European Food Research and Technology最新文献

{"title":"Digestive stability and prebiotic potential of coffee husks: chemical characterization and in vitro lactobacilli fermentation","authors":"Marlene Machado,&nbsp;Iva Fernandes,&nbsp;Ana Fernandes,&nbsp;Victor de Freitas,&nbsp;Liliana Espírito Santo,&nbsp;Cláudia P. Passos,&nbsp;Paula Roade-Pérez,&nbsp;Alejandra Cardelle-Cobas,&nbsp;Manuel A. Coimbra,&nbsp;Maria B. P. P. Oliveira,&nbsp;Helena Ferreira,&nbsp;Rita C. Alves","doi":"10.1007/s00217-026-05106-8","DOIUrl":"10.1007/s00217-026-05106-8","url":null,"abstract":"<div>\u0000 \u0000 <p>Coffee husks, one of the main by-products of processing coffee beans, are often underutilised. Yet, they represent a promising source of functional ingredients. In this study, coffee husks were subjected to in vitro gastrointestinal digestion (digested husks, DH) and aqueous extraction (control husks, CH) to assess their digestive stability and prebiotic potential. The polysaccharides remaining in the non-bioaccessible fraction after digestion were rich in glucose (33 mol%), uronic acids (25 mol%) and arabinose (16 mol%). Caffeine and chlorogenic acids showed moderate digestive stability. CH and DH (2, 4, 6% m/V) were incubated in De Man, Rogosa and Sharpe broth with <i>Lacticaseibacillus paracasei</i> or <i>Lactiplantibacillus plantarum</i> for 48 h. DH and CH led to an increase in cell density, a decrease in pH and the majority production of lactic acid. The CH and DH incubation supernatants showed antioxidant activity (FRAP and DPPH assays) and antimicrobial activity against <i>Salmonella enterica</i> serovar D and <i>Listeria innocua.</i> These results point to the prebiotic potential of coffee husks, which should be consolidated through colonic fermentation and in vivo validation.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05106-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Targeted metabolomics reveals the storage potential of grape juice produced using different vine training systems and rootstocks","authors":"Karolina Cardoso Hernandes,&nbsp;Liliane Dária Félix,&nbsp;Rafaela Diogo Silveira,&nbsp;Ana Cecília Poloni Rybka,&nbsp;Aline Camarão Telles Biasoto,&nbsp;Cláudia Alcaraz Zini,&nbsp;Juliane Elisa Welke","doi":"10.1007/s00217-026-05125-5","DOIUrl":"10.1007/s00217-026-05125-5","url":null,"abstract":"<div><p>Training system and rootstock influence grape quality by regulating vegetative vigor, canopy structure, and metabolite biosynthesis, which may impact the juice shelf life. This study applied a targeted metabolomics approach to evaluate how combinations of training system and rootstock affect the physicochemical, phenolic, antioxidant, and volatile profiles of ‘BRS Magna’ grape juices during 24 months of storage. The metabolomic evaluation was conducted using LC-DAD-qTOF-MS for phenolic profiling, HS-SPME-GC-qMS for volatile characterization, and spectrophotometric assays to determine antioxidant activity and color. All juices met regulatory standards of total acidity (61.77–75.31 mEq L⁻¹), volatile acidity (1.13 and 1.75 mEq L⁻¹) and soluble solids (16.3–19.2 °Brix) during 24 months of storage. Total acidity and phenolic compounds, especially anthocyanins, declined during storage, causing orange color shifts and reduced antioxidant activity. These changes were observed for all combinations of training systems and rootstocks. However, the espalier × IAC 572 combination resulted in juices with the highest phenolic content, which contributed to greater antioxidant activity and enhanced color stability even after 24 months of storage. These juices also contained higher levels of esters and furaneol, enhancing pleasant aromas compared to other combinations. The enhanced performance of this combination was attributed to greater sunlight exposure and vegetative vigor, which stimulate the biosynthesis of metabolites linked to stability. This study demonstrated that the storage potential of grape juices can be optimized through agronomic practices that promote the accumulation of quality- and stability-related metabolites.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05125-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Agrocybe aegerita as a functional food: chemical composition and biological activities","authors":"Shuai Zong,&nbsp;Hongyi Liu,&nbsp;Jing Zhang,&nbsp;Song Ming,&nbsp;Tiantian Huang,&nbsp;Yuguang Du,&nbsp;Jun Liu","doi":"10.1007/s00217-026-05105-9","DOIUrl":"10.1007/s00217-026-05105-9","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Agrocybe aegerita</i> (<i>A. aegerita</i>), a globally cultivated mushroom, is increasingly recognized as a functional food owing to its rich profile of bioactive compounds and diverse health benefits. This review evaluates its composition and bioactivities. Predominant macronutrients are carbohydrates (84.50 g/100 g DW) and proteins (6.68 g/100 g DW), alongside essential trace elements and unsaturated fatty acids (PUFAs, 78.60%). Key bioactives include polysaccharides (β-glucans), lectins (AAL), antioxidant peptides, phenolics, tocopherols, and the ribotoxin ageritin. These compounds contribute to significant biological activities: polysaccharides and phenolics exert potent antioxidant effects, extending lifespan in <i>D. melanogaster</i> and <i>C. elegans</i>. Ageritin and lectins demonstrate dose-dependent, pro-apoptotic antitumor activity against glioblastoma and other cancers. Extracts also exhibit anti-inflammatory (via COX inhibition), antimicrobial (including anti-biofilm), antiviral (e.g., Hepatitis B suppression), immunomodulatory, prebiotic, and potential antidiabetic properties. However, challenges remain in standardization, molecular research, and clinical validation. Given its unique nutritional profile and demonstrated bioactivities, <i>A. aegerita</i> holds significant potential for development into novel nutraceuticals and functional food products aimed at health promotion and disease risk reduction.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A scoping review of food-based strategies to enhance curcumin bioavailability and promote functional food development","authors":"Anjali Upadhaya,&nbsp;Srimay Pradhan,&nbsp;Yengkhom Disco Singh,&nbsp;Senpon Ngomle","doi":"10.1007/s00217-026-05138-0","DOIUrl":"10.1007/s00217-026-05138-0","url":null,"abstract":"<div>\u0000 \u0000 <p>Curcumin, a hydrophobic polyphenol derived from <i>Curcuma longa</i> L, is well-recognized for its therapeutic properties including anti-inflammatory, antioxidant, antimicrobial, and anticancer activities. Despite its potential activities, curcumin’s low water solubility, poor absorption, fast metabolism, and low systemic bioavailability limit its practical use in nutrition and health. The different food-based approaches created to address these issues and encourage curcumin’s successful integration into functional food systems. In this review a variety of delivery methods that improve curcumin’s dispersibility and absorption in aqueous environments, including liposomes, micelles, solid lipid nanoparticles, polymeric nanoparticles, nanoemulsions, nanostructured lipid carriers and other lipid-based delivery systems is been studied for their ability to increase curcumin’s solubility and stability. Additionally, bioenhancers like piperine, dietary lipids, and food matrix interactions are reviewed in the context of improving curcumin’s bioefficacy. The review further highlights the application of curcumin in a range of functional food products including dairy, beverages, bakery items, and edible films, while also considering regulatory, sensory, and safety aspects relevant to product development. It aims to bridge the gap between scientific advancements and real-world food innovation, offering insight into the future of curcumin-enriched functional foods as a tool for preventive healthcare and wellness.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lachancea thermotolerans as a tool for enhancing aroma complexity in sparkling wine secondary fermentation","authors":"Laura Canonico,&nbsp;Alice Agarbati,&nbsp;Francesca Comitini,&nbsp;Maurizio Ciani","doi":"10.1007/s00217-026-05130-8","DOIUrl":"10.1007/s00217-026-05130-8","url":null,"abstract":"<div><p>In recent years, there has been an increased interest in non-<i>Saccharomyces</i> yeasts for their use in the production of sparkling wines to obtain products with distinctive flavor and increased aromatic complexity. Despite this, there are few studies focused on understanding the effects of using non-<i>Saccharomyces</i> yeasts in the secondary fermentation of sparkling wine production. In this study, two strains of <i>Lachancea thermotolerans</i> selected for primary fermentation were evaluated in secondary fermentation ‘<i>prise de mousse</i>’ using two base wines from different vintages. The pressure-kinetic analysis showed that one strain of <i>L</i>. <i>thermotolerans</i> exhibited limited secondary fermentation aptitude, while the other exhibited secondary fermentation kinetics comparable to those of the <i>Saccharomyces cerevisiae</i> strain. The resulting sparkling wines, although presenting comparable main analytical characteristics, differed in aromatic composition and sensory profiles. Based on these characters, beyond the different base wines, the strains of <i>L. thermotolerans</i> showed a clear different contribution to the resulting sparkling wines. The influence of <i>L. thermotolerans</i> compared with <i>S. cerevisiae</i> it was found in the production of higher alcohols and acetate esters and appeared to be strictly dependent on the specific strain used and the chemical composition of base wine. <i>L. thermotolerans</i> DiSVA322 exhibited the best score in the sensory analysis of resulting sparkling wines, exhibiting, together with a relevant score for citrus and tropical fruit, a significantly high score for softness, structure, and aromatic herbs descriptors. Thus, the use of <i>L. thermotolerans</i> in secondary fermentation of sparkling wine could be a suitable strategy to enhance aroma profile and flavor complexity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05130-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"In-vivo protein digestibility and acute toxicology assessment of black soldier fly larvae (Hermetia Illucens L.) as an alternative dietary protein source","authors":"Hui Ting Peng,&nbsp;Xin Yun Chia,&nbsp;Lye Yee Chew,&nbsp;Siau Hui Mah,&nbsp;Yin Sim Tor,&nbsp;Yun Ping Neo","doi":"10.1007/s00217-026-05137-1","DOIUrl":"10.1007/s00217-026-05137-1","url":null,"abstract":"<div>\u0000 \u0000 <p>The black soldier fly larvae (<i>Hermetia Illucens L.</i>) have gained increasing attention as a sustainable protein alternative source due to their high nutritional value and low environmental footprint. Despite growing interest, data rigorously assessing the combined <i>in-vivo</i> protein quality and acute toxicity of BSFL protein for human consumption remain scarce. This study evaluated the nutritional composition, including amino acid profile, <i>in-vivo</i> protein digestibility and acute toxicology of defatted BSFL protein. Amino acid analysis showed a comparable profile with conventional protein sources, with isoleucine identified as the first-limiting amino acid (AAS = 0.83) based on the reference pattern for preschool children (0.5–3 years). <i>In-vivo</i> digestibility assessment using a rat model showed a true ileal digestibility of 96.18% and a DIAAS value of 79%, confirming its nutritional quality is highly competitive with many conventional plant-based protein alternatives. Acute toxicological analysis revealed no observable adverse effect, mortality, or significant systemic biochemical or haematological abnormalities in BSFL-fed rats. Overall, BSFL demonstrates promising potential as a safe, digestible and nutritionally viable alternative protein source for human consumption, supporting its inclusion in sustainable food systems.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fruit peel–derived bioactives for type 2 diabetes management","authors":"Samandeep Kaur,&nbsp;Vikrant Singh,&nbsp;Lovepreet Singh","doi":"10.1007/s00217-026-05132-6","DOIUrl":"10.1007/s00217-026-05132-6","url":null,"abstract":"<div>\u0000 \u0000 <p>The rising global burden of type 2 diabetes mellitus (T2DM) highlights the need for affordable and sustainable dietary strategies for its prevention and management. Concurrently, fruit processing industries generate substantial quantities of nutrient–rich agri–food byproducts, including peels, seeds, pomace, and pulp, which are often underutilized despite their high bioactive compounds. This review examines the potential of fruit–derived by–products as sources of antidiabetic bioactives, focusing on their compositional characteristics, key biological mechanisms, and prospects for incorporation into functional foods. Bioactive compounds such as ellagitannins, gallic acid, mangiferin, and naringin are discussed in relation to their ability to modulate carbohydrate metabolism, insulin signaling pathways, oxidative stress, and gut microbiota. Emphasis is placed on high–impact by–products, including pomegranate peel, grape pomace, apple pomace, and citrus albedo. Evidence from in vitro, animal, and limited human studies is critically evaluated, recognizing that clinical validation in humans remains emerging. The review further addresses challenges related to bioavailability, food formulation, safety, and regulatory compliance, noting that most functional food applications are currently confined to laboratory– or pilot–scale development. Finally, the role of fruit by–product valorization within circular economy (CE) frameworks is highlighted, and future research directions are outlined, including structure–function relationships, well–designed clinical trials, and the development of standardized formulations to support targeted dietary interventions for T2DM.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stevia rebaudiana Bertoni: phytochemical composition, sensory properties, and nutritional implications","authors":"Shahariyar Tahir,&nbsp;Atika Ishtiaq,&nbsp;Sawaira Tahir,&nbsp;Muhammad Afzaal,&nbsp;Muhammad Bilal Hussain,&nbsp;Muhammad Zulfiqah Sadikan,&nbsp;Fakhar Islam,&nbsp;Rasul Usmanov,&nbsp;Reeha Mushtaq","doi":"10.1007/s00217-026-05121-9","DOIUrl":"10.1007/s00217-026-05121-9","url":null,"abstract":"<div>\u0000 \u0000 <p>Several parts of the world grow stevia (<i>Stevia rebaudiana</i> Bertoni), a perennial shrub belonging to the composite family. Because it contains steviol glycosides, which are 100–300 times sweeter than sucrose, it is well known for its sweetness. This review article aims to integrate existing research to provide an exhaustive overview of stevia, including its origins, nutritional composition, and health implications, thereby augmenting the existing body of knowledge in this domain. It has been used as a sweetener and sugar substitute in the food and pharmaceutical industries. Stevia is also useful in the management of an array of medical conditions due to its high nutritional and phytochemical content. A thorough examination of Stevia’s phytochemical composition discloses a diverse range of pharmacologically active substances, comprising steviol glycosides, flavanols, and Phenolic acids.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integration of multi-omics and electronic sensory technologies, reveals aging characteristics in raw Pu-erh tea","authors":"Ke Xiao,&nbsp;Yiqiao Zhao,&nbsp;Yinyan Chen,&nbsp;Wei Zhao,&nbsp;Jun Tan,&nbsp;Zhonghua Liu,&nbsp;Kunbo Wang,&nbsp;Jianan Huang,&nbsp;Mingzhi Zhu","doi":"10.1007/s00217-026-05086-9","DOIUrl":"10.1007/s00217-026-05086-9","url":null,"abstract":"<div><p>Raw Pu-erh tea (RPT) is a traditional Chinese tea, and the mechanisms underlying the evolution of its chemical composition and sensory characteristics during long-term aging remain not fully understood. This study applied a multi-omics approach (including untargeted and targeted metabolomics) combined with electronic sensory technology to systematically investigate changes in chemical composition and sensory properties during the aging of RPT. The results showed that long-term aging led to decreases in most flavanols, flavonoids, amino acids, and nucleosides, while soluble sugars exhibited an increasing trend; meanwhile, certain phenolic acids, flavonoids, and alkaloids remained relatively stable throughout aging. These findings suggest that the aging process of RPT involves not only the degradation of major tea polyphenols and amino acids but also the accumulation or stabilization of specific characteristic metabolites, thereby gradually shaping the unique chemical profile of aged tea. Electronic sensory analysis was highly consistent with metabolomics results, indicating that aging renders RPT taste mellower and smoother. Overall, this integrated study reveals the coordinated evolution of chemical composition and sensory characteristics during long-term aging of RPT, providing new insights into the mechanisms underlying quality improvement.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of Mediterranean agro-industrial leftovers in bakery products: an overview","authors":"Martina Gattuso,&nbsp;Fernando Vallejo,&nbsp;Rosa Toledo-Gil,&nbsp;Matteo Pollon,&nbsp;Pasquale Crupi","doi":"10.1007/s00217-026-05129-1","DOIUrl":"10.1007/s00217-026-05129-1","url":null,"abstract":"<div>\u0000 \u0000 <p>Fruit processing generates substantial by-products like peels, pomace, seeds, and pulp. The improper management of this by-products poses significant environmental and economic challenges. At the same time, numerous scientific studies have demonstrated that these by-products are a noteworthy source of bioactive compounds, including dietary fibers and phenolic compounds, with potential applications in the food and nutraceutical sectors. From a circular economy perspective, this review explores the conversion of Mediterranean agro-industrial residues into functional flours. By focusing on by-products such as citrus peels, vinification residues, olive oil, pomegranate, prickly pear, and carob processing streams, we assess their potential for use in confectionery and baked goods (e.g., bread, biscuits, muffins, cakes, and panettone). These food matrices, despite being widely consumed worldwide, are often characterized by a high content of rapidly digestible carbohydrates and a lack of fiber and micronutrients. Supplementation with agro-industrial by-products could represent an effective strategy, not only to increase the nutritional and functional profile of final products, but also to improve their techno-functional, sensorial, and, in some cases, antimicrobial properties. Specifically, the goal is to promote the development of high-value health foods, both wheat-based and gluten-free, in line with the sustainability and innovation needs of the food sector.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}