International Journal of Food Science最新文献

{"title":"Progress in Probiotic Science: Prospects of Functional Probiotic-Based Foods and Beverages.","authors":"Musaalbakri Abdul Manan","doi":"10.1155/ijfo/5567567","DOIUrl":"https://doi.org/10.1155/ijfo/5567567","url":null,"abstract":"<p><p>This comprehensive review explores the evolving role of probiotic-based foods and beverages, highlighting their potential as functional and \"<i>future foods</i>\" that could significantly enhance nutrition, health, and overall well-being. These products are gaining prominence for their benefits in gut health, immune support, and holistic wellness. However, their future success depends on addressing critical safety concerns and navigating administrative complexities. Ensuring that these products \"<i>do more good than harm</i>\" involves rigorous evaluations of probiotic strains, particularly those sourced from the human gastrointestinal tract. Lactic acid bacteria (LABs) serve as versatile and effective functional starter cultures for the development of probiotic foods and beverages. The review emphasizes the role of LABs as functional starter cultures and the development of precision probiotics in advancing these products. Establishing standardized guidelines and transparent practices is essential, requiring collaboration among regulatory bodies, industry stakeholders, and the scientific community. The review underscores the importance of innovation in developing \"<i>friendly bacteria</i>,\" \"<i>super probiotics</i>,\" precision fermentation, and effective safety assessments. The prospects of functional probiotic-based foods and beverages rely on refining these elements and adapting to emerging scientific advancements. Ultimately, empowering consumers with accurate information, fostering innovation, and maintaining stringent safety standards will shape the future of these products as trusted and beneficial components of a health-conscious society. Probiotic-based foods and beverages, often infused with LABs, a \"<i>friendly bacteria</i>,\" are emerging as \"<i>super probiotics</i>\" and \"<i>future foods</i>\" designed to \"<i>do more good than harm</i>\" for overall health.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5567567"},"PeriodicalIF":2.7,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12011469/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144017604","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":"Immune Response Activation and Hepatoprotective Activity of <i>Randia echinocarpa</i> Soluble Melanins in Murine Models.","authors":"María Del Rosario Gil-Avilés, Sylvia Paz Díaz-Camacho, Ulises Osuna-Martínez, Gabriela López-Angulo, Francisco Delgado-Vargas","doi":"10.1155/ijfo/5888390","DOIUrl":"https://doi.org/10.1155/ijfo/5888390","url":null,"abstract":"<p><p>This research demonstrates the in vivo immunomodulatory and hepatoprotective activities of the soluble melanins of the <i>Randia echinocarpa</i> fruit (PSM). The splenocyte cellular metabolic activity and lymphocyte T <i>γδ</i> expression in mesenteric lymph nodes (MLNs) and Peyer patches (PPs) were measured in the mice model. The PSM hepatoprotective activity was evaluated in the CCl₄-induced acute hepatotoxic injury (AHTI) in the rat model. Compared with the controls, the PSM treatment induced higher splenocyte cellular metabolic activity (in vitro, 24.1%-57.25%; in vivo, 28.8%-47.7%), activation of lymphocytes T <i>γδ</i> in MLN but suppression in PP. Related to in vivo hepatoprotective activity, PSM treatment reduces CCl₄-induced damage; animals showed lower levels of serum ALT (218.85-67.02 U/L) and ALP (453.37-355.47 U/L), higher levels of serum GSH (127.96-252.15 ng/mg of tissue), lower levels of hepatic MDA (10.25-7.85 nmol/mL), and less severe damage in the hepatic histopathology. These results suggest the nutraceutical and therapeutic potential of PSM.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5888390"},"PeriodicalIF":2.7,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12011467/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143968899","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":"Characterization of Functional Properties and Organic Acids in <i>Vangueria infausta</i> Burch. (Wild Medlar/Nzvirumombe/Umviyo) Fruit(s) Found in Zimbabwe.","authors":"P Nemapare, D T Mugadza, T H Gadaga","doi":"10.1155/ijfo/9925294","DOIUrl":"https://doi.org/10.1155/ijfo/9925294","url":null,"abstract":"<p><p>Edible indigenous wild fruits are popular in the communities they are found. In recent years, these fruits have been purveyed in urban markets and contribute to household income. However, the nutritional and other health benefits of some of the fruits have not been studied. The objectives of the current study were to detect and identify the bioactive compounds that give <i>Vangueria infausta</i> fruits their unique flavor characteristics and proposed health benefits. The study detected and quantified the phytochemical compounds present and profiled the volatile organic compounds and organic acids in the fruit. The phytochemicals detected were phenols, tannins, flavonoids, anthraquinones, alkaloids, coumarins, terpenoids, glycosides, anthocyanins, and quinones, which were extracted in both methanolic and aqueous solutions. Antioxidant activity was determined using the DPPH scavenging assay, and volatile compounds were determined using gas chromatography. Organic acids were determined using HPLC. It was observed that the <i>V. infausta</i> fruits contained phenols, tannins, flavonoids, coumarins, alkaloids, anthocyanins, and terpenoids. The concentration of total phenolic compounds, total flavonoids, and total tannins in methanolic extracts was significantly (<i>p</i> ≤ 0.05) higher than those in the aqueous extracts. The total phenolic content (TPC) of <i>V. infausta</i> fruit pulp was found to be in the range 128-170 mg GAE 100 g^-1 dry weight basis, which corresponded to the low antioxidant activity of less than 20% that was recorded. Formic acid (68.25 mg/kg) and ascorbic acid (297.3 mg/kg) were the two organic acids detected in the fruit pulp. Various volatile compounds were also detected in the fruit pulp including 5-hydroxymethylfurfurals and fatty acids such as ethyl octadecanoic acid, methyl stearate, methyl and ethyl hexadecanoic acid, and methyl-2-furoate. Methyl stearate, hydroxymethyl furfurals, and methy-2-furoate were novel compounds in the current study. It was therefore concluded that the <i>V. infausta</i> fruits contained bioactive compounds that are important for its flavor and have both pharmacological and food processing applications. Further studies are needed to investigate options for value addition, propagation, and conservation of the fruit <i>V. infausta</i>.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9925294"},"PeriodicalIF":2.7,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11999748/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144012398","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":"Amelioration of Ulcerative Colitis in BALB/c Mice by Probiotic-Fermented <i>Aegle marmelos</i> Juice.","authors":"Pritika Sharma, Aakriti Garg, Nidhi, Vasudha Sharma","doi":"10.1155/ijfo/5288406","DOIUrl":"https://doi.org/10.1155/ijfo/5288406","url":null,"abstract":"<p><p><i>Aegle marmelos</i> has been used traditionally in folk medicine for the treatment of gastrointestinal (GI) disorders. Fermentation using probiotics is well established to positively modulate the GI system. This study investigated the therapeutic potential of probiotic-fermented <i>Aegle marmelos</i> juice for ulcerative colitis (UC), using a mouse model. UC was induced in mice with dextran sulphate sodium (DSS), leading to weight loss, increased disease activity, and lowered antioxidant defenses. In contrast, mice treated with probiotic-fermented <i>Aegle marmelos</i> juice showed improved body weight, reduced disease activity index, and mitigated colon damage. Inflammatory biomarkers were decreased, while antioxidant activity increased. High-performance liquid chromatography analysis of the fresh and probiotic-fermented <i>Aegle marmelos</i> juice revealed an increase in potential bioactive compounds compared to its unfermented counterpart. These findings suggest that probiotic-fermented <i>Aegle marmelos</i> juice could be a promising therapeutic option for UC, countering inflammation and displaying antioxidant properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5288406"},"PeriodicalIF":2.7,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11981707/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143964779","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":"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":"Production and Characterization of Pectinase Through Solid-State Fermentation of Orange Peels by a Mutant Yeast Strain.","authors":"Uroosa Ejaz, Asma Hanif, Ahsan Ali Khan, Laiba Jawad, Isha Rasheed, Bushra Noor, Amal S Alswat, Muhammad Sohail","doi":"10.1155/ijfo/8853746","DOIUrl":"https://doi.org/10.1155/ijfo/8853746","url":null,"abstract":"<p><p>Pectinases hydrolyze pectin in plant biomass and are commonly used in the fruit juice industry. In this study, pectinase produced by a mutant yeast strain, <i>Geotrichum candidum</i> AHC1, was characterized and used to clarify the orange juice. The strain AHC1 produced 76.08 IU mL^-1 pectinase after fermenting orange peel powder under solid-state conditions. This yield was several folds higher than <i>G. candidum</i> AA15 (wild type) and <i>Saccharomyces cerevisiae</i> MK-157. Moreover, <i>S. cerevisiae</i> MK-157, <i>G. candidum</i> AA15, and <i>G. candidum</i> AHC1 produced 42.62, 58.28, and 75.28 IU mL^-1 pectinase, respectively, under submerged fermentation. Consequently, pectinase from AHC1 was characterized by using a central composite design. Results indicated that pectinase from AHC1 exhibited maximum activity at 35°C, 16.47 min reaction time, 1.89% substrate concentration, and pH 5.4. Under optimized conditions, the preparation exhibited 87 IU mL^-1 pectinase activity, which was correlated with the predicted value (95.13 IU mL^-1). Furthermore, <i>K</i> _<i>m</i> of the crude pectinase (16 mg mL^-1) was found to be greater in comparison to the purified pectinase, demonstrating its high affinity to pectin. The treatment of orange juice with pectinase resulted in increased yield and clarity within 30 min. This study provides prospects for a citrus circular bioeconomy by utilizing orange peels to produce pectinase and subsequently using pectinase to clarify orange juice.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8853746"},"PeriodicalIF":2.7,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11991808/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144017872","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}