LWT - Food Science and Technology最新文献

{"title":"Preservation mechanism of perilla in chilled oysters based on diversity analysis of protease-producing microbiota and proteolytic enzymes during spoilage","authors":"Jie Yang ,&nbsp;Xiaolong Zhu ,&nbsp;Wenrui Su ,&nbsp;Chen Huang ,&nbsp;Xinyi Liu ,&nbsp;Chao Su ,&nbsp;Obafemi Ibitayo Obajemihi ,&nbsp;Guangchao Liu","doi":"10.1016/j.lwt.2025.118564","DOIUrl":"10.1016/j.lwt.2025.118564","url":null,"abstract":"<div><div>This study investigated the physicochemical characteristics and bacterial spoilage of refrigerated oysters from five Chinese provinces, alongside evaluating perilla leaf extract (PLE) as a natural preservative. A total of 62 strains of protease-producing bacteria, predominantly <em>Pseudoalteromonas</em>, <em>Shewanella</em>, and regionally <em>Vibrio</em>, were identified across samples, with serine proteases and metalloproteases as the dominant secreted enzymes, accelerating oyster spoilage. Metagenomic analysis revealed that PLE treatment reduced bacterial diversity, shifting dominant genera from spoilage-associated <em>Pseudoalteromonas</em> and <em>Shewanella</em> to <em>Pseudomonas</em> and <em>Marinomonas</em>. PLE effectively inhibited protein degradation, maintaining higher protein content compared to the control, while lower amino acid nitrogen levels on the seventh day of refrigeration. Furthermore, PLE suppressed the growth of 53 isolated protease-producing strains at 24 h and inhibited their extracellular protease activity, particularly metalloproteases and serine proteases. These findings demonstrate that protease-producing bacteria and their enzymes critically contribute to oyster spoilage, while PLE serves as a sustainable preservative by mitigating microbial deterioration and protease-driven quality loss. The results highlight PLE's dual antimicrobial and protease-inhibiting properties, offering an eco-friendly strategy to enhance seafood shelf life and meet consumer demand for natural preservation solutions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118564"},"PeriodicalIF":6.6,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145181372","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":"Processing properties of corn flour and quality of fresh wet corn–wheat noodles: Comparison of ultrasonic-assisted nixtamalization wet milling with traditional milling methods","authors":"Yanfei Mu ,&nbsp;Jiannan Yan ,&nbsp;Jiale Gao ,&nbsp;Fangxiao Xing ,&nbsp;Qianqian Gu ,&nbsp;Chengbin Zhao ,&nbsp;Jingsheng Liu","doi":"10.1016/j.lwt.2025.118554","DOIUrl":"10.1016/j.lwt.2025.118554","url":null,"abstract":"<div><div>Corn flour was prepared by dry milling (DM), semi-dry milling (SDM), wet milling (WM), nixtamalization wet milling (NWM), and ultrasonic-assisted nixtamalization wet milling (UNWM). The effects of different milling methods on the processing properties of corn flour and the quality of fresh wet corn–wheat noodles were investigated. UNWM reduced the average particle size of corn flour and increased its enthalpy. Compared with corn flour obtained by other milling methods, UNWM corn flour underwent more effective pasting and exhibited the highest viscoelasticity, consistency, and shear stress, showing enhanced gel strength, water-holding capacity, good thixotropy, and improved processing adaptability. Compared with NWM, UNWM had a higher milling efficiency. In addition, the cooking, textural, tensile, and color properties of the UNWM fresh wet noodles improved, and their sensory score was higher than that of the other fresh wet corn–wheat noodles. Therefore, UNWM can efficiently prepare corn flour with superior processing properties, thereby improving the quality of fresh wet corn–wheat noodles and providing theoretical and technical support for producing high-quality fresh wet noodles.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118554"},"PeriodicalIF":6.6,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156243","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":"Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization","authors":"Wenxia Wang ,&nbsp;Xiuping Liu ,&nbsp;Xingdan Xia ,&nbsp;Kun Liu ,&nbsp;Zhini He ,&nbsp;Weiliang Wu ,&nbsp;Wenzhen Liao ,&nbsp;Chunlong Liu ,&nbsp;Xingfen Yang ,&nbsp;Qi He","doi":"10.1016/j.lwt.2025.118559","DOIUrl":"10.1016/j.lwt.2025.118559","url":null,"abstract":"<div><div>Debate persists on how moderate chilling affects sashimi palatability. This study reinterprets its impact through the framework of post-mortem cold shock physiology in fish fillets. Red sea bream (<em>Pagrus major</em>) sashimi, subjected to controlled cold shock (liquid-induced, ∼0 °C, 10–40 min), exhibited profound physiological shifts during 120 h of storage. Cold shock markedly suppressed metabolic activity, as indicated by reduced k-value and Ca²⁺-ATPase activity. The suppression attenuated spoilage pathways: lipid oxidation (declines in PV and TBARS), protein degradation (reduced TCA-soluble peptides and TVB-N), and microstructure deterioration (stabilized surface hydrophobicity, sulfhydryl groups, and limited protein carbonyls). Microbial growth (TBC and PC) was significantly inhibited, leading to drastically reduced biogenic amine accumulation, particularly histamine, which remained at 3.7 mg/kg versus 36.9 mg/kg in controls after storage. Consequently, sensory acceptance was significantly enhanced, and the acceptable period was extended from &lt;48 h to beyond 120 h. By elucidating the physiological mechanism underlying cold shock, this work provides a scientific foundation for an ancient culinary practice, bridging millennia of culinary wisdom with cutting-edge food science.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118559"},"PeriodicalIF":6.6,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156246","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":"Machine learning-based optimization of alginate, guar gum, and pectin-based edible coatings for extended strawberry shelf life","authors":"Saklain Niam ,&nbsp;Iftekhar Ahmad ,&nbsp;Md Abu Rayhan ,&nbsp;Sajid Mahmood ,&nbsp;Parvej Hasan Jon ,&nbsp;Md Monir Ahmed","doi":"10.1016/j.lwt.2025.118548","DOIUrl":"10.1016/j.lwt.2025.118548","url":null,"abstract":"<div><div>Strawberries deteriorate rapidly under warm, humid conditions, and to make things worse, in many tropical settings refrigerated logistics are limited. Edible biopolymer coatings offer a low-cost method to slow quality loss, but multicomponent formulations behave nonlinearly. In this study, ten types of coatings were developed and evaluated for their effects on the physicochemical (weight loss, firmness, total soluble solids (TSS), pH, color change (ΔE)) and biochemical properties (total phenolic content (TPC), antioxidant property (DPPH) of strawberries over a 6-day storage period at 25 °C (298.15K). The optimal formulation, consisting of 0.56 % (w/v) alginate, 0.33 % (w/v) guar gum, and 2.11 % (w/v) pectin, shows 7 % weight loss, 586.34 N firmness, a pH of 4.08, and a ΔE of 4.32 according to our machine learning models. Additionally, two formulation families emerged from the optimization: pectin-rich coatings extended shelf-life with lower weight loss and restrained color change, while alginate-rich coatings maintained better firmness. All machine learning models (Random Forest (RF), Support Vector Regression (SVR), and eXtreme Gradient Boosting (XGB)) achieved high predictive accuracy (R² &gt; 0.97).</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118548"},"PeriodicalIF":6.6,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156217","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":"Chitin nanofiber reinforced chitosan aerogel intelligent packaging for real-time monitoring of beef freshness","authors":"Jiayi Xue ,&nbsp;Longwei Jiang ,&nbsp;Ruoran Qin,&nbsp;Tiantian Liu,&nbsp;Hui Li,&nbsp;Haoqiang Wang","doi":"10.1016/j.lwt.2025.118542","DOIUrl":"10.1016/j.lwt.2025.118542","url":null,"abstract":"<div><div>In this study, intelligent chitosan-curcumin aerogels were developed for real-time beef freshness monitoring. The incorporation of negatively charged chitin nanofibers (CN, 0–7 g/100 g, based on chitosan weight) controlled ice crystal growth during freezing, precisely tuning the aerogel microstructure. The 5 g/100 g CN aerogel (CS-CN5) had a uniform porous network and a compressive strength that was 118 % greater than that of the CN-free aerogel. Additionally, CS-CN5 demonstrated structural advantages such as high porosity (&gt; 98 %) and low density (&lt;0.02 g·cm⁻³). CS-CN5 exhibited excellent water (14.1 g/g) and oil (42.6 g/g) absorption, highlighting its potential as a food pad. This material demonstrated strong ammonia sensitivity, reusability, antioxidant stability, and antibacterial activity. Compared with films of the same composition, aerogels presented a more pronounced visual color response to beef spoilage. Owing to their porous structure, aerogels facilitate the release of antimicrobial and antioxidant agents, thereby contributing to the extension of beef shelf-life to a certain extent. This structural modulation strategy significantly enhances aerogel properties for food packaging applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118542"},"PeriodicalIF":6.6,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156245","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":"Dual suppression of heterocyclic amines and advanced glycation end products via glucosinolate-myosin binding: Spectroscopic and computational elucidation","authors":"Chaoyi Xue ,&nbsp;Chenxia Zhang ,&nbsp;Ziyu Liu ,&nbsp;Xiaotong Han ,&nbsp;Hao Duan ,&nbsp;Jun Sheng ,&nbsp;Fawen Yin ,&nbsp;Huanhuan Xu","doi":"10.1016/j.lwt.2025.118546","DOIUrl":"10.1016/j.lwt.2025.118546","url":null,"abstract":"<div><div>The present research evaluated the effects of two glucosinolates (sinigrin and glucobrassicin) derived from <em>Armoracia rusticana</em> on structural alterations, antioxidant capacity of myosin, and accumulation of heterocyclic amine (HAs) and advanced glycation end products (AGEs). Experimental assays, quantum chemical computations, and molecular dynamics simulations were combined to systematically unravel the structure-function mechanism by which glucosinolates modulate myosin. Results showed that glucosinolates bound to myosin via static quenching, inducing conformational changes that enhanced myosin's antioxidant capacity, delayed peroxidation, and ultimately suppressed the formation of HAs and AGEs. Notably, quantum chemical computations demonstrated that glucobrassicin possessed a smaller energy gap than sinigrin, indicating superior free radical scavenging and binding capabilities; molecular dynamics simulations further identified stable binding of glucobrassicin to myosin at residues Phe:247, Leu:270, and Glu:272—key sites mediating the synergistic antioxidant effect. Collectively, this work elucidates the mechanism by which glucosinolates structurally modulate myosin to enhance antioxidant capacity and mitigate the formation of HAs and AGEs, offering novel insights for supporting the application of <em>Armoracia rusticana</em>-derived glucosinolates as natural and safe strategies to improve the safety and health benefits of meat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118546"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156249","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":"Efficient extraction of psyllium seed husk polysaccharide by utilizing the viscosity-reducing effect of low-concentration ethanol at high temperatures","authors":"Ding An ,&nbsp;Wenjing Chen ,&nbsp;Hongshan Liang ,&nbsp;Jing Li ,&nbsp;Peiyuan Zhou ,&nbsp;Bin Li","doi":"10.1016/j.lwt.2025.118550","DOIUrl":"10.1016/j.lwt.2025.118550","url":null,"abstract":"<div><div>The high viscosity of psyllium seed husk polysaccharide (PSHP) significantly restricts the solid-liquid ratio during the extraction process, especially in large-scale manufacturing operations. In this study, an efficient extraction method for PSHP using low-concentration ethanol at high temperatures was developed. The results demonstrated that the solid-liquid ratio for total ethanol-water extracted polysaccharide (TEP) extraction using 25 % ethanol was 8:200, which is sevenfold higher than that of the traditional hot water extraction method. The results of the structural characterization demonstrated that TEP preserved the integrity of its molecular structure and exhibited a high molecular weight of 2587 kDa. Furthermore, the conformational and rheological analyses revealed that the substantial contraction of molecular chains in the presence of ethanol resulted in a reduced viscosity of TEP across a broad temperature range, thereby ensuring high efficiency of the extraction process. Therefore, this method preserves the integrity of the TEP molecular structure while enhancing the extraction efficiency, demonstrating considerable potential for large-scale TEP production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118550"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156248","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":"Targeted metabolites and antioxidant activities of ‘Cheongdo-Bansi’ and ‘Daebong’ persimmons at harvest and in response to CO2 and ethylene treatments for deastringency","authors":"Min Woo Baek ,&nbsp;Shimeles Tilahun ,&nbsp;DoSu Park ,&nbsp;Su Ho Tae ,&nbsp;Se Min Chang ,&nbsp;Jin Sung Hong ,&nbsp;Cheon Soon Jeong","doi":"10.1016/j.lwt.2025.118539","DOIUrl":"10.1016/j.lwt.2025.118539","url":null,"abstract":"<div><div>Astringent persimmons need deastringency treatment before consumption, which alters their physical, physiological, biochemical, and metabolic properties. This study compared the fruit of ‘Cheongdo-Bansi’ and ‘Daebong’ persimmons at harvest with those made ‘ready to eat’ through deastringency treatment using 95 % CO₂ and 100 μL L⁻¹ ethylene at 25 °C. Significant changes were observed in physicochemical parameters and metabolites, including lycopene, β-carotene, vitamin C, total phenolics, and soluble tannins. Antioxidant activity assays indicated that deastringency reduced the antioxidant levels in both persimmon cultivars, primarily attributed to a reduction in soluble tannins. However, high CO₂ treatment for deastringency can help preserve some soluble tannins, maintaining the nutritional quality without compromising the fruit's sensory attributes. Moreover, this approach benefits storage and distribution by maintaining fruit firmness. The differences observed in the metabolic pathways and key metabolite changes between the two cultivars and treatments underscore the need to document optimal deastringency treatments across diverse astringent persimmon cultivars.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118539"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156247","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":"Factors affecting microbial transfer of Salmonella enterica Enteritidis PT 30 and potential surrogate Enterococcus faecium NRRL B2354 during dry cleaning","authors":"Jincheng Ma ,&nbsp;Zhipeng Liu ,&nbsp;Yu Liu ,&nbsp;Shaojin Wang ,&nbsp;Curtis L. Weller ,&nbsp;Long Chen","doi":"10.1016/j.lwt.2025.118544","DOIUrl":"10.1016/j.lwt.2025.118544","url":null,"abstract":"<div><div>Cross-contamination in dry food manufacturing environments contributes to <em>Salmonella</em> outbreaks in low-moisture foods (LMF). Dry cleaning methods are commonly used for cleaning interventions in LMF production environments. However, the influence of relevant factors on the transfer of <em>Salmonella</em> from food contact surfaces to cleaning tools during dry cleaning remains unclear. The survival of <em>Salmonella enterica</em> Enteritidis PT 30 (<em>S.</em> PT 30) and its potential surrogate, <em>Enterococcus faecium</em> NRRL B2354 (<em>E. faecium</em>), was evaluated on Stainless Steel, High-Density Polyethylene, and Nitrile Rubber surfaces over 28 days. The effects of bacteria type, surface material, surface roughness, normal force, and shear force on the transfer of <em>S.</em> PT 30 and <em>E. faecium</em> from three surfaces were investigated using the spot inoculation method during dry wiping with a custom-designed dry cleaning platform. Surface material did not significantly affect the survival of both bacteria over 4 weeks (<em>p</em> &gt; 0.05). Bacteria type, surface material, and normal force had significant effects (<em>p</em> &lt; 0.05) on the microbial transfer to the paper towel. Based on the experimental results, <em>E. faecium</em> can be a potential surrogate for surface survival but not microbial transfer. The microbial transfer data generated in this study could help develop risk-based cross-contamination intervention models.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118544"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156251","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":"Enhancing the quality and shelf life of Mazafati dates using alginate-coconut oil composite coatings with natural antimicrobials","authors":"Mohsen Zandi ,&nbsp;Abolfazl Golshan Tafti","doi":"10.1016/j.lwt.2025.118538","DOIUrl":"10.1016/j.lwt.2025.118538","url":null,"abstract":"<div><div>The current study examined the effects of alginate–coconut oil edible coatings enriched with cinnamon and cardamom essential oils (0.25–0.5 % v/v) and natamycin (0.025–0.05 % w/v), used alone or in combination, on the quality and shelf life of Mazafati dates stored at 0–4 °C for 180 days. In this study, seven coating treatments, including control and active combinations, were evaluated. Results showed that coatings—particularly the cinnamon essential oil + natamycin treatment—significantly reduced weight loss, microbial growth, and biochemical degradation compared to the control. Specifically, WL, F, <em>L*</em>, MC, TA, TSS, TPC, TSC, and RSC in the cinnamon essential oil-natamycin treatment at the end of the storage period were reduced to 37.39 %, 83.14 %, 99.18 %, 104.08 %, 43.52 %, 95.19 %, 116.27 %, and 91.06 % of the values observed in control, respectively, indicating better preservation or enhancement in treated samples. Furthermore, the coating treatment effectively inhibited microbial growth, such that after 180 days of cold storage, the total bacterial count (TBC) and total fungal count (TFC) in the cinnamon essential oil–natamycin treatment were 2.59 log CFU/g and 3.37 log CFU/g, respectively, compared to 6.11 log CFU/g and 7.45 log CFU/g in the control group—demonstrating a reduction of 3.52 and 4.08 log CFU/g, respectively. Sensory evaluation using a 9-point hedonic scale revealed that the combined treatments effectively preserved appearance, aroma, taste, and texture throughout storage. The findings also indicated strong correlations between physical, microbiological, chemical, and sensory characteristics. Overall, it can be concluded that alginate-coconut oil coatings containing cinnamon and cardamom essential oils and natamycin—especially the combined treatment of cinnamon essential oil and natamycin, which demonstrated a clear synergistic effect—can significantly enhance the shelf life and preserve the quality attributes of Mazafati date fruits without adversely affecting sensory properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118538"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156164","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}