Trends in Food Science & Technology最新文献

{"title":"Recent advances in spectroscopy and machine learning for non-destructive and real-time detection of mycotoxins in cereals","authors":"Ghulam Mustafa ,&nbsp;Hongmei Wang ,&nbsp;Yuhong Liu ,&nbsp;Liu Wang ,&nbsp;Maratab Ali ,&nbsp;Zhihao Yao ,&nbsp;Haoran Quan ,&nbsp;Kaiyu He","doi":"10.1016/j.tifs.2025.105246","DOIUrl":"10.1016/j.tifs.2025.105246","url":null,"abstract":"<div><h3>Background</h3><div>The crucial role of cereals in the food chain is devastated by mycotoxins that cause a harmful impacts on animals and humans. For their detection, the conventional approaches require burdensome pretreatment, are time-consuming, and destructive in nature. To overcome this issue, AI-driven (machine learning – ML, and deep learning – DL) spectroscopic techniques have shown potential as a groundbreaking tool, offering optimal solutions, accuracy, and precision through optimization. However, its understanding of practical implications is still limited and necessitates further exploration.</div></div><div><h3>Scope and approach</h3><div>This study synthesizes the applications of ML and spectroscopic techniques (multi and hyperspectral imaging and non-imaging, raman spectroscopy, visible-infrared spectroscopy, fluorescence spectroscopy, and nuclear magnetic resonance), considering mycotoxins detection in cereals (wheat, maize, and rice). Moreover, this review also encompasses the functioning principles, interaction of spectroscopic lights, data pre-processing, feature optimization, ML-based predictive modeling, and validation of results for decision-making and their applications.</div></div><div><h3><em>Key findings and conclusions</em></h3><div>Developing a viable spectroscopic based mycotoxins detection system driven by ML requires a comprehensive optimization process. This includes fine-tuning the ML model itself and carefully selecting and balancing several components: dataset size, preprocessing approaches, features’ selection and extraction strategies, model architecture, and hyperparameter tuning through validation. Furthermore, while ML algorithms are advancing rapidly, designing a specialized and robust model specifically for spectroscopic mycotoxin detection remains an active and evolving area of research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105246"},"PeriodicalIF":15.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892888","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":"Plant-derived exosomes as bioactive compounds carriers for precision nutrition","authors":"Yannan Chen ,&nbsp;Yuanyuan Liu ,&nbsp;Huajing Gao ,&nbsp;Qinglin Qu ,&nbsp;Ziyue Xu ,&nbsp;Minghan Zhang ,&nbsp;Dapeng Li ,&nbsp;Mingqian Tan","doi":"10.1016/j.tifs.2025.105248","DOIUrl":"10.1016/j.tifs.2025.105248","url":null,"abstract":"<div><h3>Background</h3><div>Precision nutrition aims to tailor dietary recommendations and provide personalized guidance to improve nutritional health outcomes. Targeted delivery of bioactive compounds represents an effective strategy to achieve precision nutrition. Plant-derived exosomes (PDEs) are natural nanocarriers exhibiting multiple intrinsic advantages, which include enhanced biocompatibility and structural stability. The implementation of appropriate engineering strategies can endow PDEs with enhanced loading efficiency and targeting capabilities, thereby enabling site-specific delivery of bioactive compounds to fulfill precision nutrition.</div></div><div><h3>Scope and approach</h3><div>This review systematically evaluates engineering strategies for loading of bioactive compounds in PDEs, encompassing self-loading, physical modification, covalent modification, and non-covalent modification. Meanwhile, the potential benefits of bioactive compounds-loaded PDEs for precision nutrition are summarized, which involve enhancing stability in the gastrointestinal tract, promoting cellular uptake, intervening specific disease, and achieving targeted delivery in organ or cell levels. Finally, challenges and future perspectives of PDEs as bioactive compounds carrier for precision nutrition are further discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Appropriate engineering strategies can enhance the loading efficiency and targeting ability of PDEs. Furthermore, PDEs can protect bioactive compounds against harsh environment, improve the gastrointestinal tract stability, and achieve target delivery and precision nutrition intervention. Future research should prioritize convergent innovations at the biology-materials-informatics interface to advance PDE design paradigms, while translational efforts must address scalability challenges for industrial adoption in nutraceutical applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105248"},"PeriodicalIF":15.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890979","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":"Modulating multi-scale structural resistant starch for precision nutrition in gut microbiota to promote host health: A review","authors":"Zhongchao He,&nbsp;Ling Chen,&nbsp;Xiaoxi Li","doi":"10.1016/j.tifs.2025.105245","DOIUrl":"10.1016/j.tifs.2025.105245","url":null,"abstract":"<div><h3>Background</h3><div>Starch serves as the main source of energy in human diet, and it is classified into rapidly digestible (RDS), slowly digestible (SDS) and resistant starch (RS) due to the nutritional traits. RS, which is different from RDS and SDS, escapes from the digestion and absorption within upper gastrointestinal tract. However, it provides a chance for nutrition substrate supplements of gut microbiota, which probably satisfies their demand for regulating the growth and function, thereby promoting host health.</div></div><div><h3>Scope and approach</h3><div>This review explores the potential of RS for designing and manufacturing precision nutrition in gut microbiota. First, the interactions between RS and gut microbiota are comprehensively elucidated and we discuss how these interactions dictate the personalized nutrition of gut microbiota. Then, the effects of RS structures on the response of gut microbiota are systematically summarized. Finally, recent applications of RS in precision nutrition in gut microbiota to promote host health are introduced in detail.</div></div><div><h3>Findings and conclusions</h3><div>Gut microbiota adopts different strategies to interact with RS that dictate their preference and utilization on RS, including binding, enzymatic degradation, absorption, cross-feeding and a highly organized assembly. Due to these specific interactions, the changes in utilization rate, composition and metabolic pattern of gut microbiota are closely correlated with RS structures. Particularly, the positive clinical results involving in obesity and hepatic metabolic dysfunction groups emphasize the promising prospect of RS in designing and manufacturing precision nutrition in gut microbiota. However, to better establish a sustainable strategy, the interplay among RS, gut microbiota and host still needs to be adequately studied.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105245"},"PeriodicalIF":15.4,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886571","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":"Prokaryotic Argonaute-based multiplexed detection assays for food safety: Recent advances and perspectives","authors":"Letian Li ,&nbsp;Niu Feng ,&nbsp;Yiping Chen","doi":"10.1016/j.tifs.2025.105243","DOIUrl":"10.1016/j.tifs.2025.105243","url":null,"abstract":"<div><h3>Background</h3><div>Foodborne diseases have posed serious threats to public health and resulted in substantial economic losses. To ensure food safety, it is urgent to develop rapid and sensitive multiplexed detection assays for broad-spectrum screening of foodborne hazardous factors. Prokaryotic Argonaute (pAgo), an emerging programmable endonuclease, offers precise recognition and cleavage of specific nucleic acid sequences, providing a novel analytical tool for multiplexed detection of hazardous factors. In particular, pAgo-based biosensors integrated with emerging signal transduction strategies, demonstrate enhanced sensitivity, specificity, adaptability, and reliability for multiplexed molecular diagnostics in field of food safety.</div></div><div><h3>Scope and approach</h3><div>This review presents a comprehensive overview of pAgo-based multiplexed detection assays for molecular diagnostics in food safety, focusing on recent advances and future potential. The principles, advantages, and key design strategies of pAgo-based multiplexed detection assays are introduced. The distinct biochemical features and detection applications of pAgos are systematically summarized, with an emphasis on developments from the past three years. Core technical challenges, including suboptimal enzymatic activity, temperature dependence, and operational complexity, are critically analyzed. Additionally, strategies involving smart nucleic acid technologies and artificial intelligence-based advanced readout systems are discussed to address limitations in sensitivity and stability of pAgo-based sensors. Impressively, the key opportunities for expanding pAgo-based multiplexed diagnostics in field of food safety are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>As a powerful analytical toolkit, pAgos have been successfully combined with emerging signal amplification and readout strategies, opening a new way for rapid, sensitive, and multiplexed analysis of foodborne hazardous factors.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105243"},"PeriodicalIF":15.4,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890988","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":"Food hydrogels: Experimental and theoretical aspects relating to their formulation and application","authors":"Jaekun Ryu,&nbsp;David Julian McClements","doi":"10.1016/j.tifs.2025.105242","DOIUrl":"10.1016/j.tifs.2025.105242","url":null,"abstract":"<div><h3>Background</h3><div>Hydrogels are semi-solid three-dimensional hydrophilic polymer networks that contain relatively large quantities of water. Biopolymer-based hydrogels have diverse potential applications in the food industry for creating plant-based foods, functional food products, and biodegradable packaging materials. However, there is currently a relatively poor understanding of the underlying molecular and physicochemical mechanisms governing their mechanical properties, which means they are typically formulated using empirical (rather than theory-driven) methods.</div></div><div><h3>Approach and scope</h3><div>This article reviews mathematical models and experimental methods for characterizing the mechanical properties of hydrogels, covering both their linear (low deformation) and non-linear (high deformation) properties. Initially, the most common analytical techniques used to characterize the mechanical and structural properties of hydrogels are reviewed. Then, mathematical theories that can be used for describing the properties of single and composite hydrogels are presented. Finally, approaches for enhancing the toughness of hydrogels are discussed and potential real-world applications of hydrogels are presented.</div></div><div><h3>Key findings and conclusions</h3><div>Food hydrogels are typically assembled from proteins and/or polysaccharides, which can adopt various structures (<em>e.g.,</em> filamentous, particulate, phase separated, interpenetrating, co-gelling) that have different mechanical properties. Theoretical models can be used to identify the major factors impacting hydrogel properties, such as polymer concentration, molecular weight, and interactions, as well as particle size, concentration, and interactions. These models can therefore facilitate the design of plant-based meat, fish, and egg analogs, as well as healthier functional foods and biodegradable packaging materials. Nevertheless, there are still challenges to identifying appropriate mathematical models and measuring the required model parameters for complex food matrices. Even so, theoretical and computational approaches are rapidly advancing, which should aid to improve product design and production.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105242"},"PeriodicalIF":15.4,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144887152","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":"Toward a new industry 5.0 paradigm for human-centered food manufacturing: AI-enabled digitization of nano-scale smart nutrient carriers","authors":"Sana Yakoubi","doi":"10.1016/j.tifs.2025.105241","DOIUrl":"10.1016/j.tifs.2025.105241","url":null,"abstract":"<div><h3>Background</h3><div>In the era of precision food engineering, the convergence of AI-powered protein structure prediction, advanced molecular docking, and digital twin technologies represents a paradigm shift in the development of adaptive delivery systems. The precision design of nanoscale food delivery systems increasingly depends on the ability to accurately predict interactions between proteins and complex food matrices, which is crucial for optimizing encapsulation, stability, and controlled nutrient release.</div></div><div><h3>Scope and approach</h3><div>This review explores recent advances in computational tools for modeling protein structures and predicting protein-matrix interactions (PMIs). It covers template-based, de novo, hybrid, and deep learning approaches that have redefined molecular modeling capabilities. The review also assesses the role of artificial intelligence in enhancing molecular docking algorithms, particularly through graph neural networks, natural language processing, and transformer-based models. Furthermore, it examines the potential of digital twin technologies to virtualize and simulate molecular behaviors in real time, creating opportunities for dynamic, smart food system design.</div></div><div><h3>Key findings and conclusions</h3><div>Computational and AI-driven approaches are transforming the ability to model protein structures and predict PMIs with unprecedented accuracy. These advancements facilitate the design of more effective biointelligent encapsulation systems, tailored for enhanced nutrient stability and targeted delivery. Digital twin technologies complement these developments by enabling real-time simulation and optimization of delivery system performance. Taken together, this review integrates these interdisciplinary tools to present a roadmap for the next generation of data-driven, personalized, and sustainable biointelligent food systems for controlled release, thereby advancing the frontiers of precision food engineering.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105241"},"PeriodicalIF":15.4,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890981","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":"Medicine food homology materials for promoting resilience against metabolic syndrome: Recent technology advances and challenges","authors":"Jianing Liu ,&nbsp;Pui-Kei Lee ,&nbsp;Wenjie Wu ,&nbsp;Junqing Huang ,&nbsp;Danyue Zhao","doi":"10.1016/j.tifs.2025.105236","DOIUrl":"10.1016/j.tifs.2025.105236","url":null,"abstract":"<div><h3>Background</h3><div>Metabolic syndrome (MetS) denotes a constellation of risk factors that contribute to the onset of chronic metabolic diseases. Echoing the global burden of MetS, there is increasing interest in using “food as medicine” interventions to prevent and/or treat MetS. An in-depth understanding of all processes involved in the production of medicine food homology (MFH)-based products allows better design of these products to enhance human resilience against MetS.</div></div><div><h3>Scope and approach</h3><div>This review focuses on the novel processing technologies of plant-based MFH materials for enriching the metabolic health-promoting constituents and enhancing the therapeutic efficacy in MetS. In particular, we provide an overview of recent advances and challenges in the extraction, purification, and controlled delivery of MFH products and their bioactive constituents. We also propose feasible approaches to improve the quality control and standardization procedures of MFH products across the food and pharmaceutical industries.</div></div><div><h3>Key findings and conclusions</h3><div>Plant-based MFH materials can mitigate multiple aspects of MetS due to their unique and abundant bioactive constituents. Innovative and eco-friendly processing methods become increasingly popular for preparing MFH products enriched with bioactive compounds. Quality control strategies, such as targeted compound analysis, metabolomic fingerprinting and quality marker tracking, are crucial for ensuring the quality and safety of MFH products. Future trends in MFH product R&amp;D emphasize intelligent manufacturing and precision nutrition. Overall, this review provides valuable perspectives on the potential application of MFH materials in managing MetS, and highlights the need to upcycle traditional MFH materials through sustainable material sourcing, efficient delivery and standardized green production.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105236"},"PeriodicalIF":15.4,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144896723","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":"Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor","authors":"Yue Liu ,&nbsp;Bayierta Bayinbate ,&nbsp;Iftikhar Hussain Badar ,&nbsp;Dewei Huang ,&nbsp;Lang Zhang ,&nbsp;Yingying Hu ,&nbsp;Baocai Xu","doi":"10.1016/j.tifs.2025.105240","DOIUrl":"10.1016/j.tifs.2025.105240","url":null,"abstract":"<div><h3>Background</h3><div>Consumers widely favor traditional fermented foods for their distinctive flavor and nutritional benefits. Their taste is mainly determined by the growth and metabolism of microbes throughout the fermentation process, particularly lactic acid bacteria, <em>Staphylococcus</em>, and yeasts. The specific metabolic activities of microorganisms enable the conversion of food nutrients into flavor compounds, which enhance the unique taste profile of fermented foods. The influence of microbes on the formation of taste attributes has received increasing attention in scientific research.</div></div><div><h3>Scope and approach</h3><div>This review presents the microbial community in fermented foods and the correlations between microorganisms and taste characteristics using multivariate statistical analysis. Furthermore, the formation and perception of taste were systematically discussed, including sweet, salty, sour, bitter, and umami. Particularly, the taste characteristics (e.g., separation, identification, and evaluation of taste compounds) and taste improvement methods (e.g., starter cultures, metabolic engineering, taste interaction, and novel fermentation technology) of fermented foods were investigated.</div></div><div><h3>Key findings and conclusions</h3><div>The formation of taste compounds is not only influenced by the activities of individual microorganisms but also related to their interactions. Additionally, the interaction of taste compounds with their specific receptors plays a crucial role in how taste is perceived. Moreover, taste-improvement technologies, including starter cultures, metabolic engineering, interaction of various taste compounds, and novel fermentation technology, have demonstrated potential for enhancing the taste of fermented food. Future research should focus on optimizing metabolic engineering, combining taste compounds structural data with deep learning models, and exploring the application of microorganisms in new product development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105240"},"PeriodicalIF":15.4,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865025","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":"Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)","authors":"Anet Režek Jambrak ,&nbsp;Indrawati Oey ,&nbsp;Brijesh Tiwari","doi":"10.1016/j.tifs.2025.105189","DOIUrl":"10.1016/j.tifs.2025.105189","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105189"},"PeriodicalIF":15.4,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045045","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":"Chitosan and its functional derivatives for nutraceutical delivery: Focus on quaternized, hydrochloride, and carboxymethyl forms","authors":"Lu Zhang ,&nbsp;Yanqing Zhang ,&nbsp;Wei Li ,&nbsp;Yingxin Zhou ,&nbsp;Ran Guo ,&nbsp;Xing Pei ,&nbsp;Junbo Xie","doi":"10.1016/j.tifs.2025.105237","DOIUrl":"10.1016/j.tifs.2025.105237","url":null,"abstract":"<div><h3>Background</h3><div>Chitosan is a natural cationic polysaccharide valued for its excellent biocompatibility, biodegradability, low toxicity, and inherent bioactivity, rendering it a promising candidate for nutraceutical delivery systems. However, its poor solubility under neutral and alkaline conditions significantly limits its broader applications.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive analysis of the structural characteristics, preparation methods, and functional properties of chitosan derivatives, with emphasis on three prominent types: quaternized chitosan (QCS), chitosan hydrochloride (CHC), and carboxymethyl chitosan (CMC). Their potential application in the delivery of natural bioactive nutraceuticals are valuated, particularly regarding their roles in enhancing bioavailability, improving stability, and enabling targeted release. Additionally, the review discusses the challenges and future prospects of for modified chitosan in food science and technology.</div></div><div><h3>Key findings and conclusions</h3><div>Chitosan with a high degree of deacetylation and low molecular weight exhibits enhanced solubility due to its increased cationic charge. QCS demonstrates strong mucoadhesive and antimicrobial properties, coupled with broad pH solubility, making it particularly effective for encapsulating polyphenols and bioactive peptides. CHC is highly soluble in acidic environments, thereby facilitating the efficient delivery of pigment compounds. Meanwhile, CMC, featuring a negative charge and pH -sensitive properties, supports controlled release profiles and significantly enhances the stability of lipophilic or unstable nutrients. Collectively, these attributes underscore the substantial potential of chitosan derivatives as advanced carrier systems for natural bioactive nutraceuticals in food-based applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"164 ","pages":"Article 105237"},"PeriodicalIF":15.4,"publicationDate":"2025-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878513","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}