International Journal of Gastronomy and Food Science最新文献

{"title":"The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs","authors":"Yue Geng ,&nbsp;Songyi Lin ,&nbsp;Hongli Wang ,&nbsp;Yantong Li ,&nbsp;Menglong Sheng ,&nbsp;Dong Chen","doi":"10.1016/j.ijgfs.2025.101190","DOIUrl":"10.1016/j.ijgfs.2025.101190","url":null,"abstract":"<div><div>The modulatory effects of shiitake mushrooms (SM) as the natural ingredient at 0–25 % levels on the quality and flavor profiles of steamed low-salt chicken meatballs were investigated, including color, texture, water content, rheological qualities, microstructure, oxidation stability, and flavor characteristics. The addition of SM significantly improved the gel strength, springiness, water holding capacity, cooking loss and rheological properties of the samples, altered the microstructure and water distribution, and endowed them a denser structure. In particular, the improvement of the above quality characteristics was most pronounced when the addition amount of SM was 15 %. The antioxidant capacity of the samples with SM was enhanced, and lipid oxidation and protein oxidation were inhibited. Pearson analysis showed that the reduction of oxidation degree was associated with the improvement of texture. Furthermore, the sample with 5 % SM augmented the perception of umami and saltiness. The concentrations of aroma compounds such as 1-octene-3-ol, 2-octanol and 3-octanone were increased in the samples with SM. SM has shown potential as a natural and clean-label ingredient for improving the quality of steamed low-salt chicken meatballs.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101190"},"PeriodicalIF":3.2,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and characterization of a natural cultural drink - ginger ale","authors":"Luiza Cardoso de Oliveira Tolentino,&nbsp;Michelle Andriati Sentanin,&nbsp;Carla Zanella Guidini","doi":"10.1016/j.ijgfs.2025.101188","DOIUrl":"10.1016/j.ijgfs.2025.101188","url":null,"abstract":"<div><div><em>Ginger ale</em> is a fermented beverage made of ginger possessing functional and probiotic potential, which makes it a rather attractive and popular non-alcoholic beverage. Given these properties, this study aimed to produce a non-alcoholic fermented beverage based on microorganisms found in ginger by replicating our methodologies found in literature (A, B, C and D), and its physicochemical and microbiological characteristics have been analyzed thereof. It was made based on two stages of fermentation, the former being aerobic to produce the starters (<em>ginger bug</em>) lasting from 4 to 7 days, and the latter anaerobic for producing the resulting beverage (<em>ginger ale</em>), totaling 3 days. After fermentation, physicochemical and microbiological analyses were carried out and samples were stored under refrigeration until the 30th day. Afterwards, it was found that the ginger ale samples produced based on methodologies A and B had the lowest alcohol content (0.44 and 0.39 % v/v, respectively) and the smallest sugar concentrations. On the 15th day, both were still considered non-alcoholic, but they became alcoholic on the 30th day. The ginger ale samples produced through methodologies C and D were alcoholic from the 3rd day of fermentation. Moreover, the samples obtained by the four methodologies had some probiotic cultures, but were nonetheless unable to be characterized as probiotic beverages due to the fact that their total phenolic content was the same throughout fermentation. The sample produced by methodology A, which had the most satisfactory characteristics, was submitted to a sensory analysis, and over 70 % acceptance was found for all attributes being evaluated. Thus, the ginger ale samples produced by this work are quite promising.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101188"},"PeriodicalIF":3.2,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Mexico to the world: at least sixty different types of artisanal Mexican cheeses","authors":"Ricardo Reyes-Díaz ,&nbsp;José I. Méndez-Romero ,&nbsp;Aline Reyes-Díaz ,&nbsp;Paúl F. Cuevas-González ,&nbsp;Lilia M. Beltrán-Barrientos ,&nbsp;Lourdes Santiago-López ,&nbsp;Belinda Vallejo-Córdoba ,&nbsp;Adrián Hernández-Mendoza ,&nbsp;Hugo S. Garcia ,&nbsp;Aarón F. González-Córdova","doi":"10.1016/j.ijgfs.2025.101189","DOIUrl":"10.1016/j.ijgfs.2025.101189","url":null,"abstract":"<div><div>Genuine Mexican cheeses are valued for their uniqueness and typicity, making them essential in Mexican gastronomy. Varieties like Oaxaca, Cotija, and Chihuahua cheeses are widely recognized, while others hold significant social and economic importance in their regions since they present unique sensory attributes, curious shapes, unordinary processes, and ways of consumption that must be revalorized. This review is an update of the Invited review: Artisanal Mexican cheeses (<span><span>https://doi.org/10.3168/jds.2015-10103</span><svg><path></path></svg></span>) where we expose the current Mexican cheese dairy situation including an actualization of a compendium where 60 varieties have been recorded; besides this, their safety, value, and quality were addressed. Finally, a full and detailed description is given for ten selected cheeses, which are still not well-known, distinguishing the characteristics that make them special. This work contributes to the big challenge of rescuing the genuine artisanal Mexican cheeses, also representing new opportunities of scientific interest in finding novel LAB strains with health benefits and technological applications.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101189"},"PeriodicalIF":3.2,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143918320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs","authors":"Javier Álvarez-Rodríguez ,&nbsp;Leticia Pérez-Ciria ,&nbsp;Francisco Javier Miana-Mena ,&nbsp;Mireia Blanco ,&nbsp;Stefano Schiavon ,&nbsp;Luigi Gallo ,&nbsp;María Ángeles Latorre","doi":"10.1016/j.ijgfs.2025.101187","DOIUrl":"10.1016/j.ijgfs.2025.101187","url":null,"abstract":"<div><div>Dry-cured hams come from either surgically castrated males (to avoid boar taint) or from intact females, but immunocastration method has been proposed to improve animal welfare in males and marbling in females. A consumer segmentation study (involving 4200 participants in Spain and Italy) was conducted through an online questionnaire including a choice experiment with blind and informed options of hams from surgically castrated- or immunocastrated-males (by vaccination), and from intact- or immunocastrated-females. The preference for a lean appeal (‘lean lovers’), complying with immunocastration of males, was shown by: young people, without children, travelling less, scarcely involved in home-tasks, consuming less frequently ham, having less knowledge about pig production system, and grading less the intrinsic and extrinsic purchasing cues, independently of gender and country. Even though castration method label is claimed by whole consumers, those valuing fat content (‘marbling lovers’) rank higher the utility of information regarding castration methods and show higher willingness to pay for immunocastration of males and females.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101187"},"PeriodicalIF":3.2,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese","authors":"Kadir Çetin ,&nbsp;Merve Çetin ,&nbsp;İlhan Gün","doi":"10.1016/j.ijgfs.2025.101186","DOIUrl":"10.1016/j.ijgfs.2025.101186","url":null,"abstract":"<div><div>This research examines the cultural significance, production processes and chemical properties of traditional Jaji cheese (known as herby acid curd or Çökelek cheese) produced in the Silopi district of Şırnak. The study used a mixed methodology in which qualitative and quantitative methods were integrated. The three-stage data collection process used ethnographic field observations, in-depth interviews with 12 traditional producers and comprehensive laboratory analyses. The findings have revealed three important dimensions of Jaji cheese production. Firstly, the fact that producers have acquired 10–50 years of experience and production knowledge primarily from female family elders highlights the critical role of women in preserving the traditional food heritage. Secondly, endemic Bıyıkotu (Diplotaenia sp.), locally known as ‘Siyabu’ in the region, is harvested in May and preserved through a brining technique before being incorporated into the cheese-making process. This herb, together with the other local herbs such as sirmo/sirik (Allium sp.), both give the cheese its characteristic features and also contribute to the maintenance of regional biodiversity. Thirdly, chemical analyses have revealed significant variations in terms of product fat content (15–24 %), dry matter (35.40–50.24 %), salt ratios (2.3–9.6 %) and pH values (4.08–5.58). While the majority of the samples are from the semi-fatty cheese class, the pH values were found to be appropriate for food safety. The research has revealed the diversity of gastronomic uses of cheese and its significant commercial potential as a regional product while offering strategic implications for the development of sustainable gastronomic tourism through women's cooperatives and cheese route initiatives. This comprehensive research also provides valuable insights into the preservation of cultural heritage in rural areas in Türkiye, regional development strategies and economic diversification through the commercialization of traditional dairy products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101186"},"PeriodicalIF":3.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143921671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population","authors":"Elena Sandri","doi":"10.1016/j.ijgfs.2025.101185","DOIUrl":"10.1016/j.ijgfs.2025.101185","url":null,"abstract":"<div><h3>Aim</h3><div>Understanding culinary habits and nutritional knowledge is essential for promoting healthy eating practices within a population. This study explores the relationship between culinary habits, nutritional awareness, and healthy eating practices in the Spanish population, considering sociodemographic factors. <em>Methods</em>: A cross-sectional design was employed, collecting data from 1534 participants through an online validated questionnaire. Variables included frequency of cooking, use of healthy and unhealthy cooking techniques, culinary knowledge, and indicators such as age, gender, education level, and living arrangements. Statistical analyses, including Kendall's Tau-b correlations and Mann-Whitney U tests, were performed to evaluate relationships and group differences.</div></div><div><h3>Results</h3><div>Findings revealed that 59.1 % of participants cook daily or almost daily, with an average cooking time of about an hour and a half. Women demonstrated significantly higher cooking frequencies (Mean = 4.25, p &lt; 0.001) and healthier cooking techniques (Mean = 4.00, p &lt; 0.001) compared to men. Adults also cooked more frequently (Mean = 4.26, p &lt; 0.001) and for longer durations than younger individuals. Culinary knowledge scores ranged from 58.5 (SD = 17.6) in men to 62.5 (SD = 16.5) in women (p &lt; 0.001), with higher education positively associated with knowledge (Mean = 62.5 vs. 59.3, p &lt; 0.001). Significant Kendall's Tau-b correlations (p &lt; 0.001) were observed between healthy culinary habits and knowledge variables, with coefficients frequently exceeding 0.50. <em>Conclusions</em>: These findings underscore the importance of culinary knowledge in promoting healthier cooking practices and highlight socio-demographic disparities. The study suggests that tailored interventions focused on cooking education could improve dietary behaviors and public health outcomes. Cooking education programs may serve as a key public health strategy by fostering healthier eating habits, improving nutritional literacy, and reducing diet-related diseases. Future research should examine causal relationships and cultural influences to develop effective, evidence-based culinary interventions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101185"},"PeriodicalIF":3.2,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Teaching chefs how to determine chloride ions quickly and efficiently: Integrating knowledge and action for effective salt reduction","authors":"Junsheng Huang ,&nbsp;Xiaorou Yang ,&nbsp;Longfei Cai ,&nbsp;Huiying Zhang ,&nbsp;Wanyin Chen","doi":"10.1016/j.ijgfs.2025.101184","DOIUrl":"10.1016/j.ijgfs.2025.101184","url":null,"abstract":"<div><div>Culinary preparation can involve human health risks, often stemming from the cooking habits of individual chefs and local dietary customs, with high-salt diets being a common concern. As the primary individuals responsible for seasoning dishes, chefs are typically trained through apprenticeships or culinary programs in vocational schools. However, neither pathway usually includes systematic training in food analysis or culinary chemistry. Currently, some kitchens use salinity meters, but these are based on parameters such as density, the refractive index of soluble solids, or electrical conductivity and so are imprecise and of limited effectiveness. To address this, the project reported here designed a low-cost and high-efficiency microfluidic paper-based analytical device (μPAD) for chefs. This device enables quick detection of chloride ions in limited testing environments, allowing for accurate salinity measurements. Before and after an experiment, pre- and post-test questionnaires were distributed to assess how chefs understand salinity and their views on scientific cooking. The survey results revealed a significant increase in chefs’ awareness of salinity in cooking, demonstrating that this practice effectively promotes a low-salt dietary culture, optimizes the nutritional structure of dishes, and meets customer demand for healthier dining options.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101184"},"PeriodicalIF":3.2,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Portuguese smoked meats and sausages as a gastrodiplomacy resource: An incompatibility between gastronomic promotion and public health?","authors":"Óscar Cabral ,&nbsp;Luís Lavrador ,&nbsp;Pablo Orduna ,&nbsp;João Paulo Fernandes ,&nbsp;Carla Torre ,&nbsp;Marina Vaquinhas ,&nbsp;Raquel Moreira","doi":"10.1016/j.ijgfs.2025.101182","DOIUrl":"10.1016/j.ijgfs.2025.101182","url":null,"abstract":"<div><div>The use of smoke as a food preservative exemplifies a highly sophisticated cultural interaction between humans and natural elements. It serves to extend the shelf life of food products while simultaneously enhancing their sensory characteristics. In Portugal, the practice of producing smoked meats and sausages (“enchidos”), traditionally associated with the preservation of pork beyond the typical household winter slaughter season, has profound cultural and territorial significance. Beyond ensuring protein availability, smoked meats and sausages constitute an integral part of Portugal's gastronomic heritage, representing a notable cultural and economic asset. The regulation of their contaminants, particularly Polycyclic Aromatic Hydrocarbons (PAH), have been established following European standards. Given the widely acknowledged carcinogenic potential of PAH, a paradox emerges regarding Portugal's acceptance of elevated levels of these contaminants, which is rationalized by a defence of gastronomic culture and local economies. Through a derogation that permits higher PAH levels in smoked meat products intended for domestic consumption, these predominantly artisanal and traditional products are precluded from being marketed within the European economic area, thereby creating barriers to their dissemination and inclusion in gastrodiplomacy policies. This article examines the cultural, economic, food safety, and public health dimensions associated with Portuguese smoked meats and sausages. It analyses the challenges posed by regulatory frameworks. With it, this article analyses the obstacles to promoting these products, in particular, and Portuguese gastronomy, as a whole, on a global scale, from the lens of gastrodiplomacy and the consolidation of such strategy aiming to yield economic, diplomatic, cultural, tourism, and other benefits.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101182"},"PeriodicalIF":3.2,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Symbiotic honey beverages: A matrix which tells a story of survival and protection of human health from a gastronomic and industrial perspective","authors":"Walter de Paula Pinto Neto ,&nbsp;Thays Maria Costa de Lucena ,&nbsp;Giselle Alves da Paixão ,&nbsp;Neide Kazue Sakugawa Shinohara ,&nbsp;Ana Cristina Pinheiro ,&nbsp;António Augusto Vicente ,&nbsp;Rafael Barros de Souza ,&nbsp;Marcos Antonio de Morais Junior","doi":"10.1016/j.ijgfs.2025.101183","DOIUrl":"10.1016/j.ijgfs.2025.101183","url":null,"abstract":"<div><div>This review provides an overview of how probiotic honey beverages have been used by humankind throughout history to promote protection of human health. After a brief historical explanation with the main reports involving the use of these beverages for medicinal and conservation purposes, their symbiotic effects and the main physicochemical and microbiological properties reported as benefiting this synergistic effect and also for the control of metabolic syndromes are presented. To this end, the main studies that correlate these inherent properties of the beverages and associate their symbiotic and systemic effects during product storage and when subjected to gastrointestinal conditions are summarized. There is evidence that the physicochemical characteristics of the raw materials used, and especially the properties of the final composition of the beverages, can have positive effects on the health and protection of the host. This observation was possible mainly from experimental studies on prebiotic oligosaccharides, phenolic compounds and short-chain fatty acids. Temperature is highlighted as a crucial extrinsic factor for ensuring the product's viability during storage. The success of these honey-based nutraceutical drinks is due to the close relationship humanity has with honey and its derivatives in different culinary techniques in sweet and Savory preparations, especially when it is culturally well-established for having beneficial properties. Additionally, an analysis is conducted on the future scientific and technological research required to further understand these probiotic beverages, particularly for vulnerable groups such as individuals with metabolic diseases and syndromes regarding immune system modulation.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101183"},"PeriodicalIF":3.2,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation","authors":"Chunyuan Ping ,&nbsp;Honglian Hu ,&nbsp;Jicai Bi ,&nbsp;Xiang Li ,&nbsp;Yuwen Yi ,&nbsp;Mingfeng Qiao","doi":"10.1016/j.ijgfs.2025.101180","DOIUrl":"10.1016/j.ijgfs.2025.101180","url":null,"abstract":"<div><div>Reheating can distort the flavor profiles of prepared dishes. This study investigated the effects of microwaving, water bath, stir-frying, and steaming on the flavor of Yu-Shiang Shredded Pork (YSSP), with the unheated sample as the control. The taste and aroma profiles of YSSP were comprehensively analyzed by electronic nose, electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), and free amino acids determination. The results showed that microwaving was the most effective method in preserving the original flavor profile of YSSP. A total of 55 compounds were detected by GC-IMS, relative odor activity value combined multivariate statistical analysis revealed that cyclohexanone, sulcatone, isoamyl acetate-D, linalool, 1-propanol, 2-methyl-D, β-pinene, γ-terpinene, and 2-pentyl furan as key markers of flavor distortions during reheating. Although microwaving altered the flavor, it was still the most effective method for preserving the authentic flavor profile of YSSP compared to other reheating methods. This study provides a theoretical foundation for optimizing reheating methods to preserve the original flavor of prepared food products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101180"},"PeriodicalIF":3.2,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}