviolet barrier, and opacity as well as FTIR, XRD, DSC, TGA, and SEM. The water vapor permeability (WVP) of CS was remarkably (<i>p</i> &lt; .05) decreased from 3.75 × 10⁻¹⁰ to 0.85 × 10⁻¹⁰ g/smPa when filled with BCNF and 2% AgNPs. Thermal and structural properties were enhanced in nanoparticle-included films. Applying CS/BCNF/AgNPs coatings for bread samples demonstrated a significant improvement in moisture retention and a decrease in the hardness (from 10.2 to 7.05 N for CS and CS/BCNF/1% AgNPs coated samples, respectively). Moreover, microbial shelf life of bread sample increased from 5 to 38 days after packaging with CS/BCNF/2% AgNPs film. After a storage period of 15 days at 25°C, no fungal growth was detected in bread samples which were coated with nanocomposite suspensions containing 1% and 2% AgNPs. However, at the same condition, yeast and mold counts was 7.91 log CFU/g for control sample. In conclusion, the CS/BCNF/2% AgNPs film might have the potential for use as active packaging of bread.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4424","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210675","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}