International Journal of Food Science最新文献

{"title":"The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites.","authors":"Patrycja Skwarek, Małgorzata Karwowska","doi":"10.1155/ijfo/6146090","DOIUrl":"10.1155/ijfo/6146090","url":null,"abstract":"<p><p>The aim of the study was to assess the impact of the addition of freeze-dried tomato pomace (TP) on the physicochemical parameters, oxidative changes, and microbiological stability of raw fermented sausages with reduced addition of nitrites. It was shown that the addition of TP reduced the pH value of experimental meat products. All analyzed meat products were characterized by similar low water activity in the range of 0.842-0.865. The addition of TP also increased the antioxidant activity of sausages, which effectively inhibited oxidative changes in lipids of meat products by reducing the TBARS values. The use of 1.5% and 2.5% TP also resulted in an increase of redness (<i>a</i> ^∗) of the sausages, which may have a positive impact on its acceptance by consumers. Additionally, sausages containing TP were characterized by a higher heme iron content as well as higher carbonyl groups. The addition of TP did not affect the number of lactic acid bacteria in sausages. The most promising results were obtained for dry fermented sausage with 2.5% addition of TP. It can therefore be concluded that the use of TP as a natural antioxidant makes it possible to reduce nitrates in the production of meat products and additionally helps to reduce food waste.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6146090"},"PeriodicalIF":2.7,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961285/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143763675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Safety Evaluation of Fermented and Nonfermented <i>Moringa oleifera</i> Seeds in Healthy Albino Rats: Biochemical, Haematological, and Histological Studies.","authors":"Foluso Olutope Adetuyi, Emmanuel Sina Akintimehin, Kayode Olayele Karigidi, Abimbola Oluwatayo Orisawayi","doi":"10.1155/ijfo/2694100","DOIUrl":"10.1155/ijfo/2694100","url":null,"abstract":"<p><p>Fermentation preserves and enhances food properties, but consuming locally fermented foods can cause health issues like flatulence, gastrointestinal disorders, kidney stones, and sometimes death. This study evaluated the biochemical, haematological, and histological effects of supplementing diets with fermented <i>Moringa oleifera</i> seed (FMS) and nonfermented <i>Moringa oleifera</i> seed (NFMS) in healthy albino rats. Male rats were fed diets containing 10%, 20%, and 30% FMS and NFMS for 14 days. No significant changes were observed in body weight or organ/body weight ratios. However, platelet count increased significantly (<i>p</i> < 0.05) at higher supplementation levels, suggesting enhanced haemostatic activity. While haematological parameters remained stable, NFMS at 20% and 30% increased urea and creatinine levels, indicating potential renal stress. Histological analysis showed mild alterations at higher supplementation levels, more pronounced in NFMS-fed rats. Fermentation mitigated antinutrient effects, enhancing safety. FMS and NFMS are safe up to 20% inclusion, with potential applications in human nutrition and functional food development.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2694100"},"PeriodicalIF":2.7,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11957865/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143752613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Deep Learning Approaches for Walnut Phenotype Variety Classification.","authors":"Burak Yılmaz","doi":"10.1155/ijfo/9677985","DOIUrl":"10.1155/ijfo/9677985","url":null,"abstract":"<p><p>The efficient classification of agricultural commodities like walnuts is crucial for assessing quality and managing the supply chain. This scholarly article analyses various deep learning and data science methods for walnut fruit classification. For this purpose, first, a dataset comprising images of walnuts from Chandler, Fernor, Howard, and Oguzlar varieties was collected. Two different experiments were conducted. In the first experiment, only deep learning methods were used as classifiers. In this experiment, InceptionV3 demonstrated the highest classification accuracy, followed by VGG-19 and VGG-16. In the second experiment, deep learning algorithms were used for feature extraction, followed by support vector machine (SVM), logistic regression (LR), and k-nearest neighbor (k-NN) algorithms for classification. These models resulted in an improvement in overall success rates. The most effective classification was achieved with the InceptionV3 and LR combination, achieving the highest success rate. These results highlight the efficacy of deep learning methodologies in swiftly and accurately classifying agricultural products based on visual information, indicating the potential to strengthen classification systems within the agricultural sector.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9677985"},"PeriodicalIF":2.7,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11936522/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143709758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Implications of Developmental Levels and Packaging Materials on the Quality of Iceberg Lettuce for Marketing System: A Review.","authors":"Tolcha Techane Alemu, Vu Thi Kim Oanh","doi":"10.1155/ijfo/5548305","DOIUrl":"10.1155/ijfo/5548305","url":null,"abstract":"<p><p>Iceberg lettuce is one of the most nutritionally important vegetables and plays a great role in economic relevance in the world, being highly consumed both at home and in fast food chains. Additionally, it is valued for its crisp texture and mild flavor. However, the natural perishability of lettuce is facing greater problems during storage and transportation to long-distance marketing. Previously conducted work revealed that the quality of iceberg lettuce is affected by various factors, including maturity stages and packaging materials. This review explores the literature available on the implications of developmental levels and packaging materials on the quality of iceberg lettuce for export-oriented marketing systems. The study provides insight into producers of vegetables and fruits, especially lettuce; harvesting iceberg lettuce at an immature stage could easily damage and deteriorate quickly due to moisture loss and high physiological processes. Overmatured similarly reduces quality because of russet spots, pinking formation, and physiological disorders. Improper packaging materials also affect the quality and shelf life of lettuce through excess loss of water and by restricting the circulation of air, then accumulating high carbon dioxide. Most of the researchers reported harvesting iceberg lettuce on the 59-65 days based on the day after planting and packing with modified atmospheric packaging; corrugated fiberboard with high- and low-density polyethylene liners and plastic crates is very paramount. This review concluded that harvesting iceberg lettuce at the optimal maturity stage and using appropriate packaging materials are very paramount to maintaining the quality of lettuce for marketing, particularly for export purposes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5548305"},"PeriodicalIF":2.7,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11932753/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143700275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold Plasma-A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications.","authors":"Ramesh Sharma, Pinku Chandra Nath, Sarvesh Rustagi, Minaxi Sharma, Baskaran Stephen Inbaraj, Praveen Kumar Dikkala, Prakash Kumar Nayak, Kandi Sridhar","doi":"10.1155/ijfo/4166141","DOIUrl":"10.1155/ijfo/4166141","url":null,"abstract":"<p><p>Nonthermal technologies, mostly utilized for microbial inactivation and quality preservation in food, are attracting increased interest, particularly in nonthermal plasma. Cold plasma (CP) demonstrates favorable results, such as increased germination, enhanced functional and rheological characteristics, and the eradication of microorganisms. Consequently, CP is a novel technology in food processing that has significantly contributed to the prevention of food spoilage. This study highlights contemporary research on CP technology in food processing. This includes its use in microbial decontamination, shelf life extension, mycotoxin degradation, enzyme inactivation, and surface modification of food products. The CP generation techniques under low pressure, including glow discharge, radio frequency and microwave techniques, and atmospheric pressure, including dielectric barrier discharge (DBD), plasma jet, and corona discharge, are discussed. Additionally, the source for the generation of plasma-activated water (PAW) with its significant role in food processing is critically discussed. The CP is an effective method for the decontamination of several food materials like fruits, vegetables, meat, and low-moisture food products. Also, the review addressed the effects of CP on the physicochemical properties of foods and CP for pretreatment in various aspects of food processing, including drying of food, extraction of bioactive compounds, and oil hydrogenation. CP improved the drying kinetics of food, resulting in reduced processing time and improved product quality. Similarly, CP is effective in maintaining food safety and quality, removing the formation of biofilm, and also in reducing protein allergenicity. The review also underscored the importance of CP as a sterilizing agent for food packaging materials, emphasizing its role in enhancing the barrier characteristics of biopolymer-based food packaging materials. Therefore, it is concluded that CP is effective in the reduction of pathogenic microorganisms from food products. Moreover, it is effective in maintaining the nutritional and sensory properties of food products. Overall, it is effective for application in all aspects of food processing. There is a critical need for ongoing research on upscaling for commercial purposes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"4166141"},"PeriodicalIF":2.7,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11930388/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143692051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"University Students' Understanding and Utilization of Food Labels: A Cross-Sectional Study.","authors":"Sharifa AlBlooshi, Linda Smail, Asya Aldayyani, Falak Zeb, Alia Ibrahim","doi":"10.1155/ijfo/7391826","DOIUrl":"10.1155/ijfo/7391826","url":null,"abstract":"<p><p><b>Introduction:</b> This study is aimed at investigating Zayed University students' knowledge, attitudes, and practices (KAPs) regarding food labels and at identifying key predictors of food label use through logistic regression analysis. <b>Methods:</b> This quantitative cross-sectional study used a validated questionnaire to elicit data on KAPs regarding the use of nutritional information and food labels. This study was conducted from January to May 2023 in the UAE among students from Zayed University. A total of 1153 students aged 18 and above from Zayed University participated in the study. They were recruited using snowball sampling. Descriptive statistics were obtained using the Statistical Package for the Social Sciences (SPSS) version 26. <b>Results:</b> We found a positive level of knowledge regarding food labeling (89.9%). Over half the participants viewed food labels positively as around 55.6% reported checking labels and 58.6% replaced food based upon labels while 67.0% checked calories, and 49.7% checked nutritional value. Approximately 60% made their choices based on cost. Over 80% reported checking expiry dates and avoiding expired items. Marital and employment status was the only variables to influence attitudes toward food labeling and checking labels. <b>Conclusion:</b> Our findings show that there is great potential for education regarding food labels to be effective in improving dietary practices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"7391826"},"PeriodicalIF":2.7,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11882323/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143567018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Distribution of Microbial Contaminants of Minimally Processed Salads Produced in Tunisia: Need to Strengthen Good Hygiene Practices.","authors":"Widad Zernadji, Faten Rahmani, Sihem Jebri, Moktar Hamdi, Manel Khammassi, Soukeina Dhib, Fatma Hmaied","doi":"10.1155/ijfo/9570620","DOIUrl":"10.1155/ijfo/9570620","url":null,"abstract":"<p><p>The microbiological safety of ready-to-eat (RTE) salads is considered as a major concern due to the absence of lethal treatments during processing. In this study, we aimed to investigate the microbiological quality of RTE salads commercialized in Tunisia and to determine the antibiotic resistance of isolated pathogens, in particular <i>Staphylococcus aureus</i> (<i>S. aureus</i>). A total of 100 samples were analyzed for total aerobic bacteria, total coliforms, <i>Escherichia coli</i> (<i>E. coli</i>), yeasts and molds, <i>Salmonella</i> spp., <i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>), and <i>S</i>. <i>aureus</i> as well as norovirus (NoV) GI and GII using specific standard methods described by the International Organization for Standardization (ISO). All samples presented unacceptable microbiological quality due to high concentrations of total aerobic bacteria and yeasts (> 10⁶ CFU/g) and total coliforms (> 10⁴ CFU/g). <i>E. coli</i> and molds were detected at unsatisfactory levels in 4% and 12% of samples, respectively. The pathogens <i>Salmonella</i> spp. and <i>L. monocytogenes</i> were not detected. <i>S. aureus</i> were detected at unsatisfactory levels in 6% of samples. <i>S. aureus</i> isolates were resistant to more than five antibiotic classes. Thus, RTE salads could be a vehicle of multiresistant <i>S. aureus</i>. The total prevalence of NoV GII was 2% (mean 3.81 ± 0.30 Log GC/25 g), and no NoV GI-positive samples were identified. This study showed that the microbiological quality of RTE salads commercialized in Tunisia was unacceptable, highlighting the need to ensure good agricultural and hygiene practices from farm to fork to improve the quality and safety of these products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9570620"},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11879564/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143556668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health-Promoting Effects of Black Tea: A Narrative Review of Clinical Trials.","authors":"Yusuf Yilmaz","doi":"10.1155/ijfo/8560718","DOIUrl":"10.1155/ijfo/8560718","url":null,"abstract":"<p><p>Black tea, a popular beverage, is rich in polyphenols. However, thorough analyses of clinical trial evidence supporting its health benefits are lacking. This narrative review is aimed at addressing this knowledge gap by synthesizing findings across pivotal clinical domains and identifying critical areas for further investigation. A comprehensive search of PubMed/MEDLINE, PubMed Central, Scopus, Web of Science, and Google Scholar was performed for English-language papers from January 1990 to July 2024, focusing on cardiovascular and metabolic health, as well as cognitive function. Findings from clinical trials indicated that consuming black tea regularly enhances endothelial and vascular health, notably by improving flow-mediated vasodilation. These advantages are largely due to the tea's antioxidant, anti-inflammatory, and gut microbiota-modulating effects, including the promotion of beneficial bacterial species such as <i>Flavonifractor plautii</i>. Effects on metabolic health, such as lipid profiles and glucose metabolism, were inconsistent. However, black tea was linked to improved cognitive function, especially attention and alertness, likely due to caffeine and L-theanine. Despite these promising results, further research is needed to overcome limitations like small sample sizes and short study durations. Future studies should be aimed at standardizing black tea preparations to optimize health benefits.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8560718"},"PeriodicalIF":2.7,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11858714/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143500876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Nutrient-Rich Injera Using <i>Amaranthus</i> Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage Stability.","authors":"Betelhem Abera, Ramesh Duraisamy, Tewodros Birhanu, Beyene Gurbo, Ketemaw Salelign","doi":"10.1155/ijfo/2877941","DOIUrl":"10.1155/ijfo/2877941","url":null,"abstract":"<p><p>Teff (<i>Eragrostis tef</i>, <i>Zucc</i>) is the smallest grain commonly cultivated in Ethiopia and Eritrea and is used mainly to prepare pancake-like staple food called flatbread (Injera). It has substantial national and global recognition due to its nutraceutical benefits and its gluten-free nature. Flatbread, a functional food for health promotion, can be enhanced with less mineral-rich crops like <i>Amaranthus</i>, which are often underutilized, to increase its nutritional and mineral content. Thus, the study is aimed at studying the nutritional, sensory, and storage period of flatbread by incorporating amaranth leaves and grain powders into teff flour. Experiments were designed (using Minitab software, v.19.1), and flatbread was prepared by altering the proportions (grams) of <i>Amaranthus</i> leaf and grain flour incorporated with teff flour in ratios of 2:98, 4:96, 6:94, 8:92, and 10:90 (<i>w</i>/<i>w</i>), teff being the significant component in each blend. The results revealed that most of the nutritive components (except carbohydrates and chromium (Cr)) improved significantly due to the incorporation of both (<i>Amaranthus</i> leaf and grains). Minerals such as sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), and zinc (Zn) increased noticeably (in percent), ranging from 10% to 12.2%, 0.02%-0.41%, 3%-4.4%, 0.33%-2.2%, 5.7%-10%, and 4.9%-28.7%, respectively. Furthermore, lower proportions of <i>Amaranthus</i> grain flour (2, 4, and 6 g blending) and leaf flour (2-10 g blending) significantly extended the storage period of blended flatbread up to 6-7 days, where higher proportions of <i>Amaranthus</i> grain (8 and 10 g blending) are expected to preserve the flatbread Injera up to 9-10 days, surpassing the 3-4 days of the control (100 g teff flour). Therefore, novel teff-<i>Amaranthus</i> blended food can be produced by means of a cost-effective and easy-to-produce new integrated teff-<i>Amaranthus</i> blended food that can enhance the nutritional value and shelf life of the existing teff Injera.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2877941"},"PeriodicalIF":2.7,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11824788/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143414112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee).","authors":"Akshay Ramani, Tanmay Hazra, Ayon Tarafdar, Ranjna Sirohi, Anamika Das, Swarnima Dey, Yogesh Kumar","doi":"10.1155/ijfo/4673218","DOIUrl":"10.1155/ijfo/4673218","url":null,"abstract":"<p><p>Heat-clarified milk fat (ghee) is one of the costlier fat-rich dairy products, and palm oil adulteration is a common practice. Limited studies compared traditional physicochemical techniques with advanced chromatographic techniques and chromogenic tests (rapid tests) to ascertain palm oil's presence in ghee. It is a very hard task to ascertain the presence of palm oil in clarified milk fat (ghee) and select the right analytical technique for routine quality control analysis. The present study was designed to validate and compare the physicochemical methods, triglyceride content, phytosterol levels, and rapid chromogenic tests including 2,2-diphenyl-1-picrylhydrazyl (DPPH) or ferric-based assay methods to check the presence of palm oil in clarified milk fat. Physicochemical methods like Reichert-Meissl (RM) value, iodine value (IV), and Butyro refractometer (BR) reading can be used to detect palm oil adulteration below 10%. However, the Kirschner value analysis was able to confirm the presence of palm oil admixture at 5% in clarified milk fat. In chromatographic analytical approaches, triglyceride analysis (<i>S</i>-value) was carried out using gas chromatography with flame ionization detection (GC-FID), and plant sterol detection was done by HPLC, which proved to be the robust method for ascertaining the presence of palm oil in milk fat (ghee) at 5%. Chromogenic tests (DPPH and ferric-based assays) provided quick and qualitative assays to detect the presence of palm oil in ghee at a 5% level.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"4673218"},"PeriodicalIF":2.7,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11824851/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143413710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}