Future Foods最新文献

{"title":"Interpretable deep learning with hyperspectral imaging for Hawthorn cultivar classification and quality prediction","authors":"Ruibin Bai ,&nbsp;Hongpeng Wang ,&nbsp;Hui Wang ,&nbsp;Meiqi Luan ,&nbsp;ZiJian Liu ,&nbsp;Bin Yang ,&nbsp;Zihan Zhao ,&nbsp;Zhilai Zhan ,&nbsp;Chu Zhang ,&nbsp;Jian Yang","doi":"10.1016/j.fufo.2025.100761","DOIUrl":"10.1016/j.fufo.2025.100761","url":null,"abstract":"<div><div>Hawthorn (<em>Crataegus pinnatifida</em>) is a commonly consumed medicinal fruit. This study proposes a rapid and non-destructive technique that integrates hyperspectral imaging (HSI) with interpretable deep learning for the classification of hawthorn cultivars from different regions and the quantitative prediction of key quality indicators, including citric acid, total sugar, and vitamin C content. A total of 1227 samples were collected from 11 categories, representing different cultivars and origins. Model robustness was ensured by acquiring HSI data in three different orientations, with the stalk positioned horizontally, up, and down. Classification results showed an EfficientNet model achieved the highest accuracy (95.92 %) by fusing spectral data from all three orientations. In the regressions, the EfficientNet model outperformed both PLSR and CNN. Among the measured compounds, citric acid and total sugar yielded satisfactory results, with R² values of 0.94 and 0.92 and RPD values of 4.08 and 3.55, respectively. Furthermore, combining gradient-weighted class activation mapping (Grad-CAM) and Shapley additive explanations (SHAP) enabled a visual and quantitative interpretation of spectral feature contributions, effectively addressing black-box issues. This is the first study to integrate HSI with interpretable deep learning for simultaneous classification and quality prediction in hawthorn, with improved model performance through multi-orientation spectral fusion.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100761"},"PeriodicalIF":8.2,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094738","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":"Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies","authors":"Khalil Khamassi ,&nbsp;Hayet Ben Haj Koubaier ,&nbsp;Riccardo Primi ,&nbsp;Pier Paolo Danieli ,&nbsp;Raffaello Spina ,&nbsp;Mustapha Rouissi ,&nbsp;Rayda Ben Ayed ,&nbsp;Fatma Gueddiche ,&nbsp;Mohsen Hanana ,&nbsp;Chokri Messaoud ,&nbsp;Moncef Chouaibi","doi":"10.1016/j.fufo.2025.100760","DOIUrl":"10.1016/j.fufo.2025.100760","url":null,"abstract":"<div><div>This study explores the use of field bean (<em>Vicia faba</em> L. var. <em>minor</em>) flour as a sustainable alternative to soft wheat flour in cookie production. Two Tunisian varieties—Bachaar (high tannin) and Zaher (tannin-free)—were incorporated at 40% and 100% wheat flour substitution levels to assess their effects on the nutritional, physical, and sensory properties of cookies. Substitution with field bean flour increased protein content by up to 26% (from 9.8% in wheat-based cookies to 12.3–13.7%), and antioxidant activity was enhanced significantly, particularly in high-tannin formulations (e.g., DPPH inhibition increased from 24% in control cookies to 81% in 100% Bachaar cookies). However, higher substitution levels also impacted texture, reducing crispness and altering flavor. Sensory evaluation highlighted a slight bitterness in high-tannin formulations and a mild almond-like aftertaste that intrigued panelists. Results showed that cookies with 40% substitution retained good consumer acceptance, while formulations with 100% substitution required optimization. Despite these challenges, the potential of field bean flour as a protein-rich, gluten-free ingredient is evident, offering both nutritional benefits and environmental sustainability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100760"},"PeriodicalIF":8.2,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219104","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":"Integrating metabolomics and physicochemical analysis in black soldier fly bioconversion of Schizochytrium residue: A pathway to high-value ω-3 products","authors":"Yaru Zhang ,&nbsp;Jing Liu ,&nbsp;Yan Xiao ,&nbsp;He Yang ,&nbsp;Yanzhou Zhang ,&nbsp;Chrysantus Mbi Tanga ,&nbsp;Dawei Huang ,&nbsp;Jinhua Xiao","doi":"10.1016/j.fufo.2025.100759","DOIUrl":"10.1016/j.fufo.2025.100759","url":null,"abstract":"<div><div>The global microalgae processing industry generates substantial residues rich in ω-3 fatty acids, presenting both a waste management challenge and an untapped resource for innovative food biotechnology. This study investigated the potential of bioconversion of <em>Schizochytrium</em> residue (SCR) by black soldier fly larvae (BSFL) to enrich ω-3 fatty acids and evaluated the industrial applicability of the resulting BSFL products. SCR supplementation enhanced larval growth performance (7.5 % increased weight, 19.9 % higher bioconversion rate) and protein quality, while enabling exclusive accumulation of EPA and DHA in BSFL. The total ω-3 content increased from 1.18 % to 17.37 %, achieving a nutritionally favorable n-6/n-3 ratio of 0.62 (the recommended ratio for human health &lt;5). Metabolomics revealed that SCR upregulated TCA cycle intermediates and CoA biosynthesis, promoting FA synthesis, but NADPH limitations inhibited endogenous ω-3 elongation, suggesting direct assimilation of dietary PUFAs rather than de novo synthesis. Physicochemical analyses revealed improved thermal stability and β'-crystal formation in SCR-derived lipids. This work establishes a sustainable, technology-driven strategy for valorizing algal waste into nutritionally enhanced food ingredients, bridging the gap between circular bioeconomy principles and next-generation food production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100759"},"PeriodicalIF":8.2,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094736","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":"Maximizing beta-carotene production from Dunaliella salina using different concentrations of ferrous sulfate and potassium nitrate under in situ and induced cultivation conditions","authors":"Han–Yang Yeh ,&nbsp;Po-Yen Yu ,&nbsp;Meng–Chou Lee ,&nbsp;Congo Tak Shing Ching ,&nbsp;Fan-Hua Nan ,&nbsp;Chao-Ling Yao ,&nbsp;Yung-Kai Lin","doi":"10.1016/j.fufo.2025.100753","DOIUrl":"10.1016/j.fufo.2025.100753","url":null,"abstract":"<div><div>Natural beta-carotene, a valuable antioxidant and food additive, is conventionally derived from vegetables and microalgae such as <em>Dunaliella salina (D. salina)</em>. Growing concerns over the safety of synthetic carotenoids and increasing demand for natural alternatives in food, nutraceutical, and cosmetic industries have accelerated the development of controlled cultivation systems. However, unstable environmental conditions in outdoor production systems can hinder consistent carotenoid yields. In this context, <em>D. salina</em> is recognized as a promising candidate for beta-carotene production through indoor cultivation, which allows for precise control over key growth parameters and reduces dependency on fluctuating environmental factors. This study investigated how nitrogen availability and ferrous ion supplementation affect the growth and beta-carotene accumulation of <em>D. salina</em> under both <em>in situ</em> and stress-induced conditions. Results show that nitrogen supports robust biomass accumulation, while ferrous ions stimulate beta-carotene synthesis via oxidative stress. Notably, the combined application of these two nutrients produced a synergistic effect, achieving both high cell density (2.4079 ± 0.00432 × 10⁷ cells mL^-1) and elevated beta-carotene content (27.12 ± 1.41 pg cell^-1) after 20 days of induced two-stage cultivation in a 15 L indoor culture system. These findings contribute to the development of optimized cultivation strategies for sustainable, high-yield beta-carotene production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100753"},"PeriodicalIF":8.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044474","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":"Antibacterial film with chitosan-cinnamaldehyde Schiff base: Fabrication and application in chilled mutton preservation","authors":"Lei Wen,&nbsp;Pengfei Du,&nbsp;Weiting Wang,&nbsp;Yaobo Liu,&nbsp;Peng Hu,&nbsp;Jianfang Cao,&nbsp;Yanli Ma","doi":"10.1016/j.fufo.2025.100757","DOIUrl":"10.1016/j.fufo.2025.100757","url":null,"abstract":"<div><div>Release in response to stimuli such as enzyme, pH, temperature, and light effectively reduces the loss of volatile active compounds and controls the release of active ingredients. In this study, a Schiff base imine bond was formed between chitosan and cinnamaldehyde under mild conditions, and a pH-sensitive antimicrobial film was prepared using a chitosan matrix. The mechanical and physical properties, structure, and amount of cinnamaldehyde release from the chitosan-cinnamaldehyde Schiff base film were analysed, confirming the formation of a chitosan-cinnamaldehyde Schiff base. The film demonstrated good physical properties as well as pH-responsive sensitive release properties with excellent antimicrobial activity. Experiments on the freshness preservation of chilled mutton wrapped in the chitosan-cinnamaldehyde Schiff base film showed that the film can extend the preservation time at 4 °C for up to 4 days, demonstrating good water retention. This film accomplished the controlled release of cinnamaldehyde, meeting the requirements for meat preservation. Thus, the chitosan-cinnamaldehyde Schiff base film can be used as an eco-friendly, smart, responsive, controlled-release packaging material for chilled mutton.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100757"},"PeriodicalIF":8.2,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044473","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":"Roles of k-carrageenan, locust bean gum, and transglutaminase on textural and rheological characteristics of plant-based fishball analogues","authors":"Poornima Vijayan ,&nbsp;Yige Zhou ,&nbsp;Elen Ng Rui Xin ,&nbsp;Ying Jie Chen ,&nbsp;Zhixuan Song ,&nbsp;Sixu Wang ,&nbsp;Dingsong Lin ,&nbsp;Dejian Huang","doi":"10.1016/j.fufo.2025.100758","DOIUrl":"10.1016/j.fufo.2025.100758","url":null,"abstract":"<div><div>Plant protein-based fishball analogues have the potential to contribute to sustainable and alternative protein sources, helping to alleviate the burden of overfishing. However, there is a lack of products that are sensory and nutritionally comparable to commercial fishballs. This study evaluated the impact of mTGase (microbial transglutaminase) and hydrocolloid addition on the texture, microstructure, and sensory properties of mung bean protein-based fishballs. The addition of 1 % mTGase significantly improved texture and water-holding capacity, reducing expressible moisture to 24 % and increasing hardness to 474.69 g. κ-Carrageenan (0.3 %) further enhanced these properties with expressible moisture at 19.55 % and hardness at 794.16 g. The addition of 0.13 % LBG (locust bean gum) with 1 % mTGase increased expressible moisture and reduced gel hardness. Nutritional analysis of mung bean protein-based fishballs formulated with 0.3 % κ-carrageenan, 1 % mTGase, and 0.13 % LBG revealed a higher protein content (12.3 g) and lower carbohydrate content (3 g) compared to conventional surimi products. Sensory evaluation with 61 participants showed high acceptability for mung bean protein-based fishballs, with mean scores of 6.38 for appearance, 6.08 for texture, and 6.02 for overall liking. The results suggest that mung bean protein-based fishballs, optimized with mTGase, LBG, and κ-carrageenan, offer a nutritious and appealing plant-based alternative, meeting consumer preferences for healthy and sustainable food options.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100758"},"PeriodicalIF":8.2,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094737","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":"European consumer acceptance of circular practices in chicken meat production: Exploring the impact of environmental attitudes and educational level","authors":"R. Nieto-Villegas,&nbsp;R. Bernabéu,&nbsp;A. Rabadán","doi":"10.1016/j.fufo.2025.100756","DOIUrl":"10.1016/j.fufo.2025.100756","url":null,"abstract":"<div><div>The food industry requires sustainable solutions to address environmental challenges and resource scarcity. This study examines acceptance of two circular economy practices in the poultry meat industry, analysing consumer attitudes towards sustainability: the use of agro-industrial by-products in animal feed and the development of biodegradable packaging from chicken feathers. This study uses Partial Least Squares Structural Equation Modelling (PLS-SEM) to evaluate data extracted from 1967 participants from four European countries (Spain, Denmark, UK and Poland). The results highlight the strong correlation between consumer awareness of circular economy concepts and support for the environmental attitudes considered (environmental threat, ecocentric concern and personal conservation behaviour). Consumer acceptance is significantly influenced by environmental attitudes (<em>p</em> &lt; 0.001), openness to new sustainable food technologies (<em>p</em> &lt; 0.001), food waste reduction behaviours (<em>p</em> &lt; 0.01), and circular economy knowledge (<em>p</em> &lt; 0.05). Cross-country differences show that in Denmark and the UK circular economy knowledge is more integrated into consumer acceptance, while the impact is lower in Spain and Poland, which requires adapted strategies. Education also plays a key role, with university-educated consumers showing greater openness to circular innovations. These findings underline the importance of adapting policies and educational efforts to local contexts, offering actionable insights for policymakers and the agro-food industry to promote sustainable food systems through resource-efficient and waste-reducing innovations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100756"},"PeriodicalIF":8.2,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145059973","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":"By-product of green pea canning as a substrate for Propionibacterium freudenreichii fermentation to fortify bread with vitamin B12","authors":"Lorenzo Estivi ,&nbsp;Bhawani Chamlagain ,&nbsp;Minnamari Edelmann ,&nbsp;Pekka Varmanen ,&nbsp;Claudio Gardana ,&nbsp;Alyssa Hidalgo ,&nbsp;Vieno Piironen","doi":"10.1016/j.fufo.2025.100755","DOIUrl":"10.1016/j.fufo.2025.100755","url":null,"abstract":"<div><div>This study focused on upcycling the industrial by-product of canned green peas for the production of vitamin B12 by <em>in-situ</em> fermentation and subsequent bread fortification. The by-product, rich in protein (24.3 g/100 g dry matter, DM) and dietary fibre (33.2 g/100 g DM), was fermented with <em>Propionibacterium freudenreichii</em> DSM 20271, resulting in a significant vitamin B12 production (1374–1535 ng/g DM). The fermented material was then incorporated into wheat bread at two levels (15 and 20 % on the dough weight), aiming to address the deficiency of vitamin B12 in strictly plant-based diets. From 40 to 70 g of fortified bread provided the recommended daily allowance of vitamin B12 (2.4 μg/day for adults), along with minimal losses in volume development and no significant differences in texture when compared to the controls. The addition of non-fermented or fermented pea by-product batter in breads increased only the content of soluble conjugated and insoluble bound <em>p</em>-coumaric acid. The study underscores the potential of using food-grade by-products for enhancing the nutritional value of plant-based products, while also contributing to food-waste reduction.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100755"},"PeriodicalIF":8.2,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044223","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":"Phytochemical and metabolomics analysis of Quercus ilex acorns reveals substantial intraspecific variation, high nutritional and nutraceutical potential and rich associated microbiome","authors":"Marta Tienda-Parrilla ,&nbsp;Cristina López-Hidalgo ,&nbsp;Mónica Sánchez-Parra ,&nbsp;José Luis Ordóñez-Díaz ,&nbsp;José Manuel Moreno-Rojas ,&nbsp;María-Ángeles Castillejo ,&nbsp;Jesús V. Jorrín-Novo ,&nbsp;María-Dolores Rey","doi":"10.1016/j.fufo.2025.100754","DOIUrl":"10.1016/j.fufo.2025.100754","url":null,"abstract":"<div><div>There is a currently renewed interest in the use of <em>Q. ilex</em> acorns for alimentary purposes, including nuts, flour, and various derivatives. This aligns with the UN Sustainable Development Goals and is supported by their traditional use since prehistoric times. To support their safe and sustainable use, we conducted a comprehensive phytochemical and metabolomic analysis of acorns from 14 trees across different regions in Spain. Acorns were classified by size and bitterness. Multiple complementary techniques were used, including Near Infrared Spectroscopy (NIRS), High Performance Liquid Chromatography (HPLC), colorimetric assays, macro- and micronutrient analysis, and untargeted Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry (UHPLC-MS/MS). The analysis annotated 1189 metabolic features, along with detailed profiles of carbohydrates, amino acids, fats, phenolics, and minerals. High variability was found among trees, with significant differences independent of geographic origin. Two main groups of acorns emerged, corresponding to a low degree of bitterness and large size vs. a high degree of bitterness and medium size. Notable features included high starch content, predominance of unsaturated fatty acids, and elevated calcium and sodium levels. Metabolomic profiles were highly tree-specific, and several newly reported compounds with potential bioactivity were annotated. Furthermore, a substantial number of metabolites were of microbial origin, revealing a diverse seed-associated microbiome. These findings highlight the nutritional and functional potential of <em>Q. ilex</em> acorns and support their valorization in sustainable food systems. The metabolomic signatures also offer promising markers for tree genotype identification and acorn quality assessment.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100754"},"PeriodicalIF":8.2,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044469","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":"Yeast-based precision fermentation for the biosynthesis of terpenoids","authors":"Juhan Pak ,&nbsp;Hyeongwoo Park ,&nbsp;Kangmin Baek ,&nbsp;Hong-Seok Son ,&nbsp;Suryang Kwak","doi":"10.1016/j.fufo.2025.100752","DOIUrl":"10.1016/j.fufo.2025.100752","url":null,"abstract":"<div><div>Terpenoids represent the largest class of specialized metabolites with extensive applications in food and nutraceutical industries. While plant-derived extraction remains the predominant industrial source, this traditional approach faces significant challenges including low yields, environmental variability, and substantial resource requirements. Yeast-based precision fermentation has emerged as a compelling alternative production platform, effectively addressing these constraints through distinct advantages including rapid growth kinetics, environmental condition independence, and superior genetic tractability. This review scrutinizes recent developments in yeast-based precision fermentation for terpenoid production, with emphasis on food-related applications. We discuss key yeast platforms such as <em>Saccharomyces cerevisiae, Komagataella phaffii, Yarrowia lipolytica</em>, and <em>Candida tropicalis</em>, analyze their distinct advantages as production hosts, and explore synthetic biology approaches for strain development. Through representative case studies of mono-, sesqui-, di-, and triterpenoid production, we illustrate the practical implementation of the synthetic biology approaches and highlight exceptional achievements in production metrics. Finally, this review examines emerging methodologies for expanding the repertoire of producible terpenoids through functional metagenomic screening and synthetic pathway construction for noncanonical building blocks. This comprehensive analysis provides insights into the current state and future directions of yeast-based precision fermentation for sustainable terpenoid production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100752"},"PeriodicalIF":8.2,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117901","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}