Innovative Food Science & Emerging Technologies最新文献

{"title":"Effects of dual modification by cold plasma and heat-moisture treatment on the structure and in vitro digestibility of waxy maize starch","authors":"Jianhang Wang ,&nbsp;Xiaojun Xue ,&nbsp;Siqi Han ,&nbsp;Mingrui Fu ,&nbsp;Yuru Feng ,&nbsp;Yaxiao Wang ,&nbsp;Shuang Dong ,&nbsp;Peng Guo","doi":"10.1016/j.ifset.2025.103991","DOIUrl":"10.1016/j.ifset.2025.103991","url":null,"abstract":"<div><div>Cold plasma technology with potential clean-label attributes applying in starch modification has gained intensive interest. In this study, waxy maize starch was subjected to cold plasma treatment at different discharge current (0.8 &amp; 1.2 A), followed by heat-moisture treatment (HMT) under heating moisture of 20 % ∼ 30 %. The effects of dual modification on starch structural orders, functional characteristics and in vitro starch digestibility were investigated. X-ray diffraction and Fourier transform infrared spectroscopy revealed that plasma treatment disrupted crystallinity and double-helix order, whereas the structural orders was slightly increased when subjected to HMT under 20 % ∼ 25 % moisture, without altering the diffraction patterns or FTIR spectra of starch. The gel permeation chromatography observed that dual modification produced lower molecule weight with smaller radius of gyration. The prior plasma treatment was responsible for the loss of structural orders and chain depolymerization, whereas the sequential HMT contributed to restore impaired packing orders, mainly due to the molecular chain rearrangement. In addition, the dual-modified starch exhibited biphasic endothermic profile with distinct crystalline perfections and enhanced thermal stability. In vitro starch digestibility showed that the overall starch digestion rate and extent were significantly enhanced, in which the granular roughness and reduction in molecule weight played important roles. This study indicated that plasma-HMT modification could be a new strategy to fabricate starch with lower viscosity and enhanced hydrolysis susceptibility, which would broaden applications of plasma-involved starch modification in food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103991"},"PeriodicalIF":6.3,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628542","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":"Combined radio frequency heating and pulsed vacuum technology to enhance drying characteristics and heat-mass transfer in peanut pod drying","authors":"Dengwen Lei ,&nbsp;Yanhong Liu ,&nbsp;Yongkang Xie ,&nbsp;Wenling Sun ,&nbsp;Jiale Guo ,&nbsp;Chao Xu","doi":"10.1016/j.ifset.2025.103976","DOIUrl":"10.1016/j.ifset.2025.103976","url":null,"abstract":"<div><div>This study aims to develop an innovative radio frequency pulsed vacuum drying (RFPVD) technology to improve the drying efficiency of peanut pods. Compared to hot air drying (HAD), RFPVD significantly enhanced the heating rate of peanut pods from 0.31 to 1.98 °C/min, while also rapidly compensating for heat loss due to pulsating pressure and moisture evaporation throughout the drying process. The Midilli model exhibited the highest goodness of fit in modeling the RFPVD process of peanut pods. The larger values of n and b in Midilli model indicated that the RFPVD generated a substantial driving force for the moisture migration of peanut pods. These phenomena depend on the isotropic temperature and humidity gradients synergistically created by RF volumetric heating and pulsed vacuum, as visualized in the heat-mass transfer simulation results. Compared with HAD, the RFPVD significantly boosted the drying efficiency due to larger porosity (48.28 %–55.74 %) in shells and more pore structures in kernels. Due to the excellent shortening of drying time and oxygen contact time by RFPVD, peanut proteins and fatty acids were retained in higher quantities. Although the increased drying temperature and longer atmospheric pressure holding time resulted in an increasing acid value and produced lesser fluctuations in the peroxide value, both met the edible oil standard. This study explored the unique RFPVD characteristics and heat mass transfer behavior of peanut pods, which presented a novel technique for drying in-shell materials.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103976"},"PeriodicalIF":6.3,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610311","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":"Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill","authors":"Hailan Wang ,&nbsp;Qunhui Dong ,&nbsp;Zhaorong Zhang ,&nbsp;Natthida Sriboonvorakul ,&nbsp;Qiao Guan ,&nbsp;Jim Junhui Huang ,&nbsp;Shaoling Lin ,&nbsp;Jiamiao Hu","doi":"10.1016/j.ifset.2025.103988","DOIUrl":"10.1016/j.ifset.2025.103988","url":null,"abstract":"<div><div>Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA⁺)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted <em>Antarctic krill</em>. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted <em>Antarctic krill</em> evidenced by decreased thawing and cooking loss (<em>p</em> &lt; 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field-assisted refrigerator thawing is appropriate for defrosting <em>Antarctic krill</em> and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103988"},"PeriodicalIF":6.3,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143577419","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":"Bactericidal mechanisms of radio frequency energy combined with UV light against Bacillus cereus spores based on low-moisture food substitutes","authors":"Juanjuan Xu ,&nbsp;Dong Wang ,&nbsp;Gaoji Yang ,&nbsp;Yuejin Yuan ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2025.103981","DOIUrl":"10.1016/j.ifset.2025.103981","url":null,"abstract":"<div><div><em>Bacillus cereus</em> spores represent a considerable challenge in food processing due to their high resistance to harsh environments. Radio frequency (RF) heating combined with ultraviolet (UV) treatment was proposed for inactivating thermostable spores in low-moisture (LM) foods. This study explored the bactericidal mechanisms of RF coupling with UV treatment sequentially to inactivate <em>B. cereus</em> spores based on LM materials. Results showed that the inactivation effect of <em>B. cereus</em> spores in silica gel particles was similar with that in cereal grains, thus these particles served as substitute for LM foods. Cellular level analysis indicated that the apparent morphology, internal structure and inner membrane of <em>B. cereus</em> spores on silica gel particles were seriously damaged after RF heating alone, which led to the leakage of intracellular pyridine-2,6-dicarboxylic acid (DPA), nucleic acid and protein, and the reduction of growth and reproduction rate. However, damage on the cellular level of <em>B. cereus</em> spores was limited under UV irradiation at 1.00 mW/cm² for 10 min. Importantly, compared with the individual treatment, combined treatment resulted in the most severe damage to cell morphologies and the highest leakage level of contents. The non-targeted proteomics analysis indicated that numbers of differently expressed proteins increased from 193 (RF treatment) or 178 (UV treatment) to 270 after combined treatment, thus enhancing interference of multiple intracellular pathways and leading to additive sporicidal effects against <em>B. cereus</em> spores. These results provided an in-depth understanding at cellular and proteomics levels to reveal the bactericidal mechanism of combined RF and UV treatments on <em>B. cereus</em> spores in LM foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103981"},"PeriodicalIF":6.3,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592519","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":"Hollow solid lipid particles loaded with essential oils via supercritical carbon dioxide to develop novel antimicrobial lipids with controlled release for food applications","authors":"Junsi Yang ,&nbsp;Car Reen Kok ,&nbsp;Deniz Ciftci ,&nbsp;Robert Hutkins ,&nbsp;Ozan N. Ciftci","doi":"10.1016/j.ifset.2025.103980","DOIUrl":"10.1016/j.ifset.2025.103980","url":null,"abstract":"<div><div>The main objective of this study was to develop essential oil-loaded hollow lipid particles with a solid shell as natural food antimicrobials. Peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles were successfully formed by atomization of the CO₂-expanded lipid mixture. Essential oil-loading efficiency ranged from 47.5 to 52.7 % depending on the lipid matrix. Particles generated with fully hydrogenated soybean oil (FHSO) and its blends with liquid oils were all spherical but with wrinkles on the surface. The release of the loaded essential oil was altered by changing the lipid matrix. Particles obtained with FHSO as the lipid shell exhibited a faster release (up to 24 %) of the loaded essential oil than those obtained with blends of FHSO and canola oil/sesame oil/camelina oil, which was attributed to the variation in physical strength of the solid lipid shell and extent of particle agglomeration. Moreover, essential oil-loaded FHSO particles achieved &gt;5.5 log reduction on <em>Bacillus cereus</em> and <em>Lactococcus lactis</em> in UHT fat-free milk at 22 °C storage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103980"},"PeriodicalIF":6.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637670","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":"Evaluation of the properties of polysaccharides extracted from brown macroalgae (Sargassum ilicifolium) by methods of conventional, microwave, and subcritical water extraction","authors":"Sahba Bahrami ,&nbsp;Leila Nateghi ,&nbsp;Ladan Rashidi ,&nbsp;Bijan Khorshidpour Nobandegani ,&nbsp;Mansour Ghorbanpour","doi":"10.1016/j.ifset.2025.103975","DOIUrl":"10.1016/j.ifset.2025.103975","url":null,"abstract":"<div><div>Marine algae polysaccharides (MAP) were extracted from brown macroalgae <em>Sargassum ilicifolium</em>, which has been recognized as a rich source of sulfated polysaccharide, fucoidan. Three techniques including hydroethanolic extraction or conventional extraction (CE), microwave-assisted extraction (MAE) and subcritical water extraction (SWE) were applied. Extraction yield (EY), total phenol content (TPC), sulfate content, Nuclear magnetic resonance (NMR) analysis, antioxidant activity, monosaccharide composition, molecular weight (MW) distribution, antimicrobial, antiviral, and anticancer activities were assessed. Results showed that the MAP-SWE indicated higher EY (7.86 %) compared to MAP-MAE (6.60 %) and MAP-CE (5.97 %). The highest TPC and sulfate content and subsequently the highest antioxidant potential were obtained for MAP-SWE, followed by MAP-MAE, and MAP-CE. The highest fucose unit which was substituted with sulfate groups was obtained in MAP-SWE (268.48 nmol), followed by MAP-MAE (244.45 nmol), and MAP-CE (112.46 nmol). Some signals of C-NMR and H-NMR indicated higher fucoidan EY for MAP-SWE. The smallest MW was attained for MAP-SWE (517.74 kDa), followed by MAP-MAE (814.20 kDa), and MAP-CE (1188.65 kDa). The MAP-SWE were more efficient in antimicrobial activity while indicated 11 <em>Staphylococcus aureus</em> colonies at 100 μg/mL and 2 <em>Escherichia coli</em> colonies at 400 μg/mL. The extracted MAPs were more efficient on Gram-positive bacteria. Regarding the antiviral and anticancer activities, the strongest values were obtained for MAP-SWE likely due to its higher sulfate and TPC which are considered as crucial factors in biological activities. Consequently, SWE was more efficient in extraction of MAPs, rendering well-deserved properties in terms of biological activities.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103975"},"PeriodicalIF":6.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550599","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":"Combination of controlled enzymatic hydrolysis and ultrafiltration as the technique for bioactive peptide production intended for the food industry","authors":"Tanja Krunic ,&nbsp;Marica Rakin","doi":"10.1016/j.ifset.2025.103979","DOIUrl":"10.1016/j.ifset.2025.103979","url":null,"abstract":"<div><div>Hypertension is the main risk factor for cardiovascular disease and one of the most common diseases worldwide. Long-term use of antihypertension drugs causes potentially adverse effects. The ACE-inhibitory peptides from natural sources are a safer therapeutic alternative without side effects. This work investigates obtaining bioactive peptides from whey proteins by combining controlled enzymatic hydrolysis and ultrafiltration. Hydrolysis of whey protein with three enzymes showed a significant increase in antioxidant and ACE-inhibitory capacity compared to the non-hydrolyzed sample. The hydrolysate obtained by proteinase k, trypsin, and thermolysin shows 60, 33, and 24 times higher ACE-inhibitory activity than the non-hydrolyzed sample. Hydrolysis with trypsin increases the amount of peptides with molecular weight lower than 3 kDa from 0.2 to 31, thermolysin to 52 and proteinase k to 62 %. Since large differences in the bioactivities of the peptide fractions of the hydrolysate were shown, ultrafiltration as a step after hydrolysis proved to be a good option for increasing the overall bioactivity of the sample after hydrolysis. Thermolysin showed the highest need for single-stage ultrafiltration after hydrolysis, while proteinase k showed no need for ultrafiltration. Hydrolysis of whey proteins by proteinase k creates the largest amount of peptides with a molecular weight below 3 kDa, and the highest antioxidant and ACE-inhibitory activity which can be used as pharmaceuticals or additives to functional food specially created for people with hypertension. The confectionery filling enriched with bioactive peptides didn't change the sensory properties but significantly increased antioxidant and ACE-inhibitory activity and stayed stable during storage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103979"},"PeriodicalIF":6.3,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528615","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":"Assessing the effect of cold plasma pretreatment on the quality characteristics of bioactive compound extraction from high-pressure processing treated green coffee beans","authors":"Kamalapreetha Baskaran ,&nbsp;Mahendran Radhakrishnan","doi":"10.1016/j.ifset.2025.103978","DOIUrl":"10.1016/j.ifset.2025.103978","url":null,"abstract":"<div><div>This study presents a novel approach for enhancing the extraction efficiency of bioactive compounds from green coffee beans (<em>Coffea arabica</em>) by combining cold plasma pretreatment with high-pressure processing (HPP). Traditional extraction methods often result in the degradation of bioactives and raise environmental concerns. Cold plasma, a non-thermal technology, modifies plant cell walls to increase permeability, facilitating the release of valuable compounds. When integrated with HPP, which uses hydrostatic pressure to further enhance extraction, the combination proves highly effective. Optical Emission Spectroscopy (OES) was used to characterize plasma-generated reactive species interacting with the coffee bean surfaces, improving extraction yield. Significant improvements were observed in total phenolic content (TPC), radical scavenging activity, chlorogenic acid (CGA), and caffeine levels. Notably, the highest extraction yield (16.682 mg/mL) was achieved with 300 MPa HPP for 30 min without cold plasma. Cold plasma pretreatment increased TPC to 18.661 mg/mL (5 min of cold plasma and 300 MPa HPP for 10 min), and radical scavenging activity reached up to 96.845 %. This combined treatment also led to enhanced CGA content</div><div>(10.294 mg/mL). The Gas Chromatography-Mass Spectrometry (GC–MS) analysis revealed significant changes in the composition and concentration of secondary metabolites, such as caffeine and phenolic derivatives. Gas Chromatography-Mass Spectrometry (GC–MS) analysis revealed significant changes in the composition and concentration of secondary metabolites, such as caffeine and phenolic derivatives. This study demonstrates the novel and promising potential of cold plasma-assisted HPP for producing high-quality, bioactive-rich extracts from green coffee beans, with considerable advantages over conventional extraction methods in terms of bioactive preservation and extraction efficiency. The approach holds significant potential for applications in the food, beverage, and nutraceutical industries.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103978"},"PeriodicalIF":6.3,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534220","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":"Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan","authors":"Prabhjot Kaur ,&nbsp;Kamaljit Kaur ,&nbsp;Jaspreet Kaur ,&nbsp;Preetinder Kaur ,&nbsp;Rahul Kapoor ,&nbsp;Shaik Jakeer Basha ,&nbsp;Nitin Mehta","doi":"10.1016/j.ifset.2025.103977","DOIUrl":"10.1016/j.ifset.2025.103977","url":null,"abstract":"<div><div>Oat 1, 4-β-D-glucan is renowned for its physiological benefits and industrially relevant properties. However, its high molecular weight and viscosity limit its industrial applications. To enhance its functional and structural properties, oat 1, 4-β-D-glucan was modified using ultrasonication (US) and ozonation (OZ), and its functional, structural, thermal, and rheological properties were characterized. The yield and recovery of 1, 4-β-D-glucan were 4.74 % and 81.6 %, respectively. Molecular weight decreased from 1450 × 10³ Da (native) to 52 × 10³ Da (OZ-II). Hydrodynamic particle size reduced from 2510.8 nm (native) to 156.3 nm (OZ-II), with a polydispersity index and zeta potential of −10.8 mV indicating enhanced uniformity and stability. FE-SEM showed structural disruption in US-treated samples and porosity in OZ-treated samples. DSC analysis indicated increased thermal stability in OZ-II, with the highest onset temperature (29.71 °C) and lowest enthalpy change (107.52 J/g). The frequency sweep and shear test showed that all samples exhibited shear-thinning property and lowest viscosity values were observed for OZ-II. FTIR spectra confirmed structural modifications, with increased peaks at 1720 cm⁻¹ (C<img>O stretching) in OZ-treated samples, indicating oxidation. Additionally, X-ray diffraction analysis revealed a reduction in crystallinity index from 32.2 % (native) to 29.4 % (OZ-II), attributed to disruption of the crystalline regions by ozone treatment. These findings demonstrate that US and OZ modifications significantly enhance the functionality and processing suitability of 1, 4-β-D-glucan, providing valuable insights for its industrial application.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103977"},"PeriodicalIF":6.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520263","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":"Editorial: Sustainable food technologies","authors":"Heidy M.W. den Besten ,&nbsp;Vasilis P. Valdramidis","doi":"10.1016/j.ifset.2025.103974","DOIUrl":"10.1016/j.ifset.2025.103974","url":null,"abstract":"","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103974"},"PeriodicalIF":6.3,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143577713","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}