Future Foods最新文献_第8页

Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions: A pathway to functional food development 探索注入花青素的发酵饮料在可持续健康解决方案中的潜力：功能性食品开发的途径

IF 7.2

Future Foods Pub Date : 2025-07-03 DOI: 10.1016/j.fufo.2025.100708

Büşra Yusufoğlu , Yasemin Açar , Gizem Kezer , Sina Zargarchi , Kerem Mertoglu , Tuba Esatbeyoglu

{"title":"Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions: A pathway to functional food development","authors":"Büşra Yusufoğlu , Yasemin Açar , Gizem Kezer , Sina Zargarchi , Kerem Mertoglu , Tuba Esatbeyoglu","doi":"10.1016/j.fufo.2025.100708","DOIUrl":"10.1016/j.fufo.2025.100708","url":null,"abstract":"<div><div>Anthocyanins, natural red pigments in foods, have gained significant attention due to their potent antioxidant, anti-inflammatory, and anti-microbial properties. Among food products, beverages especially fermented ones emerge as candidates for anthocyanin fortification due to their global popularity and potential to deliver substantial health benefits in diets. This review particularly highlights the health promoting potential of anthocyanin-rich fermented dairy and non-dairy fermented beverages such as kefir, kombucha, and kvass focusing on their health benefits such as cognitive function, type 2 diabetes (T2DM) and cancer. And also, emphasizes the functional roles of beverages in gut microbiota modulation, metabolic and neurotransmitter regulation, oxidative stress reduction and signaling pathways (e.g., NF-κB, PI3K/AKT). Fermentation technologies and innovative stabilization methods are presented as critical for preserving anthocyanin integrity, enhancing bioavailability, and improving both nutritional and sensory properties. Innovative technologies such as controlled fermentation, encapsulation, and use of fruit byproducts improve anthocyanin retention and functionality. By addressing current limitations in anthocyanin stability and exploring innovative solutions for fortification, this research contributes to the development of sustainable, health-oriented fermented beverages. The insights provided pave the way for expanding the functional beverage market while offering a roadmap for future studies to optimize the therapeutic and nutritional potential of anthocyanin-rich products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100708"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604318","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}

引用次数: 0

Improving the extraction of tomato seed oil and the retention of bioactive substances using pulsed electric field technology 利用脉冲电场技术改进番茄籽油的提取和生物活性物质的保留

IF 7.2

Future Foods Pub Date : 2025-07-01 DOI: 10.1016/j.fufo.2025.100706

Franka Markić , Klara Kraljić , Višnja Stulić , Sanda Pleslić , Tomislava Vukušić Pavičić , Nadica Maltar-Strmečki

{"title":"Improving the extraction of tomato seed oil and the retention of bioactive substances using pulsed electric field technology","authors":"Franka Markić , Klara Kraljić , Višnja Stulić , Sanda Pleslić , Tomislava Vukušić Pavičić , Nadica Maltar-Strmečki","doi":"10.1016/j.fufo.2025.100706","DOIUrl":"10.1016/j.fufo.2025.100706","url":null,"abstract":"<div><div>Tomato seeds are by-products of tomato processing and are rich in important bioactive compounds like carotenoids, polyphenols, phytosterols and fatty acids. The aim of this work was to provide insight into bioactive profile and key physicochemical properties of tomato seed oil (TSO) by using a pulsed electric field (PEF) as a pre-extraction process. Influence of PEF treatment parameters on quality of TSO is reflected in concentration of extracted bioactive compounds, antioxidant activity and oxidative stability of TSO. HPLC and GC analysis revealed that lycopene is the major carotenoid with an average concentration of 565.54 mg/mL and linoleic fatty acid is predominant unsaturated fatty acid in TSO. Results obtained in this work indicate that the PEF treatment parameters of 9 min and 0.5 μs provide the best result in extraction and isolation of bioactive components. Due to the high concentration of bioactive compounds, TSO has strong antioxidant activity, which also plays important role in oxidative stability of the oil. The resistance to free radical formation at high temperatures describes the oxidative stability of TSO, which was investigated by EPR spectroscopy and DSC. This study provides important information about the composition and properties of tomato seed oil, which is crucial for future industrial production and consumption.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100706"},"PeriodicalIF":7.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549453","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}

引用次数: 0

Synergistic potential of agrobiomass-derived xylooligosaccharides (XOS) and antioxidants as pioneering prebiotics for probiotic cultivation 农业生物质衍生的低聚木糖（XOS）和抗氧化剂作为益生菌培养的先驱益生元的协同潜力

IF 7.2

Future Foods Pub Date : 2025-07-01 DOI: 10.1016/j.fufo.2025.100707

Nipaporn Chadathong, Surasak Siripornadulsil, Wilailak Siripornadulsil

{"title":"Synergistic potential of agrobiomass-derived xylooligosaccharides (XOS) and antioxidants as pioneering prebiotics for probiotic cultivation","authors":"Nipaporn Chadathong, Surasak Siripornadulsil, Wilailak Siripornadulsil","doi":"10.1016/j.fufo.2025.100707","DOIUrl":"10.1016/j.fufo.2025.100707","url":null,"abstract":"<div><div>Prebiotic resources, such as xylooligosaccharides (XOS), which are resistant to acidity and temperature, can be derived from lignocellulosic agrobiomass. Hydrolysates containing prebiotic XOS were produced from fruit, rice, and sugarcane biomass using acid and hydrothermal pretreatments. Phosphoric acid pretreatment showed greater potential for biomass breakdown and oligosaccharide release. FTIR analysis detected xylan and pectin in the pellets produced by precipitating the hydrolysates of mango peel (MP), pineapple peel (PP), rice bran (RB) and sugarcane leaf (SCL). The hydrolysate and the precipitate presented different XOS (xylobiose and xylotetraose) profiles and were more than twofold greater in the PP, RB, and SCL pellets (71.28, 109.55, and 188.48 mg/mL, respectively) than in the MP pellets (0.29 mg/mL). SCL hydrolysate, as a carbon source, promotes probiotic growth but is unsuitable for pathogen growth. Furthermore, fermenting the spray-dried SCL hydrolysate powder with probiotics (<em>Bacillus subtilis</em> and lactic acid bacteria) significantly increased its phenolic (236.07 µg GAE/mL) and flavonoid (2.75 mg QE/mL) contents and antioxidant activity (75.77 %). This study highlights the potential for a synergistic interaction between XOS and bioactive compounds, which may considerably benefit probiotics and their hosts. This research demonstrates an efficient and straightforward method for producing XOS, yielding prebiotics at 189.72 g/kg of biomass. This approach provides a viable alternative for the development of plant<strong>-</strong>based, value<strong>-</strong>added food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100707"},"PeriodicalIF":7.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604446","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}

引用次数: 0

A cute little grasshopper on the front? A qualitative study of consumers’ perceptions and expectations of insect-based food labelling in Germany 前面有只可爱的小蚱蜢吗？德国消费者对昆虫食品标签的认知和期望的定性研究

IF 7.2

Future Foods Pub Date : 2025-06-28 DOI: 10.1016/j.fufo.2025.100705

Berlianti Puteri, Benedikt Jahnke

{"title":"A cute little grasshopper on the front? A qualitative study of consumers’ perceptions and expectations of insect-based food labelling in Germany","authors":"Berlianti Puteri, Benedikt Jahnke","doi":"10.1016/j.fufo.2025.100705","DOIUrl":"10.1016/j.fufo.2025.100705","url":null,"abstract":"<div><div>To increase acceptance of insect-based foods, producers often apply a “hidden-is-best” principle, using less visible insect contents in processed products. Regulations ensure such contents are included in ingredient lists. However, widespread disinformation about “hidden insects in food” indicates a disparity between consumer expectations and labelling practices, showing the need for deeper insights into consumers’ perspectives. This study presents insights from six focus-group discussions in four German cities (<em>N</em> = 50), exploring consumer perceptions and expectations of the presence and presentation of front-of-package insect-labelling. Our findings confirm that many consumers fear “deception” and expect greater transparency through easily recognizable indications of insect-based ingredients on front-of-package labelling using familiar insect names and understandable language. Although the term “protein” on insect-labelling was widely appreciated, we could not find a “one-size-fits-all-solution” for label formatting. The present study offers practical recommendations for marketers, including the development of standardized front-of-package insect-labelling, designed in closer alignment with consumer preferences.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100705"},"PeriodicalIF":7.2,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522719","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}

引用次数: 0

Effect on 3D-printability and microstructure of pork paste partially replaced with yellow mealworm larvae paste 黄粉虫幼虫部分替代猪肉膏体对其3d打印性能和微观结构的影响

IF 7.2

Future Foods Pub Date : 2025-06-27 DOI: 10.1016/j.fufo.2025.100702

Jinbo Xu, Jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong

{"title":"Effect on 3D-printability and microstructure of pork paste partially replaced with yellow mealworm larvae paste","authors":"Jinbo Xu, Jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong","doi":"10.1016/j.fufo.2025.100702","DOIUrl":"10.1016/j.fufo.2025.100702","url":null,"abstract":"<div><div>Yellow mealworm larvae (<em>Tenebrio molitor</em> L<em>.</em>) (YML) are a readily available source of non-conventional protein with high nutritional value and feed conversion efficiency. However, they remain unaccepted by most consumers. This study examines the feasibility of substituting pork paste with YML paste (YMLP) at graded substitution levels (0–75 %), while concurrently evaluating the resultant effects on both nutritional composition and 3D-printing performance parameters in pork-YML composite matrices. Proximate composition analysis showed that YML substitution elevated ash content while maintaining baseline protein levels in the composite matrices, concurrently enhancing the overall nutritional profile of the experimental samples. The mixed pastes’ 3D printability was determined by measuring their rheological and microstructural properties. The Fourier-transform infrared spectroscopy results showed that the addition of YML increased the content of chitin, and the disentanglement and reorientation of chitin resulted in a decrease in viscosity and an increase in shear-thinning behavior which are shown in the rheological results. The texture profile analysis showed that the hardness, resilience, cohesiveness, and chewiness of the steamed 3D-printed samples were reduced with an increase in the YMLP replacement ratio (<em>P</em> <em><</em> <em>0.05</em>), which was due to the destruction of the 3D gel network as shown in scanning electron microscopy. Overall, while increasing the YMLP replacement ratio reduced the self-supporting capacity of printed samples and disrupted the 3D gel network structure, consequently diminishing printability and textural properties, successful substitution was achieved at a 30 % ratio. This optimal substitution level maintained functional performance while enhancing the nutritional profile of the pork-based matrices.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100702"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518198","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}

引用次数: 0

Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed 普通消费者和非麸质消费者感知的无麸质面包的关键质量维度：苹果渣和亚麻籽的案例研究

IF 7.2

Future Foods Pub Date : 2025-06-27 DOI: 10.1016/j.fufo.2025.100696

Leire Cantero-Ruiz de Eguino , Jesús Salmerón , Monica Ojeda , Francisco José Perez-Elortondo , Iñaki Etaio , Edurne Simón , Jonatan Miranda , Olaia Martinez

{"title":"Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed","authors":"Leire Cantero-Ruiz de Eguino , Jesús Salmerón , Monica Ojeda , Francisco José Perez-Elortondo , Iñaki Etaio , Edurne Simón , Jonatan Miranda , Olaia Martinez","doi":"10.1016/j.fufo.2025.100696","DOIUrl":"10.1016/j.fufo.2025.100696","url":null,"abstract":"<div><div>This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patterns and to identify the key quality attributes influencing acceptability. Results showed that the formulations containing up to 6 % apple pomace and 12 % flaxseed resulted in the most acceptable products for both consumers group. However, higher levels of apple pomace (10 %) led to lower scores, and no significant differences in overall acceptability were found between both consumers groups. Nevertheless, gluten-free consumers tended to provide more detailed sensory descriptions, particularly for texture attributes, likely due to their need to evaluate newly formulated products with a great variability in their characteristics. “Crispy”, “Light texture” and “artisan-like appearance”, among others, were identified as positive attributes, while “rubbery” emerged as the main negative factor affecting acceptability. Based on these findings, a decision tree was proposed as a tool to evaluate gluten-free bread, balancing defects and positive sensory characteristics. This approach could guide manufacturers in developing gluten-free breads that meet the expectations of people with different consumption patterns.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100696"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535387","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}

引用次数: 0

Predicting postharvest weight loss and texture changes in table grapes using fruit color and machine learning 利用水果颜色和机器学习预测鲜食葡萄采后的体重下降和质地变化

IF 7.2

Future Foods Pub Date : 2025-06-27 DOI: 10.1016/j.fufo.2025.100703

Xiaoyan Cheng , Yao Zhou , Zhengyang Huo , Ruiying Li , Shiqian Xu , Hao Qi , Jianyuan Zhu , Fei Wang , Yang Bi

{"title":"Predicting postharvest weight loss and texture changes in table grapes using fruit color and machine learning","authors":"Xiaoyan Cheng , Yao Zhou , Zhengyang Huo , Ruiying Li , Shiqian Xu , Hao Qi , Jianyuan Zhu , Fei Wang , Yang Bi","doi":"10.1016/j.fufo.2025.100703","DOIUrl":"10.1016/j.fufo.2025.100703","url":null,"abstract":"<div><div>Accurately predicting postharvest quality is crucial for optimizing storage and reducing losses in table grapes. This study explores the potential of fruit color parameters as non-invasive indicators of postharvest weight loss and textural changes. Using convolutional neural networks (CNNs), we developed predictive models based on colorimetric data, achieving high accuracy (<em>R</em>² > 0.80 for weight loss and <em>R</em>² > 0.97 for texture). Additionally, the effects of storage temperature on grape quality were examined, revealing that colder storage at 3°C significantly reduces weight loss and maintains texture better than storage at 10°C. Among tested cultivars, ‘Shine Muscat’ exhibited lower weight loss and superior textural stability compared to ‘Flame Seedless’. These findings highlight the potential of integrating color-based assessments and machine learning models into postharvest monitoring, offering a practical approach for improving quality control and storage management in the grape industry.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100703"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514111","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}

引用次数: 0

Edible insects as an alternative protein source: Nutritional composition and global consumption patterns 食用昆虫作为蛋白质的替代来源：营养成分和全球消费模式

IF 7.2

Future Foods Pub Date : 2025-06-25 DOI: 10.1016/j.fufo.2025.100699

Tonna Ashim Anyasi , Parag Acharya , Chibuike C. Udenigwe

{"title":"Edible insects as an alternative protein source: Nutritional composition and global consumption patterns","authors":"Tonna Ashim Anyasi , Parag Acharya , Chibuike C. Udenigwe","doi":"10.1016/j.fufo.2025.100699","DOIUrl":"10.1016/j.fufo.2025.100699","url":null,"abstract":"<div><div>Insects are emerging as a viable alternative protein source due to shifting global consumption patterns and environmental concerns associated with meat production. Despite their nutritional benefits, insects from the orders Coleoptera, Hemiptera, and Lepidoptera are yet to be widely accepted as dietary ingredients globally. This review examines regions of the world where insects are traditionally consumed and the current trends in global consumption patterns. It presents the complex and essential nutrients inherent in the different edible insect orders, potential insect-derived products, their role in ensuring food security as well as food safety concerns. Historically, tropical and some temperate regions of Asia, Africa, North America (including Mexico), South America, and Oceania have incorporated insects into their diets. Edible insects are rich in complex and essential nutrients, including chitin, high quality amino acids, vitamins, minerals, fatty acids, phenolic compounds and flavonoids. Chitin, a dietary fibre in edible insects, offers antimicrobial, cholesterol-lowering properties and serves as an excipient in medicinal compounds. However, the varying amino acid profile of different insect species pose challenges in meeting the human dietary requirements. Nonetheless, innovative insect-derived food products such as meat substitutes and composite baked products are gaining acceptance, thereby positioning edible insects as a sustainable alternative protein source in diets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100699"},"PeriodicalIF":7.2,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522718","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}

引用次数: 0

Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control 蚕豆蛋白基挤出物中纤维状结构的形成：挤出输入的影响和过程控制输出的潜力

IF 7.2

Future Foods Pub Date : 2025-06-25 DOI: 10.1016/j.fufo.2025.100697

Clara Barnés-Calle, Grau Matas, Pere Gou, Elena Fulladosa

{"title":"Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control","authors":"Clara Barnés-Calle, Grau Matas, Pere Gou, Elena Fulladosa","doi":"10.1016/j.fufo.2025.100697","DOIUrl":"10.1016/j.fufo.2025.100697","url":null,"abstract":"<div><div>High moisture extrusion processing (HMEP) is a complex process in which product formulation and extrusion conditions play a key role in fibre-like structure formation. The aim of this work was to study the effect of process input parameters (formulation, liquid feed, and extrusion temperature) on the texture development of a high moisture extrudate (HME) based on fava bean protein concentrate (FBPC), combined with a different protein source (pea protein isolate - PPI) or an oil ingredient (extra virgin olive oil (EVOO)). The influence of extrusion outputs (melt temperature, pressure, and torque) on texture parameters and its potential to control the texturisation process was also investigated. Formulation (protein source and added oil) and moisture content had a significant effect on textural characteristics of HME, while a variation of barrel temperature of 10 °C (from 145 to 155 °C) was not sufficient to influence the final product texture. Addition of PPI to FBPC-based HME increased hardness and fibrousness of the product, while oil addition had a lubricating effect which difficulted the formation of fibre-like structures in the direction of the extrusion flow. Out of the studied extrusion outputs, torque was highly correlated with the HME textural characteristics, showing potential for inline control of the HMEP process.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100697"},"PeriodicalIF":7.2,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514110","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}

引用次数: 0

Chilling the waste: Analysing household bread-freezing behaviours and their effect on bread waste 冷却废物：分析家庭面包冷冻行为及其对面包浪费的影响

IF 7.2

Future Foods Pub Date : 2025-06-25 DOI: 10.1016/j.fufo.2025.100698

Jayanath Ananda , David Pearson , Sarah Hughes

引用次数: 0