ACS food science & technology最新文献

{"title":"Influence of Subzero Isochoric Treatment on Quality of Ground Beef during Refrigerated Storage","authors":"Cristina Bilbao-Sainz,&nbsp;Carl Olsen,&nbsp;Bor-Sen Chiou,&nbsp;Leo Lou,&nbsp;Hakon Birgisson,&nbsp;Matthew Powell-Palm,&nbsp;Tara McHugh,&nbsp;Boris Rubinsky","doi":"10.1021/acsfoodscitech.6c00487","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00487","url":null,"abstract":"<p>Microbialcontamination and oxidative processes limit the shelflife of fresh ground beef. In this study, subzero isochoric coolingwas used to extend the shelf life of ground beef. The meat sampleswere packed with negligible headspace, treated at −9 °C/72MPa for 1 or 3 days, and stored in the refrigerator at 5 °C for14 days. Nontreated refrigerated samples were used as controls. Inaddition, the effects of adding mixed tocopherols were evaluated.Control samples rapidly browned during refrigeration, accumulatedmetmyoglobin, and showed increased microbial load and lipid oxidation.In comparison, subzero isochoric cooling for 1 day and 3 days retainedmicrobial load below 5 Log CFU/g for 6 and 10 days, respectively.Also, isochoric-treated samples maintained the most redness and theleast discoloration throughout the refrigeration period due to thelow metmyoglobin concentration. The addition of tocopherols to groundbeef samples led to increased lipid oxidation during refrigeration.In contrast, when ground beef samples were subjected to isochorictreatment, the addition of tocopherols did not result in lipid oxidation.This study shows that subzero isochoric cooling significantly enhancesthe shelf life and color stability of fresh ground beef by reducingmicrobial growth, limiting metmyoglobin formation, and mitigatinglipid oxidation during refrigerated storage.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2934–2943"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Kluyveromyces marxianus SP-1 Cofermentation on Fatty Acid Composition and Volatile Compound Profiles in Goat Milk from Two Dairy Goat Breeds","authors":"Sameh A. Korma,&nbsp;Elham Saeed,&nbsp;Nan Zhang,&nbsp;Pengzhan Liu,&nbsp;Li Li","doi":"10.1021/acsfoodscitech.6c00501","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00501","url":null,"abstract":"<p>Thecharacteristic goaty flavor of goat milk (GM) limits consumeracceptance and is associated with its fatty acid (FA) compositionand volatile compound (VC) profile, both of which vary with dairygoat breed and fermentation strategy. This study evaluated the effectsof cofermentation with <em>Kluyveromyces marxianus</em> SP-1 and a commercial lactic acid bacteria (LAB) starter on theFA composition and VC profiles of GM from Xinong Saanen and Guanzhonggoats. Nonfermented and fermented milk samples were analyzed usingGC-MS for FA composition and SPME-GC-MS for VC profiling. FA compositionwas expressed as the relative proportions of total identified FAs,whereas VCs were evaluated based on relative abundances. Significantbreed-dependent differences in FA composition were observed (<em>p</em> ≤ 0.05), whereas fermentation induced only minorchanges in FA profiles within the same breed. In contrast, cofermentationwas associated with marked changes in VC profiles, including lowerrelative abundances of aldehydes and goaty-associated acids and higherrelative abundances of alcohols and aroma-related esters associatedwith cheesy, buttery, fruity, and floral aroma characteristics. Multivariateanalyses (HCA and PCA) further demonstrated clear separation of samplesaccording to fermentation strategy, indicating distinct differencesin volatile profiles among treatments. Because total FAs rather thanfree FAs were analyzed, and no yeast-only fermentation control wasincluded, the results reflect overall FA composition and comparativechanges in volatile profiles without distinguishing the specific contributionsof <em>K. marxianus</em> SP-1 and the LAB starter.Overall, cofermentation with <em>K. marxianus</em> SP-1 and the LAB starter was associated with modified volatile profilesof fermented GM, whereas dairy goat breed exerted a stronger influenceon FA composition than fermentation.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2944–2955"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Carotenoid Bioaccessibility in Selected Dietary Sources Using a Modified INFOGEST In Vitro Digestion Protocol","authors":"Elena Rodríguez-Rodríguez,&nbsp;Begoña Olmedilla-Alonso,&nbsp;Rocío Estévez-Santiago,&nbsp;Milagros Sánchez-Prieto","doi":"10.1021/acsfoodscitech.6c00187","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00187","url":null,"abstract":"<p>This study assessedthe bioaccessibility and stability of luteinand other carotenoids in avocado, kiwi, orange, and lamb’slettuce. A modified INFOGEST <em>in vitro</em> digestion protocolwas employed to improve analytical recovery, micellar separation,and quantification of carotenoids. The standardized static <em>in vitro</em> digestion model from COST Action INFOGEST was adaptedby increasing the sample size to 20 g and applying centrifugationat 20000<em>g</em> for 5 min to enhance micellar transfer.Carotenoids were quantified using high-performance liquid chromatography.Lamb’s lettuce exhibited the highest lutein (4615 μg/100g) and β-carotene (2156 μg/100 g) contents and showedlow recovery and poor β-carotene bioaccessibility (5.1%). Luteinin avocado (172 μg/100 g) showed high recovery (95.9%) and bioaccessibility(55.3%). Kiwi (65 μg/100 g lutein) demonstrated the highestlutein bioaccessibility (71.0%) and good stability (73–80%recovery), with β-carotene bioaccessibility at 36.4%. Orangewas rich in β-cryptoxanthin (73 μg/100 g) and zeaxanthin(13 μg/100 g) and exhibited moderate bioaccessibility for violaxanthin(25.3%), β-cryptoxanthin (18.0%), and zeaxanthin (30%). Thesefindings highlight the importance of sample mass and centrifugationparameters in assessing carotenoid bioaccessibility. The results highlighthow food matrix and carotenoid type affect bioaccessibility, reinforcingthe need to adapt digestion protocols to lipophilic compound propertiesand the food matrix.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2774–2786"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Single-Screw Extrusion Processing Variables to Develop Valorized Breakfast Cereals Using Brewers’ Spent Grain (BSG) and Cranberry Pomace with Soy Flour and Rice Flour","authors":"Rajesh Dangal,&nbsp;Resha Tandukar,&nbsp;Pranabendu Mitra","doi":"10.1021/acsfoodscitech.6c00451","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00451","url":null,"abstract":"<p>This study optimized extrusion conditions for breakfastcerealproduction using brewers’ spent grain (BSG), soy flour, andrice flour, and investigated the effect of cranberry pomace incorporationon textural and sensory properties. Thirteen extrudates using a centralcomposite rotatable design (CCRD) with the variation of extrusiontemperature (131–159 °C) and extruder’s screw speed(258–342 rpm) were developed. Response surface methodology(RSM) was applied to model physicochemical properties such as expansionratio, hardness, crispness, density, porosity, rehydration ratio,water solubility index, L-value, and total color difference. Bothtemperature and screw speed significantly (<em>P</em> &lt;0.05) affected these properties with model prediction accuracies rangingfrom 80 to 97%. Optimal conditions (135–138 °C and 290–300rpm) produced extrudates with desirable structural and textural characteristics.Cranberry pomace (0–15%) was subsequently incorporated to observethe influence of coprocessing multiple fiber-rich byproducts on thetextural and sensory properties. Textural and sensory evaluation indicatedthat up to 5% cranberry pomace could be incorporated while maintainingconsumer preference. These findings demonstrate the feasibility ofcoutilizing food byproducts to develop valorized extruded breakfastcereals.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2893–2906"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New Active Corrugated Board With Retarded Release of Carvacrol through a Multilayer Barrier Liner Approach: A Strategy for Increasing the Shelf Life of Strawberries","authors":"Rene Romero-Lezama,&nbsp;Ramon Peres Brexó,&nbsp;Fernanda Ramalho Procopio,&nbsp;Conny W. T Fukuyama,&nbsp;Giulia Suguimoto Martins,&nbsp;Lucca Lustri de Felipe,&nbsp;Isabelle Desloges,&nbsp;Jérémie Viguié,&nbsp;Maria Eduarda de Almeida Astolfo,&nbsp;Stanislau Bogusz Junior,&nbsp;Marcos David Ferreira,&nbsp;Julien Bras","doi":"10.1021/acsfoodscitech.6c00020","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00020","url":null,"abstract":"<p>An active corrugated board packaging was developed usinga flutinglayer containing carvacrol, a bioactive compound from essential oils,and tested as a prototype to extend the shelf life of strawberries.The system employed a controlled-release mechanism based on a newdiffusion-retarding method for carvacrol from an active fluting layer,combining nonbarrier and barrier paper liners. The release behaviorfrom the active fluting layer was evaluated by SPME-GC-MS in a simulatedpackaging box using three different liner configurations: nonbarrier,barrier, and a combination of both, under controlled conditions (50%RH and 23 °C). The barrier paper acted as a diffusion-retardinglayer, reducing carvacrol losses to the external atmosphere over 72 h.Moreover, liner papers, both nonbarrier and barrier, preserved theantifungal activity of the active corrugated board samples against <em>Rhizopus stolonifer</em> even after 14 days of storageat 25 °C and 50% relative humidity. Active corrugatedboards with different liner configurations were tested for preservingstrawberries. The physicochemical properties of strawberries (color,weight loss, pH, acidity, and soluble content) were evaluated whenpacked into the corrugated board samples. A hierarchical cluster analysiswas conducted, providing an integrated view of the postharvest changesoccurring in strawberries over 9 days. Furthermore, corrugated trayscontaining a combination of nonbarrier and barrier paper (NB/FEO/B)proved effective in prolonging the shelf life of strawberries.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2846–2860"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peptide Profiling of Sparkling Wines after In Vitro Gastrointestinal Digestion: Structural Signatures and Functional Prediction","authors":"José Ricardo Machado dos Santos,&nbsp;Rafaela Ansiliero,&nbsp;Aniela Pinto Kempka","doi":"10.1021/acsfoodscitech.6c00609","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00609","url":null,"abstract":"<p>Peptides originatingfrom grape proteins and enologicalyeastsmay persist in finished sparkling wines and undergo transformationduring gastrointestinal digestion. This study characterized the peptidomicprofile of sparkling wines after <em>in vitro</em> gastrointestinaldigestion, focusing on molecular composition, structural features,and statistically supported functional predictions. A total of 6,463unique peptides were identified, with 1,662 shared among samples,indicating a highly conserved digestion-derived peptide profile. Theidentified peptide profile was dominated by short sequences (5–15residues), consistent with extensive proteolysis. Amino acid distributionrevealed a recurring compositional pattern enriched in glycine andproline, while the exclusive occurrence of arginine and lysine atthe C-terminus reflected the specificity of enzymatic cleavage duringdigestion. Multivariate modeling (α = 0.05) showed that peptidelength, isoelectric point, aliphatic index, and Boman index significantlyexplained hydrophobicity (GRAVY) variability (R² = 0.769),supporting the existence of a structurally organized peptide populationrather than random degradation products. Computational screening indicateda high frequency of predicted functional motifs, including subsetsassociated with antiangiogenic, anti-inflammatory, and quorum sensingmodulation probabilities. The evaluated sparkling wines convergedtoward a similar digestion-derived molecular profile, suggesting thatcommon protein sources and proteolytic mechanisms may govern peptideformation under the experimental conditions employed. This apparentconvergence should be interpreted cautiously, as confirmation willrequire a larger number of samples encompassing a broader diversityof sparkling wine production methods. These results provide a systematicmolecular characterization of the sparkling wine peptidome under simulateddigestive conditions and contribute to understanding protein transformationduring wine consumption.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2999–3010"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactivity of Cabernet Sauvignon Wine Polyphenols: In Vitro and Ex Vivo Insights into Metabolic Syndrome Prevention","authors":"Tatjana M. Majkić,&nbsp;Ljiljana S. Milovanović,&nbsp;Ljilja D. Torović,&nbsp;Ivana N. Beara","doi":"10.1021/acsfoodscitech.6c00454","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00454","url":null,"abstract":"<p>Thisstudy aimed to evaluate the potential health-promoting propertiesof Cabernet Sauvignon wines from a northern province of Serbia incomparison with wines from France, Italy, North Macedonia, and Spain. <em>In vitro</em> evaluations included assessments of pancreaticlipase, α-amylase, and α-glucosidase inhibition, as wellas antioxidant potential. The <em>ex vivo</em> study investigatedthe modulation of arachidonic acid metabolism, focusing on the productionof eicosanoids 12-HETE, PGE₂, and TXA₂ in platelets.Quantitative analysis of 22 polyphenolic compounds was conducted usingHPLC-UV/VIS. The most abundant polyphenolic compounds across all sampleswere gallic acid (18.3–103 mg/L), catechin (13.2–57.6mg/L), and malvidin-3-<em>O</em>-glucoside (1.8–80.0mg/L). Wines more effectively inhibited α-glucosidase than α-amylaseand showed low lipase inhibition. Eight of the 17 analyzed samplessignificantly reduced PGE₂ production. These <em>in vitro</em> and <em>ex vivo</em> findings suggest thatCabernet Sauvignon wine may help mitigate certain risk factors associatedwith metabolic syndrome and cardiovascular disease.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2907–2920"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanistic Insights into Solvent-Dependent Ultrasound-Assisted Extraction of Hemp Phytochemicals: From Decarboxylation to Oil-Based Systems","authors":"Pinyada Jaroenkunpanit,&nbsp;Juraithip Wungsintaweekul,&nbsp;Pakamas Chetpattananondh","doi":"10.1021/acsfoodscitech.6c00127","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00127","url":null,"abstract":"<p>An integrated understanding of how thermal pretreatmentand solventphysicochemical properties govern ultrasound-assisted extraction (UAE)of hemp phytochemicals remains limited. This study systematicallyinvestigated the effects of decarboxylation and solvent propertieson extraction selectivity and the development of hemp-infused oilformulations. Optimized decarboxylation (98 °C, 65 min) maximizedcannabidiol and tetrahydrocannabinol while preserving terpenes. Underidentical UAE conditions, ethanol achieved the highest cannabinoidrecovery, whereas hydrophilic and hydrophobic deep eutectic solventsselectively enriched phenolic and lipophilic phytochemicals, respectively.These solvent-dependent behaviors were mechanistically explained bydifferences in polarity, viscosity, and surface tension governingcavitation and mass transfer. The extracted hemp phytochemicals weresubsequently incorporated into hemp-infused massage oil formulationscontaining rice bran oil, which exhibited physicochemical propertiescomparable to commercial products without synthetic antioxidants.This work provides mechanistic insights into solvent-controlled UAEand a transferable framework for plant-derived bioactive compounds.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2760–2773"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemometric Fingerprinting of Raicilla, a Traditional Mexican Distilled Beverage, Using Near-Infrared Spectroscopy and Gas Chromatography","authors":"Magdiel Pablo-Cano,&nbsp;Landy Hernández-Rodríguez,&nbsp;Anastacio Espejel-García,&nbsp;Alma L. Saucedo","doi":"10.1021/acsfoodscitech.6c00208","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00208","url":null,"abstract":"<p>Raicilla is a traditional Mexican distilled alcoholicbeveragesimilar to Tequila and Mezcal, produced from different Agavaceae species.It exhibits a complex chemical profile defined by volatile compoundsand physicochemical properties that determine its sensory characteristics.The chemometric fingerprint of Raicilla samples was related to agavespecies, geographical origin, and manufacturing process by physicochemicalparameters, Fourier Transform Near-Infrared Spectroscopy (FT-NIR),and Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry(HS-SPME-GC–MS), through uni- and multivariate statisticalmethods. The PLS-DA model from FT-NIR spectra allowed discriminationof Raicilla samples according to the elaboration process, demonstratingthe potential of this approach to detect chemical differences associatedwith manufacturing. In addition, the HS-SPME-GC–MS analysisenabled the identification of 35 volatile compounds that collectivelycontribute to the unique sensory attributes of Raicilla. The latermultivariable analysis allowed differentiation among the agave usedas raw material, highlighting compositional patterns associated withbotanical origin.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2787–2800"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical and Sensory Effects of Skin Contact and Oxidative and Reductive Handling of Albariño Wines","authors":"Amelia Pargellis,&nbsp;Sean Kuster,&nbsp;Biljana Petrova,&nbsp;Jesus Villalobos,&nbsp;James Nelson,&nbsp;Robert E. Coleman,&nbsp;L. Federico Casassa","doi":"10.1021/acsfoodscitech.6c00435","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00435","url":null,"abstract":"<p>Thechemical and sensory effects of reductive versus hyperoxidativejuice handling, and skin contact were explored in Albariñowines from California. Oxidation–reduction potentials (Ag/AgClelectrode) on juice showed a peak of 376 mV for hyperoxygenated juicewhile reductively handled juice decreased to 100 mV. Skin contacttreatments showed increases of total phenolics of around 1,000 mg/Lrelative to traditional white fermentations. Monomeric flavan-3-olswere under 1 mg/L for all traditional fermentations and 70 mg/L forskin contact fermentations. Odor activity values (OAVs) for esterswere 50 to 110% higher for traditional white fermentations relativeto their skin contact counterparts. Wines produced with skin contacthad greater golden hue and color saturation, but lower aroma intensityrelative to traditionally fermented wines, which showed enhanced greenhues. Wines made from hyperoxygenated juice and fermented traditionallygenerally displayed more fruity notes, whereas wines made reductivelywere characterized by spice and matchstick aromas.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2877–2892"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}