International Journal of Gastronomy and Food Science最新文献

{"title":"Exploring the effects of fermentation time and the addition of paraprobiotic strain K-1 on the physicochemical, chemical, and antioxidant properties of black and green tea kombuchas sweetened with different sugars","authors":"Yee Lin Lau,&nbsp;Pei Ling Tang","doi":"10.1016/j.ijgfs.2025.101152","DOIUrl":"10.1016/j.ijgfs.2025.101152","url":null,"abstract":"<div><div>Kombucha, an ancient health beverage originating from China, is produced by fermenting sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast). This study investigated the effects of fermentation time (7 days versus 14 days) and the addition of paraprobiotic strain K-1 on the physicochemical (pH, titratable acidity, Brix), chemical (total sugar, total phenolic (TPC), total flavonoid (TFC) contents), and antioxidant (DPPH, ABTS, FRAP) properties of black and green tea kombuchas sweetened with table sugar, molasses, and palm sugar, respectively. The results demonstrated that all kombuchas had a pH in the range of 3–4, with green tea kombuchas showing higher acidity and a Brix-to-acidity ratio of 10–18. Green tea kombuchas were also found to contain higher TPC and antioxidant activity than black tea kombuchas. Extending fermentation time to 14 days significantly increased TPC, but did not result in significant changes in pH, titratable acidity and TFC across all kombucha variants. Among the kombuchas, black tea kombuchas with any type of sugar and green tea kombucha with table sugar (GTTS) after 7 days of fermentation, as well as black tea kombucha with table sugar (BTTS) after 14 days of fermentation, showed significantly higher antioxidant activity compared to their respective tea. This finding suggests a complex interplay between sugar type, tea variety, and fermentation time that influences the antioxidant activity of kombucha. The addition of paraprobiotic did not significantly change the pH, acidity and Brix of any kombucha variant, indicating the stability of kombucha after the addition of paraprobiotic. This study recommends GTTS as the potential kombucha to be developed into a paraprobiotic carrier without impacting its original characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101152"},"PeriodicalIF":3.2,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580568","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":"Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level","authors":"Merve Onur ,&nbsp;Leyla Özgen ,&nbsp;Emrah Keskin","doi":"10.1016/j.ijgfs.2025.101141","DOIUrl":"10.1016/j.ijgfs.2025.101141","url":null,"abstract":"<div><div>This study aimed to determine the effects of culinary creativity levels of chef candidates who study in undergraduate programs of gastronomy and culinary arts department on their intention to reuse food waste and food waste behaviours. While food waste has become a growing global problem, the creativity of chefs is considered critical to solving it. The study group consisted of undergraduate students in the Department of Gastronomy and Culinary Arts for the spring and fall semesters of the academic year 2023–2024. 524 volunteer chef candidates who were selected through convenience sampling, one of the improbable sampling types, were included in the study. In this study, the reliability of the “Culinary Creativity Level Scale” was .92, the reliability of the “Food Waste Behaviour Scale” was .66, and the reliability of the “Intention to Reuse Food Waste Scale” was .73. The significance values of the scales were found to be p &lt; 0.05. The findings were analysed using SPSS and AMOS software. Culinary creativity levels of the chef candidates were found to increase the intention to reuse food waste by 55.0% and to lower the waste behaviour level in the kitchens by 13.0%. Moreover, the intention to reuse food waste reduced food waste behaviour by 13.0%. This study emphasised that the creativity levels of chef candidates can play an effective role in managing food waste, and future educational programs should be strengthened in this area. As a result, it demonstrates the importance of integrating the creative thinking skills of chef candidates into the educational processes in order to reduce food waste.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101141"},"PeriodicalIF":3.2,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619576","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":"Beyond the cup: Unpacking how Brazilians pair coffee with food","authors":"Anna Luiza Santana Neves,&nbsp;Kelvin Luan de Sousa Cruz,&nbsp;Jorge Herman Behrens","doi":"10.1016/j.ijgfs.2025.101151","DOIUrl":"10.1016/j.ijgfs.2025.101151","url":null,"abstract":"<div><div>Coffee is an integral part of Brazilian culture, extending beyond a simple beverage to play a key role in social and culinary traditions. This study explored how Brazilians pair coffee with food, using a mixed-methods approach. A free-listing task (N = 300) identified popular pairings, while projective mapping (N = 48) revealed sensory and contextual dimensions of these associations. Results show that Brazilians enjoy both savory (e.g., pão de queijo, bread, tapioca) and sweet pairings (e.g., cake, chocolate), highlighting regional diversity and challenging global trends that emphasize indulgent pairings like pastries and desserts. Multivariate analysis indicated that certain coffees, such as brewed and filtered varieties, align with daily rituals, while more elaborate preparations, like cappuccino and espresso, are associated with leisure and indulgence. The findings underscore the influence of cultural traditions, emotional connections, and sensory characteristics in coffee pairing practices, demonstrating that these preferences are shaped by routine and accessibility as much as by flavor compatibility. By combining free-listing and projective mapping, this study provides a nuanced understanding of Brazilian coffee culture, contributing to sensory and consumer research. Future research could explore the chemical and sensory mechanisms underlying these pairings and expand on regional and cross-cultural comparisons. These insights offer valuable contributions to the global appreciation of coffee-food harmonization and its potential to celebrate cultural identity.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101151"},"PeriodicalIF":3.2,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580770","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":"The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs","authors":"Yifeng Lu ,&nbsp;Linyun Chen ,&nbsp;Jing Li ,&nbsp;Chen Xu ,&nbsp;Ziqing Xiong ,&nbsp;Xinglian Xu ,&nbsp;Minyi Han","doi":"10.1016/j.ijgfs.2025.101146","DOIUrl":"10.1016/j.ijgfs.2025.101146","url":null,"abstract":"<div><div>Storage time greatly influences the quality of raw eggs, such as sensory changes in egg white (EW) and egg yolk (EY), decreased polyunsaturated fatty acids (PUFAs), and increased monounsaturated fatty acids (MUFAs). However, few studies have attempted to investigate its impact on further egg processing. Marinated eggs, including salt-baked marinated eggs (SBMEs), are one of the traditional egg products in China. This study thus aimed to the effects of raw egg storage time (0, 7, 14, 21, and 28 d) on the quality of SBMEs, by examining the color, texture, sensory, fatty acid composition via gas chromatography, and volatile organic compounds (VOCs) profiles via gas chromatography-ion mobility spectrometry. PUFAs and MUFAs in SBMEs made from eggs stored for 28 days decreased significantly (<em>P</em> &lt; 0.05) by 10.50% and 10.54%, respectively, compared to those from fresh eggs. Aldehydes were the main substances constituting the VOC profiles of SBMEs. The main aldehydes in EW was benzaldehyde, while hexanal was found in EY. Hierarchical cluster analysis indicated that the VOCs of EY changed more rapidly compared to EW. The present study would further help to provide the industry with the indication of appropriate egg preservation measures and the subsequent processing quality control.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101146"},"PeriodicalIF":3.2,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580573","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":"An innovative approach of 3D printed functional foods: Grasshoppers based cookies","authors":"Sena Su ,&nbsp;Esra Pilavci ,&nbsp;Şimal Erva Yesiloz ,&nbsp;Ayşegul Uzuner Demir ,&nbsp;Aykut Sancakli ,&nbsp;Sema Gunduz ,&nbsp;Emine Aytunga Arik Kibar ,&nbsp;Mesude Banu Bahar ,&nbsp;Oguzhan Gunduz","doi":"10.1016/j.ijgfs.2025.101137","DOIUrl":"10.1016/j.ijgfs.2025.101137","url":null,"abstract":"<div><div>Supplements can be used to enhance the nutritional properties of food. Combining these supplements with 3D printing technology has the potential to increase food variation by facilitating food processibility. In this paper, we provide some trailblazing examples to develop protein-rich cookies using 3D printing as a processing method to support sustainable food sources and to reduce prejudice towards edible insects. The cookies were printed in 3 groups as: tasteless(T), salty(S1) and sugary(S2). Freeze drying was used as post-process to extend the shelf life of the cookies and provide a crispy structure. Printability and the effects of salt and sugar addition on the rheological properties of the grasshopper powder-added paste were investigated. The printed cookie samples were characterised by Fourier transform infrared spectroscopy (ATR-FT-IR), Scanning electron microscopy (SEM), texture measurements, nitrogen content and crude protein determination, colour analysis and sensory analysis.</div><div>Rheology analysis revealed that S1 and S2 pastes exhibit an elastic behaviour as a solid material (G’ &gt; G″) while the T paste exhibits a viscous behaviour as a liquid (G’’ &gt; G’). Quantitative printability testing by examining the pore structure of 3D-printed cookies confirmed that all pastes were printable in high quality. Characteristic peaks of grasshopper powder were detected for each cookie according to chemical evolution. Morphological analysis demonstrated that grasshopper powder was encapsulated into the cookies. Moreover, the surface of the T and S2 samples was close to a smoother appearance, but more cracks were observed on the surface of the S1 cookie related to the salt content. According to the crude protein test results, it was seen that cookies with high protein content were produced (25.00% ± 0.35 for sample T). Colour analysis showed that there were no significant differences between samples. Textural evaluation showed that salt and sugar added increased the hardness, adhesiveness, springiness, cohesiveness, and resilience. Sensory analysis attributes of the sugar-added product is the most preferred sample according to crispiness, flavour and overall preference criteria than the other two samples. The results of this study demonstrated that production with integration of 3D printing and freeze-drying technology can produce a shelf-stable snack food as a supplement product.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101137"},"PeriodicalIF":3.2,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609380","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":"Comparison of antioxidant properties of dried and fresh daylily flowers and their impact on lipid and protein oxidation during cooking and in vitro digestion of mutton","authors":"Yucan Wu ,&nbsp;Lihan Cha ,&nbsp;Dong Han ,&nbsp;Qiang Xie ,&nbsp;Xiaobing Liu ,&nbsp;Chunhui Zhang ,&nbsp;Jing Wang ,&nbsp;Feng Huang","doi":"10.1016/j.ijgfs.2025.101147","DOIUrl":"10.1016/j.ijgfs.2025.101147","url":null,"abstract":"<div><div>The objective of this study was to evaluate the antioxidant activity of dried and fresh daylily flowers, the changes in antioxidant activity of dried daylily flowers after cooking and in vitro digestion, and the effects of dried daylily flowers on lipid and protein oxidation in mutton during cooking and in vitro digestion. The results indicated that 56 and 67 polyphenols were identified in fresh and dried daylily flowers, respectively, and the new polyphenols produced in dried daylily flowers were primarily non-flavonoids. The antioxidant capacity of total polyphenols and flavonoids in dried daylily flowers was stronger than that of fresh daylily flowers. The antioxidant capacity of total polyphenols in dried daylily flowers was enhanced after cooking and in vitro digestion. The addition of dried daylily flowers before cooking mutton significantly (<em>P</em> &lt; 0.05) reduced fat and protein oxidation in the mutton, with inhibition rates of 13.65% for lipid peroxide (LPO), 25.31% for thiobarbituric acid reactive substances (TBARS), and 14.46% for protein carbonyl content. Meanwhile, dried daylily flowers also reduced protein and lipid oxidation in mutton during the digestion process. These findings demonstrated that dried daylily flowers exhibit strong antioxidant effects, and their addition before cooking can effectively reduce lipid and protein oxidation in mutton during cooking and digestion.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101147"},"PeriodicalIF":3.2,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580571","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":"Eating the city: Socio-spatial analysis of the foodification process in the city of Naples (Italy)","authors":"Antón Freire Varela","doi":"10.1016/j.ijgfs.2025.101130","DOIUrl":"10.1016/j.ijgfs.2025.101130","url":null,"abstract":"<div><div>Tourism and gastronomy have been an inseparable pair since the dawn of travel, and in recent years their relationship has become even closer. Today, gastronomy is a key factor in the different stages of travel, becoming fundamental in the choice of destination. In this sense, cities have become important centers of gastronomy, attracting the attention of many tourists with their ever-changing urban foodscapes. In fact, the intersection of food and tourism has become one of the elements that have most induced a spatial and symbolic transformation of urban centers, especially in those areas affected by phenomena such as overtourism, giving rise to a process defined as foodification.</div><div>In this regard, the present article carries out a critical reading of the intersection between tourism and gastronomy in touristified urban environments, conducting a socio-spatial analysis of the foodification process in Naples (Italy), a city with a rich gastronomic culture that has experienced a significant increase in tourist flows in recent years, especially in the area of the historic center. Initial results show a strong link between food &amp; beverage and tourism development, triggering a strong change in the Neapolitan urban foodscape in certain areas of the city.</div><div>This research illuminates a scarcely examined aspect of the touristification process in the city of Naples, demonstrating the constraints of a (non)tourist model that not only results in the dispossession of public space but also gives rise to a homogenization and spectacularisation of local gastronomic culture.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101130"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Does cooking and food skills of gastronomy and culinary arts department students correlate with diet quality and eating habits?","authors":"Nilufer Ozkan ,&nbsp;Emine Kocyigit ,&nbsp;Mehmet Kabacik","doi":"10.1016/j.ijgfs.2025.101138","DOIUrl":"10.1016/j.ijgfs.2025.101138","url":null,"abstract":"<div><div>This study aimed to find out the relationship between the cooking and food skills of students in gastronomy and culinary arts and their dietary quality and eating habits. A cross-sectional descriptive study in which data were collected face-to-face. Tourism Gastronomy and Culinary Arts, and the study was conducted between December 2023 and March 2024 in Türkiye. Out of the 141 students who participated in this study, 98 (69.5%) were females. General, health information and nutritional habits, anthropometric measurements, cooking and food skills scale, dietary pattern index, and 24-h dietary recall. Parametric, nonparametric and chi-square test and correlation analyses were used. It shows that 24.8% of students have low diet quality. When nutritional habits were evaluated, it was seen that 55.3% of all students were in the high risk group. It was found that girls consumed more fruits and dairy products than boys, while boys consumed more total protein than girls (p &lt; 0.05). Students' preparation and cooking skills were negatively correlated with diet quality and eating habits index (p &gt; 0.05). The relationship between food preparation and cooking skills and diet quality and eating habits has not been clearly established. However, this study has shown the need to increase nutritional knowledge of gastronomy and culinary arts students. Therefore, it is essential that we increase interventions and develop curricular content that improve students' nutritional knowledge.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101138"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526878","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":"Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study","authors":"Mohammad Almansouri ,&nbsp;Ruud Verkerk ,&nbsp;Shahrim Ab Karim ,&nbsp;Mohd Nazri Abdul Raji ,&nbsp;Nurul Ismail ,&nbsp;Probo Y. Nugrahedi ,&nbsp;Pieternel A. Luning","doi":"10.1016/j.ijgfs.2025.101136","DOIUrl":"10.1016/j.ijgfs.2025.101136","url":null,"abstract":"<div><div>In Saudi Arabia, cooking heritage food dishes has gained popularity owing to increasing attention to the tourism sector. Therefore, food service establishments, such as commercial catering, cook heritage dishes for tourists. In contrast, home-based catering focuses on cooking these dishes for locals. The present study gained insights into the authenticity and safety practices in preparing heritage foods in home-based and commercial catering settings in Saudi Arabia and compared them with those in Indonesia and Malaysia, which have a longstanding history of heritage foods in the hospitality industry. Sixty culinary professionals participated in the study: 30 from home-based catering (10 from each country) and 30 from commercial catering (10 from each country). Semi-structured interviews were used. For authenticity practices, similar findings were observed among all countries, and both catering types checked the availability of essential ingredients in advance as well as taste, flavour and texture to ensure the quality of the recipe. In terms of differences, compared with the culinary professionals in Indonesia and Malaysia, those in Saudi Arabia emphasised the importance of authenticity practices, including having an experienced cook, following specific written recipes, supervising new cooks, providing advice to use the original recipe and presenting authentic dishes without modifications. In terms of similarities in food safety practices, most culinary professionals in the three countries suggested the importance of checking colour and freshness; cleaning equipment with water and chemicals (soap); and wearing protective cooking uniforms (aprons). However, most Saudi Arabian culinary professionals mentioned various other food safety practices compared with other countries, including checking smell, washing hands and regularly changing gloves, washing cooking equipment with special chemicals, closing catering services when owners are unwell or not allowing cooks to work when unwell. These practices can help prevent cross-contamination and produce safe heritage dishes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101136"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Public preferences and attitudes toward organic vegetables: The case of Iranian consumers","authors":"Jamal Javanmardi ,&nbsp;Imaneh Goli ,&nbsp;Shahla Choobchian ,&nbsp;Rando Värnik ,&nbsp;Samane Ghazali ,&nbsp;Astrida Miceikienė ,&nbsp;Maryam Pour ,&nbsp;Kevin Maréchal ,&nbsp;Hossein Azadi","doi":"10.1016/j.ijgfs.2024.101094","DOIUrl":"10.1016/j.ijgfs.2024.101094","url":null,"abstract":"<div><div>This study investigated the connection between perceived health benefits, purchase intention, and the impact of consumers' attitudes on organic vegetable consumption. A total of 971 citizens were selected as participants by the cluster random sampling method. A questionnaire-based survey was used as a method, and it focused on data collection as a non-experimental approach to determine the comparative features that provide both a logical and long-term perspective. The findings indicated that nearly half of the communities surveyed lacked knowledge about how to identify organic products. However, after receiving the required explanations, 63.13% of them indicated a preference to purchase organic products over non-organic ones. The majority of respondents would pay a 25% price premium for organic products and prefer organic products with certified organic labels. The study's findings provided a different perspective on customers' motives, beliefs, and actions when it comes to organic foods.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101094"},"PeriodicalIF":3.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563840","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}