Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review","authors":"Biqing Wu,&nbsp;Didem Sözeri Atik,&nbsp;Dieyckson O. Freire,&nbsp;Richard W. Hartel","doi":"10.1111/1541-4337.70226","DOIUrl":"https://doi.org/10.1111/1541-4337.70226","url":null,"abstract":"<p>Ice cream exhibits distinct meltdown behaviors at room temperature, as determined by the structural aspects created during manufacturing. In general, as the ice melts, ice cream either turns completely into a flowing liquid (complete collapse) or retains a portion of its original shape (partial collapse), leaving a solid-like melted ice cream foam. Melting tests enable researchers to compare structural changes in ice cream under controlled conditions, providing insight into how formulations and processing parameters influence ice cream stability. The microstructure formed during production significantly impacts meltdown behavior, affecting both the melting/collapse rate and the ability to retain shape. Key factors such as fat destabilization, overrun, mix viscosity, and serum phase properties all play crucial roles in determining melting characteristics. For instance, higher fat destabilization can form a fat network that stabilizes air bubbles and resists foam collapse, while increased overrun reportedly slows melting due to the insulating effect of air cells. Mix viscosity and serum phase properties also influence the flow properties of the melted ice cream. This review discusses the influence of these structural components on meltdown behavior, providing a comprehensive understanding of the interplay between formulation, processing, and microstructure. Furthermore, the rheology helps explain the fundamental mechanisms of ice cream melting and collapse, aiming to inform the development of ice cream products with desirable melt-resistant properties.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624541","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":"Curcumin as Bioactive Agent in Active and Intelligent Food Packaging Systems: A Comprehensive Review","authors":"L. Susmita Devi,&nbsp;Reshma Krishnan,&nbsp;Sehnaj Begum,&nbsp;Debarshi Nath,&nbsp;Amar Mohanty,&nbsp;Manjusri Misra,&nbsp;Santosh Kumar","doi":"10.1111/1541-4337.70228","DOIUrl":"https://doi.org/10.1111/1541-4337.70228","url":null,"abstract":"<p>The incorporation of bioactive agents into food packaging systems represents a promising approach to enhance and monitor food safety, quality, and shelf life. Among bioactive agents, curcumin, a polyphenolic compound derived from <i>Curcuma longa</i>, has garnered significant interest due to its multifunctional properties, including antimicrobial, antioxidant, anti-inflammatory, antidiabetic, and pH-responsive color-changing properties. This review offers a comprehensive analysis of the latest advancements in curcumin-based food active and intelligent packaging systems, beginning with an exploration of curcumin chemical composition, derivatives, and extraction methods from plant materials followed by a thorough discussion of the functional attributes of curcumin, such as ability to inhibit microbial growth, neutralize free radicals, and regulate inflammatory responses, and glucose levels are thoroughly discussed. Despite its significant potential, challenges such as poor stability, low solubility, and scalability issues have hindered the widespread adoption of curcumin in packaging applications. This review also addresses these limitations by examining the development of curcumin-infused packaging materials, including active films, active coatings, and intelligent films/labels that can respond to environmental changes or food spoilage indicators. The practical applications of these curcumin-based packaging systems in food preservation are evaluated, highlighting their effectiveness in reducing microbial contamination, preventing oxidative degradation, and serving as real-time indicators of food freshness. These findings emphasize the transformative potential of curcumin in advancing food packaging technologies, with significant implications for global food safety and sustainability initiatives.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70228","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624542","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":"Advances in Microbubble Technologies for Food Sanitization: A Comprehensive Review","authors":"Akash Patil,&nbsp;Sandeep B. Somvanshi,&nbsp;Manoj Sawale,&nbsp;Krunal Desai,&nbsp;Ferhan Ozadali,&nbsp;Patnarin Benyathiar,&nbsp;Dharmendra K. Mishra","doi":"10.1111/1541-4337.70230","DOIUrl":"https://doi.org/10.1111/1541-4337.70230","url":null,"abstract":"<p>Microbubble (MB) technology has emerged as a transformative tool in food sanitization, where it offers innovative solutions for ensuring food safety and quality. The technology has a proven record of reducing dependency on chemicals for disinfecting food, which contributes to food safety. The success of MB technology lies in the unique properties of MBs, such as high surface area, enhanced gas solubility, and cavitation effects that lead to their effectiveness in food sanitization and disinfection. With diameters typically ranging from 1 from 100 µm and prolonged suspension (from a few hours to weeks) in the liquid phase, these gas-filled MBs enhance the effectiveness of cleaning, disinfection, and contaminant removal processes in the food industry. The purpose of this review was to explore recent advancements in MB technologies, focusing on their underlying mechanisms of action, such as cavitation, oxidative stress generation, and enhanced surface activity. It also examines a range of applications, from washing fruits and vegetables to sanitizing seafood, meat, and processing equipment. Furthermore, the review delves into the environmental benefits of MB technology, highlighting its potential to reduce water and chemical usage in sanitization processes, thereby contributing to more sustainable food production practices. This comprehensive review addresses the potential challenges and limitations of adopting MB technology on a commercial scale, including cost implications, scalability, and regulatory considerations. The review also outlines future prospects, such as the integration of MB systems with other emerging technologies, like ozone and ultrasound, to enhance food sanitization efficacy and to guide researchers, industry professionals, and policymakers in exploring the full potential of MB technology for improving food safety and quality.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70230","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624469","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":"2025 Manfred Kroger Outstanding Reviewer Award Winner","authors":"Mary Ellen Camire","doi":"10.1111/1541-4337.70231","DOIUrl":"https://doi.org/10.1111/1541-4337.70231","url":null,"abstract":"<p>Dr. Manfred Kroger, Professor Emeritus in the Department of Food Science at Pennsylvania State University, served as an editor for the <i>Journal of Food Science</i> and as Scientific Editor for <i>Comprehensive Reviews in Food Science and Food Safety</i>. He reviewed many papers and provided authors with pages of hand-written notes to help them be more successful in their manuscript submissions. In 2014, the IFT journals created the Outstanding Reviewer Award in honor of Dr. Kroger to recognize a top reviewer across our journal portfolio.</p><p>Since 2024, IFT has honored one reviewer for their service specifically to <i>Comprehensive Reviews in Food Science and Food Safety</i>. Roberto Castro-Muñoz, Associate Professor at the Gdańsk University of Technology in Poland, is the 2025 award recipient. His current research involves membrane separations. The journal's Associate Editors nominated him based on his reviewing record. In the past 5 years, he completed 61 reviews with timely returns, including over two dozen in the past year. Dr. Castro-Muñoz's accomplishment will be highlighted at IFT FIRST on July 13.</p><p></p><p>I asked Dr. Castro-Muñoz about his opinions on reviewing. He feels that the main benefit is to maintain the journal's stature as a top journal in its discipline. Reviewing also enlightens him about new study topics in the field of food science and technology. He recommends that all researchers, whether established scientists or early career researchers, set aside some time to review for journals. Providing constructive criticism is not enough. Dr. Castro believes that reviewers can “guide the authors to open their minds to new aspects of the core topic of the article.” He believes that fair and thorough reviews aid both the reviewers and authors in improving their work.</p><p>The journal welcomes new reviewers who have completed their terminal degree or have extensive food industry experience. For more information on becoming a reviewer for <i>Comprehensive Reviews</i>, please visit the Reviewer Resources page on the IFT website.</p><p></p><p>Sincerely,</p><p>Mary Ellen Camire, PhD</p><p>Editor in Chief, <i>Comprehensive Reviews in Food Science and Food Safety</i></p><p>Professor, University of Maine</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70231","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624468","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":"Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production","authors":"Huiwen Gu,&nbsp;Yan Kong,&nbsp;Dejian Huang,&nbsp;Youfa Wang,&nbsp;Vijaya Raghavan,&nbsp;Jin Wang","doi":"10.1111/1541-4337.70221","DOIUrl":"https://doi.org/10.1111/1541-4337.70221","url":null,"abstract":"<p>As the global population grows and meat consumption increases, the demand for sustainable and efficient food systems becomes urgent. Cultured meat (CM) has emerged as a promising alternative to conventional meat, offering potential benefits in environmental conservation, resource efficiency, and animal welfare. Although the cost of CM has dropped dramatically—from $2.3 million/kg for the first cultured beef burger to $63/kg—it remains prohibitively expensive and confined to small-scale production. Recent advancements in areas, such as cell density, cell doubling times, and bioreactor efficiency, have shown promise in further reducing costs. Thus, transformative innovations in all aspects of CM production will contribute to achieving price parity with conventional meat. This review explores the four core technologies underpinning CM production: cell line development, serum-free media, scaffold fabrication, and bioreactor design, with a focus on achieving economical, large-scale production through their interdependence and integration. These technologies converge around three key breakthroughs: engineering genetically stable, highly expandable, and functionalized cell lines to minimize reliance on tissue sampling and expensive growth factors; utilizing plant-based substitutes and recombinant protein alternatives to reduce the costs of media and scaffolds while enhancing biocompatibility; and optimizing bioreactors to provide dynamic environmental control, enabling high-density cell cultures at scale. By synthesizing recent advancements and addressing critical challenges, this review outlines a roadmap for cost-effective, industrial-scale CM production. It provides strategies to reduce costs, improve scalability, and contribute to global food security, ultimately establishing CM as a viable and sustainable alternative to conventional meat production.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70221","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144589701","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":"Microwave Sensing and Imaging Technology in Food Applications: A Comprehensive Review","authors":"Aysenur Betul Bilgin,&nbsp;Pervin Basaran","doi":"10.1111/1541-4337.70220","DOIUrl":"https://doi.org/10.1111/1541-4337.70220","url":null,"abstract":"<p>Microwave sensing (MWS) and imaging (MWI) technologies have gained significant attention as non-destructive methods for assessing food quality, ensuring safety, and verifying authenticity. This review provides a comprehensive evaluation of MW-based systems in food applications, integrating both theoretical foundations and practical implementations. The fundamental principles of MW technology, including its theoretical background, sensing mechanisms, and imaging techniques, are first discussed. The review then explores the applications of MW sensing and imaging in food analysis, encompassing contamination detection (e.g., foreign bodies, microorganisms, and toxins), moisture content evaluation, adulteration detection, quality control, and compositional assessment. Furthermore, the advantages and limitations of MW systems for food applications are critically analyzed, along with an overview of commercial MW-based technologies, relevant patent developments, and ongoing international research initiatives. Finally, the future potential of MWS and MWI in the food industry is discussed, emphasizing their role in advancing real-time, non-invasive quality monitoring and strengthening food integrity. This review aims to provide valuable insights into the current state and future directions of MW-based food inspection technologies.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70220","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573829","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":"Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds","authors":"Katarzyna Wolinska-Kennard,&nbsp;Christina Schönberger,&nbsp;Adam Fenton,&nbsp;Aylin W. Sahin","doi":"10.1111/1541-4337.70223","DOIUrl":"https://doi.org/10.1111/1541-4337.70223","url":null,"abstract":"<p>Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by examining the physiological processes, chemical interactions, and main sensory qualities involved, such as viscosity, crunchiness, astringency, and thermal sensations like cooling and warming. During consumption, food and beverages release a variety of chemical components in the mouth. These are broadly classified as volatile and non-volatile compounds. Volatile compounds, which act as odorants and some irritants, stimulate the olfactory system and contribute to aroma perception. In contrast, non-volatile compounds include tastants, irritants, and texture-related molecules that activate the gustatory and trigeminal systems. The integration of these chemical and physical signals from multiple sensory pathways is essential to flavor perception and underpins the experience of mouthfeel. The roles of oral processing, saliva, and the sensory systems, particularly the trigeminal system, are discussed to better understand how mouthfeel is created and perceived. The review also looks at current sensory and instrumental methods used to evaluate mouthfeel, outlining their uses and limitations. Beer, especially non- and low-alcoholic beers, is used as a case study to show how mouthfeel affects product development and consumer acceptance. By combining insights from sensory science, food chemistry, and neuroscience, this review highlights the need for better tools and clearer frameworks to study and improve mouthfeel in modern food and beverage products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144574038","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":"Featured Cover: Cover Image, Volume 24, Issue 4","authors":"Jun-Lan Mei,&nbsp;Li-Juan Chai,&nbsp;Zhen-Ming Lu,&nbsp;Xiao-Juan Zhang,&nbsp;Yun-Hao Lu,&nbsp;Yuan-Long Chi,&nbsp;Song-Tao Wang,&nbsp;Cai-Hong Shen,&nbsp;Jin-Song Shi,&nbsp;Zheng-Hong Xu","doi":"10.1111/1541-4337.70227","DOIUrl":"https://doi.org/10.1111/1541-4337.70227","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Strong-flavor Baijiu pit mud microbiome in the context of modern industry: From a black box under empiricism to the gradual revelation of microbial ecosystems</i> by Lijuan Chai et al., https://doi.org/10.1111/1541-4337.70224.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573465","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 Technologies in Dried Fruit Snacks: Nutritional Enrichment and Sustainable Production","authors":"Małgorzata Nowacka,&nbsp;Hanna Kowalska,&nbsp;Urszula Tylewicz,&nbsp;Agnieszka Ciurzyńska,&nbsp;Aleksandra Skarżyńska,&nbsp;Magdalena Trusińska,&nbsp;Anna Ignaczak,&nbsp;Magdalena Karwacka,&nbsp;Małgorzata Chobot,&nbsp;Katarzyna Pobiega,&nbsp;Dorota Witrowa-Rajchert,&nbsp;Sabina Galus","doi":"10.1111/1541-4337.70225","DOIUrl":"https://doi.org/10.1111/1541-4337.70225","url":null,"abstract":"<div>\u0000 \u0000 <p>Entrenched eating habits, characterized by the consumption of highly processed foods rich in energy, fat, sugar, and salt, as well as eating snacks between meals or replacing meals with snacks, alongside inadequate intake of fruits and vegetables, have harmful effects on human health. Due to the seasonality of raw materials and limited access to fresh fruit and vegetables, the surplus is often available on the market in dried form, which could be stored much longer. Thus, fruits and vegetable snacks produced through diverse drying techniques are gaining commercial importance within global food processing. However, each process affects the food quality. In this review, a different novel process was presented for obtaining high-nutritional dried snacks, which can help with the enrichment of the dried fruit snacks, including vacuum impregnation, osmotic dehydration, edible coatings, and modifications of the drying process. For this purpose, nonthermal methods applicable to drying were described, such as pulsed electric field, ultrasound treatment, high hydrostatic processing, pulsed light, and cold plasma. Furthermore, different drying methods, including hybrid drying, were presented as methods for obtaining healthy dried snacks. Moreover, some aspects of safety, microbial quality, and storage conditions were discussed for keeping a good quality of dried snacks. The article concludes with guidance for obtaining and maintaining high-quality dried snacks and provides recommendations for future research.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558073","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":"Management, Safety, and Efficacy Evaluation of Nutraceutical and Functional Food: A Global Perspective","authors":"Feibiao Shan,&nbsp;Le Liu,&nbsp;Ling Li,&nbsp;Wenle Wang,&nbsp;Yaqiong Bi,&nbsp;Minhui Li","doi":"10.1111/1541-4337.70222","DOIUrl":"https://doi.org/10.1111/1541-4337.70222","url":null,"abstract":"<p>Growing health consciousness and aging populations have driven surging demand for traditional and complementary medicines (T&amp;CM), including nutraceuticals, functional foods, and food and medicinal substances (FAMS). Chronic disease burdens and preventive healthcare trends further amplify this growth. However, fragmented regulatory frameworks, inconsistent definitions, and divergent safety evaluation systems across regions hinder global trade and consumer trust. This review compares T&amp;CM governance in China, the United States, the European Union, Japan, South Korea, Australia, India, Russia, African nations, and faith-based Kosher/Halal certification systems, analyzing legislative milestones and risk management models. Key disparities exist in standardization, ingredient approvals, and evidence requirements. While Asia and the West maintain robust regulations, African countries struggle to align traditional practices with modern safety standards. Emerging technologies such as artificial intelligence (AI)-powered quality control, multi-omics-based validation, and blockchain traceability are critical for ensuring the safety and efficacy of T&amp;CM. The analysis underscores the urgent need for an internationally harmonized regulatory framework, supported by strategic positive/negative ingredient lists and cross-border cooperation. Policy recommendations emphasize integrating traditional knowledge with scientific validation to optimize market accessibility while ensuring consumer safety. This study's novel contribution lies in its systematic evaluation of T&amp;CM's role in bridging cultural heritage with global public health, offering actionable insights for policymakers to foster equitable trade and innovation in the wellness industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144550924","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}