LWT - Food Science and Technology最新文献

{"title":"Structural features, physicochemical properties and functional activities of soluble dietary fiber from Hericium erinaceus mycelium and fruiting body via ultrasound-assisted compound enzymatic extraction","authors":"Qing Ge,&nbsp;Hao-Tian Wei,&nbsp;Chang Liu,&nbsp;Hui-Min Yang,&nbsp;Hong-Yi Han,&nbsp;Xiao-Feng Peng,&nbsp;Jian-Ping Xu,&nbsp;Jian-Wei Mao","doi":"10.1016/j.lwt.2026.119994","DOIUrl":"10.1016/j.lwt.2026.119994","url":null,"abstract":"<div><div>The influence of intrinsic cell wall differences between <em>Hericium erinaceus</em> mycelium and fruiting body on soluble dietary fiber (SDF) properties under a unified extraction system remains unelucidated, hindering targeted use of these SDF sources. Here, SDF from mycelium (M-SDF) and fruiting body (F-SDF) of <em>H</em>. <em>erinaceus</em> were prepared under strictly identical ultrasound-assisted compound enzymatic extraction (UAEE), with tissue origin as the sole variable. Structural analysis revealed a shared backbone but distinct architecture: M-SDF was pectin-rich (galacturonic acid 67.9 g/kg) with higher molecular weight (82.32 kDa), higher crystallinity, and an intact three-dimensional porous network. F-SDF was glucan-dominant (glucose 515.6 g/kg) with lower molecular weight (59.27 kDa), amorphous structure, and uniform honeycomb micropores. These structural features directly governed functional divergence. M-SDF showed high water solubility (83.7%), weak-gel rheology, and superior antioxidant and cholesterol adsorption, positioning it for thermally stable, lipid-lowering foods. F-SDF exhibited excellent water/oil holding, glucose adsorption, α-amylase inhibition, and nitrite scavenging, ideal for glycemic control and gastric detoxification. This study provided the first systematic structure-function model for <em>H. erinaceus</em> SDF from different tissue origins, offering a theoretical and technological foundation for targeted preparation and differentiated industrial utilization of mycelial and fruiting body SDFs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119994"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CO2 Laser Perforation Combined with Ultrasound-Assisted Lye Treatment for Pre-freezing Peeling of Grapes","authors":"Qiyong Jiang,&nbsp;Lu Liu,&nbsp;Lu Xiao,&nbsp;Qing Sun","doi":"10.1016/j.lwt.2026.120112","DOIUrl":"10.1016/j.lwt.2026.120112","url":null,"abstract":"&lt;div&gt;&lt;ul&gt;&lt;li&gt;&lt;span&gt;•&lt;/span&gt;&lt;span&gt;&lt;div&gt;CO&lt;sub&gt;2&lt;/sub&gt; laser perforation creates microchannels for alkali penetration in grape peeling.&lt;/div&gt;&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;span&gt;•&lt;/span&gt;&lt;span&gt;&lt;div&gt;Ultrasound-assisted lye peeling is effective only at 1 g/L NaOH.&lt;/div&gt;&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;span&gt;•&lt;/span&gt;&lt;span&gt;&lt;div&gt;Laser pretreatment enables effective peeling at 0.1 g/L NaOH.&lt;/div&gt;&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;span&gt;•&lt;/span&gt;&lt;span&gt;&lt;div&gt;The combined method preserves grape flavor while minimizing alkali usage.&lt;/div&gt;&lt;/span&gt;&lt;/li&gt;&lt;/ul&gt;&lt;/div&gt;&lt;div&gt;&lt;div&gt;Peeling is an essential step in the production of frozen grapes. Developing efficient peeling methods is critical for reducing production costs and improving product quality. This study investigated CO&lt;sub&gt;2&lt;/sub&gt; laser perforation combined with ultrasound-assisted alkaline lye for grape peeling. Results demonstrated that sole 80 °C-120 s low-concentration alkaline treatment failed to achieve satisfactory peeling performance. Ultrasound assistance improved peeling loss and reduced removed-peel thickness under equivalent alkali concentrations. Laser perforation pre-treatment further facilitated alkali penetration, enabling effective peeling at 0.1 g/L NaOH. At this condition, the combined LUN treatment achieved a peeling loss of 1.26 ± 0.13 g, compared with 0.50 ± 0.10 g for UN and 0.40 ± 0.09 g for N. The Δ&lt;em&gt;E&lt;/em&gt; of 0.1LUN was 2.41 ± 0.29, lower than that of 1N (3.58± 0.50) and 1UN (3.91± 0.17), while firmness was 4.06 ± 1.43 N for 0.1LUN versus 2.51 ± 0.29 N for 1UN. Based on electronic-tongue and electronic-nose instrumental measurements rather than human sensory assessment, the combined treatment mitigated deterioration of taste- and flavor-related instrumental responses compared with higher-alkali treatments. Overall, the proposed method represents a promising low-chemical strategy for frozen-grape peeling.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;Peeling is an essential step in the production of frozen grapes. Developing efficient peeling methods is critical for reducing production costs and improving product quality. This study investigated CO&lt;sub&gt;2&lt;/sub&gt; laser perforation combined with ultrasound-assisted alkaline lye for grape peeling. Results demonstrated that sole 80 °C-120 s low-concentration alkaline treatment failed to achieve satisfactory peeling performance. Ultrasound assistance improved peeling loss and reduced removed-peel thickness under equivalent alkali concentrations. Laser perforation pre-treatment further facilitated alkali penetration, enabling effective peeling at 0.1 g/L NaOH. At this condition, the combined LUN treatment achieved a peeling loss of 1.26 ± 0.13 g, compared with 0.50 ± 0.10 g for UN and 0.40 ± 0.09 g for N. The Δ&lt;em&gt;E&lt;/em&gt; of 0.1LUN was 2.41 ± 0.29, lower than that of 1N (3.58± 0.50) and 1UN (3.91± 0.17), while firmness was 4.06 ± 1.43 N for 0.1LUN versus 2.51 ± 0.29 N for 1UN. Based on electronic-tongue and electronic-nose instrumental measurements rather than human sensory assessment, the combined treatment mitigated deter","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"259 ","pages":"Article 120112"},"PeriodicalIF":7.1,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Mechanisms of temperature-regulated flavor quality and lipid homeostasis in hickories storage process” [LWT 249 1 (2026) 119406]","authors":"Yajun Bi,&nbsp;Fangxin Huang,&nbsp;Li Tao,&nbsp;Fanrui Zhao,&nbsp;Weihong Min,&nbsp;Chongchong Wang","doi":"10.1016/j.lwt.2026.119601","DOIUrl":"10.1016/j.lwt.2026.119601","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"252 ","pages":"Article 119601"},"PeriodicalIF":7.1,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148477164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Antifungal activity and mechanism of plasma-activated water against Colletotrichum gloeosporioides in Postharvest Pepper Anthracnose” [LWT 248 119369]>","authors":"Shiyu Huang,&nbsp;Hangbo Xu,&nbsp;Yue Yin,&nbsp;Fan Yang,&nbsp;Qiuju Yao,&nbsp;Xinyu Liao,&nbsp;Tian Ding,&nbsp;Ruonan Ma,&nbsp;Dongjie Cui,&nbsp;Zhen Jiao","doi":"10.1016/j.lwt.2026.119602","DOIUrl":"10.1016/j.lwt.2026.119602","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"252 ","pages":"Article 119602"},"PeriodicalIF":7.1,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148477162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Determinants of antioxidant capacity in tree peony (Paeonia suffruticosa) petals: Color, active substances, oxidase activity, and in vitro antioxidant activity” [LWT (2026) 251 119527]","authors":"June Wang,&nbsp;Shufei Zhang,&nbsp;Na Li,&nbsp;Bin Wang,&nbsp;Yang Guan,&nbsp;Ruiling Zhang,&nbsp;Shu Wang","doi":"10.1016/j.lwt.2026.119599","DOIUrl":"10.1016/j.lwt.2026.119599","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"252 ","pages":"Article 119599"},"PeriodicalIF":7.1,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148477163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rationally engineered aptamer-enabled nanozyme colorimetric sensor for patulin detection in fruit juices","authors":"Xiang Chen, Ningxin Liu, Hui Li, Yanqing Li, Yunqi Ou, Jianmei Li, Yang Xiong, Peng Peng, Qi Sun","doi":"10.1016/j.lwt.2026.119730","DOIUrl":"https://doi.org/10.1016/j.lwt.2026.119730","url":null,"abstract":"Patulin (PAT) contamination in fruit-derived products poses a significant threat to food safety, necessitating the development of rapid, sensitive, and cost-effective detection strategies. In this study, a novel colorimetric aptasensor was constructed based on Fe 3 O 4 nanozymes and a rationally engineered high-affinity aptamer for PAT detection. A structure-guided strategy combining molecular docking and molecular dynamics simulations (MD) was employed to optimize the aptamer sequence, yielding a truncated variant (APT-63) with enhanced binding affinity (Kd = 15.68 nmol/L) compared to the parental sequence (Kd = 31.94 nmol/L). The sensing mechanism relies on a target-induced “shielding–restoration” effect, where aptamer adsorption inhibits nanozyme activity and subsequent PAT binding restores catalytic activity toward 3,3',5,5'-Tetramethylbenzidine (TMB) oxidation, generating a measurable signal at 652 nm. Under optimized conditions, the sensor exhibited a wide linear detection range of 2.5–160 ng/mL with a low limit of detection (LOD) of 1.02 ng/mL. The platform demonstrated excellent selectivity against common mycotoxins. In spiked apple and grape juice samples, satisfactory recoveries (93.7–103.8%) and strong agreement with high-performance liquid chromatography (HPLC) results (R 2 ≥ 0.9736) were achieved. Compared with existing methods, the proposed sensor offers advantages including simple operation, low cost, and high stability, highlighting its potential for rapid on-site screening of PAT in food safety monitoring.","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"253 1","pages":"119730-119730"},"PeriodicalIF":0.0,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the flavor formation mechanism of coconut cream through the interplay between lipid oxidation and the Maillard reaction","authors":"Yuting Fu, Zhiguo Wang, Chuan Li, Dong Xiang, Jun Cao","doi":"10.1016/j.lwt.2026.119726","DOIUrl":"https://doi.org/10.1016/j.lwt.2026.119726","url":null,"abstract":"This study clarifies the mechanistic coupling between lipid oxidation (LO) and the Maillard reaction (MR) in thermally processed coconut cream (CC). The oil–water–protein matrix facilitated triglyceride hydrolysis, leading to selective release of free fatty acids and reshaping the lipid precursor pool. Unlike the coconut oil system, lipid oxidation in CC proceeded under restricted conditions, where lipid-derived carbonyls were preferentially consumed through carbonyl–amine interactions rather than accumulating as secondary oxidation products. This cross-reactivity accelerated the transition from intermediate to advanced MR stages, as indicated by lower A294 but higher A420 and fluorescence intensity, and enhanced consumption of reducing sugars and glutamic acid. Integrated volatile analysis and chemometric modeling revealed that LO–MR coupling significantly intensified aroma generation, particularly α-dicarbonyl compounds such as 2,3-butanedione and 3-hydroxy-2-butanone, which contributed to the characteristic milky–caramel profile. Correlation analysis further suggested a possible association between medium-chain fatty acids and ketone formation. These findings demonstrate that flavor development in coconut cream is driven by hydrolysis-induced precursor release, restricted lipid oxidation, and efficient carbonyl flux into the Maillard reaction network, providing a theoretical basis for the food industry to design thermal processes that deliberately promote desirable milky–caramel notes while avoiding oxidative off-flavors in coconut cream and analogous plant-based emulsions.","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"1 1","pages":"119726-119726"},"PeriodicalIF":0.0,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643826007371/pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined effect of post-slaughter aging and stewing on Warner-Bratzler shear force, texture and thermal shrinkage of stewed lamb, and its relationship to the physical and chemical properties of muscles before heating","authors":"Weili Rao ,&nbsp;Zidan Shi ,&nbsp;Yue Liu ,&nbsp;Wei Yang ,&nbsp;Hanxue Tian ,&nbsp;Yuan Wang ,&nbsp;Ermei Tian ,&nbsp;Yu Guo ,&nbsp;Sijia Liu ,&nbsp;Zhisheng Zhang","doi":"10.1016/j.lwt.2026.119511","DOIUrl":"10.1016/j.lwt.2026.119511","url":null,"abstract":"<div><div>The combined effects of aging and stewing on lamb <em>longissimus thoracis et lumborum</em> (LTL) and <em>semimembranosus</em> (SM) Warner-Bratzler shear force (WBSF), texture and thermal shrinkage, and its relationship to physical and chemical properties of muscles before heating were examined. LTL and SM muscles of lambs were aged at 4°C for 1 or 5 days, and were either stewed at 95°C for 4 h or heated until the center temperature reached 90°C. The results showed that both the 5 days aging of raw lamb and the 4 h stewing at 95°C decreased the WBSF of the LTL (<em>P &lt;</em> 0.05). The increase in hardness caused by aging was eliminated by extending the stewing time from 0 to 4 hours. Aged muscles (heated to 90°C) exhibited an increase in the transverse shrinkage ratio (<em>P &lt;</em> 0.05), but there was no significant change in the longitudinal shrinkage ratio. By contrast aging did not affect transverse shrinkage when the muscles were stewed for 4 h. The physical and chemical properties of the raw lamb exerted different effects on lamb stewed at different times. WBSF of muscles (heated to 90°C) correlated with the total collagen content of raw lamb, but not when stewed for 4 h. This study provided some ideas for optimizing the processing technology of lamb stewed at 95°C.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"250 ","pages":"Article 119511"},"PeriodicalIF":6.6,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147946297","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":"Integrated metabolomics and transcriptomics of key metabolic pathways in Ophiocordyceps sinensis after glycine treatment and modified atmosphere cold storage","authors":"Xingyi Tan ,&nbsp;Ya Dai ,&nbsp;Ningjing Guo ,&nbsp;Xue Li ,&nbsp;Yanan Cao ,&nbsp;Jinqiu Wang ,&nbsp;Bingcheng Gan ,&nbsp;Tong Huang ,&nbsp;Xiang Li","doi":"10.1016/j.lwt.2026.119183","DOIUrl":"10.1016/j.lwt.2026.119183","url":null,"abstract":"<div><div>The metabolite content of <em>Ophiocordyceps sinensis t</em>he “world’s most expensive rare fungus” on the IUCN Red List of Threatened Species in 2020, continues to change during postharvest preservation, but the underlying mechanism is not clear. This study analyzed the effects of exogenous glycine (A) and pure water (CK) immersion treatments on the postharvest air-conditioned storage of <em>O. sinensis</em> at −4 ± 1 °C for 45 d using untargeted metabolomics and transcriptomics. Metabolomics analysis identified 626 differentially accumulated metabolites (DAMs), and transcriptomics analysis revealed 3347 differentially expressed genes (DEGs), with a total of 83 annotated pathways. DEGs were mainly involved in fructose and mannose metabolism, purine metabolism, pyrimidine metabolism and biosynthesis of amino acids. Glycine treatment had a significant effect on the accumulation of nucleosides, amino acids, and other active ingredients in <em>O. sinensis</em> during storage. Therefore, a gene–metabolite regulatory network was constructed for these substances to explain their metabolic mechanisms during storage after glycine treatment. Identified by correlation network analysis, differentially expressed transcription factors (DETFs) bHLH, C2H2, M-type_MADS, and NAC regulated the expression of genes involved in these pathways. This study provides a theoretical reference for the development of precise postharvest preservation and artificial cultivation techniques for <em>O. sinensis</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"246 ","pages":"Article 119183"},"PeriodicalIF":6.6,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147550109","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 dynamic flavor profiles in Yibin Yacai under two fermentation processes via untargeted metabolomics and flavoromics","authors":"Long-Hua Zou ,&nbsp;Hong-Xian Zhang ,&nbsp;Yun-Cheng Li ,&nbsp;Run Wang ,&nbsp;Fan-Bing Meng","doi":"10.1016/j.lwt.2026.119154","DOIUrl":"10.1016/j.lwt.2026.119154","url":null,"abstract":"<div><div>This study comprehensively characterized the dynamic flavor profiles of Yibin Yacai under traditional dry-salted (LG) and salt-fermented (YZ) processes using untargeted metabolomics and flavoromics. Non-volatile metabolites and volatile compounds were analyzed via LC-MS/MS and HS-SPME-GC × GC-TOFMS, respectively. A total of 751 metabolites and 346 volatile compounds were identified. Significant differences in metabolite profiles were observed: YZ samples showed gradual accumulation of lipids, carbohydrates, and esters, while LG samples exhibited higher levels of amino acids and key flavor compounds (e.g., 1-hexanol, furfural). Sensory evaluation revealed superior sweetness, fruitiness, and floral notes in LG6. YZ6's high fattiness may stem from lipid accumulation during salt-fermentation. Processing critically shapes sulfur compounds, decreasing in LG but accumulating in YZ due to distinct microbial activities. KEGG pathway analysis indicated divergent metabolic transformations: LG samples enriched phenylpropanoid biosynthesis and arginine/proline metabolism, while YZ samples activated shikimate-derived alkaloid and aromatic amino acid pathways. Correlation analysis highlighted strong associations between characteristic non-volatile metabolites (e.g., campesterol, 5-hydroxy-L-tryptophan) and volatile compounds (e.g., β-myrcene, D-limonene), with phenolic derivatives (4-ethylphenol) closely linked to amino acid metabolism. These findings elucidate the molecular basis of flavor formation in Yibin Yacai and provide insights for optimizing fermentation processes to enhance product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119154"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406641","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}