NFS Journal最新文献

{"title":"Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder","authors":"Siddharth Vishwakarma,&nbsp;Shubham Mandliya,&nbsp;Chandrakant Genu Dalbhagat,&nbsp;Hari Niwas Mishra","doi":"10.1016/j.nfs.2023.100158","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100158","url":null,"abstract":"<div><p>This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron, folate, and vitamin B₁₂ FRN with acceptable sensory quality. A panel of 28 experts evaluated the sensory quality of differently formulated noodles using fuzzy analysis and 9-point hedonic scale testing. Both sensory results rated the unfortified rice noodles highest and basil FRN lowest. The fuzzy analysis found spearmint FRN superior than marjoram FRN based on similarity value, but this finding was contradicted by the individual triplet values, overall sensory scores triplets, and overall membership function values. Instead, the 9-point hedonic test clearly indicated a preference for marjoram FRN, rating it between ‘liked slightly’ and ‘liked very much’. Overall, the results highlighted the superior sensory appeal of the marjoram FRN over the spearmint FRN, making it the recommended choice for FRN development. The optimal formulation consisted of 93.764 g of rice flour, 2.893 g of marjoram powder, and 3.434 g of SMP. The correlation analysis of sensory results showed meaningful correlations between color-appearance, stickiness-breakability, and taste-texture attributes of the noodles. The study's outcomes contribute to the development of nutritious fortified noodles using optimum formulation and utilization of marjoram powder, a rich source of iron and folate, thereby benefiting both consumers and the food industry.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100158"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000378/pdfft?md5=d23b408a785f10859b35eb91bf6aab2f&pid=1-s2.0-S2352364623000378-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138557378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study","authors":"Thiraphong Aumasa ,&nbsp;Yukiharu Ogawa ,&nbsp;Jaspreet Singh ,&nbsp;Worawan Panpipat ,&nbsp;Natthawuddhi Donlao","doi":"10.1016/j.nfs.2023.100154","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100154","url":null,"abstract":"<div><p>Herbal teas are well known for their antidiabetic effects due to the abundance of phenolic acids, flavonoids, and tannins. An <em>in vitro</em> co-digestion test was conducted to observe influence of herbal teas (HTs) <em>i.e.</em>, beal fruit (BA), mulberry leaf (MB), gymnema leaf (GM), and chrysanthemum flower (CS) on starch digestibility of cooked rice and to elucidate correlation analysis of phytochemicals and their antioxidant activities during <em>in vitro</em> starch hydrolysis (SH). HTs prepared from GM and MB showed highest reduction of SH, kinetic constant and estimated glycemic index (eGI) of cooked rice, followed by BA and CS. Besides, MB and GM teas decreased the eGI of cooked rice up to 15%, followed by BA and CS teas, respectively. Phytochemicals and their antioxidant activities were positively correlated to SH, with both parameters displaying a higher decrease in intestinal phase when compared to gastric phase during <em>in vitro</em> co-digestion. These results indicate a strong interaction among phytochemicals and α-amylase in influencing glycaemic parameters. Thus, HTs has the potential to provide functional health benefits in lowering postprandrial hyperglycemia.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100154"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50176667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential","authors":"Pornchanok Paongphan ,&nbsp;Srivikorn Ditudompo ,&nbsp;Porntipha Vitheejongjaroen ,&nbsp;Ulisa Pachekrepapol ,&nbsp;Malai Taweechotipatr","doi":"10.1016/j.nfs.2023.100151","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100151","url":null,"abstract":"<div><p>One of the benefits of probiotics is reduction of cholesterol by bile salt hydrolase (BSH) enzyme. This study aims to investigate the BSH activity of probiotics derived from fermented foods and to investigate the potential use of selected isolates in fermented dairy products. In this study, 55 isolates of lactic acid bacteria (LAB) were evaluated for their potential BSH activity. Three isolates identified as <em>Lactiplantibacillus paraplantarum</em> MN, <em>Lactiplantibacillus plantarum</em> MN2 and <em>Lactobacillus gasseri</em> SM were selected for their strong BSH activity. All three strains exhibited resistance to pH 3.0 and 4.0 with the number of survival cells around 7.8 and 8.1 log CFU/ml, respectively. They also survived in bile concentration of 0.3% and 0.8% and possessed moderate hydrophobicity. The selected strains and the mixed of three strains at ratio 1:1:1 were used in the production of fermented milk products. All strains and the mixture of three could maintain BSH activity in fermented milk products and survived throughout the storage duration of 28 days. With the properties of good probiotics, these strains could be potentially used in functional dairy products with cholesterol reduction property.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100151"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50176669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation and identification of a bioactive compound from Japanese red pine (Pinus densiflora) tea and its antioxidative effects on vascular endothelial cells","authors":"WenQian Jiang ,&nbsp;Yuka Hattori ,&nbsp;WonJune Lee ,&nbsp;YiQian Zhang ,&nbsp;KaiNing Zhang ,&nbsp;Shojiro Hishiyama ,&nbsp;Tomoko Shimokawa ,&nbsp;Hitoshi Miyazaki ,&nbsp;Shigeki Yoshida","doi":"10.1016/j.nfs.2023.100153","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100153","url":null,"abstract":"<div><p>The bioactive compound, which showed a potent nitric oxide production stimulation effect, was isolated from Japanese red pine tea and identified as (+)-catechin. Compared with (−)-epigallocatechin 3-<em>O</em>-gallate and (−)-catechin, (+)-catechin exhibited greater NO production promotion and protection from H₂O₂-induced oxidative stress in vascular endothelial cells. The (+)-catechin content of Japanese red pine tea was found to be higher than that of buckwheat or green tea, both of which are known to contain (+)-catechin. This study indicated that (+)-catechin could be used as a potential functional ingredient for endothelium function protection and provides a basis for the use of red pine tea in endothelium dysfunction prevention in the future.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100153"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50176671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stability of ellagitannins in unclarified juices and purees of raspberry and blackberry fruit during one-year storage period","authors":"Agnieszka Hejduk,&nbsp;Michał Sójka,&nbsp;Robert Klewicki","doi":"10.1016/j.nfs.2023.100155","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.100155","url":null,"abstract":"<div><p>The paper presents the stability of ellagitannins (ETs), ellagic acid and conjugates (EAC) in unclarified juices and purees obtained from raspberries and blackberries. The innovation was to compare 2 different products with a variable composition in quantity and quality ETs coming from two different fruits. The preserves were stored for 12 months at three temperatures: −20, 4 and 20 °C (±2 °C). Analysis was performed every 3 months, using HPLC-DAD and LC-MS. In the presented research the degree of degradation of the overall of ETs + EAC was determined and the transformation of individual ETs was described. The ratio of monomeric, dimeric, trimeric and tetrameric compounds with respect to the sum of ETs and EAC and changes in their concentration over time were also determined. Additionally, the influence of time and temperature on the stability of ETs + EAC of different molecular weights was investigated using the Spearman correlation. Moreover, the stability of the oligomers characteristic of raspberries and blackberries was determined.</p><p>Purees were characterized by 5–6 times higher content of ETs + EAC, however, these compounds were decreased much faster compared to juices. In purees, the decrease of individual high-molecular ETs was much faster than in juices and was dependent on temperature and storage time. A difference in the decrease rate of the oligomers lambertianin C (LC) and sanguiin H-6 (SH-6) was observed. The highest degree of decrease was recorded at the highest temperature; after a year, in blackberry puree, 36% of SH-6 and over 60% of LC were decrease, in raspberry puree - 29% SH-6 and 50% LC.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100155"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000342/pdfft?md5=dd5e09e614fca0938128d081d67ab886&pid=1-s2.0-S2352364623000342-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92024590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mung bean seed coat water extract restores insulin sensitivity via upregulation of antioxidant defense system and downregulation of inflammation in insulin-resistant HepG2 cells","authors":"Vipawanee Pavasutti ,&nbsp;Chomdao Sinthuvanich ,&nbsp;Ngampuk Tayana ,&nbsp;Sumet Kongkiatpaiboon ,&nbsp;Sudathip Sae-tan","doi":"10.1016/j.nfs.2023.100145","DOIUrl":"10.1016/j.nfs.2023.100145","url":null,"abstract":"<div><p>Insulin resistance is the main cause of type 2 diabetes. Mung bean possesses many health benefits mainly related to polyphenols, which is abundant in mung bean seed coat. Total phenolic content in mung bean seed coat water extract (MSWE) was 0.62 ± 0.00 mg gallic acid equivalents (GAE)/g extract with antioxidant activity (IC₅₀ = 0.16 ± 0.01 mg/mL). Vitexin and isovitexin were the major flavonoids in MSWE. MSWE increased cellular glucose uptake and reduced intracellular reactive oxygen species (ROS) in insulin-resistant HepG2 cells. MSWE upregulated IRS-1, FGFR1, PI3K, and AKT expression, while downregulated FOXO1, PEPCK, and GSK3. MSWE modulated the expression of antioxidant genes including NRF2, KEAP1, HO-1, and NQO1. MSWE also downregulated genes related to inflammation (IL-6, IL-1β, TNF-α, PTP<img>1B, and p53). In conclusion, MSWE restored insulin sensitivity possibly through the reduction of ROS-associated inflammation by regulating GSK3/NRF2/KEAP1, downregulating PTP-1B and p53, as well as upregulating IRS-1/FGFR1/PI3K/AKT in insulin-resistant HepG2 cells.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"32 ","pages":"Article 100145"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43520150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties","authors":"Bhawna Sobti,&nbsp;Rayyan Mohamed Saeed Alhefeiti,&nbsp;Fatima Alsayedahmed Alahdali,&nbsp;Maitha Ali Mohammed Al Samri,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2023.100143","DOIUrl":"10.1016/j.nfs.2023.100143","url":null,"abstract":"<div><h3>Background</h3><p>Camel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a pleasant taste and masking the undesirable flavor in such dairy products.</p></div><div><h3>Methods</h3><p>We investigated the effects of supplementing plain fermented CM laban with pectin (0.2%) and a fruit puree (apricot, blueberry, mango, peach, pineapple, or strawberry) of varying concentrations (0%, 5%, 15%, and 25%) on the products' physicochemical, rheological, antioxidant, and sensory properties. The labans were analyzed for dry matter content, color (L*, a*, b*), pH, titratable acidity, and rheology. Total phenolic content and antioxidant property were determined using Folin–Ciocalteu and ABTS methods and sensory profile was studied using quantitative descriptive analysis.</p></div><div><h3>Results and discussion</h3><p>The labans fortified with 15% and 25% purees had higher dry matter content than the control samples. Addition of fruit purees darkened the color of the laban samples and lowered the L* value but did not affect their titratable acidity, except for the apricot puree. Labans containing blueberry, pineapple, and strawberry purees had higher whey-off than those containing peach, apricot, mango, or the control samples. The storage and loss moduli, and viscosity values of laban samples supplemented with peach or pineapple puree (at 15% and 25%, and at 25%, respectively) were increased compared to the other samples. The power law model sufficiently explained the flow of all labans, indicating a shear-thinning behavior. The addition of purees increased the total phenolic content and antioxidant activities of all labans, while peach puree in particular, improved the sensory quality of the CM laban, owing to its high fiber and protein content and low total soluble solids.</p></div><div><h3>Conclusion</h3><p>A 25% peach puree significantly improved all sensory properties of CM labans.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"32 ","pages":"Article 100143"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44442355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compositional analysis of phytochemicals and polysaccharides from Senegalese plant ingredients: Adansonia digitata (baobab), Moringa oleifera (moringa) and Hibsicus sabdariffa (hibiscus)","authors":"Hawi Debelo ,&nbsp;Chelsey Fiecke ,&nbsp;Anton Terekhov ,&nbsp;Bradley Reuhs ,&nbsp;Bruce Hamaker ,&nbsp;Mario G. Ferruzzi","doi":"10.1016/j.nfs.2023.100144","DOIUrl":"10.1016/j.nfs.2023.100144","url":null,"abstract":"<div><p>Certain indigenous African plant materials, including <em>Adansonia digitata</em> (baobab), <em>Moringa oleifera</em> (moringa), and <em>Hibiscus sabdariffa</em> (hibiscus) could be leveraged in food-to-food fortification strategies due to their high content of nutrients, dietary fiber, and phenolic compounds. However, more studies are needed to understand the nutritional composition of commercially available food ingredients. The objective of this study was to examine the phytochemical and polysaccharide compositions of commercially available baobab, moringa, and hibiscus ingredients from Senegal. Characterization of carotenoids, tocopherols, phenolic compounds, monosaccharide composition, and glycosyl linkage was carried out. We observed that moringa contained the greatest content of carotenoids and tocopherols. Moringa also contained significant amounts of the flavonols quercetin 3-<em>O</em>-glucoside and quercetin 3-<em>O</em>-rutinoside, while baobab had greater concentrations of flavan-3-ols. Substantial content of anthocyanins was observed for hibiscus, but not moringa or baobab. The predominant monosaccharide in baobab was xylose, while hibiscus was a combination of xylose, galactose, and glucose. The primary monosaccharides in moringa were galactose and glucose. Based on our glycosyl linkage analysis, (1 → 2)- and (1 → 2,4)-linked rhamnose were attributed to rhamnogalacturonan-I, while (1 → 4)-linked glucose and (Terminal →)-linked xylose were attributed to xyloglucans. The phytochemical and polysaccharide characterization of baobab, moringa, and hibiscus suggested that delivery of micronutrients, such as iron and carotenoids, could be impacted when applied as functional food ingredients.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"32 ","pages":"Article 100144"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44813467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aronia juice improves working memory and suppresses δ-secretase activity in 5XFAD mice","authors":"Takuya Yamane ,&nbsp;Momoko Imai ,&nbsp;Satoshi Handa ,&nbsp;Hideo Ihara ,&nbsp;Tatsuji Sakamoto ,&nbsp;Tetsuo Ishida ,&nbsp;Takenori Nakagaki ,&nbsp;Susumu Uchiyama","doi":"10.1016/j.nfs.2023.100146","DOIUrl":"10.1016/j.nfs.2023.100146","url":null,"abstract":"<div><p>Asparagine endopeptidase (AEP) cleaves amyloid precursor protein to facilitate amyloid β (Aβ) production in the brain. Aronia berry (<em>Aronia melanocarpa</em>) has various beneficial effects on health through inhibition of enzymes such as dipeptidyl peptidase IV. In this study, to examine neuroprotective effects of aronia juice (AJ), AJ was given to male 5XFAD Alzheimer's disease model mice via drinking bottles over a period from 2 weeks to 12 weeks of age. AJ intake improved the performance of Y-maze test in 5XFAD mice, and suppressed the δ-secretase activity in the mouse brains. AJ intake reduced significantly Aβ deposition in the brain. AJ reduced δ-secretase activity in human neuroblastoma SH-SY5Y cells. Out of five fractions (F1–F5) obtained from AJ, only F5 reduced δ-secretase activity in SH-SY5Y cells in a dose-dependent manner. LC-MS/MS analysis suggested that F5 contains three quercetin glycosides. AJ has neuroprotective function through inhibition of δ-secretase activity of AEP.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"32 ","pages":"Article 100146"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47680280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Endocrine-active and endocrine-disrupting compounds in food – occurrence, formation and relevance","authors":"Constanze Stiefel ,&nbsp;Florian Stintzing","doi":"10.1016/j.nfs.2023.03.004","DOIUrl":"10.1016/j.nfs.2023.03.004","url":null,"abstract":"<div><p>Over the last decades, global concerns regarding possible adverse health effects of chemical pollutants on the hormonal systems of living organisms in wildlife and humans are constantly growing. Endocrine-active and endocrine-disrupting chemicals (EDC) belong to a heterogeneous class of exogenous chemicals, including various persistent anthropogenic contaminants, pesticides, distinct substances used in consumer products, and also natural compounds. Exposure through the food chain is considered essential for most EDC, while they may enter the food chain as residues from animal- or plant-based food production (e.g. pesticides or pharmaceutical residues), may be released from food contact materials, may be present due to natural contamination (e.g. mycoestrogens), may enter via a polluted environment and also as natural plant food ingredients (e.g. phytoestrogens). The complexity of the subject is due to: a) the ubiquitous occurrence and hardly possible avoidance of many substances with supposed endocrine properties, b) the scientific disagreement among experts and the huge number of partly controversial study outcomes and c) the increasing pressure of the public, necessitating a higher level of transparency and clear-cut orientation with respect to avoidance and reduction strategies.</p><p>In this light, the current review intends to provide an overview of the historical and regulatory developments regarding the topic of EDC, discusses the important difference between endocrine-active and disruptive substances and presents some key characteristics of endocrine acting substances for a better understanding of their relevance for the food chain including possible long-term effects, windows of sensitivity, low-dose and possible “cocktail” effects. In addition, a comprehensive overview on the different exposure paths of endocrine-active and disruptive substances in the food chain is given, with both a focus on naturally occurring food ingredients and possible contaminations from external sources.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 57-92"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42008795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}