Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Mechanistic Basis of Nanobubble Functionality in Food Systems: Linking Electrokinetic Stabilization, Transport Dynamics, and Functional Outcomes.","authors":"Farah Naqash, Miral Javed, Akmal Nazir, Sajid Maqsood","doi":"10.1111/1541-4337.70602","DOIUrl":"10.1111/1541-4337.70602","url":null,"abstract":"<p><p>Recently, there has been a surge in shifting of scientific interest towards the adoption of nonthermal technologies in food processing applications. Nanobubble (NB) technology is one of the emerging green technologies that has gained increased attention over recent years. However, its functionality is often discussed separately from the gas identity, electrokinetic stabilization, transport behavior, and food matrix interactions. This review develops a framework based on mechanism-property-transport-function-outcome to explain how NB stability, interfacial charge, residence time, sustained transport, and matrix interactions govern food functionality and applications. This framework explains why similar NBs perform differently across food systems, emphasizing and classifying dominant mechanisms of NB action for food applications, along with gas properties as an underlying factor. This review bases electrokinetic and transport phenomena as mechanistic foundations of the stability and applicability of NBs in food systems, while highlighting gas-specific, property-tuned, and food-matrix-directed framework for selecting NBs for potential food applications. The outcome of electrokinetic and transport-based interactions with the food matrices has been discussed under residence time-governed transport, micro-convection effects, food matrix modulation, redox reactions, and bioactive delivery.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70602"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13499080/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786232","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":"Climate Change and Food Allergy: Adaptations and Risks at the Intersection of Environment and Health.","authors":"Huan Li, Yuanyuan Wang, Rui Zhu, Huadong Sheng, Shuifeng Zhang, Hongbo Chen, Linglin Fu","doi":"10.1111/1541-4337.70628","DOIUrl":"10.1111/1541-4337.70628","url":null,"abstract":"<p><p>Climate change has emerged as a major global public health challenge, and its impact on allergic diseases, particularly food allergy, has received increasing attention. It enhances allergic exposure risks through multiple pathways, including alterations in the expression of allergenic proteins, shifts in the geographic distribution of allergenic species, increased allergenic microbial pollution, and changes in pollen exposure patterns that may exacerbate allergic responses. Furthermore, climate change could elevate individual susceptibility to food allergy via diverse biological mechanisms, such as impairment of host barrier integrity, disruption of immune tolerance homeostasis, and perturbations in early-life developmental processes. Additionally, climate change-induced loss of microbial and dietary diversity further promotes allergy sensitization, whereas the transition to plant-rich sustainable diets may bring additional allergy risks. This review systematically summarizes these potential mechanisms by which climate change elevates food allergy risks, aiming to provide a basis for food safety risk assessment and the development of scientific, targeted preventive strategies against allergic diseases in the context of ongoing global climate change.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70628"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13551522/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148904879","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 Sunflower Seed Oil: Intelligent Quality Evaluation, Processing Innovations, and Component Analysis.","authors":"Mengjiao Zhang, Qiang Wang, Sarina Ma, Zhenyuan Li, Yumeng Hu, Karim Gafurov, Dilshoda Safarava, Qin Guo","doi":"10.1111/1541-4337.70586","DOIUrl":"10.1111/1541-4337.70586","url":null,"abstract":"<p><p>Sunflower seed oil, recognized as a significant edible oil, has emerged as a focal point in contemporary research owing to its unique nutritional composition and functional attributes. In recent years, substantial advancements have been made in intelligent quality assessment methodologies for raw materials, novel extraction technologies, and targeted investigations of constituents. This review systematically analyzes the mechanisms and applications of the basic quality of sunflower seed raw materials, conventional oil extraction techniques, emerging preparation technologies (aqueous enzymatic method), and auxiliary processes (microwave/ultrasound/pulsed electric field-assisted extraction). It focuses on elucidating the structural characteristics of nutrients such as triglycerides and fatty acids in sunflower seed oil and the distribution of flavor and bioactive components, as well as the novel formation mechanisms of potential harmful substances, and summarizes its high-value applications in the food industry while clarifying the development directions for industrial innovation. The precise characterization of sunflower seeds attributes was accomplished through an integrated \"intelligent representation-quality analysis-suitability assessment\" framework. Contemporary oil extraction technology has evolved into a diversified paradigm encompassing \"green upgrading of traditional processes, breakthroughs in emerging technologies, and synergistic auxiliary technologies.\" The biosynthetic pathways of bioactive constituents, formation mechanisms of harmful substances, and critical regulatory nodes have been systematically identified, demonstrating their substantial potential across diverse application domains. This article endeavors to provide rigorous theoretical foundations for breakthroughs in fundamental research and the industrial transformation of sunflower seed oil, thereby facilitating high-quality innovative development within the industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70586"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13525092/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849539","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":"Marine-Derived Proteins: Individual Variability in Health Effects Across Protein Structure, Host Genetics, and Gut Microbiota.","authors":"Jiayi Song, Jiaxin Huang, Ye Lan, Renfeng Miao, Zhongsheng Tang, Junlin Wu, Ming Yu, Kirsten Bliki, Andre G Skirtach, Siming Zhu, Tangyu Yang, Dan Xu","doi":"10.1111/1541-4337.70649","DOIUrl":"10.1111/1541-4337.70649","url":null,"abstract":"<p><p>Marine-derived proteins are increasingly used in nutritional interventions, but their health effects show substantial interindividual variability, challenging one-size-fits-all approaches. This review proposes a framework based on a triadic interaction model to explain personalized physiological responses to marine proteins. It considers three main determinants. First, the structural characteristics of marine proteins, such as higher order structure, surface charge, solubility, and processing-induced modifications (e.g., enzymatic hydrolysis, heating), shape their digestion behavior and the profile of bioactive products. Second, host genetic and physiological factors, including variation in digestive enzyme gene copy number, polymorphisms in peptide transporters and metabolic enzymes, and differences in intestinal immune receptors, affect protein digestion, absorption, and immune responses. Third, for protein fractions escaping host upper gastrointestinal digestion, the gut microbiota's compositional and functional features, including community structure and enzyme repertoires, influence downstream colonic fermentation and the generation of microbial metabolites. By integrating these three dimensions, the model links marine protein characteristics with host and microbial factors to clarify mechanisms underlying individual variability in personalized health outcomes and to support the development of more targeted marine protein-based nutritional strategies.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70649"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13570159/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148954518","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":"Amylosucrase as a Versatile Biocatalyst for Next-Generation Functional Ingredients: Starch Modification and Glycoside Synthesis.","authors":"Dong-Ho Seo, Byung-Hoo Lee, Sang-Ho Yoo","doi":"10.1111/1541-4337.70656","DOIUrl":"10.1111/1541-4337.70656","url":null,"abstract":"<p><p>Amylosucrase (ASase, E.C. 2.4.1.4) is a transglucosidase that catalyzes α-glucan synthesis and transglycosylation reactions using sucrose as the sole substrate. Unlike Leloir glycosyltransferases requiring expensive nucleotide sugars, ASases utilize readily available sucrose as a cost-effective glucose donor, offering economic advantages for industrial applications. This review comprehensively examines the current state of ASase research, covering structural characteristics, catalytic mechanisms, substrate specificities, and industrial applications. Major applications include the synthesis of functional carbohydrates, such as short-chain glucan microparticles for encapsulation and rare sugars (turanose and trehalulose), as well as starch modification for enhanced nutritional profiles. Furthermore, the enzyme plays a crucial role in generating α-glycosides of bioactive compounds, significantly improving their physicochemical stability and bioavailability. Recent advances in protein engineering have improved enzyme thermostability and expanded substrate scope, though challenges remain in industrial-scale implementation. Current limitations in enzyme stability and product yields are critically analyzed, alongside future research directions for improving catalytic performance and process economics. The diverse applications of ASases in food, nutraceutical, and cosmetic industries demonstrate their potential as versatile biocatalysts for producing functional ingredients with improved properties.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70656"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579501/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975149","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":"Carbon Quantum Dots-Enhanced Polyvinyl Alcohol: A Comprehensive Approach to Food Preservation.","authors":"Tesalonika Sevi, Shao-Fu Tsou, Anastacio T Cagabhion, Rhoda Mae C Simora, Yu-Wei Chang","doi":"10.1111/1541-4337.70644","DOIUrl":"10.1111/1541-4337.70644","url":null,"abstract":"<p><p>Polyvinyl alcohol (PVA) is a promising biodegradable matrix for food packaging but suffers from high hydrophilicity, high water vapor permeability, and a lack of active functionalities. To overcome these limitations, recent research incorporates zero-dimensional carbon quantum dots (CQDs) as active nanomaterials. This review evaluates the physical, transport, and preservative synergies of CQD/PVA composite matrices. Integrating uniform CQDs reduces matrix wettability through dense intermolecular hydrogen bonding with PVA hydroxyl groups, as evidenced by a 26.16% increase in water contact angle for 3% lemon peel-derived CQDs. Furthermore, the impermeable nanoparticles introduce a classic tortuous-path effect and act as heterogeneous nucleation sites, densifying the network and driving a profound 94.68% decrease in oxygen permeability with just 1% green tea-derived CQDs. Beyond physical barrier optimization, embedded CQDs endow the matrix with robust multiwavelength UV-blocking properties, potent antioxidant radical scavenging, and broad-spectrum antimicrobial activity. These active functionalities effectively suppress oxygen-dependent degradative enzymes, such as polyphenol oxidase, to halt browning, extending shelf life across fruit, bakery, and seafood models. Driven by PET, FRET, and IFE luminescent mechanisms, these composites function as nondestructive, real-time freshness indicators, offering a sustainable, intelligent packaging.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70644"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13559747/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148917660","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":"Upcycling Vegetable Waste Into Functional Food Ingredients via Synergistic Microbial Engineering and Artificial Intelligence.","authors":"Jiajin Sun, Dongbo Ma, Qingwei Meng, Chongpeng Bi, Jianping Li, Anshan Shan","doi":"10.1111/1541-4337.70611","DOIUrl":"10.1111/1541-4337.70611","url":null,"abstract":"<p><p>The escalating generation of global vegetable waste represents a critical loss of bioactive resources, necessitating a paradigm shift from passive disposal to active nutrient upcycling. However, the industrial conversion of this heterogeneous biomass into standardized functional food ingredients is currently impeded by significant techno-economic barriers, primarily structural recalcitrance, compositional inconsistency, and the presence of toxic fermentation inhibitors. This review provides a comprehensive analysis of the synergistic application of microbial engineering and artificial intelligence (AI) to resolve these bioprocessing bottlenecks within a food-to-food closed-loop framework (as shown in the graphical abstract). We evaluate recent advances in engineering food-grade microbial chassis (e.g., Saccharomyces cerevisiae and Escherichia coli) to enhance lignocellulose degradation and stress tolerance. Concurrently, we examine the integration of AI across the entire value chain, covering deep learning-based rational enzyme design, genome-scale metabolic modeling, and intelligent process control for precision fermentation. Current evidence demonstrates that the hardware-software coupling of engineered strains and AI algorithms significantly enhances conversion efficiency and process robustness. Key findings highlight that AI-driven Design-Build-Test-Learn cycles facilitate the de novo creation of enzymes with superior kinetics and strains with adaptive stress response capabilities against toxins. Moreover, dynamic digital twin models effectively mitigate the impact of substrate variability, ensuring the batch-to-batch consistency required for food applications. We conclude that this data-driven synergistic paradigm is pivotal for establishing a resilient circular bioeconomy, enabling the reliable bioconversion of waste into high-value single-cell proteins, natural flavor additives, and sustainable packaging materials.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70611"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529936/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862814","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":"From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.","authors":"José María Martín-Miguélez, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado","doi":"10.1111/1541-4337.70624","DOIUrl":"10.1111/1541-4337.70624","url":null,"abstract":"<p><p>Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami-active free amino acids and umami- or kokumi-active peptides derived from protein-rich substrates. The present review introduces the complexity of aminopeptide seasonings with the intention of preserving gastronomic heritage and classifying the variety of aminopeptide seasonings. This review examines the biochemical mechanisms, microbial processes, sensory attributes, and safety considerations underlying their development. Proteolysis, driven by endogenous and microbial proteases, generates free amino acids and short-chain peptides responsible for taste and aromatic depth. Historical and cross-cultural analyses reveal the widespread evolution of these seasonings, from Mediterranean fish sauces and African legume ferments to Asian soy pastes and Northern autolytic preparations, each reflecting distinct environmental and technological contexts. Modern adaptations integrate controlled fermentation, isolated enzymes, and multi-hurdle food safety strategies-including temperature, pH, water activity, vacuum processing, and protective cultures-to ensure microbial safety while preserving traditional flavor complexity. Moreover, aminopeptide seasonings can modulate the sensory properties of plant-based food matrices, facilitating sodium and fat reduction while supporting the development of more acceptable plant-based products and, consequently, sustainable dietary shifts. This work proposes a comprehensive classification of traditional aminopeptide seasonings and outlines contemporary biotechnological and regulatory frameworks for their safe production within the European Union. By bridging heritage and innovation, aminopeptide seasonings exemplify the intersection of gastronomy, microbiology, and food safety science.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70624"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13584246/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987271","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":"A Comprehensive Review of Fucosylated Human Milk Oligosaccharides: Biological Functions, Production Technologies, and Safety Regulation With Commercial Translation in Infant Nutrition.","authors":"Jinghong Xu, Bowen Li, Huajian Xu, Qing Zhang, Zheng Li, Xiaocui Zhong, Dongling Qiao, Ting-Li Han, Binjia Zhang","doi":"10.1111/1541-4337.70636","DOIUrl":"10.1111/1541-4337.70636","url":null,"abstract":"<p><p>Human milk oligosaccharides (HMOs) are important functional bioactive components of human milk. Fucosylated HMOs (FHMOs) represent a major subclass, accounting for approximately 35%-50% of total HMOs, and have attracted increasing attention in infant nutrition and health. Current evidence indicates that FHMOs play important roles in shaping the infant gut microbiota, modulating host-microbe interactions, supporting intestinal barrier function, and maintaining immune and metabolic homeostasis. However, their commercialization still faces several challenges, including high production costs, difficulties in the scalable manufacture of structurally complex members, uneven functional evidence across individual compounds, incomplete safety and regulatory evaluation frameworks, and the need to further validate processing stability and application performance in final products. From an industrial perspective, microbial fermentation has become the main production route for 2'-fucosyllactose and 3-fucosyllactose, whereas the large-scale production of more structurally complex or low-abundance FHMOs remains technically and economically challenging. Regulatory approvals in major markets indicate acceptable safety at authorized use levels, but uncertainties remain regarding long-term intake, vulnerable infant populations, matrix-dependent stability, and the combined use of multiple HMOs. This review summarizes recent advances in the structural characteristics, biological functions, production technologies, safety assessment, regulatory status, and commercial applications of FHMOs, with emphasis on 2'-fucosyllactose, 3-fucosyllactose, and selected structurally related members. It also discusses commercialization challenges and future research priorities to support their responsible application in infant nutrition.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70636"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534321/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872333","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":"Personalization and Fortification of In-Space Manufactured Emulsified Beverages for Long-Term Space Travel.","authors":"Svenja Schmidt, Ian Fisk, Ni Yang, Maria Saarela, Volker Hessel","doi":"10.1111/1541-4337.70598","DOIUrl":"10.1111/1541-4337.70598","url":null,"abstract":"<p><p>The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well-being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health hazards characteristic for the respective environment. Outer space is well-known as a hazardous environment due to microgravity, space radiation, and extreme living situation, whereas food monotony has led to insufficient caloric intake in the past. We are proposing to adapt the current trends of fortification and personalization for a novel space food system to support astronaut's health and increase food choice. Beverages as food matrix allow straightforward adjustment of their composition, whereas beverage emulsions as formulation strategy allow encapsulation of hydrophobic ingredients. This literature review gives an overview of food and beverage fortification on Earth, current and in-development space food systems, common space health risks with the potential to be attenuated by nutrition/supplementation, as well as bioactive compounds potentially suitable for beverage fortification. Finally, a process concept is presented that could enable in-space manufacturing of beverages for future space travel.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70598"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13525091/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849563","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}