Journal of Sensory Studies最新文献

{"title":"Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques","authors":"Martha D. Calvert,&nbsp;Clinton L. Neill,&nbsp;Marlon F. Ac-Pangan,&nbsp;Amanda C. Stewart,&nbsp;Jacob Lahne","doi":"10.1111/joss.12916","DOIUrl":"https://doi.org/10.1111/joss.12916","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Flavor wheels are visual tools built from standardized sensory lexicons that are used in many different industries to improve communication, marketing, and quality discrimination among products. To date, flavor wheels have been developed for spices, coffee, wine, beer, and many other foods and beverages—yet no flavor wheel has been constructed for hard cider. While there is no single established method for constructed flavor wheels, most approaches are based on sensory descriptive analysis (DA) and free word sorting activities that investigate the semantic similarity and dissimilarity of descriptive terms. This research study utilized multiple DA studies for the generation of a sensory lexicon, followed by independent word sorting tasks with cider industry professionals (<i>N</i> = 40) and untrained consumers (<i>N</i> = 58) to establish two flavor wheels that are broadly understandable to a variety of industry stakeholders. Based on the results of DISTATIS and additive tree partitioning, this research showcases a workflow for developing and refining flavor wheels that incorporate both stakeholder and researcher input and can be built upon by other analysts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This research demonstrates an accessible methodology for developing flavor wheels that incorporates input from diverse parties and considers the semantic associations of terms used by cider consumers and industry professionals. The proposed methodology is a useful framework for other sensory scientists seeking to efficiently develop flavor wheels for multiple audiences. As a demonstration, this research also delivers two flavor wheels—one that highlights discrepancies in how industry consumers and producers semantically understand sensory experiences compared to trained sensory personnel, and a second wheel that showcases how hard cider can more objectively be described. Together, these flavor wheels are tools for improving sensory communication, education, and marketing in the US hard cider industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12916","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140641905","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":"Does inclusion of miracle fruit powder within a model beverage affect taste of solutions subsequently consumed?","authors":"Ruth E. Greenaway,&nbsp;Pam Beyts,&nbsp;Christopher P. Mercogliano,&nbsp;Indra Prakash,&nbsp;Ashley Roberts,&nbsp;Tracey Sanderson","doi":"10.1111/joss.12910","DOIUrl":"https://doi.org/10.1111/joss.12910","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Miraculin is a glycoprotein present in miracle fruit berries (<i>Richadella dulcifica or Synsepalum dulcificum</i>) known to have taste modifying properties: conversion of sour into sweet taste. So far, research has shown that the effects occur when consuming miracle fruit powder or miracle fruit berries prior to consumption of a sour drink or food product. However, limited research has examined the effects of miraculin consumed within a food or drink product and if there might be any taste-modifying effects on other food and drinks consumed subsequently. This research looks at miraculin, from freeze-dried miracle fruit powder, served within model soft drink formulations at concentrations ethically approved for consumption in soft drink beverages (50 and 80 ppm miracle fruit powder). Three experiments were carried out. The first investigated how long any taste-modifying effects would last following consumption and whether the effects were dose-dependent. Experiment 2 looked at the effect of repeated exposure on perception of sweet, sour, and bitter tastes, whilst experiment 3 explored whether the receptor binding of miraculin in miracle fruit powder would affect sweetness perception of other sweeteners. All results showed minimal effects of using freeze-dried miracle fruit powder within a model beverage at the 50 and 80 ppm levels suggesting that future water-based beverages produced containing low levels of miraculin protein will have little or no taste-modifying effects on foods and beverages subsequently consumed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Miraculin, derived from miracle fruit berries, acts as a taste modifier and can change food or drink from tasting sour to tasting sweet. This property is known to occur if either a fresh or freeze-dried powder of miraculin is ingested before food or drink. Miraculin has potential as an ingredient in water-based beverages to enhance sweetness, reduce the undesirable aftertaste associated with some high-potency sweeteners, and to add mouthfeel. However, until now, it was unknown whether, by adding miraculin to a beverage at levels considered safe for human consumption, the taste of other foods consumed with or after the beverage would be affected. Here, we show that a low level of miraculin protein within a water-based beverage has little to no taste-modifying effects on products that are subsequently consumed. Our study therefore opens new avenues for using miraculin as a taste modifier.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140639550","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":"Complex choices: Pole selection for polarized projective mapping applied to a complex product set","authors":"Amy E. A. Jenkins,&nbsp;Amy J. Bowen","doi":"10.1111/joss.12913","DOIUrl":"https://doi.org/10.1111/joss.12913","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Polarized projective mapping (PPM) employs reference samples called poles, positioned in the sensory space, to which samples are compared. This structure enables comparisons across sessions. Selecting the right poles is therefore critical for accurate and reliable comparisons. The current study examined whether simple poles (single fruit juices) or complex poles (fruit juice blends) better represented the sensory space in PPM using a trained panel (<i>n</i> = 12). Thirteen commercial fruit juices, including single juices and blends, were assessed using projective mapping to understand product diversity and select three simple and three complex poles. PPM was then conducted using simple poles in one session and complex poles in another. Six of the thirteen juices used in PPM and three new juices were evaluated to validate the results. Findings indicated that while both simple and complex poles described the product space, simple poles were more able to capture the diversity of the sensory space.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The study's insights into appropriate pole selection in PPM for complex product sets contribute to the technique's usability and robustness. The guidance on pole selection ensures selected poles anchor the product space, enabling meaningful comparisons across sessions. The finding that simple poles are able to describe complex product sets may assist in minimizing fatigue, a common challenge in evaluating complex products like wine, spirits, and cider. By addressing the unique challenges of complex products, this research enhances the useability of PPM as a valuable tool for comprehensively evaluating sensory characteristics in product categories prone to fatigue and limited consumption.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546805","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":"Added sugar in coffee beverages: A study with a sample of Brazilian consumers of sweetened and unsweetened coffee","authors":"Claudimara da Silva da Portela,&nbsp;Thayna Viencz,&nbsp;Karen Laíssa Balbino dos Santos,&nbsp;Tarcísio Lima Filho,&nbsp;Marta de Toledo de Benassi","doi":"10.1111/joss.12911","DOIUrl":"https://doi.org/10.1111/joss.12911","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study aimed to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) for consumers of sweetened coffee to propose a strategy to reduce the sucrose addition by studying the behavior of consumers of sweetened and unsweetened coffee. From the sample that showed the highest acceptance (control sample, with 12% added sucrose), it was possible to reduce the sucrose addition by up to 18% without compromising acceptance (CAT = 9.76%) and by up to 52% without promoting the rejection of the beverage (HRT = 5.61%). Consumers who were reducing the sucrose addition exhibited a reduction in CAT (6.54%). Consumers of sweetened and unsweetened coffee had different perceptions regarding the sweetened beverage, thus, research involving coffee consumption should be segmented between these two groups. As a strategy, we suggest that the reduction of sucrose should be gradual and associated with information about its health benefits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The results are relevant for those interested in understanding the habits of consumers of sweetened and unsweetened coffee and providing an estimate of the tolerance of consumers of sweetened beverages when reducing the sucrose content in coffee beverages. Considering the volume and regularity of coffee consumption by Brazilian consumers, these findings can contribute to the development of a strategy to reduce sugar consumption. This information also supports the production sector in developing ready-to-drink beverages, prepared by industries and coffee shops or available in vending machines, indicating that the concentration of added sugar provided can be reduced, as long as a sufficient amount is maintained not to impair the acceptance of the beverage. Additionally, the data are important for sensory analysis researchers, enabling them to better adapt coffee beverage tasting conditions to consumer expectations and, thus, obtain more reliable results.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140345621","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":"Correction to ‘Cash—Walk the line: Examining the impact of payment method on consumers’ beer choices'","authors":"","doi":"10.1111/joss.12908","DOIUrl":"https://doi.org/10.1111/joss.12908","url":null,"abstract":"<p>\u0000 <span>Otterbring, T.</span>, <span>Rolschau, K.</span>, &amp; <span>Folwarczny, M.</span> (<span>2023</span>). <span>Cash—Walk the line: Examining the impact of payment method on consumers' beer choices</span>. <i>Journal of Sensory Studies</i>, <span>38</span>(<span>5</span>), e12861. https://doi.org/10.1111/joss.12861\u0000 </p><p>Michał Folwarczny country affiliation listed should be Ireland, not Iceland. The correct affiliation is:</p><p>Discipline of Marketing, J.E. Cairnes School of Business &amp; Economics, University of Galway, Galway, Ireland.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12908","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343078","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":"Olfactory training improves emotion matching ability in 6–9 years old children — preliminary evidence","authors":"Michal Pieniak,&nbsp;Marta Rokosz,&nbsp;Zorana Ivcevic,&nbsp;Aleksandra Reichert,&nbsp;Barbara Żyżelewicz,&nbsp;Paulina Nawrocka,&nbsp;Izabela Lebuda,&nbsp;Anna Oleszkiewicz","doi":"10.1111/joss.12912","DOIUrl":"https://doi.org/10.1111/joss.12912","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Emotion knowledge involves the ability to recognize and express emotions and understand emotional processes. The neural substrates of emotion knowledge include i.a. the amygdala, orbitofrontal cortex, and anterior cingulate cortex. These structures are also involved in processing olfactory stimuli and their volume and functional activity have been shown to increase after a period of regular olfactory stimulation (olfactory training, OT). We verified if OT will improve one aspect of emotion knowledge — the ability to match emotional facial expressions. Eighty-three children (39 boys) aged 6–9 years were randomly assigned either to an OT group (OTG) that smelled a set of four odors (lemon, cloves, eucalyptus, rose) twice a day for 12 weeks or to a placebo group that performed the training with odorless stimuli. Children in the OTG (<i>n</i> = 40) matched emotional facial expressions significantly better after OT as compared with their baseline score. This effect was not present in the placebo group (<i>n</i> = 43) whose scores remained the same after OT.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This novel finding suggests the potential of olfactory stimulation in supporting emotion knowledge in children and bridges recent findings in sensory studies, psychophysiology, and emotional development. Further studies are necessary to delineate which aspects of emotion knowledge might be enhanced by OT. In future, OT might be potentially included in programs designed for groups with specific emotion knowledge deficits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12912","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343077","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":"Society of Sensory Professionals","authors":"","doi":"10.1111/joss.12914","DOIUrl":"https://doi.org/10.1111/joss.12914","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140343079","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":"Age-related changes in sweetness perception: Exploring the role of cross-modal interactions","authors":"Elena Romeo-Arroyo,&nbsp;María Mora,&nbsp;Òscar Boronat,&nbsp;Laura Vázquez-Araújo","doi":"10.1111/joss.12903","DOIUrl":"https://doi.org/10.1111/joss.12903","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Crossmodal strategies have been proven to be useful to enhance sweetness perception, although, in general, the segmentation of consumers is not an essential part of this kind of research. The aim of the present study was to determine if a set of crossmodal strategies could be useful to modify sweetness perception in three different age groups: young, middle-aged, and senior adults. A butter cookie and a milkshake sample were reformulated (appearance and aroma of both samples, and the mouthfeel of the milkshake) to assess liking and perception of overall flavor and sweetness intensities. Results suggested that adding a sweet-related aroma enhanced sweet taste/flavor intensity, without affecting liking ratings, for all the studied age groups. Liking and the ratings for flavor and sweetness intensity were significantly different among age groups, but no interactions “sample x age” were identified, suggesting that crossmodal interactions were similar for all age groups.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The growing demand for low-sugar foods has led food companies to reformulate their products, requiring research into the best ways to develop successful low-sugar alternatives. Research on potential crossmodal interactions is useful to guide companies to attend consumers' demands, but there is a lack of information on how to adapt the most successful strategies to each consumer segment (beyond cross-cultural studies). Results of the present research include interesting data on three different consumers' segments and their perception of two kinds of products in which cross-modal strategies were used to reformulate a control sample: a solid food -exemplified using a butter cookie- and a beverage -exemplified using a milkshake-.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140192235","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":"Differences in olfactory functioning: The role of personality and gender","authors":"Pankaj Tyagi,&nbsp;Sonal Bansal,&nbsp;Anju Sharma,&nbsp;Uma Shanker Tiwary,&nbsp;Pritish Kumar Varadwaj","doi":"10.1111/joss.12907","DOIUrl":"https://doi.org/10.1111/joss.12907","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;This study aimed to investigate the relationship between the gender and personality traits of individuals and their ability to detect, identify, and discriminate odors. The dataset on olfactory performance was compiled from a panel of 207 healthy human volunteers. The dataset for the odor identification test was collected using a set of 10 distinct odorants, and the odor discrimination test dataset was collected using a well-established “Sniffin sticks” (Burghardt®, Wedel, Germany) odor discrimination test kit. To assess the Big Five personality traits of study participants, a self-report survey questionnaire based on the International Personality Item Pool-Neuroticism, Extraversion, and Openness (IPIP-NEO) was used. Here, we conducted a statistical analysis to investigate the role of personality measures and gender on olfactory performance, as well as the relationship between olfactory performance and perceived odor intensity, pleasantness, and familiarity. The findings of the study suggest the existence of some relationships between gender and personality traits and odor discrimination and identification, but not odor detection. Conscientiousness and openness to experience personality traits were positively correlated with odor identification, while agreeableness and conscientiousness personality traits were positively correlated with odor discrimination. The extroversion personality scale was negatively correlated with odor discrimination. Additionally, male participants performed better than females in odor identification tasks, while females performed better in odor discrimination. The neuroticism personality domain was associated with odor identification tasks in males but not in females when analyzed separately. Correct identification of odors was also associated with their perceived familiarity.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical Applications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The results of this study may have important practical implications for a range of industries, including the fragrance and food industries. These findings may help tailor products to specific consumer preferences based on personality and gender, enhancing product appeal. Further, the fragrance and food industries can develop targeted marketing campaigns using fragrances and flavors associated with particular personality types or genders. Similarly, product testing can also be improved by representing a diverse range of personality types and genders to obtain more accurate feedback. The study insights can further guide the development of flavor and taste pairings that resonate with specific personality and gender groups. Overall, by considering olfactory differences related to personality and gender, the fragrance and food industries can segment their target markets more effectively and design products that appeal to different consumer g","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140161487","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":"The association between well-being and olfactory sensitivity","authors":"Akshita Joshi,&nbsp;Thomas Hummel","doi":"10.1111/joss.12905","DOIUrl":"https://doi.org/10.1111/joss.12905","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Well-being (WB) is defined as a healthy state of mind and body. It consists of mental, physical, and social domains. In our everyday life, we perceive millions of odors from our environment, which have a role in social communication, protecting us from the environmental hazards and in our quality of life. A lot is known about the association between olfaction and depression; however, the relation between WB and olfaction remains unexplored. In the study, we reanalyzed 122 healthy subjects (mean age of 26 ± 3 years; 58 men/64 women). WB state was examined using the 42-item, General habitual well-being questionnaire and olfactory sensitivity was assessed using the Sniffin' Sticks test. We found out a significant positive correlation between the WB and olfactory sensitivity <i>r</i>₁₁₉ = .21, <i>p</i> = .023. Therefore, it is evident that even in healthy subjects, there exist a positive relationship between the sense of smell and the WB state. This connection may offer valuable insights into potential indicators of future mental health conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The sense of smell plays a critical role in establishing social connections, including kin recognition and the development of sexual relationships. Olfactory loss serves as an early indicator for depression. Likewise, in individuals without apparent health issues, assessing smell function can serve as a potential precursor for identifying mental health conditions. Consequently, it is advisable to integrate smell testing into routine medical simulation training.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 2","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12905","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140161486","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}