Journal of the Science of Food and Agriculture最新文献

{"title":"Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties.","authors":"Xiang Zhang, Jinfeng Bi, Youchuan Ma, Kaiyue Liu, Jianyong Yi","doi":"10.1002/jsfa.14414","DOIUrl":"https://doi.org/10.1002/jsfa.14414","url":null,"abstract":"<p><strong>Background: </strong>Polysaccharides are increasingly being recognized as promising food-grade cryoprotectants due to their broad availability and health benefits. However, their practical application is hindered by limited ice recrystallization inhibition (IRI) activity. The purpose of this study was to compare the IRI activity of several natural polysaccharides.</p><p><strong>Results: </strong>We conducted a comparative analysis of molecular structures and cryoprotective properties using various physicochemical and structural characterization techniques. Among the polysaccharides studied, locust bean gum exhibited the highest IRI activity at 10 mg mL^-1, with mean largest grain size values of 51.5 μm. Inulin, citrus peel pectin, and locust bean gum demonstrated gradually increasing IRI activity as the concentration of the solution increased. This was likely due to enhanced formation of intermolecular networks that raised viscosity and created physical barriers that limited ice crystal growth. The correlation analysis revealed a significant negative correlation between the mean largest grain size of polysaccharides at a concentration of 1 mg mL^-1 and 50% relative humidity. Melting temperature was significantly negatively correlated with OH, CO, and COC, further confirming that the ability of polysaccharides to inhibit ice crystal growth is related to specific functional groups, relative humidity, and melting temperature.</p><p><strong>Conclusion: </strong>The findings offer insights into the potential of polysaccharides to serve as effective natural cryoprotectants, improving the stability and texture of frozen foods. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144216287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microalgae-based food: Current views and perspectives","authors":"Kuan Shiong Khoo,&nbsp;Jun Wei Lim","doi":"10.1002/jsfa.14333","DOIUrl":"https://doi.org/10.1002/jsfa.14333","url":null,"abstract":"","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":"105 9","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144197277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deciphering a novel polysaccharide from Keemun black tea: structural elucidation and anti-colorectal cancer exploration.","authors":"Xinyi Wang, Minni Li, Hai Xie, Mengru Wang, Yan Ma, Huifang Ge, Na Xu, Zhongwen Xie, YiJun Wang, Daxiang Li, Hongyan Wang","doi":"10.1002/jsfa.14340","DOIUrl":"https://doi.org/10.1002/jsfa.14340","url":null,"abstract":"<p><strong>Background: </strong>Keemun black tea (KBT) is one of the three major black teas in the world, which is famous for unique Keemun aroma and various health-promoting benefits. However, the structural characteristics and anti-tumor effects of the principal active polysaccharides in KBT have not been explored.</p><p><strong>Results: </strong>In the present study, a novel homogeneous polysaccharide (KBPW1) with high anti-tumor activity was isolated from KBT by an activity-oriented sequential isolation procedure. Structure characterization determined that the molecular weight of KBPW1 was 3.8 × 10³ Da, predominantly composed of glucose, arabinose and galactose with a molar ratio of 6.36, 2.62 and 1.02. The backbone of KBPW1 was primarily comprised of →4)-β-D-Glcp-(1→, β-D-Glcp-(1→, α-L-Araf-(1→, →3,5)-β-L-Araf-(1→ and →3)-β-D-Galp-(1→, and its branches were mainly consisted of →4,6)-β-D-Glcp-(1→, →6)-β-D-Glcp-(1→ and →5)-α-L-Araf-(1→). In vitro and in vivo anti-tumor activity evaluation experiments showed that KBPW1 remarkably induced apoptosis of colorectal cancer cells CT-26 and effectively inhibited cell proliferation, migration, invasion and colony formation. Moreover, KBPW1 reduced the expression levels of C-myc, vimentin and Notch1 proteins. Mechanistically, KBPW1 inhibits tumor angiogenesis, metastasis and growth by blocking the Notch signaling and down-regulating apoptosis-related proteins expression.</p><p><strong>Conclusion: </strong>The findings obtained in the present study suggest that KBPW1 is a potential natural therapeutic agent for colorectal cancer. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144199553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods.","authors":"Victoria Koyner, Jenna Fryer, Edisson Tello-Camacho, Devin Peterson, Elizabeth Tomasino","doi":"10.1002/jsfa.14410","DOIUrl":"https://doi.org/10.1002/jsfa.14410","url":null,"abstract":"<p><strong>Background: </strong>Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behind this profile has not been fully elucidated. This study aims to find correlations between sensory tests and chemical analysis achieved by different roasting techniques, within the same final color (treatments A, C, B, D and E).</p><p><strong>Results: </strong>Descriptive analysis and gas chromatography-mass spectrometry evaluated aroma and flavor attributes/components across treatments. Significant sensorial differences were noted among coffees. Treatments A and B were the most associated with floral and bergamot attributes. Treatment E was associated with citrus aroma and flavor. Other treatments (C and D) presented medicinal, musty and fermented attributes. Treatments A and B had the highest floral compounds, with notable differences in linalool, geraniol and linalyl acetate levels. Terpene levels were not linearly correlated with the Panama Geisha profile and did not decrease compared to the negative control. The negative control exhibited the highest levels of limonene, guaiacol and β-pinene. β-Damascenone showed no significant difference across treatments.</p><p><strong>Conclusion: </strong>Roasting techniques significantly affect the flavor profiles of Panama Geisha coffee, influencing floral and citrus compound concentrations. Masking effects and flavor interactions appear to be responsible for aroma and flavor perception of desired attributes. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144208893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-tumor and immunomodulation activity of polysaccharide from Paris polyphylla Smith var. chinensis in S180 tumor-bearing mice.","authors":"Hongyun Song, Chuanbo Sun, Ning Li, Qun Zhao, Yanfei He","doi":"10.1002/jsfa.14415","DOIUrl":"https://doi.org/10.1002/jsfa.14415","url":null,"abstract":"<p><strong>Background: </strong>Many Chinese patent drug and Chinese herbal formulas containing Paris polyphylla Smith var. chinensis are frequently utilized as complementary treatments in cancer, aiming to enhance efficacy and mitigate adverse reactions. Recent studies highlight the crucial function of herbal polysaccharides in anti-tumor and immunomodulation activity. Yet, the specific impact of polysaccharides from Paris polyphylla (PPP) on tumor and immunity remains unclear.</p><p><strong>Results: </strong>The molecular weight of PPP was 10 692 Da. Furthermore, PPP is comprised of 10.29% mannose, 76.96% glucose, 7.26% galactose, and 5.49% arabinose. PPP significantly curtailed tumor proliferation in S180 tumor bearing mice. It not only enhanced the proliferation and cytotoxic T lymphocyte (CTL) activity of splenocytes in these mice but also boosted the secretion of cytokines. PPP administration also led to an increased messenger RNA expression of Th1 cytokines (IL-2) and transcription factors (T-bet and STAT4) in their splenocytes. Additionally, PPP enhances the expression of Th2 cytokines (IL-4) and their associated transcription factors (GATA3 and STAT6) in the S180 tumor-bearing model. Moreover, PPP enhanced the secretion of inflammatory factors and chemokines in tumor tissues. Moreover, PPP markedly elevated the protein expression of Caspase 3 and Caspase 8 in tumor tissues.</p><p><strong>Conclusion: </strong>PPP effectively suppressed tumor growth by inducing balanced Th1/Th2 immune response, and reconstructing the tumor immune microenvironment in S180 tumor bearing mice. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144208892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lead biosorption by Bacillus tequilensis FB-6: characterization of resistance mechanisms and its potential for remediation of contaminated soil.","authors":"Xu Wang, Wei Xu, Yuling Lu, Lijuan Cao, Mengqing Tian, Yi Shang, Nanyu Han, Junmei Ding","doi":"10.1002/jsfa.14408","DOIUrl":"https://doi.org/10.1002/jsfa.14408","url":null,"abstract":"<p><strong>Background: </strong>Lead (Pb) contamination in agricultural soils poses significant threats to food safety and environmental sustainability. Microbial bioremediation offers a sustainable solution, yet the mechanisms underlying microbial Pb tolerance and immobilization remain insufficiently explored. This study investigates the Pb resistance and adsorption characteristics of Bacillus tequilensis FB-6, a strain isolated from a Pb-contaminated site.</p><p><strong>Results: </strong>B. tequilensis FB-6 displayed a high Pb²⁺ tolerance, with a minimum inhibitory concentration of 2200 mg L^-1, and exhibited cross-resistance to other heavy metals including Mn²⁺ and Cu²⁺. Microscopic and spectroscopic analyses indicated that Pb²⁺ binding was facilitated by extracellular polymeric substances (EPS), particularly polysaccharides, and that Pb²⁺ was converted into the insoluble mineral Pb₉(PO₄)₆. Enzyme activity assays revealed an increase in superoxide dismutase activity (15.5-47.5%) and a corresponding decrease in dehydrogenase activity (5.7-49.1%) under Pb²⁺ stress, suggesting oxidative stress response mechanisms. In plant co-cultivation trials, root inoculation with B. tequilensis FB-6 significantly reduced Pb uptake and enhanced growth performance, indicating its potential to mitigate Pb bioavailability in soil.</p><p><strong>Conclusion: </strong>B. tequilensis FB-6 exhibits strong Pb tolerance and immobilization capacity, primarily through EPS-mediated biosorption and mineral precipitation. Its ability to reduce Pb bioavailability and support plant health underscores its promise as a biological tool for in situ remediation of Pb-contaminated agricultural soils. Further field-scale research is warranted to evaluate its practical applicability in diverse environmental contexts. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144208894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted extraction of phenolic compounds from walnut (Juglans regia L.) shell waste using choline chloride-based natural deep eutectic solvents (NADES): an in vitro bioaccessibility study.","authors":"Aysenur Erdem, Melek Keskin, Erturk Bekar, Senem Kamiloglu","doi":"10.1002/jsfa.14405","DOIUrl":"https://doi.org/10.1002/jsfa.14405","url":null,"abstract":"<p><strong>Background: </strong>Walnut shells, which are discarded as waste at both household and industrial levels, are good sources of phenolic compounds. The aim of this study was to apply an ultrasound-assisted extraction method using ten different choline chloride (ChCl)-based natural deep eutectic solvents (NADES) to recover phenolic compounds from walnut shell waste (WSW) and to evaluate the in vitro bioaccessibility of the resulting green extracts. The phenolic compounds were identified and quantified using ultra-performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry.</p><p><strong>Results: </strong>The results revealed that quercitrin and taxifolin were the predominant flavonoids in WSW, while ellagic acid was the dominant phenolic acid. Bioaccessible total phenolic content (TPC), total antioxidant capacity (TAC), flavonoids and phenolic acids and aldehydes were higher in most NADES extracts compared to the ethanolic extract. The extracts prepared with ChCl:lactic acid exhibited the highest bioaccessibility for TPC (79%), TAC (72%) and flavonoids (81%), while ChCl:glycerol had the highest levels of bioaccessible phenolic acids and aldehydes (99%).</p><p><strong>Conclusion: </strong>This study emphasized the effectiveness of treating WSW with NADES combined with ultrasonication to improve the recovery and bioaccessibility of phenolic compounds. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144208895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Grape seed polyphenol water-in-oil emulsion: preparation and application in functional cookies.","authors":"Meiyu Song, Qing Wang, Xinyi He, Kaiyue Liu, Ying Han, Yumeng Zhang, Hang Li, Zonghai Huang, Na Wang, Dan Liu","doi":"10.1002/jsfa.14390","DOIUrl":"https://doi.org/10.1002/jsfa.14390","url":null,"abstract":"<p><strong>Background: </strong>The study aimed to address the characteristics of grape seed polyphenols (GSPs), such as high hydrophilicity and poor stability in fats and oils, as well as the poor digestive properties of traditional cookies due to their high fat content. A GSP delivery system based on water-in-oil (W/O) emulsion technology was innovatively developed, aiming at solving the difficult problem of the limited application of GSPs in high-fat cookie systems. In this study, we explored the potential application of GSPs in functional cookie products by constructing a GSP-tea seed oil stabilized emulsion system.</p><p><strong>Results: </strong>Emulsion systems prepared by high-speed shear emulsification demonstrate superior performance (water-oil ratio of 2:8, polyglyceryl ricinoleate concentration of 50 g kg^-1, sucrose concentration of 30 g kg^-1, with 0.1% GSP added). The emulsion had an emulsification index of <1%, a zeta potential of 44.2 ± 0.5 mV and remained stable for many days after storage at 4 °C. Confocal laser scanning microscopy confirmed that the emulsion possessed a typical W/O structure, and GSP improved the thermal stability of the emulsion by 0.8 °C through the formation of a three-dimensional hydrogen bonding network, achieving a DPPH radical scavenging rate of 99.63%. After application in biscuit products, the shelf-life was extended by 37.32%, and the rapidly digestible starch (RDS) decreased to 41.17%.</p><p><strong>Conclusion: </strong>We successfully constructed a GSP-enhanced functional emulsion system and elucidated its mechanism of action in improving product quality through a dual mechanism of amylase inhibition and antioxidant activity. This technology provides a new solution for developing healthy bakery products, although its industrial application still requires further work to address stability issues under extreme conditions. The findings of this study offer important guidance for applying plant polyphenols in food colloidal systems. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144191941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the dynamic metabolite changes during the rolling-cutting of CTC black tea at an industrial scale.","authors":"Qian Pu, Anlan Qu, Minghui Qi, Yanan Liu, Bin Liu, Xin Fang, Yufei Wang, Yuan Yuan, Guangxian Jiang, Shuang Wu, Mingjin Li, Jingyi Xiao, Youyi Huang","doi":"10.1002/jsfa.14406","DOIUrl":"https://doi.org/10.1002/jsfa.14406","url":null,"abstract":"<p><strong>Background: </strong>The rolling-cutting process (RCP) is a crucial process in crush-tear-curl (CTC) black tea, but its quality formation is far from clear. This study aims to elucidate the dynamics of sensory quality and metabolites through quantitative descriptive analysis, headspace solid-phase microextraction/gas chromatography-mass spectrometry, and liquid chromatography-tandem mass spectrometry.</p><p><strong>Results: </strong>Sixteen key characteristic aromas with ratio of each relative odor activity value (rOAV) to the maximum rOAV (ROAV) ≥ 0.1, variable importance in projection (VIP) > 1, and P < 0.05 were screened out, and linalool, (2E)-2-nonenal, and (E)-2-hexenal were the top three ROAVs. The RCP mainly facilitated the release of grassy aromas through fatty acid oxidation while also promoting the synthesis of fruity aromas through monoterpene biosynthesis and phenylpropanoid/benzoid biosynthesis. Additionally, 72 non-volatiles (VIP > 1.50, P < 0.01) were identified as characteristic metabolites, and flavonoids accounted for the largest proportion. RCP accelerated the glycosylation of kaempferol and quercetin to enhance the bitter and astringent attributes.</p><p><strong>Conclusion: </strong>These findings will promote the comprehension of CTC black tea quality formation in RCP. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144191944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification of functionalities and in vitro digestibility of clam Mactra chinensis powder upon ultrasound treatment.","authors":"Tian-Qi Zhou, Ying-Rui Wang, Yu-Qiao Wang, Li-Chao Zhang, Ce Wang, Bin Lai, Jia-Nan Yan, Hai-Tao Wu","doi":"10.1002/jsfa.14375","DOIUrl":"https://doi.org/10.1002/jsfa.14375","url":null,"abstract":"<p><strong>Background: </strong>Abundant protein and amino acids have been found in clam Mactra chinensis powder (MCp), while the functionalities and in vitro digestibility of MCp are not clear. Meanwhile, ultrasound treatment is wildly used in modification of proteins. In this study, ultrasound was used to modify MCp at amplitudes from 30% to 90%, and the functionalities and in vitro digestibility of MCp upon ultrasound treatment were evaluated.</p><p><strong>Results: </strong>After ultrasound treatment, the solubility and water-holding capacity of MCp increased by 25.0% and 120%, respectively, reflecting the enhanced interaction between protein and water. The oil-holding capacity and emulsification activity indexes of MCp were significantly increased by 85.8% and 36.6% at 60% and 30% ultrasound amplitudes, respectively. Moreover, MCp suspensions with ultrasound treatment had high G' value and apparent viscosity, with increases of 6.8-fold and 16.7-fold at 60% ultrasound amplitude, respectively, which corresponded to a homogeneous and dense network structure. In addition, amide I and II bands of MCp underwent a pronounced shift, and the maximum fluorescence emission wavelength increased in intensity with increasing ultrasound amplitudes, indicating unfolding of the protein structure and exposure of the chromophore. The significant increase in digestibility of ultrasound-treated MCp was related to the unfolding structure and the exposure of binding sites to digestive enzymes.</p><p><strong>Conclusion: </strong>Treatment with ultrasound at different amplitudes resulted in a modification of functionalities and in vitro digestibility of MCp, thereby providing a theoretical basis for the development of marine protein foods. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144191942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}