Food chemistry advances最新文献

{"title":"Evaluating the impact of Palm vinegar (Arenga pinnata) concentration on the chemical and physical characteristics of Parrotfish (Scarus sp) scale gelatin","authors":"Rahim Husain,&nbsp;Sriwulan R. Masambe,&nbsp;Lukman Mile,&nbsp;Rita Marsuci Harmain","doi":"10.1016/j.focha.2025.100959","DOIUrl":"10.1016/j.focha.2025.100959","url":null,"abstract":"<div><div>This study aimed to extract gelatin from parrotfish (<em>Scarus sp</em>) scales using palm vinegar (<em>Arenga pinnata</em>) and to assess how varying vinegar volumes affect the chemical and physical properties of the extracted gelatin. The extraction process was conducted using three different vinegar-to-scale ratios: P1 (3:1), P2 (5:1), and P3 (7:1), within a Completely Randomized Design (CRD). The resulting gelatin was characterized based on its physical properties, including gelling temperature and melting point, as well as chemical properties such as water content, ash content, and pH. The findings showed that the gelling temperature ranged from 11.15 °C to 11.25 °C, while the melting point varied between 26.6 °C and 27.1 °C. Water content was recorded between 7.11 % and 7.29 %, ash content ranged from 8.79 % to 9.26 %, and pH values were between 4.25 and 4.4. Statistical analysis revealed that variations in the volume of palm vinegar did not significantly influence the measured properties. Among the treatments, the P2 (5:1) ratio produced gelatin with the highest water content (7.29 %), ash content (9.17 %), and pH (4.4). Notably, the water content of all gelatin samples conformed to the Indonesian National Standard (SNI) for gelatin (≤16 %), but the ash content exceeded the SNI limit of 3.32 %, indicating the need for further refinement. These results highlight the potential of palm vinegar as a natural and eco-friendly extraction agent for gelatin production, offering sustainable applications for the food, pharmaceutical, and cosmetic industries while promoting fishery waste utilization.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100959"},"PeriodicalIF":0.0,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid prediction of beef colour evolution and myoglobin forms using near-infrared spectroscopy (NIRS)","authors":"Wenyang Jia,&nbsp;Nigel Scollan,&nbsp;Anastasios Koidis","doi":"10.1016/j.focha.2025.100961","DOIUrl":"10.1016/j.focha.2025.100961","url":null,"abstract":"<div><div>Meat offers essential nutrients and protein, with some vitamins and minerals rare in plant-based diets. Its colour, an essential quality indicator, influences consumer choices, shelf life, and economic aspects of meat products. Conventional measurements include an objective description of instrumental meat colour (CIELAB) and evaluation of myoglobin profiles, which are usually resource intensive and time consuming. This study aimed to expand the use of spectral techniques as a screening tool for efficient evaluation of colour and myoglobin profile of beef products. NIR spectroscopy (NIRS) was used to evaluate colour related meat quality parameters of beef products over long storage days, including CIELAB colour (L*, a*, b*, ΔE), total myoglobin content (mg/g), and three myoglobin forms (Deoxymyoglobin - DeoMb, Oxymyoglobin - MbO₂, and Metmyoglobin - MetMb). Results have shown that the use of NIR spectroscopy for evaluating colour parameters in beef products shows great promise as a reliable and efficient method. At the validation stage, the RPD values following PLS-R modelling of these quality parameters (L*, a*, b*, ΔE, Total Myoglobin, DeoMb, MbO₂, MetMb) were 7.03, 7.03, 6.84, 1.12, 7.79, 4.18, 7.09, 25.38, and 16.27, respectively. This study demonstrates that the NIR spectroscopy coupled with chemometrics methods is a promising approach for rapid quantitative analysis of colour and myoglobin parameters in meat products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100961"},"PeriodicalIF":0.0,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal","authors":"Ayo Oluwadunsin Olugbuyi,&nbsp;Ajibola Mitchell Oyinloye,&nbsp;Adefisola Bola Adepeju,&nbsp;Kehinde Oyekunle Oni,&nbsp;Cordelia Nwadinife Jaiyeoba","doi":"10.1016/j.focha.2025.100960","DOIUrl":"10.1016/j.focha.2025.100960","url":null,"abstract":"<div><div>Breakfast cereals are increasingly favored for their convenience and nutritional benefits, often replacing traditional breakfast foods. This study aimed to optimize flour blends of Acha, pigeon pea, Orange-Fleshed Sweet Potato (OFSP), and eggshell to develop a nutrient-rich breakfast cereal with improved nutritional and functional properties. Using response surface methodology and a mixture model, 16 experimental trials were conducted to evaluate the blends' proximate composition and amino acid profiles. The results revealed significant variations in nutritional content, with moisture levels ranging from 9.53 g (sample 13) to 11.32 g (sample1) and protein content showing notable differences across the trials. Carbohydrate levels were highest in samples 9 and 11, reaching 64.11 g per 100 g. Glutamic acid was identified as the most abundant amino acid, while tryptophan was the limiting amino acid. Based on the findings, an optimal blend ratio of 60:30:5:4 for Acha, pigeon pea, OFSP, and eggshell, respectively, was formulated. This blend produced a breakfast cereal with enhanced nutritional value, providing essential dietary components to support healthy body function and growth. The results highlight the potential of this optimized blend to combat malnutrition and serve as a functional food for diverse populations, particularly in regions where nutritional deficiencies are prevalent.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100960"},"PeriodicalIF":0.0,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rosemary bioactives as antioxidant agent: A bidirectional approach to improving human health and vegetable oil stability","authors":"Priyanka Kumari Singh ,&nbsp;Neha Singh ,&nbsp;Rajni Chopra ,&nbsp;Meenakshi Garg ,&nbsp;Monika Chand ,&nbsp;Aishwarya Dhiman ,&nbsp;Snigdha Homroy ,&nbsp;Binanshu Talwar","doi":"10.1016/j.focha.2025.100952","DOIUrl":"10.1016/j.focha.2025.100952","url":null,"abstract":"<div><div>Rosemary bioactive compounds have gained prominence as natural antioxidants, recognized for their dual role in enhancing the stability and health benefits of edible oils. The antioxidant properties of rosemary extracts (RE) and essential oils (REO) have shown potential in improving the thermo-oxidative stability of vegetable oils, making them a valuable alternative to synthetic additives in food preservation. This review explores the phytopharmaceutical potential of rosemary bioactives, focusing on their multifaceted role in vegetable oil stabilization. The study examines the integration of RE and REO into vegetable oils, assessing the subsequent changes in physico-chemical properties, sensory attributes, and overall oil stability during frying and storage. The literature review also evaluates the impact of rosemary on the reduction of harmful compounds formed during oil processing, providing a comprehensive understanding of its benefits. The incorporation of rosemary bioactives into vegetable oils significantly enhances their thermo-oxidative stability and improves their shelf life. The analysis of existing studies reveals that rosemary not only preserves the physico-chemical integrity of oils but also maintains their sensory qualities, even under high-temperature conditions such as frying. Additionally, the presence of rosemary bioactives is associated with a reduction in the formation of harmful compounds during oil processing, underscoring their protective effects. By synthesizing current research, this review highlights the application of rosemary bioactives as natural antioxidants in the food industry. Their ability to extend the shelf life of vegetable oils positions rosemary as a viable option for advancing food preservation practices and enhancing consumer health. The findings support the continued exploration of rosemary's bioactives as sustainable alternatives to synthetic antioxidants in edible oils.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100952"},"PeriodicalIF":0.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment on level of selected metals and proximate composition of raw cow milk samples from selected sites of Bahir Dar City and it's surrounding","authors":"Yetinebersh Shitahun,&nbsp;Minbale Endaye,&nbsp;Adane Kassa","doi":"10.1016/j.focha.2025.100951","DOIUrl":"10.1016/j.focha.2025.100951","url":null,"abstract":"<div><div>This study systematically assessed the concentrations of selected metals and the proximate composition of milk samples collected from six locations: Agerie Milk Cooperative, Andassa Livestock Research Center, Tekelehymanot Monastery, the College of Agriculture and Environmental Sciences, Bahir Dar Dairy Cooperative, and households in Keble-7, Bahir Dar city. Proximate composition, including moisture, ash, protein, and fat, was determined using the Kjeldahl digestion and Gerber methods, while metal analysis was performed using the Inductively Coupled Plasma Optical Emission Spectroscopy technique. The findings revealed significant variations (P&lt;0.05) in both metal concentrations and proximate composition among the milk samples from the different sites. The average concentrations of detected metals were 1550.42 ± 34.76 mg/L for calcium (Ca), 137.26 ± 2.89 mg/L for magnesium (Mg), 23.97 ± 2.02 mg/L for iron (Fe), 1.10 ± 0.11 mg/L for copper (Cu), 40.48 ± 3.03 mg/L for zinc (Zn), 0.32 ± 0.01 mg/L for manganese (Mn), and 0.58 ± 0.05 mg/L for chromium (Cr). Lead (Pb), nickel (Ni), and cadmium (Cd) were not detected in any of the samples. All detected metal levels, except for iron, were below the permissible limits set by the World Health Organization (WHO). The mean proximate composition of the milk samples included moisture at 87.56 ± 1.16%, ash at 0.75 ± 0.04%, protein at 3.24 ± 0.34%, and fat at 4.02 ± 0.38%. These values were consistent with Food and Agriculture Organization (FAO) standards and aligned with findings from previous studies. Based on the findings, milk from these locations is safe for consumption, free from harmful levels of heavy metals, and provides nutritional benefits due to its favorable proximate composition.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100951"},"PeriodicalIF":0.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heavy metal contamination, nutritional composition, and health risk assessment of biscuits: A Monte Carlo simulation approach","authors":"Tasmina Afroz Chowdhury ,&nbsp;A.J.M. Morshed ,&nbsp;Md．Samrat Mohay Menul Islam ,&nbsp;Md．Ashraful Islam ,&nbsp;Dipankar Chakraborty ,&nbsp;A K M Samsu Uddin Azad","doi":"10.1016/j.focha.2025.100944","DOIUrl":"10.1016/j.focha.2025.100944","url":null,"abstract":"<div><div>The purpose of this study was to evaluate the nutritional quality, mineral content, and heavy metals using Atomic Absorption Spectrophotometry (AAS) in different types of biscuits collected from Chattogram. Significant variations were found in the physicochemical parameters (moisture, fat, ash, protein, fiber, and carbohydrate) affecting overall quality and nutritional value. Moisture and ash content were higher than the safety standards in some samples. This highlights the risk of microbial growth and the use of low-grade raw materials. Among minerals, only sodium (Na) exceeded the tolerable daily intake level. Heavy metals were found only in very few samples. Hierarchical Cluster Analysis (HCA) and Principal Component Analysis (PCA) highlighted the differences in the compositional profile. Compositional profile deviations occur as a result of variations in formulation practices and raw materials. The method was validated by performing the Limit of Detection (LOD), the Limit of Quantification (LOQ), and recovery analysis. The Target Hazard Quotient (THQ) was less than one. The Monte Carlo Simulation (MCS) demonstrated negligible non-carcinogenic risks for both adults and children. This study underscores the importance of quality control and regulatory monitoring to safeguard public health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100944"},"PeriodicalIF":0.0,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into the basil seed: Unveiling its composition and promising role in the food industry","authors":"Sadaf Nazir,&nbsp;Idrees Ahmed Wani","doi":"10.1016/j.focha.2025.100953","DOIUrl":"10.1016/j.focha.2025.100953","url":null,"abstract":"<div><div>This review delves into characterization of basil seeds and their ability to be isolated into valuable components such as mucilage, fixed oil, and residual meal. The aim of this study was to harness basil seed constituents and develop them into novel functional ingredients and nutraceuticals. The extraction, purification, and fractionation of basil seed mucilage polysaccharides reveal their functionality and expand the potential applications of these ingredients. Moreover, fixed oil derived from basil seeds has emerged as a noteworthy source of fatty acids, particularly omega-3 fatty acids, presenting itself as a viable alternative and plant-based reservoir of these essential nutrients. Gaining a thorough understanding of the background knowledge of basil seeds and their fractionation is crucial in the development of functional ingredients and nutraceuticals. Innovative characterization approaches can help food technologists maximize basil seed benefits by increasing mucilage production, sourcing fatty acids from nonaquatic sources, and isolating plant proteins. By expanding the horizons even further, this review explored novel methods for the creation of edible films, soluble dietary fibres, protein isolates, and microencapsulation systems. Tapping into the underutilized potential of basil seed, mainly used for propagation, enables its incorporation into food and opens new avenues to capitalize on its health benefits.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100953"},"PeriodicalIF":0.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of solid-state fermentation using Aspergillus niger on yield, total phenolic content, and antioxidant activity of defatted rice bran extract","authors":"Muhammad Yusuf Abduh ,&nbsp;Sandra Alyssa ,&nbsp;Ruth Aurelia Butar ,&nbsp;Irma Septina Sitorus Pane ,&nbsp;Lili Melani ,&nbsp;Noor Illi Mohamad Puad","doi":"10.1016/j.focha.2025.100957","DOIUrl":"10.1016/j.focha.2025.100957","url":null,"abstract":"<div><div>This study aimed to determine the effects of defatted rice bran fermentation using <em>A. niger</em> towards extract yield and bioactivity against various solvents. Solid-state fermentation of defatted rice bran using <em>A. niger</em> was carried out in dark conditions at 27 °C for 7 d. The results showed that the fermentation process reduced the hemicellulose, cellulose, and lignin content by 22.36 %, 42.47 %, and 22.96 % after 7 d of fermentation. Extraction of phenolic compounds from the fermented defatted rice bran was carried out by a maceration at 40 °C for 180 min using methanol (80 %), ethanol (80 %), and acetone (40 %). The fermentation increased the yield of defatted rice bran extract by up to 81 % (when using ethanol (80 %) as the extracting solvent) as compared to without fermentation. The total phenolic content and ferulic acid of the defatted rice bran extract also increased upon fermentation up to 339 % and 58 times when the extraction was carried out using ethanol (80 %). The antioxidant activity of the defatted rice bran extracts also increased upon fermentation with the lowest value of IC₅₀ (102.19 ppm) obtained when the extraction was carried out using ethanol (80 %).</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100957"},"PeriodicalIF":0.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization, biological activity and application trends of Ilex guayusa Loes: A systematic literature review and bibliometric analysis","authors":"Melanie A. Ochoa-Ocampo ,&nbsp;Zulay Niño-Ruiz ,&nbsp;Roldán Torres-Gutiérrez ,&nbsp;Noroska G.S. Mogollón ,&nbsp;Karel Diéguez-Santana","doi":"10.1016/j.focha.2025.100958","DOIUrl":"10.1016/j.focha.2025.100958","url":null,"abstract":"<div><div>Guayusa (<em>Ilex guayusa</em> Loes), a species native to the Amazon, is used to prepare beverages with a variety of bioactive compounds that perform biological activities beneficial to human health. The objective of this work was to carry out a bibliometric survey using the Web of Science © (WoS) and Scopus databases to determine the scope of research conducted to date on the <em>Ilex guayusa</em> plant. To complement this information, this study presents a review of the literature on the profile of bioactive compounds identified, the proven health benefits, and potential applications of <em>I. guayusa</em>. The article used a combination of bibliometric analysis and the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol to evaluate and synthesize the literature on <em>I. guayusa</em>. The VOSviewer software and Bibliometrix-R were used to visualize the bibliometric analysis through network maps. The bibliometric analysis revealed that the species has not yet been extensively studied; only 60 articles (obtained without filtering years) have been published, mainly in food science and technology. The review also revealed that <em>I. guayusa</em> leaves contain significant concentrations of polyphenols, caffeine, carotenoids, and other bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, and potentially neuroprotective properties. Furthermore, these compounds highlight the plant's promising applications in functional foods, nutraceuticals, and pharmaceuticals. The results provide valuable information for future research trends; furthermore, they highlight opportunities to build research partnerships that strengthen regional linkages and promote the utilization of native Amazonian plants globally.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100958"},"PeriodicalIF":0.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Water-soluble components of ten Brazilian desi and kabuli chickpeas and their potential for health-promoting plant-based beverages.","authors":"Bruno Moreira Siqueira ,&nbsp;Juliana Alves Diniz ,&nbsp;Sara Aparecida Mendes Diniz Antonio ,&nbsp;Ana Carolina Batista da Silva Lemos ,&nbsp;Rayane Aparecida Vieira de Paula ,&nbsp;Sinézio Inácio da Silva Júnior ,&nbsp;Olga Luisa Tavano","doi":"10.1016/j.focha.2025.100955","DOIUrl":"10.1016/j.focha.2025.100955","url":null,"abstract":"<div><div>Plant-based beverages have been gaining popularity, with their composition largely influenced by the plant source, particularly its soluble compounds, which drive nutritional benefits. Legumes, including chickpeas, have been associated with promoting health and longevity, especially due to their proteins and phenolic compounds. This study aimed to evaluate the water solubility of chickpea components, focusing on proteins, phenolic compounds, and antioxidant activity, using four kabuli and six desi Brazilian genotypes. The results showed that all samples exhibited promising solubility, with up to 30% extraction of total solids from the grains. A significant fraction of these solids consisted of proteins (approximately 40–50%). Additionally, about 50% of the minerals were solubilized, which likely contributed to the solubility of globulins and albumins, potentially yielding a distinctive protein profile in the final product. The extracts revealed minimal differences between kabuli and desi samples in their protein profiles. However, desi-type chickpeas demonstrated superior performance in antioxidant activity, flavonoid content, and trypsin inhibition activity. These distinctions are likely attributable to soluble components present in the seed coats, highlighting the importance of retaining the coats during extraction processes to enhance the health-promoting potential of the resulting beverages.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100955"},"PeriodicalIF":0.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}