Journal of Food Science and Technology-mysore最新文献

{"title":"1H NMR spectra as a characteristic of herbal preparations.","authors":"Rajendra Singh Thakur, Neelima Jayakrishnan, Arun Kumar Das","doi":"10.1007/s13197-024-06107-9","DOIUrl":"10.1007/s13197-024-06107-9","url":null,"abstract":"<p><p>This study attempts the application of 1H NMR spectra as a characteristic of commercial herbal preparations. 1H NMR spectra of four herbal preparations having the same composition from different manufacturers were compared. 1H NMR spectra of three herbal preparations having different compositions from commercial sources were also examined. 2D NMR TOCSY spectra of the same preparations were also presented for correlation of 1H NMR spectra with herbal composition. Average and standard deviation were derived from 1H NMR spectra of four herbal preparations of the same composition (Triphala) as a comparative analytical method.</p><p><strong>Graphical abstract: </strong>Composition of herbal preparation is correlated with 1H NMR spectra.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06107-9.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1338-1349"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Analysis of the table syrup composition produced from two species of bananas (<i>Musa sapientum</i> L. and <i>Musa acuminate</i> Colla).","authors":"Adriana Menegaro, Milene Oliveira Pereira, Evandro Bona, Gracielle Johann","doi":"10.1007/s13197-025-06224-z","DOIUrl":"10.1007/s13197-025-06224-z","url":null,"abstract":"<p><p>bananas are one of the most consumed fruits globally, yet their high perishability due to water activity necessitates processing to extend shelf life. This study evaluated biochemical and nutritional characterization (moisture content, water activity, pH, total acidity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, viscosity, ash, insoluble solids, minerals, and electrical conductivity, volatile and sugar composition) and thermal analysis of a syrup made from two ripe bananas species (<i>Musa sapientum</i> L. and <i>Musa acuminate</i> Colla). The syrup was produced (process with a patent requested) and characterized as fruit and table syrup. The syrup showed a moisture content of 36.63%, pH of 4.63, and water activity of 0.8, ensuring good stability and shelf life, and hydroxymethylfurfural of 53.27 mg/kg. Mineral analysis revealed high levels of potassium (0.95 g/100 mL), magnesium (0.55 g/100 mL), iron (0.35 g/100 mL), and calcium (0.28 g/100 mL). Sugar analysis indicated the presence of sucrose (35.1%), fructose (32.7%), and glucose (32.2%). The syrup's dark color suggests its potential use in foods with brownish tones. Thermal decomposition occurred at around 120 °C, demonstrating good thermal stability. This study highlights the potential of banana syrup as a sucrose replacement, promoting bioeconomy and reducing food waste from ripe bananas.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1392-1398"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173983/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Evaluating the effect of Spirulina platensis and whey powder in baguette texture using response surface methodology (RSM).","authors":"Morvarid Vosough, Mir Mehrshad Emamshoushtari, Salar Helchi, Elnaz Sohani, Fatemeh Esmaeili, Shima Shayanfar, Farshid PajoumShariati","doi":"10.1007/s13197-024-06105-x","DOIUrl":"10.1007/s13197-024-06105-x","url":null,"abstract":"<p><p>Population growth has confronted food security with a significant challenge due to limited animal protein sources; hence, it is advised that the most used food be enriched with alternative protein sources. Baguette, a widely consumed and famous bread, has undergone innovative enhancements in texture by incorporating Spirulina platensis and whey powder as beneficial nutritious food sources. Optimizing and identifying the affecting percentage of Spirulina platensis, whey powder, and baking temperature on the texture of Baguette bread and its composition requires a systematic experimental procedure; for this reason, response surface methodology (RSM) was employed. The study's results demonstrate the significant influence of Spirulina pretension on various quality attributes of the bread, including water absorption, dough stability, bread hardness, cohesiveness, and resilience. Increased concentrations of Spirulina platensis above three weight% % w.w^- 1 in the dough resulted in higher water absorption, stability, and bread hardness. On the other hand, whey powder content exhibited an inverse relationship with bread hardness, meaning that higher whey content led to softer bread. They increased the whey content by approximately 9.05% w.w^- 1, which decreased water absorption, while a whey content of 15% w.w^- 1 resulted in lower dough stability and softer bread. Moreover, increasing the baking temperature consistently reduced bread hardness, mainly when Spirulina platensis was present in the dough at concentrations above 3% w.w^- 1. At a 3% w.w^- 1 concentration of Spirulina platensis, the interaction with temperature notably affected cohesiveness and resilience, highlighting the delicate balance between texture attributes.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06105-x.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1316-1327"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174009/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Coffee and chicory blend: properties, nutrition, and health implications.","authors":"M N Harshitha, K L Sirisha, Syed Shafia, Pushpa S Murthy","doi":"10.1007/s13197-025-06332-w","DOIUrl":"10.1007/s13197-025-06332-w","url":null,"abstract":"<p><p>Coffee is one of the most widely consumed beverages globally, valued for its refreshing properties, stimulating effects, and biologically active compounds with numerous health benefits. It contains approximately 1-2% caffeine by weight, along with other bioactive compounds such as chlorogenic acid (up to 12%) and melanoidins (30%). Chicory (<i>Cichorium intybus</i> L.), a perennial herb in the Asteraceae family, mimics the sensory and organoleptic qualities of roasted coffee and has a long history of use in coffee blends. Chicory is particularly rich in inulin (~ 68% of its dry weight), a prebiotic fiber, as well as esculin and chlorogenic acid derivatives. The combination of coffee and chicory enhances key attributes such as brew color, flavor, and viscosity, offering a synergistic blend that combines their nutritional and functional benefits. Medicinal properties include improved digestion, enhanced immunity, and support for gut health. Coffee-chicory blends adhere to regulatory standards to address safety concerns related to contaminants such as mycotoxins (< 10 ppb), acrylamide (< 400 ppb), and heavy metals like lead (< 0.2 ppm). The versatility of these blends extends to their use as fortifiers, supplements, and additives in functional foods and pharmaceutical products, meeting the growing consumer demand for nutritious and sustainable options. Optimization of blending ratios, such as 70:30 or 60:40 (coffee to chicory), coffee-chicory blends strike a balance between taste, health benefits, and economic value, positioning them as a promising segment in both traditional and emerging markets.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1213-1227"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174007/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Improved food storage in jute packaging: an assessment of the current uses, constraints, and functional enhancements of jute bags and the potential of nonconventional jute-based paper packaging.","authors":"Sanchita Biswas Murmu, Laxmi Kanta Nayak, Ammayappan Lakshmanan, Haokhothang Baite, Dipak Nayak, Piyali Biswas","doi":"10.1007/s13197-025-06286-z","DOIUrl":"10.1007/s13197-025-06286-z","url":null,"abstract":"<p><p>Food packaging is now synonymous with the use of plastic, which causes unwanted environmental pollution. Jute is a naturally renewable plant-based fiber that is highly suitable for packaging high-quality grains. However, it has the limitations of poor oxygen and water vapor barrier properties and faces stringent competition with plastic alternatives to the extent that compels government mandatory regulations to use jute bags for food packaging. This review examines how well jute bags store and preserve product quality while causing the least amount of deterioration compared with the chemical composition and nutritional and sensory qualities of freshly stored various food materials, such as pulses, fruits, dried fruits, seeds, and coffee. The analysis revealed that jute bags work best for wheat, maize, chili, and tea seeds when combined with a single/multiple inner layers of less water- and oxygen-permeable low-density polyethylene (polyline) plastic. The application of functional treatments to jute bags results in water and pest resistance and enhances the barrier properties for improved storage of food grains. The improved antibacterial characteristics of jute fabric, which can stop or delay the growth of microbes on a product's surface, are highly desirable in the food packaging industry. The secondary or lesser-used application of jute involves the development of pulp and paper films for food packaging. The mechanical properties of jute-based paper match the minimum tensile strength requirement (20 MPa) of film packaging for various food packaging applications. The barrier properties of such films may also be enhanced by the application of functional coatings. Greater research attention from industry and researchers might eradicate the limitations of jute bag packaging, allowing for a larger deployment of this material for food packaging applications in place of less environmentally friendly plastic.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1199-1212"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174033/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (<i>Sparus aurata</i> L.).","authors":"Antonia M Jiménez-Monreal, Francisco A Guardiola, M Antonia Murcia, Diana Ceballos-Francisco, M Ángeles Esteban, Magdalena Martínez-Tomé","doi":"10.1007/s13197-024-06096-9","DOIUrl":"10.1007/s13197-024-06096-9","url":null,"abstract":"<p><p>The goal of this work was to determine the effects of dietary supplementation with fenugreek seeds on the oxidative status of gilthead seabream. Fish were fed four different diets for 8 weeks: three groups of fish were fed diets containing 1%, 5% or 10% (w/w) fenugreek seeds, while the control group was fed a diet without fenugreek. At the end of the experiment, the expression gene of the main antioxidant enzymes (superoxide dismutase, catalase and glutathione reductase) was measured in the fish liver. Supplementation with fenugreek seeds at 10% significantly increased the growth of fish while different effects on gene expression were detected. An increase in H₂O₂ and OH⋅ scavenging ability and oxidative stability was observed in fish fed fenugreek-supplemented diets. In the present study, an 8-week supplementation of the diet of gilthead seabream specimens with fenugreek seeds resulted in an improvement of fish growth and antioxidant status (ROS scavenging, catalase and oil oxidative stability). These results afford a new perspective on the use of spices with medicinal properties as a supplement in fish feed in order to improve their growth and antioxidant status.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1286-1295"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174039/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Preparation and characterization of a novel tara gum-based antioxidant film with epigallocatechin gallate nanoparticles and its application in blueberry packaging.","authors":"Leilei Xu, Yiman Yao, Yue Chen, Zhongqin Chen, Haixia Chen","doi":"10.1007/s13197-024-06104-y","DOIUrl":"10.1007/s13197-024-06104-y","url":null,"abstract":"<p><p>Given the serious ecological problems posed by non-biodegradable and petrochemical-based packaging films, people are paying increasing attention to biodegradable and safe packaging materials. To find a biodegradable food packaging film, this study prepared a novel edible and antioxidant film by incorporating epigallocatechin gallate (EGCG) nanoparticles (EGNPs) into tara gum (TG) film. The physicochemical properties and application of antioxidant films were studied. The results showed the antioxidant films had good ultraviolet (UV) barrier performance and transparency. Fourier Transform Infrared Spectrometer (FT-IR) showed the interaction between EGNPs with TG films. Scanning electron microscope (SEM) analysis showed smooth and homogeneous cross-section of films, indicating that the EGNPs well dispersed in the TG matrix. The good compatibility of EGNPs in the films slightly influenced the water vapor transmission rate (WVTR) (<i>p</i> > 0.05). The elongation at break (EAB) was significantly increased from 44.60% to 75.06% with the increase of EGNPs in TG film, while tensile strength (TS) was decreased. The antioxidant films showed long-term antioxidant activity during the storage of 90 days. Our research shows that antioxidant films and coatings can be used to improve the shelf-life of blueberries and have huge application potential in the food packaging field.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06104-y.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1306-1315"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173980/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Ultrasound-assisted process to improve proteins recovery from industrial canola and soybean byproducts.","authors":"Demelza Nayelli Villalón-López, Laura Patricia Martínez-Padilla","doi":"10.1007/s13197-024-06108-8","DOIUrl":"10.1007/s13197-024-06108-8","url":null,"abstract":"<p><p>An ultrasound-assisted process is proposed to obtain protein isolates from canola and soybean byproducts. A laboratory-scale probe system (24 kHz, 400W) was used for protein extraction and six levels of energy density were analyzed. Different mixtures of solvents (water, ethanol, methanol, acetone) and temperatures were tested for removing phenolic compounds, and the best results were obtained with ethanol-water (8:2 v/v) and energy density of 104 kJ/L, which minimize protein losses at that step. After extraction of phenolic compounds, samples were alkalinized (pH 12 or 9.5), subjected to ultrasound treatment and the protein precipitated at the isoelectric pH. The highest yield on protein extraction was obtained with 1:20 meal: NaOH solution ratio, applying 150 kJ/L at constant temperature (30 °C), increasing the protein recovery, 72.5% for canola meal and 37.5% for soybean meal, compared to the conventional method. The solubility of both isolates obtained with ultrasound improved ~ 50% at a pH close to neutral and basic, with an increase in free sulfhydryl groups, without significant effects of ultrasound treatment on the subunit fractions of the proteins. These results provide alternatives to develop protein isolates from an undervalued by-product, with better techno-functional properties that can be employed in the food industry.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06108-8.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1350-1361"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174011/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS.","authors":"Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Wen Huang, Aijaz Hussain Soomro, Inayatullah Rajpar, Ying Liu","doi":"10.1007/s13197-024-06106-w","DOIUrl":"10.1007/s13197-024-06106-w","url":null,"abstract":"<p><p>The present study was carried out to evaluate changes in the volatile composition and chemical characteristics of shitake mushroom pickled. The volatile components were characterized by methods based on headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that one sulfur compounds, 1,2,4-trithiolane and lenthionine, were identified in control. However, pickle inoculated with <i>Lb. casei</i> produced lenthionine compound was detected. The pickled inoculated with lactic culture <i>Lb.BB-46</i> confirmed four sulfur compounds, 1,2,4-trithiolane, 1,2,4,5-tetrathiane, lenthionine and pentathiepane. Study further revealed that three organic acids were found in the <i>Lb. casei</i> sample, including malic acid, citric acid and acetic acid. The amount of flavor 5'- nucleotides in pickled mushroom inoculated with <i>Lb.BB-46</i> was higher than that of <i>Lb. casei</i> and control sample. The change in pickled was most likely due to variations in quality, processing technique, and storage conditions of the pickled vegetable. We explained SPME/GC-MS as a practical instrument for monitoring volatile compounds in pickled and provide important information for investigating the process in <i>fermentation</i> products.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06106-w.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1328-1337"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173999/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Neural network-ant-colony hybrid optimization of a bacterial fruit juice clarifying metallo-neutral-protease production.","authors":"Eloghosa Ikharia, Maurice Ekpenyong, David Ubi, Ernest Akwagiobe, Ubong Ben, Atim Asitok, Anthony Akpan, Sylvester Antai","doi":"10.1007/s13197-024-06095-w","DOIUrl":"10.1007/s13197-024-06095-w","url":null,"abstract":"<p><p>Neutral proteases are invaluable for food, pharmaceutical, and feed industries because of their mild catalysis. This study reports the production and potential food industry application of a neutral protease by a coastal sediment <i>Bacillus cereus</i> strain. An integrated approach involving response surface methodology (RSM) and artificial neural network-ant-colony hybrid optimization (ANN-ACO) was adopted to develop a suitable bioprocess medium for improved yield. The enzyme was purified, characterized for activity and stability to physicochemical parameters, and investigated for fruit juice clarification. The ANN-ACO model was observed to be superior (predicted <i>r</i> ² = 98.5%, mean squared error [MSE] = 0.0353) to the RSM model (predicted <i>r</i> ² = 86.4%, MSE = 23.85). It recommended a medium containing (gL^- 1) molasses 45.00, urea 9.81, casein 25.45, Ca²⁺ 1.23, Zn²⁺ 0.021, Mn²⁺ 0.020, and 4.45% (vv^- 1) inoculum, for a 6.75-fold increase in protease activity from 76.63 UmL^- 1 in un-optimized medium. The 10.0-fold purified 46.6-kDa-enzyme had maximum activity at pH 6.5, 45-55ºC. The 353 amino acid protein had its HEXXH motif between 173 and 177 residues. Its substantial requirements for Zn²⁺ and Ca²⁺, and significant inhibition by EDTA confirmed its metallo-protease nature. Successful clarification of fruit juices underscores its biotechnological potential.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06095-w.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1272-1285"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174040/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}