Food and Bioprocess Technology最新文献

{"title":"Drying Characteristics and Quality Evaluation of Hawthorn Using Ultrasonic Integrated Hot Air Drying Technology","authors":"Chuanhua Feng,&nbsp;Anqi Xu,&nbsp;Xiaolin Tang,&nbsp;Xiaojuan Zhao,&nbsp;Yaokun Xiong,&nbsp;Zhengzheng Liao,&nbsp;Mingjin Jiang,&nbsp;Jian Zhou","doi":"10.1007/s11947-026-04589-3","DOIUrl":"10.1007/s11947-026-04589-3","url":null,"abstract":"<div><p>This study explores the influence of ultrasonic integrated hot air drying technology on the drying characteristics and quality of hawthorn. The results show that at 70℃, ultrasonic integrated hot air drying makes hawthorn slices reach the drying endpoint in 140 min, shortening time by 39.1% vs hot air drying. Scanning electron microscopy (SEM) observations revealed that higher ultrasonic power lead to an increase in the number and diameter of fine pores on the hawthorn surface. Higher ultrasonic power increases surface pores; this drying has better rehydration ratio and alleviates browning. Total organic acid first rises then falls in it but decreases continuously in hot air drying. LF-NMR shows ultrasonic power shortens moisture signal disappearance time. Magnetic Resonance Imaging (MRI) showed that at 60℃, the moisture signal hawthorn disappeared after 120 min of hot air drying, and the time required for moisture signal disappearance shortened with increasing ultrasonic power. Ultrasonic integrated hot air drying can effectively increase the drying rate, shorten the drying time, and improve the quality of hawthorn. The cavitation and mechanical effects of ultrasound increase the number and size of the fine pores in the hawthorn slices, loosen the surface tissue structure, and thereby facilitate moisture migration and diffusion during the drying process. The ultrasonic integrated hot air drying technology can significantly enhance the drying efficiency and improve the quality of products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986605","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":"Unlocking the “Black Box”: A Critical Review on Release Kinetics and Structure–Function Coupling of Encapsulated Anthocyanins in Active and Intelligent Packaging","authors":"Hamid Rajabi,&nbsp;Wanli Zhang,&nbsp;Shusong Wu,&nbsp;Young Hoon Jung,&nbsp;Saroat Rawdkuen","doi":"10.1007/s11947-026-04565-x","DOIUrl":"10.1007/s11947-026-04565-x","url":null,"abstract":"<div><p>Anthocyanins (ANCs) have emerged as multifunctional natural compounds for sustainable food packaging due to their antioxidant, antimicrobial, UV-barrier, and pH-responsive colorimetric properties. However, their practical implementation remains limited by rapid degradation and uncontrolled “burst” release when directly incorporated into polymer matrices. While numerous reviews have summarized ANC-based packaging systems, the mechanistic basis linking encapsulation structure to release behavior and functional performance remains insufficiently resolved. This review addresses this critical gap by adopting a mechanism-oriented perspective that moves beyond conventional descriptive analyses. Specifically, it establishes a structure–release–function–safety framework to systematically elucidate how encapsulation architectures govern ANC stability, transport dynamics, and application performance in active and intelligent packaging systems. Diffusion- and swelling-controlled release mechanisms are critically analyzed in conjunction with predictive kinetic models, including Higuchi and Korsmeyer–Peppas, highlighting their limitations and applicability in complex biopolymer matrices. Application-driven case studies are reinterpreted through this mechanistic lens to demonstrate how encapsulated ANCs enable more reliable freshness monitoring and sustained preservation in real food systems compared to their free counterparts. In addition, this review integrates often-overlooked aspects—including nanocarrier migration, regulatory constraints, and techno-economic feasibility—into the design framework. By explicitly linking encapsulation engineering to functional predictability and industrial feasibility, this work provides a conceptual shift from empirical formulation toward rational design of ANC-based packaging systems, offering actionable insights for the development of next-generation active and intelligent packaging.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986246","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":"Immobilization of Porcine Pancreatic Lipase onto Polyamide 6 for Selective Degradation of Ochratoxin A in Grape Pomace","authors":"Joana Santos,&nbsp;Nadya V. Dencheva,&nbsp;Zlatan Z. Denchev,&nbsp;Armando Venâncio,&nbsp;Carla Silva","doi":"10.1007/s11947-026-04588-4","DOIUrl":"10.1007/s11947-026-04588-4","url":null,"abstract":"<div><p>Ochratoxin A (OTA) is a mycotoxin frequently detected in grape pomace, hindering its valorization. Enzymatic degradation has emerged as a promising strategy, with porcine pancreatic lipase (PPL) being one of the most studied enzymes. However, the application of free enzymes is limited by poor stability and lack of reusability. In this study, PPL was immobilized by physical adsorption onto three polyamide 6 (PA6)-based microparticulate supports (laboratory-synthesized PA6, PA6 containing 2% iron, and commercial PA6). Immobilization was carried out at 37 °C for 24 h, achieving high immobilization efficiencies (&gt; 90%) for all supports. The immobilized systems were comprehensively characterized by scanning electron microscopy, elemental analysis (CHNS), circular dichroism spectroscopy, and activity assays using <i>p</i>-nitrophenyl octanoate. OTA degradation was evaluated by high-performance liquid chromatography–mass spectrometry in ultrapure water and grape pomace extract at 44 °C. Although immobilization resulted in reduced initial activity in water, comparable OTA degradation to free PPL was achieved after 24 h. In grape pomace extract, immobilized PPL exhibited markedly enhanced stability and degradation efficiency, with PPL@PA6 achieving approximately 80% OTA removal compared to approximately 55% for the free enzyme. Reusability assays over seven consecutive cycles demonstrated the superior operational stability of PPL@PA6. Overall, PA6-based supports, particularly synthesized PPL@PA6, represent an innovative, robust, and reusable platform for enzymatic OTA degradation in complex agro-industrial matrices, enabling efficient detoxification and safe by-product valorization.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986247","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":"Non-enzymatic Extraction of Collagen Peptides from Undemineralized Tilapia Bone: Comparative Evaluation of Deep Eutectic Solvents, Subcritical Water, and Hot Acid Systems","authors":"Wenshuo Xing,&nbsp;Peng Wang,&nbsp;Jingjing Li,&nbsp;Meichao Zhang,&nbsp;Zifang Zhao,&nbsp;Wenhai She,&nbsp;Adewale Olusegun Obadina,&nbsp;Haohao Wu","doi":"10.1007/s11947-026-04581-x","DOIUrl":"10.1007/s11947-026-04581-x","url":null,"abstract":"<div><p>Highly mineralized tilapia bones severely hinder the conventional enzymatic extraction of collagen peptides. This study systematically evaluated choline-based amino acid deep eutectic solvents (DESs), subcritical water, and hot acid extraction for direct peptide recovery without prior demineralization. Extraction performance was optimized using total and free hydroxyproline (Hyp) recoveries, while molecular weight distributions and amino acid compositions were analyzed to elucidate depolymerization behaviors. Hot acid extraction (1.0 mol/L HCl, 80 °C, 1 h, 1:20 w/v) yielded the highest macroscopic efficiency (total Hyp, 92.13 ± 2.98%), driving extensive hydrolysis (&lt; 189 Da, 33.56%) while retaining highly resistant imino acid-rich peptides (peptide-bound Hyp, &gt; 90%). Short-duration subcritical water extraction (180 °C, 1 h, 1:10 w/v) functioned as a rapid macroscopic solubilizer (total Hyp, 51.45 ± 2.19%), predominantly preserving larger collagen peptides (&gt; 500 Da, 71.12%). Notably, the optimally hydrated choline–arginine DES system (70 wt% [Ch][Arg], 120 °C, 3 h, 1:20 w/v) achieved an 86.23 ± 2.32% total Hyp recovery, successfully enriching oligopeptides (189–500 Da, 53.44%). Overall, selecting appropriate non-enzymatic thermal extraction systems enables modulation of the molecular weight distribution and amino acid composition of collagen peptides recovered from tilapia bone by-products, providing complementary strategies for the efficient valorization of tilapia processing by-products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986257","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":"A Multiplatform Chemical Perspective on Coffee Identity: Interplay Between Origin, Cultivar, and Fermentation Time","authors":"Gaia Meoni,&nbsp;Elisabetta Pignoli,&nbsp;Silvia Tagliamonte,&nbsp;Enrico Gotti,&nbsp;Alejandro Cadena,&nbsp;Leonardo Tenori","doi":"10.1007/s11947-026-04568-8","DOIUrl":"10.1007/s11947-026-04568-8","url":null,"abstract":"<div><p>Green coffee bean chemistry is shaped by the geographic origin, plant genetics, and post-harvest processing, but their relative contributions across complementary chemical layers, within a single, tightly controlled context, remain comparatively underexplored. We applied a multiplatform strategy utilizing ICP-based multielement profiling, UHPLC-HRMS/MS polyphenolic analysis, ¹H NMR metabolomics to investigate the contributions of farm, cultivar, and fermentation time of green coffee. Eighteen <i>Coffea arabica</i> microlots from three farms in Nueva Segovia, Nicaragua, were analyzed, comprising three cultivars (Maragogype, Catuai Rojo, and Bourbon) and two fermentation times (12 h and 24 h), in a balanced factorial design disentangling farm and cultivar effects. Farm of origin emerged as the dominant, significant source of variation, cultivar showed only a marginal trend and fermentation produced no significant multivariate shift. A sPLS-DA model achieved robust farm classification under leave-one-condition-out cross-validation, even among geographically close sites, whereas cultivar discrimination was weaker. Although fermentation did not shift the overall multivariate profile, mixed-effects models controlling for farm and cultivar revealed a reproducible and significant effect on a subset of features, including polyphenolic remodelling and, notably, changes in phosphorus, boron, and barium, to our knowledge, the first evidence that fermentation can influence coffee’s elemental profile. These findings indicate that different chemical layers encode environmental, genetic, and processing information with distinct sensitivities. Given the restriction to a single micro-region and harvest season, and substantial unexplained residual variance, these results are a proof-of-concept framework rather than a generalizable model; broader validation is needed before routine traceability applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04568-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927284","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":"Method for Detecting Internal Ice Layer in Cold Chain Packaging Based on Terahertz Time-Domain Spectroscopy","authors":"Kang Kai,&nbsp;Wu Wangjie,&nbsp;Zhang Xiaochuan,&nbsp;Duan Xuan","doi":"10.1007/s11947-026-04585-7","DOIUrl":"10.1007/s11947-026-04585-7","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927285","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":"Effect of Cell-Free Supernatant from Lacticaseibacillus paracasei on the Nutritional, Oxidative, and Microbiological Quality of Sous-vide Cooked Red Deer Meat","authors":"Paulina Kęska,&nbsp;Joanna Stadnik,&nbsp;Sebastian Kuśmierczyk,&nbsp;Anna Kwiecińska","doi":"10.1007/s11947-026-04562-0","DOIUrl":"10.1007/s11947-026-04562-0","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04562-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927283","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":"Sequential Ultrasound and Microwave-Assisted Autohydrolysis for Efficient Production of Oligosaccharides from Apple Pomace","authors":"Itsasne Beitia,&nbsp;Amaia Morales,&nbsp;María González-Alriols,&nbsp;Itziar Egüés,&nbsp;Izaskun Dávila-Rodríguez","doi":"10.1007/s11947-026-04574-w","DOIUrl":"10.1007/s11947-026-04574-w","url":null,"abstract":"<div><p>This study investigates the valorisation of apple pomace (AP) by developing a sequential extraction process to obtain oligosaccharide-enriched fractions using intensified hydrothermal treatments. The research focuses on optimising a hydrothermal ultrasound-assisted extraction (UAE) and in the study of its effect on a subsequent microwave-assisted autohydrolysis (MAA). The UAE was optimised by an experimental design in which temperature, time and amplitude were the selected variables for the maximisation of the obtaining of these compounds. The optimal conditions were 66 °C, 16 min and 80% amplitude. Results indicated that glucooligosaccharides (GOS) were the predominant fractions obtained in both UAE and MAA, achieving a 37% glucan conversion during UAE. Furthermore, UAE effectively solubilised medium molecular weight carbohydrates and removed free soluble sugars, leading to the production of oligosaccharide-enriched fractions in the subsequent MAA. Moreover, different oligosaccharides were isolated at each step of the sequential extraction process, allowing a preliminary evaluation of the prebiotic activity of the precipitated extracts. Metagenomic analysis revealed significant shifts in microbial composition and relative abundance after 24 h. Substrates promoted the enrichment of <i>Lactobacillus ruminis</i>, <i>Bifidobacterium longum</i> and <i>Bifidobacterium adolescentis</i> among others, demonstrating the preliminary potential of these precipitated extracts to positively modulate gut microbiota.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04574-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927411","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":"A Lactic Acid–Glucose NADES Platform for Sustainable Ultrasound-Assisted Extraction and Stabilization of Hydroxytyrosol from Olive Leaves: Functional Formulation Potential","authors":"Carolina Aguirre,&nbsp;Andrea Plaza,&nbsp;Gabriela Romero,&nbsp;Elsie Zurob,&nbsp;Nicolas Monsalve,&nbsp;Katherine Gonzalez-Parra,&nbsp;Roberto Castro-Muñoz,&nbsp;René Cabezas","doi":"10.1007/s11947-026-04577-7","DOIUrl":"10.1007/s11947-026-04577-7","url":null,"abstract":"<div><p>Natural deep eutectic solvents (NADES) can integrate extraction, preservation and formulation of bioactive food constituents within a single liquid phase. Building on prior work identifying lactic acid–glucose NADES (LA:G, 5:1 molar ratio) as an efficient solvent for recovering hydroxytyrosol (HT) from olive leaves, this study tested whether LA:G can also act as a stabilization medium and characterized the physicochemical basis for this dual-function through density, heat capacity, water content, water activity, and temperature-dependent viscosity. Ultrasound-assisted extraction at 40 °C and a 1:7 solid-to-solvent ratio was rapid, reaching C_HT ≈ 70 ppm within 30 min and an apparent equilibrium of ≈75 ppm (0.525 mg HT per g dry leaf, mass basis) between 6 and 24 h; extraction kinetics were better described by Peleg’s model (<i>R</i>² = 0.984) than by an apparent first-order model (<i>R</i>² = 0.61). COSMO-RS analysis, including activity coefficients at infinite dilution, indicated a strongly favorable HT-LA:G interaction (ln <i>γ</i> =  − 1.515) relative to water (ln <i>γ</i> = 2.632), corresponding to an activity coefficient ratio of ~ 63, reflecting a strong relative thermodynamic preference of HT for the LA:G phase. The extract also contained a broader antioxidant phenolic fraction (312 mg GAE L⁻¹; ORAC, 10,022 µmol TE L⁻¹). Despite retaining a measurable water content (4.1%), LA:G exhibited low water activity (<i>a</i>_w, 0.55–0.62), indicating reduced thermodynamic water availability relative to bulk water. Over 70 days of storage, LA:G retained substantially more HT in relative terms than a water-rich reference system (70% versus 14% retention at day 10; 17% versus ≈0% at day 70), particularly under refrigeration and light protection, although neither system achieved long-term chemical stability. These results support LA:G as a potential functional liquid matrix integrating extraction and partial stabilization of HT-rich olive leaf extracts, in addition to its role as a green extraction solvent, for the agri-food industry.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927415","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":"Mechanistic Insights into Texture and Microstructure Evolution During Intermittent Microwave-Convective Drying of Cellular Plant-Based Food Material","authors":"Sumaiya Sadika Tuly,&nbsp;Zachary G. Welsh,&nbsp;Mohammad U. H. Joardder,&nbsp;Azharul Karim","doi":"10.1007/s11947-026-04563-z","DOIUrl":"10.1007/s11947-026-04563-z","url":null,"abstract":"<div><p>The physical or textural transformations during drying of plant-based food materials are common scenarios and can be well correlated with the dynamically changing mechanical properties such as hardness, elastic modulus, and fracture stress. Despite their importance, studies that relate these mechanical properties to moisture variation are underexplored and often lack analysis under actual drying conditions. In particular, the evolution of fracture stress with decreasing moisture content, together with comprehensive analyses of external and internal microstructure and case-hardening effects under different drying conditions, remain largely unexplored. Addressing these issues, this study systematically investigates the relationships between moisture content and key mechanical properties—hardness, elastic modulus, and fracture stress during both convective (CD) and intermittent microwave-convective drying (IMCD), while also evaluating case-hardening behaviour of apple sample. The results show that hardness and elastic modulus initially decrease with moisture loss, then increase sharply at low moisture levels (1.06 kg/kg and 0.971 kg/kg dry bases for CD and IMCD, respectively), reflecting the onset of structural hardening. Notably, fracture occurred only during the early stages of CD (with degree of compression ranging from 50 to 65% of samples’ instantaneous height and up to a moisture content of 2.85 kg/kg dry bases), whereas IMCD samples exhibited no fracture throughout the drying process, demonstrating superior structural resilience. Case-hardening analysis further revealed thicker crusts at 45 °C compared to 60 °C in both methods, with IMCD consistently yielding thinner and less rigid crusts than CD. These findings provide new insights into the coupled evolution of mechanical properties, fracture behaviour, and microstructure during drying, offering a robust basis for texture-based quality evaluation and the optimisation of energy-efficient drying processes for plant-based food materials.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04563-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927412","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}