Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Recent Advances in N-Ethyl-2-Pyrrolidinone-Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits","authors":"Jianjian Gao,&nbsp;Zhiyuan Lin,&nbsp;Mengxue Zhou,&nbsp;Zhengyan Hu,&nbsp;Yin Zhu,&nbsp;Zhi Lin,&nbsp;Weidong Dai","doi":"10.1111/1541-4337.70195","DOIUrl":"https://doi.org/10.1111/1541-4337.70195","url":null,"abstract":"<div>\u0000 \u0000 <p><i>N</i>-Ethyl-2-pyrrolidinone-substituted flavanols (EPSFs) are a newly discovered class of flavanol derivatives in tea and have emerged as a focal point in tea studies in recent years. Over 50 EPSFs and their analogs have been identified in fresh tea leaves and various tea products. These compounds are characterized by <i>N</i>-ethyl-2-pyrrolidinone substitution at either the C-8 or C-6 position of flavanols, and they exist as chiral enantiomers (<i>R</i>- or <i>S</i>-configuration). EPSFs are formed from theanine and flavanols through biosynthesis in fresh tea leaves, microbial-mediated synthesis during postfermentation of dark tea, chemical synthesis during thermal processing, and accumulation over prolonged storage periods. The contents of these compounds in teas are closely related to tea processing and storage; thus, they hold promise as potential markers for monitoring the degree of thermal processing (baking and roasting) and storage age of tea. Moreover, EPSFs exhibit a range of significant biological activities, as substantiated through both in vitro and in vivo studies. Nonetheless, the current status of EPSFs has not yet been systematically reviewed. This article aims to provide a comprehensive review of recent advancements in EPSFs from years 2005 to 2024, with a focus on their chemical structures, formation mechanisms, analytical methods, relationships with processing and storage, and bioactivities, as well as techniques for EPSF enrichment in teas. Furthermore, this review discusses future prospects of EPSF-containing functional foods and nutritional health products to illuminate potential applications of EPSFs in both the tea industry and the healthcare sector.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Double Network as a Design Paradigm for Structuring Emulsion Gels in Food","authors":"Canice Chun-Yin Yiu,&nbsp;Yong Wang,&nbsp;Cordelia Selomulya","doi":"10.1111/1541-4337.70201","DOIUrl":"https://doi.org/10.1111/1541-4337.70201","url":null,"abstract":"<p>Emulsion gels can be potentially used to structure lipids when developing novel plant-based food products. Current emulsion gels comprising a single polymeric network in the continuous phase are limited in their ability to deliver the desired textural and functional properties. In biomedical engineering, double-network hydrogels are extensively used. Here, the concept was applied to create double-network emulsion gels with enhanced stability, texture, and encapsulation of bioactive ingredients to closely mimic animal-based food. The existence of a second network is crucial to tuning the thermal characteristics for cooking stability and controlled release for functional food applications. The textural and thermal characteristics in dual gel network systems could be modulated by varying the concentration of individual biopolymers and/or gelators. Albeit the improvement compared to a single gel system, there are still challenges in creating double-network emulsion gel systems from food proteins and polysaccharides, mainly due to the differences in osmotic pressure of the hydrophilic continuous polysaccharide gel network and the hydrophobic dispersed oil phase. This led to apparent phase separations in these mixed protein-polysaccharide systems that have negative implications on the gel strength of these gels. This review provides a summary of the current understanding of double-network emulsion gels in terms of formation, network interaction, and implications on their properties relevant to food processing and product applications. The double-network emulsion gels could be a better option for structuring lipids than single-network emulsion gels and oleogels in plant-based food products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70201","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Recent Advances in Food Drying Modeling: Empirical to Multiscale Physics-Informed Neural Networks","authors":"Aluth Durage Hiruni Tharaka Wijerathne,&nbsp;Mohammad U. H. Joardder,&nbsp;Zachary G. Welsh,&nbsp;Richi Nayak,&nbsp;Shyam S. Sablani,&nbsp;Azharul Karim","doi":"10.1111/1541-4337.70194","DOIUrl":"https://doi.org/10.1111/1541-4337.70194","url":null,"abstract":"<div>\u0000 \u0000 <p>Food insecurity is a major global challenge. Food preservation, particularly through drying, presents a promising solution to enhance food security and minimize waste. Fruits and vegetables contain 80%–90% water, and much of this is removed during drying. However, structural changes across multiple length scales occur during drying, compromising stability and affecting quality. Understanding these changes is essential, and several modeling techniques exist to analyze them, including empirical modeling, physics-based computational methods, purely data-driven machine learning approaches, and physics-informed neural network (PINN) models. Although empirical methods are straightforward to implement, their limited generalizability and lack of physical insights have led to the development of physics-based computational methods. These methods can achieve high spatiotemporal resolution without requiring experimental investigations. However, their complexity and high computational costs have prompted the exploration of data-driven machine learning models for drying processes, which involve comparatively lower computational costs and are more straightforward to execute. Nonetheless, their poor predictive ability with sparse data has restricted their application, leading to a hybrid modeling approach: PINN, which merges physical insights with data-driven machine learning techniques. This method still holds significant potential for advancements in food drying modeling. Therefore, this study aims to conduct a comprehensive literature review of state-of-the-art conventional drying modeling techniques, such as empirical, physics-based computational, and pure data-driven machine learning techniques, and explores the potential of the PINN approach for overcoming the limitations associated with conventional drying modeling strategies.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in N-Ethyl-2-Pyrrolidinone-Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits","authors":"Jianjian Gao,&nbsp;Zhiyuan Lin,&nbsp;Mengxue Zhou,&nbsp;Zhengyan Hu,&nbsp;Yin Zhu,&nbsp;Zhi Lin,&nbsp;Weidong Dai","doi":"10.1111/1541-4337.70195","DOIUrl":"https://doi.org/10.1111/1541-4337.70195","url":null,"abstract":"<div>\u0000 \u0000 <p><i>N</i>-Ethyl-2-pyrrolidinone-substituted flavanols (EPSFs) are a newly discovered class of flavanol derivatives in tea and have emerged as a focal point in tea studies in recent years. Over 50 EPSFs and their analogs have been identified in fresh tea leaves and various tea products. These compounds are characterized by <i>N</i>-ethyl-2-pyrrolidinone substitution at either the C-8 or C-6 position of flavanols, and they exist as chiral enantiomers (<i>R</i>- or <i>S</i>-configuration). EPSFs are formed from theanine and flavanols through biosynthesis in fresh tea leaves, microbial-mediated synthesis during postfermentation of dark tea, chemical synthesis during thermal processing, and accumulation over prolonged storage periods. The contents of these compounds in teas are closely related to tea processing and storage; thus, they hold promise as potential markers for monitoring the degree of thermal processing (baking and roasting) and storage age of tea. Moreover, EPSFs exhibit a range of significant biological activities, as substantiated through both in vitro and in vivo studies. Nonetheless, the current status of EPSFs has not yet been systematically reviewed. This article aims to provide a comprehensive review of recent advancements in EPSFs from years 2005 to 2024, with a focus on their chemical structures, formation mechanisms, analytical methods, relationships with processing and storage, and bioactivities, as well as techniques for EPSF enrichment in teas. Furthermore, this review discusses future prospects of EPSF-containing functional foods and nutritional health products to illuminate potential applications of EPSFs in both the tea industry and the healthcare sector.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends","authors":"Izabeli Batista Girarducci da Silva,&nbsp;Marciane Magnani,&nbsp;Erick Almeida Esmerino,&nbsp;Elson Rogerio Tavares Filho,&nbsp;Adriano Gomes Cruz,&nbsp;Tatiana Colombo Pimentel","doi":"10.1111/1541-4337.70197","DOIUrl":"https://doi.org/10.1111/1541-4337.70197","url":null,"abstract":"<p>Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource-intensive alternatives to address these challenges. Among them, preferred attribute elicitation (PAE) stands out. This review aims, for the first time, to comprehensively clarify applications of PAE in food products and provide insights into challenges and trends. PAE enables consumers to collaboratively identify, measure, categorize, and prioritize key attributes while providing hedonic insight. By ranking attributes based on their relevance to product acceptance and preference, PAE integrates descriptive and affective dimensions of sensory perception, enhancing the understanding of consumer experience and product appeal. PAE has been applied to fruits, meat, dairy, dairy alternatives, bakery products, and beverages, yielding sensory profiles comparable to those obtained via DA. It has also been used to evaluate processing, resampling, storage, and fermentation effects, distinguish commercial products, and analyze sensory perception differences among consumer groups. Key methodological factors affecting PAE's reliability include the moderator's expertise, panelist profile, and attribute selection. Future research should expand its application to unexplored food categories, validate its relevance compared to traditional acceptance tests, assess its effectiveness in complex food matrices, and integrate it with other sensory methods. This is the first comprehensive review of the PAE application, offering practical insights for researchers and the food industry on correctly using this method.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70197","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Exploring Sustainable Carbon Dots as UV-Blocking Agents for Food Preservation","authors":"Zohreh Riahi,&nbsp;Ajahar Khan,&nbsp;Mohsen Ebrahimi,&nbsp;Jong-Whan Rhim,&nbsp;Gye Hwa Shin,&nbsp;Jun Tae Kim","doi":"10.1111/1541-4337.70192","DOIUrl":"https://doi.org/10.1111/1541-4337.70192","url":null,"abstract":"<p>Exposure of foods to ultraviolet (UV) radiation during processing, storage, and retail display can result in quality deterioration, reduced shelf life and nutritional value, and potential food safety issues. The use of UV-blocking food packaging is an effective strategy to minimize these harmful effects. Carbon dots (CDs) are a class of carbon-based nanomaterials that have emerged as promising candidates for enhancing the UV-blocking performance of biopolymer-based films and coatings. Their unique advantages of excellent UV absorption ability combined with their low toxicity, biocompatibility, and facile production from sustainable precursors make CDs superior alternatives to traditional UV-blocking agents. Incorporating CDs into biopolymers can significantly enhance UV protection without compromising the transparency of the packaging, thereby maintaining the visual appeal of the packaged product. In addition to UV protection, CDs confer multifunctionality to packaging systems by imparting antioxidant, antimicrobial, and pH-responsive properties, thereby meeting the demand for sustainable and intelligent packaging solutions. These advancements not only protect food from photodegradation but also address broader food safety issues through their active and responsive functions. This review provides an in-depth exploration of the role of CDs as UV-blocking agents in sustainable food packaging. It highlights their mechanisms of action, the advantages they offer over conventional materials, and their contribution to the development of multifunctional and eco-friendly packaging systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70192","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications","authors":"Qiong Wu,&nbsp;Kai Chen,&nbsp;Long Ma,&nbsp;Shuli Man","doi":"10.1111/1541-4337.70177","DOIUrl":"https://doi.org/10.1111/1541-4337.70177","url":null,"abstract":"<div>\u0000 \u0000 <p>Pueraria as a legume vine is mainly produced in East Asia and Southeast Asia. Its most widely used part is the tuber. Pueraria is often used to treat various diseases such as fever and headache since ancient times. Recently, pueraria as a valuable source of polysaccharides, phytochemicals, proteins, minerals, and other nutrients has anticancer, immunomodulatory, hypoglycemic, lipid-lowering, antiatherosclerotic, neuroprotective, hepatointestinal regulatory, hormonal regulatory activities, and so forth. This review provides a comprehensive overview of the resources and distribution, processing procedures and application, nutritional and phytochemical composition, and biological activities of pueraria, and gives insights into developing pueraria as a potential and novel ingredient for its versatile food and nonfood applications along with the latest researches conducted worldwide. Furthermore, it highlights the safety and regulatory issues for consumption of pueraria as food ingredient.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review","authors":"Reshma Krishnan,&nbsp;Manjusri Misra,&nbsp;Jayasankar Subramanian,&nbsp;Amar Mohanty","doi":"10.1111/1541-4337.70179","DOIUrl":"https://doi.org/10.1111/1541-4337.70179","url":null,"abstract":"<p>Stone fruits, also known as drupes, include apricots, peaches, plums, cherries, and nectarines that have high global demand due to their nutritional benefits and palatable characteristics. Being soft fruits, they are susceptible to various postharvest issues, reducing their shelf life, with postharvest loss reaching 15%–50%. Among various postharvest management techniques, edible coating is emerging as a popular method due to its positive effects on the quality, physiochemical, phytochemical, and organoleptic characteristics of these fruits. By creating a modified atmosphere, edible coatings can effectively reduce weight loss to less than 10%, meeting the international standard for marketing stone fruits. They also help delay firmness loss, as observed in peaches, where coated samples retained a firmness of 5.6 N compared to 1.8 N in control. Furthermore, edible coating can extend shelf life beyond 7 days at ambient temperature and up to 35 days in cold storage, as reported in literature. These coatings create a semipermeable barrier to gaseous exchange and moisture, helping preserve aroma compounds and delay ripening and respiration rates. Thus, this comprehensive review investigates the importance of edible coating in enhancing the quality attributes and the shelf life of stone fruits. This article also evaluates most current research done on edible coating applications in stone fruits and provides details on ideal coating conditions and requirements for these fruits. The study also discusses current developments in the application of bioactive compounds and nanotechnological techniques to enhance the functional properties and performance of edible coatings. Nevertheless, because this technology is still in its infancy, commercial technological adoption necessitates both widespread consumer acceptance and economic viability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Emerging Trends and Future Prospects of Peptide-Based Hydrogels: Revolutionizing Food Technology Applications","authors":"Huanhuan Li,&nbsp;Arul Murugesan,&nbsp;Muhammad Shoaib,&nbsp;Quansheng Chen","doi":"10.1111/1541-4337.70187","DOIUrl":"https://doi.org/10.1111/1541-4337.70187","url":null,"abstract":"<div>\u0000 \u0000 <p>Peptide-based hydrogels (PHs) are versatile materials with considerable potential in food technology. Advances in synthesis techniques, such as self-assembly, click chemistry, enzymatic cross-linking, and co-assembly with polymers, have improved their production efficiency and scalability. Derived from natural amino acids, PHs are biocompatible, biodegradable, and responsive to environmental factors like pH and temperature. In food technology, encapsulation and controlled release of bioactive compounds enhance nutrient stability, flavor preservation, and bioavailability. PHs serve as texture modifiers, improve product consistency, and possess antimicrobial properties for food preservation by inhibiting spoilage and pathogens. Their biodegradability supports eco-friendly practices and sustainable packaging, including edible films and coatings that extend shelf life. Adjustable properties such as ionic strength make PHs adaptable to specific needs. PHs also show potential in developing advanced food equipment, including 3D printers and encapsulation systems, promoting efficiency and sustainability. This review emphasizes that PHs offer innovative, sustainable solutions to enhance food functionality, quality, and safety, with broad applications in food processing and preservation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emerging Trends and Future Prospects of Peptide-Based Hydrogels: Revolutionizing Food Technology Applications","authors":"Huanhuan Li,&nbsp;Arul Murugesan,&nbsp;Muhammad Shoaib,&nbsp;Quansheng Chen","doi":"10.1111/1541-4337.70187","DOIUrl":"https://doi.org/10.1111/1541-4337.70187","url":null,"abstract":"<div>\u0000 \u0000 <p>Peptide-based hydrogels (PHs) are versatile materials with considerable potential in food technology. Advances in synthesis techniques, such as self-assembly, click chemistry, enzymatic cross-linking, and co-assembly with polymers, have improved their production efficiency and scalability. Derived from natural amino acids, PHs are biocompatible, biodegradable, and responsive to environmental factors like pH and temperature. In food technology, encapsulation and controlled release of bioactive compounds enhance nutrient stability, flavor preservation, and bioavailability. PHs serve as texture modifiers, improve product consistency, and possess antimicrobial properties for food preservation by inhibiting spoilage and pathogens. Their biodegradability supports eco-friendly practices and sustainable packaging, including edible films and coatings that extend shelf life. Adjustable properties such as ionic strength make PHs adaptable to specific needs. PHs also show potential in developing advanced food equipment, including 3D printers and encapsulation systems, promoting efficiency and sustainability. This review emphasizes that PHs offer innovative, sustainable solutions to enhance food functionality, quality, and safety, with broad applications in food processing and preservation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}