Journal of texture studies最新文献

{"title":"Evidence of Aerosol Formation During Simulated Wine Drinking","authors":"Hao Zou,&nbsp;Guanchi Liu,&nbsp;Xinmiao Wang","doi":"10.1111/jtxs.70050","DOIUrl":"https://doi.org/10.1111/jtxs.70050","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, aerosols formed via oral movement while drinking wine were hypothesized as an oral-nasal delivery mechanism for aroma compounds with limited volatility, potentially inducing specific retronasal sensory perception. To this end, the formation mechanism of flavored aerosol particles (hexyl hexanoate) using model wine samples was investigated in vitro using the mechanical agitation method. The physical and physicochemical property variations of model wine samples had a significant impact on the total quantity of formed aerosol and average particle size, as well as flavor release, validated using gas chromatography. Taken together, this is the first study demonstrating that flavored ethanol aerosols could be formed using an in vitro method, and generated aerosol droplets could be suspended in and transported with air, and had the potential to settle onto mucus and trigger sensory perception.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Texture Image Classification Using Effective Texture Descriptors","authors":"K. Gopalakrishnan,&nbsp;V. Karthikeyan,&nbsp;P. Harshini,&nbsp;N. Ramasabitha","doi":"10.1111/jtxs.70049","DOIUrl":"https://doi.org/10.1111/jtxs.70049","url":null,"abstract":"<div>\u0000 \u0000 <p>Image texture refers to the visual patterns, variations, or configurations of pixel intensities within an image. Classifying textures is a fundamental goal in computer vision, applicable in areas ranging from medical picture analysis to distant sensing. Throughout the years, numerous strategies have been proposed to address this challenge; however, recent advances in deep learning have significantly transformed the subject. The proposed work delineates reliable and resilient local descriptors termed Texture Classification using Effective Texture Descriptors (TCETD), which integrates Locally Directional and Extremal Pattern (LDEP) with Gray-Level Co-occurrence Matrix (GLCM) to effectively acquire directional, extremum statistics, and spatial relationships among pixel intensities. To communicate directions related to the local area, it first obtains the directional local difference count pattern (DLDCP), which is divided into symmetric and asymmetric positions. By integrating the extremum location, differential, and compression pattern from adjacent sites, we extract the neighbor's extremum-related local pattern to acquire the extremum data generated by the initial segment. The two elements are combined to create the LDEP. The GLCM extracts spatial correlations, pixel intensity patterns, and features based on the distance and angle of pixels within an image. This descriptor can be utilized alongside the LDEP approach to offer a more thorough and resilient representation of the picture texture features, hence enhancing classification accuracy. The outcomes of experiments performed on three notable texture image databases—Klyberg (Stex), Kth-tips2-a, and CUReT—exhibit comparable correct classification rates of 97.91%, 93.82%, and 97.25%, respectively. These rates were achieved using our recently proposed TCETD descriptor under diverse conditions, including rotational and illumination variations, scale differences, and viewpoint alterations, in contrast to traditional methods for classifying texture images. The efficacy of the proposed strategy is corroborated using the Bonn BTF dataset, and the recommended method demonstrated superior performance.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Irrigation Regime on the Tomato Biomechanics: A Texture Investigation for Fruit Cracking Mechanism","authors":"Dongdong Li,&nbsp;Jiahao Zhao,&nbsp;Peiji Yang,&nbsp;Yong Chen,&nbsp;Xing Yu,&nbsp;Jing Zhang,&nbsp;Gongpei Cui,&nbsp;Xun He","doi":"10.1111/jtxs.70051","DOIUrl":"10.1111/jtxs.70051","url":null,"abstract":"<div>\u0000 \u0000 <p>To investigate the effects of irrational irrigation on tomato yield and quality, and the effects of different irrigation regimes on tomato biotexture mechanics, irrigation experiments were carried out in greenhouses, focusing on the two factors of irrigation frequency and irrigation quantity. Results showed that when the irrigation regime was A1 (150% ETc, 1 time/interval 1 day) or E3 (50% ETc, 1 time/interval 13 days), the fruit cracking rate was up to 69.53%; when the irrigation regime was C3 (50% ETc, 1 time/interval 5 days), the cracking rate was as low as 8.75%. Irrigation regime also had significant effects on the mechanical indicators. Meanwhile, the irrigation regime significantly affected the content and status of pectin in the cell wall but had no significant effect on hemicellulose and cellulose. With a short irrigation cycle and large irrigation amount, WSP (Water-soluble Fraction) increased, CSP (CDTA-soluble Fraction) and NSP (Na2CO3-soluble Fraction) decreased, and the fruit was easy to crack. The crystallinity, supporting power, and cracking resistance of pectin polysaccharides in C were strong, while those in A, B, D, and E were opposite. Research showed that the cracking of tomato induced by irrigation was due to the change of the composition and structure of the polysaccharide in the cell wall. This study can provide a reasonable irrigation regime such as C3 treatment for fruit farmers, which has the effect of both saving water and improving quality. The screened mechanical phenotypic indexes are conducive to reverse localization of crack control genes and enhancing tomato crack resistance breeding level.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145286443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding the Influence of Sensory Characteristics on Emotional Responses and Acceptance of Insect-Based Spreads","authors":"Ditta Hakha Soleha,&nbsp;Matthijs Dekker,&nbsp;Maryia Mishyna","doi":"10.1111/jtxs.70045","DOIUrl":"10.1111/jtxs.70045","url":null,"abstract":"<p>Despite growing interest in insect consumption, consumers' acceptance of insects as a food source remains low due to strong negative emotions like fear and disgust. Incorporating invisible insect (e.g., insect powder) into regular foods could address this reluctance. This study aimed to explore the impact of sensory characteristics on emotional responses, liking, and willingness to eat savory and sweet spreads enriched with insect powder. Savory and sweet spreads were combined with 1.5% and 3% of migratory locust (<i>Locusta migratoria</i>) and house cricket (<i>Acheta domesticus</i>) powder. Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA) were used to investigate sensory and emotional characteristics of samples, respectively. Samples containing 1.5% cricket powder mostly resulted in a more positive experience for both spreads, while 1.5% locust powder did not evoke any emotions. On the other hand, the inclusion of 3% insect powder generally evoked negative emotions like disgust and dissatisfaction. Samples containing 1.5% insect powder showed a higher preference compared to 3% ones in both spreads. Tomato taste, tomato aroma, sweet, and sour were key factors in determining the liking for savory spreads, while sweet, strawberry taste, and strawberry aroma played a significant role in the liking of sweet spreads. There was a significant increase in the participants' willingness to eat insect-based foods in the future after tasting them. This study suggests that the inclusion of 1.5% cricket powder shows promise in the development of both sweet and savory spreads.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12501046/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145239029","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":"Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs","authors":"Daphne Jumilla-Lorenz,&nbsp;Dolors Parés","doi":"10.1111/jtxs.70043","DOIUrl":"10.1111/jtxs.70043","url":null,"abstract":"<p>This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests were performed on samples from both groups of species (<i>n</i> = 64): Texture Profile Analysis, surface compression, puncture, shear, and tensile tests. The anisotropic nature of tuna muscle was evaluated by applying forces both perpendicular and parallel to connective tissue layers. Results revealed minimal textural differences between bluefin and yellowfin species, though significant anisotropy was observed across all mechanical tests depending on test methodology and attribute. Force-distance curves from puncture tests demonstrated a strong correlation (<i>R</i>² &gt; 0.80) between force peaks and the physical location of myocommata, confirming the structural importance of connective tissue layers. Raw tuna muscle exhibited low cohesiveness (15%–21%) and moderate firmness with fracturability under compression, particularly when force was applied perpendicular to connective tissue layers. These findings establish quantitative reference ranges for multiple texture parameters that are essential for developing authentic plant-based tuna alternatives, potentially addressing sustainability challenges in vulnerable tuna fisheries while meeting consumer expectations for raw fish applications.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145212937","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":"Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn (Zea mays L.) Flour","authors":"Jesús Enrique Gerardo-Rodríguez,&nbsp;Mariela Menchaca-Armenta,&nbsp;Jesús Enrique Chan-Higuera,&nbsp;Beatriz Montaño-Leyva,&nbsp;Ana Irene Ledesma-Osuna,&nbsp;María Irene Silvas García,&nbsp;Nydia Estrellita Buitimea-Cantúa,&nbsp;Guadalupe Amanda López-Ahumada,&nbsp;Carlos Martín Enríquez-Castro,&nbsp;Armando Quintero-Ramos","doi":"10.1111/jtxs.70044","DOIUrl":"https://doi.org/10.1111/jtxs.70044","url":null,"abstract":"<div>\u0000 \u0000 <p>The study of particle size is particularly important, as it influences the functional, textural, and physical properties of food products. This work evaluated the effect of milling extruded nixtamalized blue corn on anthocyanin content and tortilla texture. Blue corn was milled, conditioned with 0.3% lime at 25% moisture, and extruded at 90°C with a screw speed of 145 rpm. Extrudates were dried and milled using different mesh sizes (0.5, 0.8, 1.0, and 2.0 mm) to produce flours with fine and coarse particle sizes. Tortillas were machine-made and stored at room temperature for 48 h. The results showed that milling mesh size significantly affected the properties of masa and tortillas. Coarser flours (2.0 mm) led to improved tortilla texture, rollability, and higher anthocyanin retention during storage. These findings highlight the importance of milling and particle size selection in the manufacture of non-traditional tortillas to enhance their functional and textural quality.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Lipase on Soybean Oil-Wheat Gluten Systems: Rheological Behavior and Molecular Mechanisms","authors":"Hao Liu,&nbsp;Xin An,&nbsp;Yingtao Yu,&nbsp;Jinxi Liu,&nbsp;Yanyan Chen,&nbsp;Huihui Zhang,&nbsp;Yufan Yang,&nbsp;Ying Liang,&nbsp;Jinshui Wang","doi":"10.1111/jtxs.70047","DOIUrl":"https://doi.org/10.1111/jtxs.70047","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the regulatory effects of lipase on the viscoelastic behavior and microstructural evolution of soybean oil–wheat gluten (SOWG) composites in a model system. Dynamic frequency sweep and creep-recovery tests showed that lipase addition significantly influenced the viscoelastic properties of SOWG after 60 min of relaxation at 37°C, with optimal effects at 800 U/g. This dosage effectively maintained elasticity and recovery ability. Molecular-level analysis indicated enhanced hydrophobic interactions and reduced exposure of fluorescent groups, while also inhibiting covalent cross-linking (e.g., disulfide bond formation). Size exclusion chromatography revealed a broader molecular weight distribution in lipase-treated samples, suggesting a more complex network structure. FTIR analysis showed that 800 U/g lipase stabilized β-sheet content, whereas excessive addition (2000 U/g) reduced structural order and storage modulus by 43% and induced irregular macroporous regions (&gt; 5 μm). In contrast, moderate lipase levels (800 U/g) promoted a more uniform and compact gluten network, with an optimized average pore size of 2.1 ± 0.4 μm. Correlation analysis revealed a synergistic relationship between viscoelastic parameters (e.g., network area, branch length, <i>k</i> and <i>J</i> values) and microstructural evolution, indicating that lipase enables multiscale regulation to improve the structural and rheological properties of SOWG composites.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Texture-Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes","authors":"Gunalan Dhamodharan,&nbsp;James Makame,&nbsp;Alissa A. Nolden","doi":"10.1111/jtxs.70042","DOIUrl":"https://doi.org/10.1111/jtxs.70042","url":null,"abstract":"<p>The addition of thickeners to beverages remains the primary strategy for managing dysphagia. However, thickened beverages have poor compliance among patients, primarily due to a dislike of the taste and flavor. While thickeners produce a higher viscosity, which helps reduce the risk of aspiration, there is evidence that they also reduce taste sensations. Previous research suggests that rheological properties might explain the impact on taste perception; however, recent findings do not demonstrate this interaction. Therefore, this study aims to explore the impact of Nestle ThickenUp Clear on the taste intensity of sucrose (sweet), citric acid (sour), and NaCl (salty) when mixed at three concentrations compared to an unthickened control. The samples were analyzed for rheological properties (including viscosity and tan delta). A total of 56 untrained healthy participants completed the Temporal Check All That Apply (TCATA) and rated taste intensity and liking. This study presented significant findings on physical textural properties and sensory aspects; most importantly, Linear Mixed Models (LMM) revealed that saltiness (<i>β</i> = −4.16), sourness (<i>β</i> = −3.29), and sweetness (<i>β</i> = −3.43) all decreased significantly with the addition of thickener (<i>p</i> &lt; 0.001), with the magnitude and slope varying considerably for each tastant. However, viscosity did not result in a decrease in taste intensity (as indicated by a lower marginal <i>R</i>² than conditional <i>R</i>²). These findings emphasize that unique interactions between tastants and thickeners drive taste perception, rather than being solely determined by physical rheological measures (such as viscosity and viscoelasticity). Future studies can extend these findings to other thickeners and more complex beverages, which will aid in identifying effective strategies to improve the taste and flavor profiles of thickened beverages.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110680","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":"Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties","authors":"S. Ganga Kishore,&nbsp;Madhuresh Dwivedi,&nbsp;Singamayum Firdosh Nesha,&nbsp;Sandip Sanjay Gite,&nbsp;J. Deepa,&nbsp;G. Jeevarathinam","doi":"10.1111/jtxs.70046","DOIUrl":"10.1111/jtxs.70046","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of super-heated steam drying (SSD) on the textural, functional, cooking, rheological, and structural characteristics of millet analogue rice (MAR), formulated from pearl millet, sorghum, and parboiled rice through hot extrusion technology. Drying experiments were conducted at varying temperatures (120°C, 140°C, and 160°C) and thicknesses (2 mm, 4 mm, and 6 mm). Their impact on quality parameters, including water absorption index (WAI), color difference (ΔE), water absorption ratio (WAR), cooking loss (CL), water solubility index (WSI), and cooking time (CT), was analyzed and optimized using the Central Composite Design (CCD) within the framework of Response Surface Methodology (RSM). Optimal drying conditions were identified at 120°C and 2 mm thickness, achieving a ΔE of 3.51, a CT of 28.74 min, a WAR of 7.12, a CL of 8.06%, a WAI of 3.45 g/g, and a WSI of 6.23%, with a desirability value of 0.969. The optimized drying parameters significantly influenced the pasting and textural attributes of MAR (<i>p</i> &lt; 0.05) compared to undried MAR. Rheological analysis demonstrated that both super-heated steam-dried and undried MAR exhibited superior elastic properties relative to viscosity. FTIR spectroscopy revealed modifications in the spectral region of 900–1100 cm⁻¹, indicating higher crystallinity in the dried MAR. Differential Scanning Calorimetry (DSC) analysis indicated reduced onset temperature and enthalpy, suggesting partial gelatinization and loss of crystalline order due to drying. Furthermore, scanning electron microscopy (SEM) revealed smoother and flatter surface morphology in the dried MAR compared to undried MAR. Overall, the findings elucidate the role of super-heated steam drying in enhancing the quality and structural integrity of MAR, thereby contributing to the development of superior MAR under optimized drying conditions.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145092171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Analysis of Factors Influencing Firmness Characterization in Peach and Nectarine","authors":"Xuan Luo,&nbsp;Huirong Xu,&nbsp;Zunzhong Ye","doi":"10.1111/jtxs.70041","DOIUrl":"10.1111/jtxs.70041","url":null,"abstract":"<div>\u0000 \u0000 <p>Penetration test is the most direct and widely recognized standard method for assessing fruit firmness. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional manual test. The diverse options of texture analyzers provide flexibility for users, but also present challenges for standardizing firmness measurements. In addressing these issues, factors influencing firmness characterization, including peeling, probe size, penetration speed, penetration depth, and measurement parameters were analyzed for peach and nectarine. The results show that, compared to skin-off parameters, skin-on parameters exhibited absolute advantages for the nectarine cultivar. We also found the importance of probe size selection for accurate firmness detection for different cultivars, and it appears to be closely related to whether the fruits were peeled. The peach cultivar “HJ” is suitable for using a thicker probe (8 mm) after peeling, while the nectarine cultivar “ZNJH” is suitable for using a relatively thin probe (5 mm) with the skin on. The influence of speed is relatively low; however, a penetration speed of 5 mm/s is more recommended due to its better performance in capturing firmness differences. The force values at the steady phase of force-displacement curves perform best among all tested parameters. Penetration depths of 8 and 10 mm show no significant difference, suggesting that once the steady phase is reached, the influence of penetration depth is minimal.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145069781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}