Food chemistry advances最新文献

{"title":"Nutritional profiling and crude polysaccharide extraction from Nymphaea nouchali to evaluate the acid digestibility as prospective source of functional food","authors":"Mehedi Hassan Rupom ,&nbsp;Mahci Al Bashera ,&nbsp;Farhana Jahan ,&nbsp;Mahabub Hossain Tamal ,&nbsp;Md. Waliullah ,&nbsp;Md. Sunjin Ahsun ,&nbsp;Md. Tamzid Hossain Molla","doi":"10.1016/j.focha.2025.100990","DOIUrl":"10.1016/j.focha.2025.100990","url":null,"abstract":"<div><div>Food cravings for processed food, consumption of low level of nutrients and carcinogenesis of chemical substances used in food have made a demand of functional food from natural resources in recent days. This study evaluates the nutraceutical and pharmacological profile of the stem of <em>N. nouchali</em> (SPN) (English name: Waterlily) of Bangladesh to establish an affordable diet. SN powder (SPN) has 13.048 ± 0.053% moisture, 14.809 ± 0.215% ash, 1.429 ± 0.029% crude-fat, 17.75 ± 0.675% crude fiber evaluated by proximate analysis primitively. Subsequently, the content of Na, K, Ca was estimated by Flame Photometric method whereas the iron content was measured by colorimetric method. Delving deeper, the phenolic, flavonoid, and total antioxidant content of SPN quantified as 20.388 ± 0.278 mg GAE/100g, 215.201 ± 3.172 mg QE/100g, and 358.374 ± 7.382 mg AAE/100g respectively, analysed by photometric method. HPLC and LCMS method was carried out to identify the presence of gallic acid, catechin, quercetin, p-coumaric acid and rutin in the methanol extract. The methanolic extract of SPN has values of 268.771 ± 5.843 and 97.761 ± 0.039 ppm, distinguished by DPPH scavenging and FRAP assay respectively. Crude polysaccharide was extracted and characterization by FTIR remarks the probable bonds of functional groups. Acid digestibility assay was carried out for the first time in our study, which revealed non-digestibility ranging from 77.465% to 45.06% at lower pH. The nutritional value of our findings and the non-digestible ratio of the crude polysaccharide has proved this as a beneficial source of gut health.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100990"},"PeriodicalIF":0.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144099601","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":"Evaluating free-bound polyphenols, flavonoids and antioxidant properties of pigmented maize landraces","authors":"Pallabika Gogoi ,&nbsp;Paras Sharma ,&nbsp;Giridhar Goudar ,&nbsp;Anwesha Mahajan ,&nbsp;R. Ananthan ,&nbsp;Mohar Singh ,&nbsp;Anita Kumari ,&nbsp;Subhash Kalpuri ,&nbsp;T. Longvah","doi":"10.1016/j.focha.2025.101006","DOIUrl":"10.1016/j.focha.2025.101006","url":null,"abstract":"<div><div>Pigmented grains are rich sources of bioactive compounds which can act as antioxidants and has potential to scavenge free radicals and singlet oxygen ions. This study aimed to evaluate the polyphenolic profiling of 11 Indian pigmented maize landraces and their <em>in-vitro</em> anti-oxidant potential. HPLC was used to quantify individual polyphenols whilst anti-oxidant activity was measured using ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, reducing power, metal chelation and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging activity. The maize landraces had a good amount of phenolics (576 to 1385 mg GAE/100 g), flavonoids (664 to 1518 mg CE/100 g), anthocyanins (1.62 to 5.40 mg C3G/100 g), pro-anthocyanins (44.9 to 83.0 μg CE/g) and exhibited antioxidant capacity. A total of 19 individual polyphenols were analyzed, which were observed in most of the pigmented maize. The white maize depicted comparatively higher phenolics, and all the maize showed higher <em>in-vitro</em> antioxidant properties in the free fraction of phenolic acid. The bound phenolics and flavonoids were primary contributors to the total phenolic (106 to 799 mg GAE/100 g) and flavonoids (317 to 982 mg CE/100 g). Higher levels of ferulic acid and sinapic acid were observed in the bound fractions. This study revealed that pigmented maize shows high free and bound polyphenolic content and antioxidant activity, which may be used for future breeding and enhance germplasm utilization in the field of agriculture.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101006"},"PeriodicalIF":0.0,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071965","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":"Stability and loading properties of Curcumin encapsulated in saffron pollen","authors":"Yaser Jafari,&nbsp;Hossein Sabahi,&nbsp;Ali Hossein Rezayan","doi":"10.1016/j.focha.2025.101009","DOIUrl":"10.1016/j.focha.2025.101009","url":null,"abstract":"<div><div>Curcumin (Cur), a polyphenolic compound with diverse pharmacological properties, was effectively encapsulated within saffron pollen (SP). The encapsulation process was validated using multiple analytical techniques, including fluorescence microscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FT-IR). Scanning electron microscopy (SEM) images revealed that Cur was integrated within the surface pores and the internal structure of SP. The adsorption isotherm of Cur onto SP was best described by the Freundlich isotherm model. The maximum loading capacity achieved was 14 % (w/w). TGA analysis indicated that the thermal stability of the SP/Cur complex was enhanced by 2.3 % and 20 % compared to their unencapsulated forms at temperature ranges of 0–300 °C and 300–600 °C, respectively. The DPPH assay demonstrated that the photostability of Cur in its encapsulated form was 4 times greater than that of free Cur after both were subjected to light exposure for 60 days. In conclusion, the findings substantiate that SP represents a novel and stable carrier for Cur.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101009"},"PeriodicalIF":0.0,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072024","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":"Synthesis, structural and functional characterization of ultrasonic-assisted OSA modified tamarind seed gum","authors":"Adan Naeem ,&nbsp;Rizwana Batool ,&nbsp;Aysha Sameen ,&nbsp;Saima Tehseen ,&nbsp;Muhammad Faisal Manzoor ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.focha.2025.101004","DOIUrl":"10.1016/j.focha.2025.101004","url":null,"abstract":"<div><div>Tamarind seeds are valuable yet underutilized biomass with significant potential for various practical applications. This study focuses on extracting the tamarind seed gum (TSG) and modifying it to develop a functional gum. Two modification methods were employed: treartment with 3 % Octenyl succinic anhydride (OSA) and ultrasonic-assisted OSA modification (20 KHz with power of 600W for 60 min), resulting in TSG_OSA and TSG_OSA-US, respectively. The modified gums were characterized based on their structural and physicochemical properties. The degree of substitution indicated that ultrasonic treatment enhanced the OSA chemical reactivity toward the gum. FTIR analysis confirmed that primary constituent of TSG is xyloglucans while the spectra of TSG_OSA and TSG_OSA-US verified the conjugation of TSG with OSA. Later, SEM results revealed the formation of surface pores due to OSA modification. Significant variations were observed in moisture content and pH while an antagonistic effect was noted in the color of modified TSGs. Among the samples, TSG_OSA-US exhibited the highest swelling index (82.93 %), water holding capacity (17.30 %) and oil holding capacity (1.37 %). After this, emulsions were prepared with TSG_OSA-US demonstrating the highest emulsifying capacity (100 %) and stability (87.10 %). In conclusion, the tamarind seeds biomass was effectively modified to enhance its functional properties, highlighting its potential for broader industrial and commercial applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101004"},"PeriodicalIF":0.0,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071964","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":"Probiotic potential and antimicrobial effects of lactic acid bacteria isolated from palm wine against foodborne pathogens in Ghana","authors":"Nana Kwabena Oduro Darko,&nbsp;Felix Charles Mills-Robertson","doi":"10.1016/j.focha.2025.101002","DOIUrl":"10.1016/j.focha.2025.101002","url":null,"abstract":"<div><div>Beyond being a traditional beverage, palm wine is a rich source of lactic acid bacteria (LAB) with potential applications as starter cultures in the food and feed industries. While LAB is commonly isolated from the gastrointestinal tract, externally sourced strains may offer similar probiotic benefits. This study investigated the probiotic potential of LAB isolated from palm wine through in vitro assessments. Two LAB strains were isolated through pour plating and identified via MALDI TOF MS. Their ability to survive acidic conditions and varying bile concentration was evaluated. Additionally, their antimicrobial activity against food borne pathogens was assessed via disc diffusion. The identified strains; L. <em>mesenteroides</em> and L. <em>fermentum</em> remained viable in low acidic conditions but showed a decline in viability after 4 h, indicating acid stress. Both strains tolerated bile salts though their numbers decreased from 783 to 486 CFU/ml with increased bile salt concentration. Both isolates exhibited antimicrobial activity against <em>E.coli, E. faecalis, P. aeruginosa</em> and <em>E. cloacae</em> with inhibition zones ranging from 7 -14 mm. This study opens new avenues for sourcing probiotics from natural and unconventional sources like palm wine. The LAB strains identified in this research present themselves as promising subjects for further investigation. Subsequent studies should focus on improving strain robustness, cost-effective stabilization methods and in vivo validation to support their industrial and health applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101002"},"PeriodicalIF":0.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125183","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":"Structural and functional properties of pectin extracted from African star apple","authors":"Joyce Duah ,&nbsp;Jacob K. Agbenorhevi ,&nbsp;Fidelis M. Kpodo ,&nbsp;Firibu K. Saalia","doi":"10.1016/j.focha.2025.101007","DOIUrl":"10.1016/j.focha.2025.101007","url":null,"abstract":"<div><div>Pectin is primarily derived from citrus fruits and apple pomace and is used in the food industry as an emulsifier, thickener, gelling agent, stabilizer, and viscosity enhancer. Despite exploring other potential sources of pectin, available information on the functional properties of African star apple (ASA) (<em>Chrysophyllum albidum</em>) pectin and its structural composition is limited. This study investigated the relationship between the structure and function of ASA-isolated pectin sourced from two regions in Ghana. Proton Nuclear Magnetic Resonance (NMR) and monosaccharide composition analysis revealed a methyl-esterified pectin with a significant arabinose content of ∼ 20 % and 16 % for ASA-CR and ASA-VR pectin, respectively. Furthermore, scanning electron microscopy (SEM) and X-ray diffraction (XRD) studies indicated the amorphous irregular, and porous nature of ASA pectin. Functionally, ASA pectin demonstrated the ability to retain about 3–4 g of water per gram, with substantial emulsion activity and stability compared to commercial citrus pectin. The rheological analysis demonstrated the pseudoplastic behaviour of ASA pectin with good viscoelasticity. ASA pectin exhibits functional attributes similar to commercial citrus pectin, making it a potential alternative source for food applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101007"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068811","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":"Unlocking the potential of muskmelon seeds as sustainable ingredients for the food industry","authors":"Syed Ali Hassan ,&nbsp;Samran Khalid ,&nbsp;Hamza Javaid ,&nbsp;SyedJunaid Zafar ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.focha.2025.101008","DOIUrl":"10.1016/j.focha.2025.101008","url":null,"abstract":"<div><div>The recovery of valuable products from food waste and their conversion into useful materials has garnered increasing attention in the field of food science and technology. This review explores the potential of muskmelon seeds (commonly discarded as waste in muskmelon processing industries) as a source of high-value products. Specifically, it discusses their application in enhancing the nutritional quality of bakery products and in the development of biodegradable packaging films, aligning with the values of the United Nations' Sustainable Development Goals. Muskmelon seeds are a rich source of dietary fiber, amino acids, proteins, oils, and essential minerals, making them suitable for food fortification and industrial applications. The extracted protein and oil possess considerable commercial value, while the residual seed meal can be used into biodegradable films, offering an environmentally sustainable alternative to conventional plastic packaging. Beyond advancing scientific innovation, this approach contributes to waste reduction, promotes circular economy practices, and supports food security by utilizing underexploited resources. The integration of such waste valorization strategies into food systems can lead to environmental preservation, economic empowerment through new value chains, and improved public health through more nutritious food options.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101008"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943151","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":"Functional, bioactive, and sensory properties of nutraceutical beverages enriched with passion fruit (Passiflora edulis) peel fiber","authors":"David Betancur-Ancona ,&nbsp;Cecilia Pérez-Navarrete ,&nbsp;Luis Chel-Guerrero ,&nbsp;Irving Sosa-Crespo ,&nbsp;ValentinoMukthar Sandoval-Peraza","doi":"10.1016/j.focha.2025.101005","DOIUrl":"10.1016/j.focha.2025.101005","url":null,"abstract":"<div><div>Passion fruit (<em>Passiflora edulis</em>) is industrially processed to obtain pulp and juice, generating large quantities of peel as waste. With proper treatment, it could be turned into a by-product with functional or nutraceutical properties, with health benefits for the consumer. In this study, the functional and bioactive properties of the passion fruit fiber-rich fraction (PfFRF) obtained from the fruit peel was determined and subsequently incorporated in the preparation of a passion fruit flavored powdered beverage (PfFPB) and a hibiscus flavored powdered beverage (HFPB). The proximate composition, functional, biological, and sensory acceptance properties of these formulations, were determined and compared with a control (Metamucil, MC). Total dietary fiber (TDF) was the major component for PfFPB and HFPB (52.16 and 46.62 %, respectively). Functional properties revealed that both formulations showed water and oil holding capacity (about 400 and 200 %, respectively), with an emulsifying capacity of about 50 % and a 100 % stability. Biological properties showed that PfFPB and HFPB presented the ability to uptake organic molecules by about 30 %. Both formulations had better functional and biological properties compared to MC, with the exception of water holding capacity. In the sensory evaluation, PfFPB and HFPB ranked between I neither like it nor dislike it and I like it little on average, unlike MC, which was rejected. For the attribute’s appearance, texture, and taste PfFPB and HFPB were better than MC, while for the aroma attribute there we no differences detected between samples. This data suggests that PfFRF-added beverages may be an adjuvant against various chronic degenerative diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101005"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068810","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":"Fruit-derived bioactive compounds of Malus domestica as novel therapeutic inhibitors against Monkeypox and Marburg virus: A computational based drug discovery study","authors":"Mansura Akter Eva ,&nbsp;Emon Mia ,&nbsp;Md. Sakib Al Hasan ,&nbsp;Raihan Chowdhury ,&nbsp;Noshin Tasnim Yana ,&nbsp;Imam Hossen Rakib ,&nbsp;Mst. Sumaia Akter ,&nbsp;Sharmita Ghosh Situ ,&nbsp;Muhammad Torequl Islam","doi":"10.1016/j.focha.2025.100998","DOIUrl":"10.1016/j.focha.2025.100998","url":null,"abstract":"<div><div><em>Malus domestica</em>, commonly known as apple, possesses several pharmacological activities<em>.</em> However, its potential antiviral effects have not been explored. This study investigates bioactive compounds derived from Malus domestica as potential therapeutic agents against Monkeypox and Marburg viruses using computer-aided drug discovery techniques. Activity spectrum prediction (Prediction of Activity Spectra for Substances, PASS) identified key phytochemicals ursolic acid (UA), rutin (RTN), and isoquercitin (IQCN) as exhibiting high probabilities of antiviral activity, though slightly lower than the standard antiviral agent cidofovir (CDV). Molecular docking studies confirmed stable interactions between the selected compounds and viral target proteins, 4QWO, a protein structure associated with monkeypox virus, and 4OR8, related to the Marburg virus. Results demonstrated that procyanidin B2 (PCB2), ursolic acid (UA), and vitamin D3 (VTD3) exhibited strong binding affinities of –7.7, –7.7, and –7.3 kcal/mol, respectively, with the 4QWO, surpassing CDV (–4.3 kcal/mol). Similarly, chlorogenic acid (CA), quercitrin (QCN), and RTN showed binding affinities of –7.9, –7.9, and –8.4 kcal/mol, respectively, with the 4OR8, compared to CDV (–6.0 kcal/mol). Ligand-receptor interaction analysis revealed multiple hydrogen bonds and conserved residue contacts, supporting high specificity and stability. Pharmacokinetic and toxicity profiles, predicted using absorption, distribution, metabolism, excretion, and toxicity (ADMET) analysis, indicated favorable properties and lower toxicity for CA, UA, and RTN relative to CDV. These findings highlight the potential of <em>Malus domestica</em>-derived phytochemicals as promising antiviral candidates. Nonetheless, further validation through in vitro and in vivo studies is essential to substantiate their therapeutic utility against Monkeypox and Marburg viruses.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100998"},"PeriodicalIF":0.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929358","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":"Development of gluten-free functional snack bar for gluten intolerant population by utilizing pseudocereals and dates","authors":"Ahada Sabeel V ,&nbsp;Praveen Kumar Dubey ,&nbsp;Swarup Roy","doi":"10.1016/j.focha.2025.100999","DOIUrl":"10.1016/j.focha.2025.100999","url":null,"abstract":"<div><div>This study focuses on developing a functional snack bar incorporating nutrient-dense ingredients such as quinoa, amaranth, dates, raisins, dried figs, and roasted peanuts. The bars were analyzed for proximate composition, nutraceutical characteristics, color, texture, sensory attributes, and shelf-life stability. Proximate analysis showed protein content from 12.16±0.05% and 13.36±0.11%. and fat content between 14.16±0.05% and 13.22±0.03%. Antioxidant activity ranged between 38.00±0.45% and 36.34±0.32%, with high phenolic (124.66±0.11–150.18±0.18 mg GAE/g) and flavonoid (25.94±0.42–12.40±0.45 mg QE/g) contents. Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the presence of various functional groups associated with the ingredients without any new groups. Scanning electron microscopy (SEM) images revealed varying proportions of popped amaranth and quinoa flour, which significantly influenced the matrix structure. Sensory evaluation favoured the formulation with 10% popped amaranth, 20% quinoa, and 40% dates, scoring 8.43±0.45. Shelf-life studies indicated good stability over 28 days. Cost analysis revealed affordability compared to market samples, suggesting potential for scaling up production to meet market demand.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100999"},"PeriodicalIF":0.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924017","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}