Journal of Sensory Studies最新文献

{"title":"Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study","authors":"Jack H. Donne,&nbsp;Richard Beare,&nbsp;Jennifer A. Powell,&nbsp;Michael C. Fahey,&nbsp;Cylie M. Williams","doi":"10.1111/joss.12943","DOIUrl":"https://doi.org/10.1111/joss.12943","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study aims to determine if children follow the same cortical activation patterns as adults when responding to two-point discrimination sensory stimuli during functional magnetic resonance imaging (fMRI). We recruited 15 children with typical development, aged between 8 and 16 years. These participants were asked to complete a two-point discrimination test (task block) while undergoing an fMRI scan. In the two-point stimulus test, strong activation compared to baseline was observed in the left and right frontal orbital cortex. The inferior parietal lobe also exhibited activity, particularly on the right side, with activation in both the supramarginal and angular gyri. Further activity was evident in the left supramarginal gyrus and the left paracingulate gyrus. This novel study on fMRI two-point discrimination testing in children shows the activation patterns in key brain regions involved in somatosensory discrimination and decision making.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study provides crucial normative data on cortical activation patterns during two-point discrimination testing in typically developing children. Such data serve as a valuable reference point for future research investigating sensory processing and cognitive function in pediatric populations. Researchers can use these findings to establish benchmarks and compare cortical activation patterns in children with neurodevelopmental conditions. This information is essential for exploring pathology, which may affect tactile sensation techniques and developing targeted interventions tailored to individual needs in pediatric treatment. Additionally, it lays the groundwork for further exploration into the neural mechanisms underpinning somatosensory discrimination, potentially leading to advancements in understanding and treating sensory-related disorders in children.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12943","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980453","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":"Pleasantness of fat flavor is decreased in young adults with high perceived stress","authors":"Qian Hu,&nbsp;Longxuan Zheng,&nbsp;Lige Luo,&nbsp;Haiyang Yu,&nbsp;Pengfei Han","doi":"10.1111/joss.12942","DOIUrl":"10.1111/joss.12942","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Chronic stress has been linked to changes in taste or odor perception. People with high levels of perceived chronic stress consume more fatty foods. However, few studies have investigated whether perceived chronic stress is associated with altered fat perception. High-stress (<i>N</i> = 33) and low-stress (<i>N</i> = 31) participants were pre-screened using the simplified Chinese version of the Perceived Stress Scale (SCPSS). Oral and olfactory discrimination of fat between milk samples with different fat contents (0%, 2%, and 3.5%) were assessed using the A-Not A with reminder task (A-Not AR). Perceived creaminess, fattiness, and liking for fat taste/flavor were measured using Likert scales. Dairy intake was measured using the food frequency scales and the 24-hour food recall questionnaires. No significant difference in fat discrimination performance was found between the high- and low-stress groups. Compared with the low-stress group, the high-stress group showed reduced pleasantness ratings for the whole milk fat flavor and taste (with nose clips). In addition, the high-stress group ate less vegetables and fruits than the low-stress group. For people with high levels of perceived stress, the observed altered fat sensory preference may contribute to the consumption or choice of certain foods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The perception of fat contributes to food consumption. The current results suggest that a high level of perceived stress is associated with decreased hedonic food-related fat sensory perception, which contributes to the understanding of the mechanisms underlying stress-related eating behavior and may help future research on dietary or psychological interventions for stressed populations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141942303","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":"Assessment of panel performance in CATA and RATA experiment","authors":"Fabien Llobell,&nbsp;Laure Bonnet,&nbsp;Davide Giacalone","doi":"10.1111/joss.12941","DOIUrl":"10.1111/joss.12941","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>CATATIS is a recently developed method for the analysis of multiple binary datasets such as Check-All-That-Apply (CATA) data. CATATIS yields a homogeneity index reflecting the overall agreement among the panelists and weights associated with the panelists that highlight the extent to which they agree with the general point of view. These weights are used to compute an average group configuration, which is submitted to Correspondence Analysis to derive a perceptual product map. Here, CATATIS is extended to situations where the data are not binary. In particular, we focus on the case of data from a CATA experiment with repetitions and data from a Rate-All-That-Apply (RATA) experiment. Furthermore, a hypothesis-testing framework based on permutations is set up to assess the significance of the weights associated with the panelists. Finally, the general strategy of analysis is illustrated using data from real case studies pertaining to CATA and RATA experiments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Evaluating panel performance is often important in sensory studies, especially in industrial contexts. While many professionals are familiar with evaluating the outputs of conventional descriptive analysis, the increasing adoption of rapid sensory methods calls for methods and tools tailored to different sensory tasks. Our paper introduces an approach (CATATIS) to enhance the interpretation of the outputs of CATA and RATA tasks, focusing on attribute consistency, overall panel agreement, and individual weights associated with panelists. The approach is demonstrated through concrete case studies. CATATIS, together with its extensions, are available in XLSTAT software and in the R package ClustBlock.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141865277","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":"Society of Sensory Professionals","authors":"","doi":"10.1111/joss.12939","DOIUrl":"10.1111/joss.12939","url":null,"abstract":"","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141779174","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 food consumer behavior using projective methods and the big five personality traits model: The case of traditional Mexican cheeses","authors":"Edgar Rojas-Rivas,&nbsp;Humberto Thomé-Ortiz,&nbsp;Carlos Galdino Martínez-García,&nbsp;Lizbeth Salgado-Beltrán","doi":"10.1111/joss.12936","DOIUrl":"10.1111/joss.12936","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This research aimed to use two projective methods and the Big Five Personality Traits (BFPT) model to study food consumer behavior in the case of traditional Mexican cheeses. Based on an online survey (<i>n</i> = 197), this study employs the Word Association and Mason-Haire's Shopping List projective techniques with two shopping lists (traditional vs. supermarket). Several factors influencing consumers' perceptions of traditional cheeses were identified, such as hedonism, sensory characteristics, quality and freshness. The shopping list allowed the identification of factors related to food consumption and consumer personality traits. Conscientiousness and Neuroticism were associated with the profile of the consumer who purchases food in supermarkets. In contrast, the personalities of Agreeableness and Openness were associated with the profile of the consumer of traditional Mexican cheeses. The results of this research could be helpful in promoting and marketing traditional foods, considering consumers' personality traits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This research identified consumer perceptions of traditional cheeses produced in the central region of Mexico and the personality traits associated with the consumer profile of these food products. The results can be of great use to the cheese-producing agroindustry, considering that consumers are aware that by purchasing these products, they are contributing to the development and support of the local economy. Therefore, it is essential for producers and sellers to consider the attributes that consumers associate with traditional cheeses, such as artisanal and local characteristics, hedonic value, and consumers' personality traits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141779163","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":"Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing milk's label in Brazil","authors":"Natália Emmerick de Alcântara,&nbsp;Elson Rogério Tavares Filho,&nbsp;Tatiana Colombo Pimentel,&nbsp;Mônica Marques Pagani,&nbsp;Eliane Teixeira Mársico,&nbsp;Adriano Gomes da Cruz,&nbsp;Erick Almeida Esmerino","doi":"10.1111/joss.12935","DOIUrl":"10.1111/joss.12935","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Using an online questionnaire, the perception of additives/stabilizers in ultra-high temperature (UHT) milk was investigated using different projective techniques. Clustering data on the Food Choice Questionnaire (FCQ) identified two groups of participants, <i>Moderates</i> and <i>Judicious</i>, with the latter assigning significantly higher agreement scores for all FCQ items. In the Word Association task, clean label UHT milk was more associated with “Nutrients and Constituents” by the <i>Moderates</i> and less by the <i>Judicious</i>, suggesting that for part of the interviewed participants, the absence of stabilizers increases the general quality of the product. In the Product Personality Profiling task, the same product was related to “young people” and a “balanced diet” by the <i>Moderates</i>. At the same time, the <i>Judicious</i> was designed for a stereotype of healthy living. Finally, the methodologies used provide valuable insights into the dairy sector, holistically highlighting the nuances in consumer preferences and expectations, offering a significant strategic opportunity for developing and promoting new clean-label products in the segment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Investigating consumer perceptions regarding the absence of additives offers valuable insights for marketing strategies and product development aimed at different consumer market segments, especially the dairy sector, and contributes to consumer psychology and behavioral research. At the same time, the food industry can use these findings to improve attribute communication, build consumer confidence, and adapt products to identified preferences, reflecting a practical intersection between academia and the industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141785915","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":"Assessing consumer perception on underwear products: Visual and tactile evaluations","authors":"Wei Yin,&nbsp;Bugao Xu,&nbsp;Xiaohong Yuan","doi":"10.1111/joss.12937","DOIUrl":"https://doi.org/10.1111/joss.12937","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Underwear is an intimate apparel with skin contact that impacts wearer's sensory experience. The visual and tactile properties of an underwear play critical roles in consumers' comfort and style considerations. This study concentrated on analyzing consumer perceptual preferences for underwear through surveys of bipolar word-pairs describing the visual and tactile properties of underwear. A questionnaire on the word pairs was designed using semantic differential scales, and 60 selected participants were surveyed under five test modes, including visual observations and tactile explorations (such as touching, pressing, and grasping). Clustering analysis was utilized to categorize the word-pairs into four clusters—“appearance,” “hand,” “style,” and “quality”—representing vital aspects of consumer concerns about underwear. The significance of the clusters and the test modes in assessing perceived underwear values was scrutinized, and the models to predict underwear's perceived values were established through multivariate regression analysis. It was found that consumers are likely to prioritize the “appearance” and “style” clusters over the “hand” and “quality” clusters, and the visual and grasping tests over the other tactile tests. The predictive models demonstrate high reliability in estimating the perceived values of underwear.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The study findings highlight that, in assessing underwear products, consumers give greater importance to “appearance” and “style” than to “hand” and “quality.” In addition, the visual and grasping tests prove more effective than the other three methods (i.e., palm touching, fingertip touching, and fingertip pressing). These insights are valuable for underwear designers aiming to create marketable products. Moreover, the predictive models developed in the study exhibit high reliability, offering a valuable guide for consumer purchasing decisions. This is particularly pertinent in online shopping scenarios where the physical sensing of visual and tactile features of underwear is not possible.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730100","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":"Sensory and multisensory perception—Perspectives toward defining multisensory experience and heritage","authors":"Murray Parker,&nbsp;Dirk H. R. Spennemann,&nbsp;Jennifer Bond","doi":"10.1111/joss.12940","DOIUrl":"https://doi.org/10.1111/joss.12940","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Sensory experience pertaining to any of the recognized senses can manifest as a form of intangible cultural heritage, therefore having considerable value for society. Heritage research into multiple sensory components needs to consider not simply the social experience of each of the individual modalities, but how these sensory components combine or integrate to form an all-encompassing multisensory experience. Clear terminologies are needed to accurately identify and describe such complex processes. We put forward a distinct lexicon in this perspective, building on conventional terms “multisensory perception” and “multisensory integration” and advancing the definitions “multisensory experience” and “multisensory heritage.”</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This perspective serves to delineate the extension of the term multisensory into the social science discipline. The sharing of a common nomenclature will allow a more unified development and scientific rigor moving forward and allows us to recognize, identify, and describe complex processes of multisensory experience and multisensory heritage. It allows us to understand that the human emotional response to multisensory experience is culturally enshrined, being recognized as a form of multisensory heritage following attribution of societal values. Finally, it recognizes the experiential response to multisensory heritage is unique, being significantly different than those of individual sensory experiences, presenting opportunities and challenges in heritage management.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12940","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141730037","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":"The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea","authors":"Kyounghee Kim,&nbsp;Haram Eom,&nbsp;Junghoon Moon","doi":"10.1111/joss.12938","DOIUrl":"https://doi.org/10.1111/joss.12938","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study explores the relationship between consumers' taste preferences—specifically sweetness and saltiness—and dietary diversity. This study utilizes consumer panel data collected by the Rural Development Administration of South Korea, in combination with a food nutrient database. The study applies long-term purchase data to derive indices of dietary diversity and taste preferences. The objective is to examine the impact of sweetness and saltiness preferences, as a consumer attitude, on dietary diversity as a consumption behavior. The findings suggest that consumer preference for sweet and salty tastes significantly contributes to dietary diversity, while preference for sweetness has a negative impact and preference for saltiness has a positive impact on dietary diversity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The utilization of long-term consumer panel data for the calculation of household-level dietary diversity, as an alternative to short-term memory recall surveys, offers a more comprehensive and data-driven approach to the measurement of dietary diversity. Furthermore, an integration of nutrient content with purchased items to quantify consumers' sweet and salty taste preferences and a measurement of preference based on nutrient intake can be employed as a more objective approach to assessing taste preferences.</p>\u0000 \u0000 <p>The results indicate that consumption behavior, specifically dietary diversity, is significantly influenced by sweet and salty taste preferences. Consumers who prefer sweetness are expected to exhibit lower dietary diversity, contributing to the association between sweetness preference and poorer health outcomes. In particular, as sweetness preference is a learned behavior, it is necessary to recognize that frequent exposure to sweetness fosters its preference and that this, in turn, negatively impacts dietary diversity. Therefore, individuals aiming for a higher level of dietary diversity should actively reduce their exposure to sweetness.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 4","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12938","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141639643","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":"Chemical and sensory profile of nonconventional white wines from two different grape clones","authors":"Luiza Mazon-Freitas,&nbsp;Thalita Isabel Assumpção,&nbsp;Stevan Grützmann Arcari,&nbsp;Vivian Maria Burin","doi":"10.1111/joss.12934","DOIUrl":"https://doi.org/10.1111/joss.12934","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The present study aimed to characterize chemical and sensorial composition of Goethe wines from Goethe Grape's Valley Geographical Indication, Brazil. The wine samples were made from Goethe <i>Clássica</i> grape and its spontaneous clone, Goethe <i>Primo</i>, grown in two different micro-regions located in the GI territory (2022 and 2023 vintages). Samples were produced by microvinification process and evaluated for classic oenological parameters, antioxidant activity, total polyphenol, organic acids, and sensory descriptive analysis. The results demonstrated that Goethe <i>Clássica</i> wines presented highest browning index, total acidity, antioxidant activity, and total phenolic content in both consecutive vintages. Moreover, in both vintages, the major organic acid in all Goethe wines was malic acid. The wine sensory analysis allowed the accomplishment of the sensorial attributes and its intensities previously unknown in the literature. The overall data afford new insights related to the impact of grape's genetic differences on wine sensorial and chemical characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This research supports evidence for the relationship between chemical and sensory properties of wine and the sensorial differences in wines due to grape clonal variation. Moreover, the present study detailed the chemical and sensory profiles of wines derived from two different Goethe grape clones, a variety considered nonconventional for winemakers. Overall, the results of this research might be beneficial not only for the producers who are exploring novel or less prevalent wine grape varieties but also to the beverage industry more comprehension through genetic differences influencing wine quality and sensory perceptions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 3","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141439680","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}