Food Quality and Preference最新文献

{"title":"Exploration of the relationship between olfaction, food Neophobia and fruit and vegetable acceptance in school-aged children","authors":"Linnea Apelman ,&nbsp;Eva Roos ,&nbsp;Jonas K Olofsson ,&nbsp;Pernilla Sandvik","doi":"10.1016/j.foodqual.2024.105384","DOIUrl":"10.1016/j.foodqual.2024.105384","url":null,"abstract":"<div><div>Rejection of food, including fruits and vegetables, is prevalent among children. In adolescents and adults, a link has been observed between food neophobia (the rejection of unfamiliar foods) and olfaction, which plays a key role in food acceptance. However, research on olfaction's role in food acceptance and rejection among children is limited. Utilizing the U-sniff test and the Italian Child Neophobia Scale, this study investigated associations between odor awareness, odor identification, food neophobia, and the acceptance of fruits and vegetables in Swedish children aged 9–12 years (<em>n</em> = 126). A Swedish version of the ChiPSO questionnaire on odor awareness (including subscales for food, social and environmental odors) was developed, and initial validation conducted through back translation, cognitive interviews, and exploratory factor analysis. Fruit and vegetable acceptance was assessed through a questionnaire and a tasting session. Findings indicated that food neophobia was associated with lower fruit and vegetable acceptance (questionnaire ρ = −0.296, <em>p</em> = 0.002; tasting session ρ = −0.273, <em>p</em> = 0.004) but no significant associations observed with odor awareness (ρ = 0.159, <em>p</em> = 0.094) or odor identification performance (ρ = −0.141, <em>p</em> = 0.176). However, odor awareness was negatively associated with vegetable acceptance (ρ = −0.200, <em>p</em> = 0.034), while odor identification performance showed no significant associations (questionnaire ρ = −0.049, <em>p</em> = 0.638; tasting session ρ = −0.101, <em>p</em> = 0.316). A negative association was found between odor identification performance and environmental odor awareness (ρ = −0.269, <em>p</em> = 0.010). This suggests that some children may struggle to identify odors due to emotional reactions and avoidant behaviors, reducing engagement and hindering identification. Further exploration of the relationship between olfaction and children's food acceptance or rejection is encouraged.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105384"},"PeriodicalIF":4.9,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103422","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":"Impacts of motherhood on energy intake and macronutrient choice: A comparative study","authors":"Hannah Browne ,&nbsp;Michael Garratt ,&nbsp;Mei Peng","doi":"10.1016/j.foodqual.2024.105370","DOIUrl":"10.1016/j.foodqual.2024.105370","url":null,"abstract":"<div><div>Motherhood is associated with substantial physiological and psychological changes in a women’s life; however, understanding remains limited with regard to eating behavioural related to motherhood. We performed two separate experiments to test potential effects of motherhood on energy intake and macronutrient choice. Experiment I, with a cross-sectional design, compared habitual dietary intake of 116 non-mothers and 107 mothers. This enabled calculations of energy and macronutrient intake. Experiment II evaluated food intake and macronutrient preference of first-time mothers (N = 41) against non-mothers (N = 50), using an <em>ad-libitum</em> intake task and a macronutrient preference ranking task. Consistent across these two experiments, little difference was seen between mothers and non-mothers in terms of the total energy intake. However, the <em>ad-libitum</em> intake task revealed a reduction of carbohydrate intake in mothers (F_(4,86) = 3.52, <em>p</em> = 0.010). Furthermore, mothers reported a greater preference for high fat food than non-mothers in the macronutrient preference task (<em>H</em> (1, <em>n</em> = 95) = 7.71, <em>p</em> = 0.005). Overall, results from the study point to potential differences in macronutrient preference and intake related to motherhood. While eating behaviour involves various factors, the present study offers initial insights into this emerging field to inform maternal food-related health initiatives and raises awareness of the importance of studying mothers’ eating behaviours.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105370"},"PeriodicalIF":4.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757302","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":"The consumer journey: A new methodology to study the effects of store and product information on consumers’ responses to sustainable foods and clothing fabrics","authors":"René A. de Wijk ,&nbsp;Anke M. Janssen ,&nbsp;Liam Dwyer","doi":"10.1016/j.foodqual.2024.105381","DOIUrl":"10.1016/j.foodqual.2024.105381","url":null,"abstract":"<div><h3>Background</h3><div>Consumer experiences are not only based on how a food tastes or clothing fabric feels but also on factors such as the store of purchase and product information.</div></div><div><h3>Method</h3><div>Participants were taken on virtual consumer journeys to monitor their reactions to sustainable foods or clothing fabrics. After a virtual ‘purchase’, an ingredient/material information phase followed, whereafter foods were tasted or T-shirt sleeves were felt.</div></div><div><h3>Results</h3><div>Heart rate and skin conductance were significantly affected by the type of food (<em>p</em> &lt; 0.001), while the type of fabric and information significantly influenced facial expressions (<em>p</em> &lt; 0.05). Sustainable supermarket assortment foods triggered higher skin conductance and more negatively valenced facial expressions than those from the regular assortment (<em>p</em> &lt; 0.05). Reformulated muffin, yoghurt drink, and Bolognese sauce triggered higher skin conductance, while this was lower for reformulated cookies and lentil burgers. Facial expressions were more positive for reformulated cookies and more negative for reformulated lentil burgers (<em>p</em> &lt; 0.05). Fabric from reused clothing triggered negative facial expressions and increased heart rate and skin conductance (<em>p</em> &lt; 0.01), especially in combination with an upscale store. Fabrics from nettles and polylactic acid were similar to reactions to the familiar benchmark (organic cotton), namely lowered heart rate and skin conductance, and positive facial expressions.</div></div><div><h3>Conclusion</h3><div>This methodology identified opportunities for the development of sustainable foods and fabrics that are acceptable to consumers and could therefore be a valuable tool in the development of sustainable products that are successful in the marketplace.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105381"},"PeriodicalIF":4.9,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103418","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":"How does viewing food products in 2D or 3D affect consumer evaluations?","authors":"Kazuna Tonooka ,&nbsp;Reo Sato ,&nbsp;Kosuke Motoki ,&nbsp;Shin-ichi Ishikawa","doi":"10.1016/j.foodqual.2024.105382","DOIUrl":"10.1016/j.foodqual.2024.105382","url":null,"abstract":"<div><div>This study examines the influence of changes in visual information (2D vs. 3D) and product characteristics (healthy vs. unhealthy) on consumer purchase intention, expected satiety, and expected volume with regard to food products. The participants were asked to answer a questionnaire for each food sample displayed in 2D or 3D. The results reveal that the 3D food model has significantly higher scores for expected volume and satiety than does the 2D model, along with a significant interaction between visual information and product characteristics. For healthy foods, the expected volume, expected satiety, and purchase intention were significantly higher in the 2D than in the 3D model. For unhealthy foods, scores for the three variables were significantly higher in the 3D than in the 2D food model. This indicates an inverse relationship based on the healthiness of the food product. The study posits that changing the visual information from 2D to 3D strengthened the image of healthy and unhealthy foods as having low and high volumes, respectively, resulting in a more favorable purchase intention. The results of this study advance our understanding of the applicability of different image types when promoting food products, thereby enabling and guiding well-informed decisions of online retailers and other stakeholders in the design of food products for advertisements and other purposes in the food service industry.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105382"},"PeriodicalIF":4.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142745656","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":"Does “animal” make the food better?--the effect of food type on food perception","authors":"Chenjing Wu ,&nbsp;Lexin Su ,&nbsp;Yuanxin Hu ,&nbsp;Meng Qu ,&nbsp;Hongyan Zhu ,&nbsp;Yonghui Hou ,&nbsp;Fuqun Liang ,&nbsp;Yan Duan ,&nbsp;Wei Zhang ,&nbsp;Siyue Zhang ,&nbsp;Xianyou He","doi":"10.1016/j.foodqual.2024.105379","DOIUrl":"10.1016/j.foodqual.2024.105379","url":null,"abstract":"<div><div>Animal shape has been widely used in the food industry. However, previous research has not provided clear conclusions regarding the impact of animal shape on food perception. Thus, the aim of this study is to further investigate the influence of food design types (animal shape) on food consumption, thereby addressing the research gap in existing literature regarding animal shape and food consumption.</div><div>In preliminary experiment, we utilized animal-shape cookies and non-animal-shape cookies. Participants were asked to taste the cookies on-site, rate the overall liking of taste perceptions, and indicate their eating intentions. Experiment 1a and 1b extended the research to include categorization of animals (edible and inedible). Experiment 2 then examined the role of animal shape, specifically investigating how the presence of eyes moderated the relationship between animal type and food perception.</div><div>Results from Preliminary experiment showed that participants rated the overall liking of taste perceptions and eating intentions significantly lower for the animal-shape cookies compared to the non-animal-shaped cookies. In Experiment 1a and 1b, participants only rated lower overall liking of taste perceptions and eating intentions for the inedible animal cookies. Experiment 2 further revealed the moderating effect of eye presence on the relationship between animal types and eating intentions. For non-edible animal shaped cookies, the presence of eye led to diminished eating intentions.</div><div>Overall, the study results indicate that food type does not positively enhance consumers' perception of food. Moreover, shape representing inedible animals elicits a more negative perception of food compared to shape depicting edible animals.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105379"},"PeriodicalIF":4.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143103416","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":"Dip increases eating rate and promotes greater intake even when energy density is reduced","authors":"Madeline M. Harper ,&nbsp;Paige M. Cunningham ,&nbsp;John E. Hayes","doi":"10.1016/j.foodqual.2024.105376","DOIUrl":"10.1016/j.foodqual.2024.105376","url":null,"abstract":"<div><div>Increasing food lubricity by adding dip increases eating rate; however it remains unclear if such manipulation influences energy intake of a snack, or how this might combine with energy density (ED) to affect risk of energy overconsumption. Here, we used pretzels and hummus to investigate the effects of oral lubrication (with vs. without hummus) and ED on snack intake. Adults (<em>n</em> = 46, 67 % female) were video recorded while consuming a 70 ± 2 g pretzel snack (∼2.5 servings) ad libitum 3 times in our laboratory: once each with reduced-ED hummus, matched-ED hummus, and no hummus (control). Both hummuses were ∼ 110 g (∼4 oz). Intake was measured, and video recordings were used to assess eating rate. Consistent with the expected effects of increasing lubricity, pretzel and total snack eating rates were faster in the hummus conditions vs. the control (all p's &lt; 0.001), indicating that hummus increased lubricity and facilitated faster consumption. More was consumed of the pretzels and total snack in the hummus conditions compared to the control (all p's &lt; 0.001), suggesting that increased lubricity promoted intake. Although ED did not completely mitigate the effects of lubricity on pretzel and total snack energy intake, it did moderate these effects (matched &gt; reduced &gt; control; all p's &lt; 0.001). Overall, including hummus increased eating rate, presumably by increasing snack lubricity, and the commensurate increase in intake persisted even when the dip had a lower ED. Thus, consumption of snacks lower in ED and without lubricating dips may be an effective way to help reduce energy intake.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105376"},"PeriodicalIF":4.9,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703609","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":"Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others","authors":"Roosa-Maaria Malila ,&nbsp;Kyösti Pennanen ,&nbsp;Harri T. Luomala","doi":"10.1016/j.foodqual.2024.105380","DOIUrl":"10.1016/j.foodqual.2024.105380","url":null,"abstract":"<div><div>As a part of the battle against climate change, many plant-based meat alternative products have been launched in recent years—without notable success. One explanation could be that consumers of meat alternatives are seen as socially deviant from those consuming animal-based protein products. This study adopts the BIAS Map framework, which has been underutilized in the food consumption research, in order to reveal the stereotypical beliefs, emotional responses, and behavioral tendencies that consumers of meat alternatives evoke in observers. An online experiment is conducted, participants (<em>N</em> = 3600) from four European countries evaluate fictitious consumers using three shopping lists that include meat products and their alternatives in varying combinations. The results reveal a conflicting picture of those who are believed to favor meat alternatives. They are seen as environmentally friendly, health-conscious people who adhere to high moral standards, and are worthy of admiration. But on the contrary, they also elicit fear, contempt, and anger in observers, who as a result socially exclude and even show aggression toward them. Second, the findings produce a novel insight regarding moderation effects related to observers' need for affiliation and status. Those high in need of affiliation demonstrate the strongest positive change in their relation to consumers who appear to favor both traditional meat products and their more modern alternatives. Additionally, those high in need of status tend to evaluate consumers favoring the modern alternatives as evoking more anger and envy, compared with consumers favoring traditional meat products. This study has several theoretical, managerial, and societal implications.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105380"},"PeriodicalIF":4.9,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703611","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":"The role of nutrition background on motivations, barriers, and adherence to a vegan diet: A qualitative study of the vegan eating habits and nutritional evaluation survey (VEGAN-EatS)","authors":"Martin Hindermann Santini ,&nbsp;Heloísa C. Santo André ,&nbsp;Bruna Caruso Mazzolani ,&nbsp;Fabiana Infante Smaira ,&nbsp;Gabriel Perri Esteves ,&nbsp;Alice Erwig Leitão ,&nbsp;Bruno Gualano ,&nbsp;Hamilton Roschel","doi":"10.1016/j.foodqual.2024.105378","DOIUrl":"10.1016/j.foodqual.2024.105378","url":null,"abstract":"<div><div>This study aims to investigate the motivations, enablers, barriers and attitudes towards the vegan movement within people with distinct formal backgrounds in nutrition. To that end, a cross-sectional, qualitative study was conducted with two groups of vegan individuals: registered dietitians or undergraduate nutrition students (NUT) and non-health professionals (NHP). Participants filled out The General Knowledge on Nutrition Questionnaire and attended to focus groups, analyzed using MAXQDA software. Twenty individuals (NUT:7F,3M; NHP:9F,1M), with mean age of 32 ± 12 years, and 24 ± 4 kg/m² BMI were assessed. NUT presented a higher score of nutritional knowledge. Both groups were motivated by animal welfare and environmental concerns, although NUT group was also influenced by personal relationships, while NHP group highlighted seeking health benefits. Being enrolled in a graduate nutrition program was viewed as a tool to have access to resources, people and knowledge that supported their dietary decisions. NUT group demonstrated greater concern about food quality, choosing unprocessed foods, whilst NHP group demonstrated ethical concerns, preferring to consume from small producers and local businesses. Participant's perceptions were also influenced by their experiences and knowledge, with NHP believing that vegan diets are inherently healthier, while NUT attributed the improved food quality to vegans' careful attention to their dietary choices. Our findings suggest that while both groups share common motivations, their different depths of nutritional knowledge seem to have important impacts on their experience in adhering to a vegan diet, highlighting the critical role of seeking knowledge on nutrition in supporting sustainable vegan dietary practices.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105378"},"PeriodicalIF":4.9,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703610","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":"Comparison of free-comment online product reviews and central location product testing for sensory product characterisation: A case study with coffee consumers","authors":"Josafath I. Espinosa-Ramos ,&nbsp;Scott C. Hutchings ,&nbsp;Yash Dixit ,&nbsp;David Jin ,&nbsp;Grace S. Ryan ,&nbsp;Mieke Marsden ,&nbsp;Sara R. Jaeger ,&nbsp;Marlon M. Reis","doi":"10.1016/j.foodqual.2024.105377","DOIUrl":"10.1016/j.foodqual.2024.105377","url":null,"abstract":"<div><div>Data from online product reviews offers a novel avenue for the sensory characterisation of food. But, little research has investigated the quality of sensory information in the online reviews. The aim of this research was to investigate consumer online reviews as sources of sensory attributes of food products (starting with a minimum of 1000 online reviews per product), and to assess how the resulting sensory product profiles compare to profiles obtained in a central location test with 105 consumers using rate-all-that-apply (RATA) questions. A case study was conducted with five unflavoured coffee samples. A semi-automated approach, combining natural language processing and sensory science expertise was used to clean online review data, develop a sensory lexicon, and analyse the frequency of attributes used by consumers. It was possible to develop online review-based sensory product profiles and discriminate the five samples on this basis. Consumers used a small set of broad, mostly intensity related sensory terms (e.g. ‘Bold/rich’, ‘Strong/intense’, ‘Smooth’, ‘Weak/bland’) more frequently than descriptive terms. Canonical analysis showed high agreement between new method and RATA for product discrimination and between two group of descriptors. The first group (including ‘Coffee Flavor,’ ‘Rich in Flavor’, and ‘Smell of Coffee’) is associated with the intensity of flavour of coffee, while the second group describes characteristic flavour of coffee (including ‘Bold’, ‘Dark’ ‘Body’). Furthermore, care should be taken when implementing these findings in food categories with lower levels of consumer engagement, where consumer comments relating to sensory properties in online reviews may be less frequent.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"125 ","pages":"Article 105377"},"PeriodicalIF":4.9,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142722749","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":"Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study","authors":"Lara Fontana ,&nbsp;Javier Albayay ,&nbsp;Letizia Zurlo ,&nbsp;Viola Ciliberto ,&nbsp;Massimiliano Zampini","doi":"10.1016/j.foodqual.2024.105373","DOIUrl":"10.1016/j.foodqual.2024.105373","url":null,"abstract":"<div><div>In multisensory environments, odours often accompany visual stimuli, directing attention towards congruent objects. While previous research shows that people fixate longer on objects that match a recently smelled odour, it remains unclear whether odours directly influence product choices. Since odours persist in real-world settings, we investigated the effects of repeated odour exposure on visual attention and product choice, accounting for potential olfactory habituation. In a within-participant design, 30 participants completed a task where either a lemon odour (experimental condition) or clean air (control) was paired with congruent lemon-based food images, which varied to prevent visual habituation. We measured eye movements and choice preferences for these food products.</div><div>Results revealed that participants exhibited longer gaze durations and more frequent fixations on food products congruent with the lemon odour. Repeated odour exposure had no effect on gaze patterns, as participants consistently focused on odour-congruent products throughout the experiment. The intensity and pleasantness of the lemon odour remained stable over time, suggesting no olfactory habituation occurred with this food-related odour. Despite this stable visual attention and odour intensity and pleasantness, participants began to diversify their product choices, selecting fewer odour-congruent items over time.</div><div>These findings suggest that while odours continue to direct attention towards matching products, repeated exposure may reduce their influence on product choice, highlighting the complex role of olfactory stimuli in decision-making. The study provides insights into how odours interact with visual cues and influence consumer behaviour in prolonged exposure scenarios.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"124 ","pages":"Article 105373"},"PeriodicalIF":4.9,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701210","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}