JSFA reports最新文献

{"title":"Hyperspectral imaging to assess wine grape quality","authors":"Mario Gabrielli,&nbsp;Daoud Ounaissi,&nbsp;Vanessa Lançon-Verdier,&nbsp;Séverine Julien,&nbsp;Dominique Le Meurlay,&nbsp;Chantal Maury","doi":"10.1002/jsf2.150","DOIUrl":"https://doi.org/10.1002/jsf2.150","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical analyses or with NIR analyses. The aim of the study was to test the ability of hyperspectral imaging (HSI), a nondestructive analysis to assess their composition. For that, seven grape varieties were analyzed for two vintages. Partial least squares (PLS) and discriminate (PLS-DA) and PLS-R were realized respectively in order to classify the berries, to validate the data sets, and to provide models to assess grape composition after a 1st derivative data pretreatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>HSI allowed a 100% good classification of the grape varieties. It showed good results to assess technological ripening parameters (sugar and acid contents) as well as phenolic content (TPI, Total Phenolics, Total Anthocyanins, Total Flavonoids, and their extractable equivalents) (globally <i>R</i>² &gt; 0.81). However, it was not possible to reach the color intensity of grapes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>HSI led to generate good models to assess wine grape composition. The quality of the generated models was dependent on the color of grapes and the parameter considered.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"452-462"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50131951","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":"Profiling of tyrosinase levels, antioxidant and DNA protective properties in different edible and medicinal mushroom species from India","authors":"Pynam Hasitha,&nbsp;Shylaja Mallaiah Dharmesh,&nbsp;Shashirekha Mysore Nanjaraj Urs,&nbsp;Rajarathnam Somasundaram","doi":"10.1002/jsf2.152","DOIUrl":"10.1002/jsf2.152","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Tyrosinase is a polyphenol oxidase, one of the globally attracted enzymes for its multi-mechanistic approaches in various fields such as pharma, food, environment, medicine, and agriculture. Tyrosinase from natural nutritive edible mushrooms gained more attention for their rich levels and inexpensive nature. Our previous work has revealed that mushroom tyrosinase has strong similarities in structure and function with that of skin tyrosinase, which has significance as a skin tumor marker. Besides, mushrooms are a richer source of antioxidants. However, it is imperative to analyze all the available varieties of mushrooms for bioactive potentials like tyrosinase and antioxidant levels. Thus, the main goal of the study was to identify the variety of mushrooms that can be selected for continuous multiplication and propagation as a viable source for tyrosinase, which can be employed to screen tyrosinase inhibitors as skin tumor inhibitors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Of the 18 varieties screened for tyrosinase levels, <i>Boletus edulis</i>, <i>Termitomyces hemii</i>, and <i>Termitomyces mummiformis</i> had high levels of tyrosinase and exhibited potent hydrogen peroxide and nitric oxide scavenging activity as well as DNA protection. The potent DNA and antioxidant abilities appear to be due to the enriched levels of hydroxybenzoates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The current study could provide an economic source of tyrosinase (mushrooms) that can be used to monitor tyrosinase inhibitors, a potent component that enables their use against skin cancer.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"512-518"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135823306","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":"Erratum to “Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains”","authors":"","doi":"10.1002/jsf2.149","DOIUrl":"10.1002/jsf2.149","url":null,"abstract":"<p>Navami MM, Abraham B, Archana H, Nisha P. Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains. JSFA Reports. 2023;3(8): 377–86. https://doi.org/10.1002/jsf2.141</p><p>In this article the affiliation of the first author and the corresponding author is incorrect.</p><p>It should be modified to:</p><p>MM Navami^1,2, Abraham Billu^1,2, Haridas Archana¹ and P Nisha^1,2</p><p>¹ Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.</p><p>² Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201,002, India.</p><p>We apologize for this error.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"447"},"PeriodicalIF":0.0,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.149","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43249618","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":"Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics","authors":"Cesar Luiz Pagliarini,&nbsp;Mateus Alcides Pagliarini,&nbsp;Viviane Aparecida Figueredo Oliveira Santos,&nbsp;Cristiano André Steffens,&nbsp;Rodrigo Barcellos Hoff,&nbsp;Jocinei Dognini,&nbsp;Ilene Crestani,&nbsp;Marina Volpato Dacoreggio,&nbsp;Lucíola Bagatini,&nbsp;Aniela Pinto Kempka","doi":"10.1002/jsf2.146","DOIUrl":"10.1002/jsf2.146","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of <i>Myrciaria cauliflora</i> (Mart.) O.Berg and <i>Myrciaria jaboticaba</i> (Vell.) Berg.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in <i>M. jaboticaba</i> vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"429-440"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45708009","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":"Determination of total flavonoids, phenolics, and antioxidant activity of propolis from six stingless bee species in Kenya","authors":"Timothy M. Kegode,&nbsp;Nelly Ndungu,&nbsp;Nkoba Kiatoko","doi":"10.1002/jsf2.147","DOIUrl":"10.1002/jsf2.147","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Propolis is one of the hive products made by bees from wax and plant resins, which makes it rich in phytochemicals such as flavonoids and phenolic. The chemical composition of propolis from stingless bees is affected by several factors including vegetation type and species. In Kenya, we have diverse landscape vegetation and over 12 stingless bee species. Lifestyle diseases are affecting more people due to unhealthy diets and exposure to harmful chemicals, which lead to oxidation in cells. This led to the production of super radicals, which cannot be neutralized only by the endogenous antioxidants in the body. This has led to increased demand for exogenous antioxidants obtained from the diet. Propolis is a known source of natural antioxidants too due to the presence of polyphenols.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In our study, we determined the total content of flavonoids, phenolic, and the antioxidant activity of propolis from six stingless bee species from Kenya. The total flavonoid content (TFC) in all species ranged from 651.90 to 3262.26 mg QE/100 g, while the total phenolic content (TPC) ranged from 586.36 to 2010.53 mg GAE/100 g. Among the species, <i>Meliponula beccarii</i> had the highest concentration of total flavonoids, <i>Meliponula togoensis</i> had high concentrations of total phenolic, while <i>Meliponula ferruginea</i> had the highest antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The outcome of this study demonstrates that propolis from Kenyan stingless bees have varying amounts of phytochemicals, which is dependent on the species identity. Hence it is a good source of exogenous natural antioxidants.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"441-446"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43027499","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":"Can unexploited biomass of Ficus carica L. be valorized as a bio-based material for the development of functional food formulations?","authors":"Natalia Manousi,&nbsp;Theodoros Mikroulis,&nbsp;Ioannis Mourtzinos","doi":"10.1002/jsf2.144","DOIUrl":"10.1002/jsf2.144","url":null,"abstract":"<p>Figs are a valuable source of nutrients including polyphenols, dietary fiber, and minerals. Cultivation and consumption of figs generates a considerable amount of by-products and waste which are also nutrient-rich. Fig unexploited mass can efficiently be valorized in the frame of circular bioeconomy for the development of functional foods, food supplements, cosmetics, and pharmaceuticals. Herein, we provide a thorough assessment of the chemical composition of figs toward the potential utilization of unexploited fig biomass for the generation of bio-based materials. Conventional and novel processes such as drying and extraction leading to the isolation of targeted ingredients are critically discussed.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"408-413"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49425757","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":"Efficient enzymatic hydrolysis for enriching the antioxidants content of agro‐food industrial residues","authors":"Eriko Padron-Regalado, Eida Elena Mejía‐Olvera, Allan Mauricio Marruffo‐Carmona, José Carlos Solís‐Suárez, Darío Peralta‐Agapito, E. Medina-Rivero","doi":"10.1002/jsf2.145","DOIUrl":"https://doi.org/10.1002/jsf2.145","url":null,"abstract":"Enzymatic hydrolysis of agro‐food industrial residues (AFIRs) has the potential of generating great economic value in the food and the cosmetics industry. Here we develop an efficient solid enzymatic hydrolysis (SEH) employing the edible fungus Pleurotus ostreatus to enzymatically digest wheat bran. We assess the antioxidant activity of the SEH product by implementing a highly affordable antioxidant activity test (AAT). Finally, we obtain a tablet formulation containing the SEH product.Results show that the selected parameters for the SEH are highly competitive among other described SEHs that use fungi to digest wheat residues. The AAT showed a dose‐response antioxidant behavior employing a known antioxidant (vitamin C). The AAT also showed that the SEH product has higher antioxidant activity than the undigested substrate. Finally, the hardness assessment of the SEH tablets suggested changes in stability.In conclusion, an efficient SEH was implemented and its effect on the antioxidant activity was demonstrated. The SEH could be performed at a competitive incubation time, temperature and moisture content. Nevertheless, a deeper study is warranted to fully describe this SEH. We hope that these findings contribute to the development of cost‐efficient SEHs in the food and cosmetics industry.This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45139880","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":"Effect of sulfur fertilization on the composition, functionality, and protein quality of navy beans (Phaseolus vulgaris)","authors":"Rui Deushi,&nbsp;Dai Shi,&nbsp;Andrea K. Stone,&nbsp;YiXiao Wang,&nbsp;Gabriela S. M. Coutinho,&nbsp;James D. House,&nbsp;Anfu Hou,&nbsp;Michael T. Nickerson","doi":"10.1002/jsf2.148","DOIUrl":"10.1002/jsf2.148","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Soil sulfur deficiency leads to reduced crop yield and quality loss, which is especially critical for pulses as sulfur is a major component of methionine and cysteine. The present research evaluated the influence of sulfur fertilization on two varieties of navy beans grown at soil sulfur levels of 17, 26, 35, and 44 kg/ha by analyzing their composition, functionality, and protein quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Increasing the soil application of sulfur did not affect the protein content of the test navy bean flours. Methionine, cysteine, and tryptophan were limiting, and their concentrations were not enhanced by sulfur fertilization nor was protein digestibility. The oil holding capacity and emulsion stability were different among sulfur treatments; however, no clear trend was observed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Sulfur fertilization had only a minimal effect on the quality attributes of navy beans, possibly due to a combined effect of environmental factors that limited the plant's response to sulfur supply. Despite the limited change, the findings underlined the possible role of the environment (e.g., location, crop year, and other variables) in determining the sulfur fertilization response of navy beans and provided valuable insight for researchers to further investigate the topic and optimize navy bean production and quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"414-419"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48498032","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":"Efficient enzymatic hydrolysis for enriching the antioxidant content of agro-food industrial residues","authors":"Eriko Padron-Regalado,&nbsp;Eida Elena Mejía-Olvera,&nbsp;Allan Mauricio Marruffo-Carmona,&nbsp;José Carlos Solís-Suárez,&nbsp;Darío Peralta-Agapito,&nbsp;Emilio Medina-Rivero","doi":"10.1002/jsf2.145","DOIUrl":"https://doi.org/10.1002/jsf2.145","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Enzymatic hydrolysis of agro-food industrial residues (AFIRs) has the potential of generating great economic value in the food and the cosmetics industry. Here, we develop an efficient solid enzymatic hydrolysis (SEH) employing the edible fungus <i>Pleurotus ostreatus</i> to enzymatically digest wheat bran. We assess the antioxidant activity of the SEH product by implementing a highly affordable antioxidant activity test (AAT). Finally, we obtain a tablet formulation containing the SEH product.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results show that the selected parameters for the SEH are highly competitive among other described SEHs that use fungi to digest wheat residues. The AAT showed a dose–response antioxidant behavior employing a known antioxidant (vitamin C). The AAT also showed that the SEH product has higher antioxidant activity than the undigested substrate. Finally, the hardness assessment of the SEH tablets suggested changes in stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>In conclusion, an efficient SEH was implemented and its effect on the antioxidant activity was demonstrated. The SEH could be performed at a competitive incubation time, temperature, and moisture content. Nevertheless, a deeper study is warranted to fully describe this SEH. We hope that these findings contribute to the development of cost-efficient SEHs in the food and cosmetics industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"420-428"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50134511","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":"Effect of molecular weight and drying temperature on the physicochemical properties of chitosan edible film","authors":"Jenani Sutharsan,&nbsp;Cyrille Andre Boyer,&nbsp;Jian Zhao","doi":"10.1002/jsf2.142","DOIUrl":"https://doi.org/10.1002/jsf2.142","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Chitosan is the second most abundant polysaccharide abundant in nature after cellulose. In this study chitosan edible films with three different molecular weights (low [LMW], medium [MMW] and high [HMW] molecular weights) were prepared by drying them at room (21°C), 40 and 50°C and their physicochemical properties were characterized.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Molecular weight had a positive effect on the thickness, tensile strength (TS), elongation at break (EAB) and swelling ability (SA) of the films. However, film solubility(S) and water vapor permeability (WVP) were negatively affected. Higher drying temperatures increased the TS of the films whereas lower drying temperatures increased the MC, S, WVP and the EAB of the films. All the films prepared were transparent; however, films made with LMW chitosan were yellowish color. FTIR spectra of the films were influenced by the molecular weight of chitosan and the drying temperature, which revealed that there was an interaction between MW and the drying temperature.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study demonstrated that films made with medium MW chitosan by drying at room temperature had the most favorable properties for food packaging applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 8","pages":"387-396"},"PeriodicalIF":0.0,"publicationDate":"2023-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.142","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151337","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}