Food Control最新文献

{"title":"Wheat grain classification using hyperspectral imaging: Concatenating Vis-NIR and SWIR Data for single and bulk grains","authors":"Gözde Özdoğan,&nbsp;Aoife Gowen","doi":"10.1016/j.foodcont.2024.110953","DOIUrl":"10.1016/j.foodcont.2024.110953","url":null,"abstract":"<div><div>Wheat variety identification is an essential component of the official inspection of wheat grains to determine their quality and trade value. Traditionally, wheat class identification requires deep knowledge about the appearance of plants and kernels, their history and distribution. Therefore, there is an urgent need for an automatic technology to standardize the nomenclature of wheat varieties to enable both growers and producers to identify their grains practically. The present study investigated the feasibility of Visible-Near Infrared (Vis-NIR) and Short-Wave Infrared (SWIR) spectral imaging to identify wheat classes. Both sides of the wheat kernel as single kernel measurements and bulk grains were used to acquire hyperspectral data and vertical and horizontal data concatenation was implemented to explore performance differences. In addition, the classification of bulk kernels from single kernel data was investigated. Spectral data was pre-treated by standard normal variate (SNV), Savitzky-Golay first (SG-1) and second derivatives (SG-2) and linear discriminant analysis (LDA), support vector machine (SVM) and artificial neural network (ANN) were applied as the classification algorithms. Furthermore, feature selection was utilised using the minimum redundancy maximum relevance (mRMR) algorithm to investigate the performance difference between data concatenation and feature selection. The results showed that ventral (up) side data showed better classification performances than reverse (down) side data, while Vis-NIR data achieved higher classification accuracies than SWIR data. However, the best classification performance for single kernels was obtained by LDA-SNV using up and down data in the Vis-NIR and SWIR regions vertically and horizontally concatenated with an accuracy of 93.72% for 10-fold cross-validation and 94.93% for test sets. Models based on a hundred features did not achieve the accuracy of models based on concatenated data. Moreover, classification performances of bulk samples were higher than single kernels, which achieved 100% accuracy for both cross-validation and test sets. The study demonstrates that spectral imaging has a high potential to identify wheat classes non-destructively.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110953"},"PeriodicalIF":5.6,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of an on-site real-time dual detection method for norovirus and rotavirus using RPA-CRISPR/Cas12,13","authors":"Xiangyun Le ,&nbsp;Jing Jiang ,&nbsp;Yi Hong ,&nbsp;Juping Shi ,&nbsp;Xuejie Liu ,&nbsp;Junxin Xue ,&nbsp;Xiang Wang","doi":"10.1016/j.foodcont.2024.110943","DOIUrl":"10.1016/j.foodcont.2024.110943","url":null,"abstract":"<div><div>Norovirus (NoV) and rotavirus (RoV) are the two most prevalent foodborne viruses responsible for infectious gastroenteritis, with high contamination rates in fruits and vegetables. Monitoring and accurately identifying these pathogens are crucial for preventing human foodborne illnesses. Therefore, developing a rapid, highly specific, and sensitive detection method for NoV and RoV is essential. An on-site real time dual detection method for Noroviruses of genogroup I (GI-NoV) and Rotavirus of group A (A-RoV) was established by integrating Recombinase Polymerase Amplification (RPA) with the Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)-associated protein (Cas) system. The DNA amplification products generated by multiplex RPA were simultaneously detected by Cas12a and Cas13a in a single tube. Utilizing the trans-cleavage preferences of Cas12a and Cas13a, the specific cleavage of DNA and RNA probes carrying different fluorescent groups within the reaction system was achieved. The results indicated that the established dual detection method had a detection limit of 10² copies/μL for GI-NoV and A-RoV. Specificity assay showed the established method only detected GI-NoV and A-RoV, with no cross-reactivity with other four foodborne viruses. Furthermore, the detection capability of this method was validated in strawberries and lettuce. The method enables the simultaneous detection of GI-NoV and A-RoV in fresh produce at 37 °C within 60 min. Detection results were interpreted by measuring fluorescence values or observing color changes under blue light at the end of the reaction. This technique required minimal instrumentation, provided excellent visual representation of results, and served as a technical reference for the rapid on-site detection of foodborne viruses in food matrices.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110943"},"PeriodicalIF":5.6,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Distribution, generation, and control of ethyl carbamate in Baijiu: A review","authors":"Baolin Han ,&nbsp;Shufan Zhang ,&nbsp;Lei Chen ,&nbsp;Xiaohu Ren ,&nbsp;Dong Li","doi":"10.1016/j.foodcont.2024.110951","DOIUrl":"10.1016/j.foodcont.2024.110951","url":null,"abstract":"<div><div>Ethyl carbamate, a product generated during the production and storage of Baijiu, is a carcinogen in the genotoxic class 2A mainly ingested into the body through alcoholic beverages. Baijiu has attracted many alcoholic beverage drinkers due to its special color, aroma, taste, and characteristics.In recent years, the safety of Baijiu has received increasing attention from manufacturers and consumers. Therefore, studying the distribution, generation, and control of EC in Baijiu is necessary. China should formulate as soon as possible mandatory standards for EC in Baijiu and guidelines or control measures to promote the healthy and benign development of China's Baijiu industry to enhance the competitiveness of this industry. In this review, we summarize the distribution of EC in different types of Baijiu, the mechanism of EC generation, and control strategies.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110951"},"PeriodicalIF":5.6,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Quantification of the thermal history of insects in foods using real-time PCR-based DNA fragmentation analysis","authors":"Yoko Kadota ,&nbsp;Shinya Sato ,&nbsp;Katsuo Tsuruzawa ,&nbsp;Junichi Mano","doi":"10.1016/j.foodcont.2024.110945","DOIUrl":"10.1016/j.foodcont.2024.110945","url":null,"abstract":"<div><div>A major challenge faced by the food industry is the contamination of food by insects. Once an insect is found in a food product, it is important to determine how it entered the food. Given that the thermal history of insects provides a clue to unraveling this mystery, in this study, we have developed a novel real-time PCR-based DNA fragmentation analysis method to quantify the thermal history of insects found in foods.</div><div>We selected two species of cockroaches (<em>Periplaneta fuliginosa</em> and <em>Blattela germanica</em>) as investigative targets because cockroach contamination often causes significant economic losses in the food industry. A set of real-time PCRs was designed for each species to amplify the species-specific regions of 18S ribosomal DNA at approximate 100 and 300 bp. The degree of DNA fragmentation was evaluated using the differences between the amplification curves for the 100- and 300-bp sequences. We observed that the degree of DNA fragmentation was quantifiable when the insect was heated to &gt;100 °C. Therefore, we determined whether cockroaches contaminate retort foods during the manufacturing or household consumption stages. This novel analytical method is expected to improve food safety and product reliability by identifying the cause of insect contamination.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110945"},"PeriodicalIF":5.6,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deep learning assisted, smartphone based universal Multi-RPA-CRISPR/Cas12a-G4 portable chip for simultaneous detection of CaMV35S and NOS","authors":"Xuheng Li ,&nbsp;Meilin Liu ,&nbsp;Xuhui Xia ,&nbsp;Xin Zeng ,&nbsp;Dianhui Men ,&nbsp;Yi Duan ,&nbsp;Jingzhou Hou ,&nbsp;Changjun Hou ,&nbsp;Danqun Huo","doi":"10.1016/j.foodcont.2024.110947","DOIUrl":"10.1016/j.foodcont.2024.110947","url":null,"abstract":"<div><div>Portable and fast genetically modified organisms (GMOs) detection can achieve accurate labeling and precise regulation. Here, we build a universal and intelligent Multi-RPA-CRISPR/Cas12a-G4 detection chip platform for simultaneous CaMV35S and NOS detection. The use of multiple primer pairs for RPA enables one-tube amplification of dual targets. Independent cleavage of Cas12a for dual targets was controlled by flow amplification products into the respective detection chambers containing CaMV35S crRNA and NOS crRNA. The detection results are obtained based that uncut G4 in solution can produce peroxidase activity to catalyze ABTS²⁻ making the negative result approaching dark green. The multi-RPA-CRISRP/Cas12a-G4 colorimetric platform achieves a 1 aM LOD for CaMV35S and NOS in 55 min. The Yolov5 deep learning algorithm and the analysis of gray values was trained and developed for colorimetric detection that is more sensitive than the naked eye. These algorithms are integrated into a smartphone app to automate the reading of test results. The 100% accuracy of colorimetry detection and the 93.3% accuracy of portable chip detection for rice and soy sauce samples demonstrate our method can rapidly and inexpensively detect samples of GMOs across species. Overall, our efficient, low-cost portable Multi-RPA-CRISPR/Cas12a-G4 detection platform coupled with deep learning algorithms enables portable GMOs detection with automated signal readout.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110947"},"PeriodicalIF":5.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid determination of fat content: Advanced spectroscopic methods across diverse fish species","authors":"Angeliki Doukaki ,&nbsp;Lemonia-Christina Fengou ,&nbsp;Anastasia Lytou ,&nbsp;Maria-Konstantina Spyratou ,&nbsp;Alexandra Nanou ,&nbsp;Evangelia Krystalli ,&nbsp;Katerina Pissaridi ,&nbsp;George-John Nychas","doi":"10.1016/j.foodcont.2024.110948","DOIUrl":"10.1016/j.foodcont.2024.110948","url":null,"abstract":"<div><div>The rapid estimation of fat content using spectroscopic-based sensors, irrespective of fish species (salmon, trout, sea bass, sea bream, tuna, cod, and mackerel), was primarily investigated in the present study. The fat content and fatty acid (FA) composition was quantified with reference methods. Fourier-Transform Infrared (FTIR) and Fourier-Transform Near-Infrared (FT-NIR) spectroscopy, along with multispectral imaging (MSI) instruments (both benchtop and portable), were evaluated for their ability to rapidly predict fat content in ground samples using data analysis. The performance of the PLS-R models was evaluated according to root mean square error (RMSE), coefficient of determination (R²) and residual prediction deviation (RPD). Also fish were classified as fat/low-fat and low/medium/high-fat using partial least squares discriminant analysis (PLS-DA). All fish species exhibited a consistent pattern of unsaturated fatty acids (UNFA) &gt; monounsaturated fatty acids (MUFA) &gt; polyunsaturated fatty acids (PUFA) &gt; saturated fatty acids (SFA) and the range of fat content was from 22.8 (salmon) to 0.02 (cod), expressed in g/100 g of sample based on the reference methods. In terms of fat content prediction using rapid sensors the best performance indices of the test set were obtained from the benchtop-MSI (RMSE = 1.475, R² = 0.847, RPD = 2.581) and FT-NIR (RMSE = 1.638, R² = 0.855, RPD = 2.651) instruments, while FTIR and portable-MSI had scores of RMSE = 1.874, R² = 0.815, RPD = 2.309 and RMSE = 1.737, R² = 0.786, RPD = 2.191, respectively. All sensors discriminated fat from low-fat samples (accuracy = 100%). For low/medium/high fat the best results were achieved by benchtop-MSI (accuracy = 94.12%), followed by portable-MSI (accuracy = 88.24%) and FTIR (accuracy = 84.21%). Results were less satisfactory for the FT-NIR method (accuracy = 68.75%). This study demonstrates that vibrational and multispectral imaging spectroscopies, when coupled with data analysis, have potential to provide information about the nutritional quality (e.g., fat content) independent of the fish species. Such insights could contribute to the automation and potential digitalization of processes within the fields of food nutrition and the seafood industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110948"},"PeriodicalIF":5.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A contemporary study: Molecular approach to histological analysis of meat products by reverse-transcriptase PCR","authors":"Mediha Esra Altuntop Yayla ,&nbsp;Fatih Karakaya","doi":"10.1016/j.foodcont.2024.110944","DOIUrl":"10.1016/j.foodcont.2024.110944","url":null,"abstract":"<div><div>Meat and meat products constitute an important part of human diet. Yet, in order to meet consumers' increasing demand for meat products and manufacturers’ demand to lower the expenses, usage of offal tissues in meat products are prevalent as food adulteration. Industrial food processing techniques enable producers hide the tissue texture; therefore, histological analysis methodology often fails to detect the fraud. Here, we present a contemporary and unbiased, molecular approach to traditional histological analysis of meat products by real-time reverse transcriptase polymerase chain reaction (RT-PCR). Our study includes the bioinformatic approach to select relevant transcripts that are expressed only in offal tissues but not in muscle and adipose tissues. The selected transcripts were particularly paid attention to have high expression levels for a higher possibility of being detected in processed meat products. The developed qualitative RT-PCR method was also validated by specificity, sensitivity, repeatability and reproducibility parameters.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110944"},"PeriodicalIF":5.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs","authors":"Zun Wang ,&nbsp;Jiaqiang Luo ,&nbsp;Ken Ng ,&nbsp;Robyn Dorothy Warner ,&nbsp;Regine Stockmann ,&nbsp;Zhongxiang Fang","doi":"10.1016/j.foodcont.2024.110946","DOIUrl":"10.1016/j.foodcont.2024.110946","url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs) are a group of carcinogens commonly found in deep-fried food products. The potential health risks of dietary exposure to PAHs are well recognized. Recent studies have shown that PAHs can penetrate into food through oil uptake, implying potential of edible coatings to reduce oil uptake and then PAHs level. This study investigated the effect of incorporation of 0.2/0.5% chitosan nanoparticles (CSNPs, w: v) into 0.8/0.5% methylcellulose (MC, w: v) for edible coating of meatballs to reduce the PAH levels under deep-frying condition at 190 °C for 5min. The results showed that the deep-fried meatballs coated with 0.5 % MC and CSNPs had the lowest moisture loss (25.87 %), oil uptake (1.29 %), lipid oxidation (0.54 mg MDA/kg) and PAH4 levels (0.73 ng/g). The results suggested that the incorporation of CSNPs into MC edible coating could be an effective method in reducing the PAHs levels and enhancing the quality and safety of deep-fried foods. Future study would incorporate CSNP-MC coatings with antioxidants to further enhance the quality and safety of deep-fried foods and their impacts on sensory properties.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110946"},"PeriodicalIF":5.6,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Implementation of an app-based time-temperature-indicator system for the real-time shelf life prediction in a pork sausage supply chain","authors":"Claudia Waldhans ,&nbsp;Antonia Albrecht ,&nbsp;Rolf Ibald ,&nbsp;Dirk Wollenweber ,&nbsp;Judith Kreyenschmidt","doi":"10.1016/j.foodcont.2024.110935","DOIUrl":"10.1016/j.foodcont.2024.110935","url":null,"abstract":"<div><div>Time-temperature-indicators (TTIs) combined with predictive modeling are helpful tools for avoiding the increasing amount of food waste and the associated waste of resources along the food supply chain. Successful implementation of these systems in practice is still absent due to missing digital technologies for real-time shelf life prediction. This study aimed to validate a novel app system developed for the digital read-out of OnVu™ TTIs and the shelf life prediction of perishable products along the raw pork sausage supply chain. Therefore, a kinetic shelf life model of raw pork sausage was developed based on microbial parameters. A dynamic TTI model was developed based on app-measured TTI data and validated on a laboratory scale to prepare for the pilot study. In the pilot study, the shelf life prediction of TTIs based on app measurements was validated under practical conditions. Results showed that the spoilage kinetics of raw pork sausage could, in general, be reflected by the OnVu™ TTI kinetics based on the app's color measurements. The pilot study showed that predicted and measured TTI color values by the app were in good agreement with accuracy factors of 1.02–1.03; however, slight differences in shelf lives revealed that the prediction model must be further improved by integrating more data. Although variances in the hourly range could be seen between the predicted shelf life based on TTI app measurements and the real shelf life of raw pork sausage, the study serves as a proof of concept for the general useability of the app for shelf life prediction because it showed that TTI and product kinetics were highly comparable. Further technical adjustments to the app and the adaptation of the charging time may further improve the shelf life prediction by the app along the raw pork sausage supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110935"},"PeriodicalIF":5.6,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Inactivating Alicyclobacillus acidoterrestris spores with UVLED: Unraveling the role of turbidity, reactive oxygen species, and water dynamics","authors":"Hafida Wahia ,&nbsp;Abdullateef Taiye Mustapha ,&nbsp;Olugbenga Abiola Fakayode ,&nbsp;Lei Zhang ,&nbsp;Cunshan Zhou ,&nbsp;Mokhtar Dabbour","doi":"10.1016/j.foodcont.2024.110941","DOIUrl":"10.1016/j.foodcont.2024.110941","url":null,"abstract":"<div><div><em>Alicyclobacillus acidoterrestris</em> (AAT) is a spore-forming bacterium that can survive thermal pasteurization and acidic conditions. Ultraviolet light emitting diode (UVLED) has received extensive attention as a new technology to replace traditional mercury lamps for fruit juice decontamination, however, very few studies on fruit juice have been reported to investigate the sporicidal effect of UVLED on <em>A. acidoterrestris.</em> This research investigated for the first time the application of UVLEDs at 254 nm for the treatment of AAT in tomato juice. The optimized conditions for UVLED, achieved with the aid of Box Behnken design, were 6 cm, 12 min, and 250 mL/min. The results showed that the AAT spores in citrate buffer solution and tomato juice were inactivated by 3-log reduction with a required fluence of 53.67 mJ/cm². Additionally, UVLED induced an exclusively cellular damage through direct absorption of UV light and direct DNA damage, and indirectly via reactive oxygen species. Besides, the deactivation of AAT spores, validated by LF-NMR analysis, indicated that the free water in AAT might be due to the rehydration of the spore core by the process of germination and then dehydration. This dehydration was further confirmed by the shrinking of spores observed through SEM and AFM imaging. These outcomes were also correlated with those of potassium ions and DPA leakage. This study emphasizes the energy-saving and resistance-reducing features of UVLED in effectively inactivating AAT.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110941"},"PeriodicalIF":5.6,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}