D. Poquet, E. Ginon, Sylvie Marty, Caterina Franzon, C. Chabanet, S. Issanchou, S. Monnery-Patris
This study assessed the impact of a hedonic intervention on the energy intake of midafternoon snacks consumed by children at home. Before the intervention (T1), after (T2), and 2 months later (T3), a booklet was sent to 187 children aged 7–11 years inviting them to describe their snack consumptions. After T1, children were randomly assigned to an experimental group (n=94), who received hedonic boxes to stimulate the sensory, psychosocial, and interpersonal pleasure of consuming healthy foods, or to a control group (n=93), who received boxes targeting table decoration. Between T1 and T2, a significant decrease in energy intake was observed in the experimental group but not in the control group; the intervention decreased the amount of food eaten but did not change their average nutritional quality. Effects among “heavy” eaters were larger than among “light” eaters. Promoting conscious sensory experiences may favor children’s epicurean pleasure, which could help reduce energy intake.
{"title":"Effect of a Pleasure-Oriented Intervention Conducted at Home on the Energy Intake of Midafternoon Snacks Consumed by Children","authors":"D. Poquet, E. Ginon, Sylvie Marty, Caterina Franzon, C. Chabanet, S. Issanchou, S. Monnery-Patris","doi":"10.1086/720452","DOIUrl":"https://doi.org/10.1086/720452","url":null,"abstract":"This study assessed the impact of a hedonic intervention on the energy intake of midafternoon snacks consumed by children at home. Before the intervention (T1), after (T2), and 2 months later (T3), a booklet was sent to 187 children aged 7–11 years inviting them to describe their snack consumptions. After T1, children were randomly assigned to an experimental group (n=94), who received hedonic boxes to stimulate the sensory, psychosocial, and interpersonal pleasure of consuming healthy foods, or to a control group (n=93), who received boxes targeting table decoration. Between T1 and T2, a significant decrease in energy intake was observed in the experimental group but not in the control group; the intervention decreased the amount of food eaten but did not change their average nutritional quality. Effects among “heavy” eaters were larger than among “light” eaters. Promoting conscious sensory experiences may favor children’s epicurean pleasure, which could help reduce energy intake.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"471 - 481"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42945408","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}
Kelly L. Haws, Peggy J. Liu, Brent McFerran, Pierre Chandon
Food consumption and its physiological, psychological, and social antecedents and outcomes have received considerable attention in research across many disciplines, including consumer research. Although researchers use various methods to examine food decision making, many insights generated stem from observing eating choices in tightly controlled lab settings. Although much insight can be gained through such studies (or “lab eating”), it is apparent that many factors differ between such settings and everyday consumption (or “free-living eating”). This article highlights key differences between lab eating and free-living eating, discusses ways in which such differences matter, and provides recommendations for researchers regarding how and when to narrow the gap between them, including by enriching lab studies in ways inspired by free-living eating. Besides suggesting how researchers can conduct studies offering a deeper understanding of eating patterns, we also highlight practical implications for improving food consumption for consumers, marketers, and policy makers.
{"title":"Examining Eating: Bridging the Gap between “Lab Eating” and “Free-Living Eating”","authors":"Kelly L. Haws, Peggy J. Liu, Brent McFerran, Pierre Chandon","doi":"10.1086/720448","DOIUrl":"https://doi.org/10.1086/720448","url":null,"abstract":"Food consumption and its physiological, psychological, and social antecedents and outcomes have received considerable attention in research across many disciplines, including consumer research. Although researchers use various methods to examine food decision making, many insights generated stem from observing eating choices in tightly controlled lab settings. Although much insight can be gained through such studies (or “lab eating”), it is apparent that many factors differ between such settings and everyday consumption (or “free-living eating”). This article highlights key differences between lab eating and free-living eating, discusses ways in which such differences matter, and provides recommendations for researchers regarding how and when to narrow the gap between them, including by enriching lab studies in ways inspired by free-living eating. Besides suggesting how researchers can conduct studies offering a deeper understanding of eating patterns, we also highlight practical implications for improving food consumption for consumers, marketers, and policy makers.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"403 - 418"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42499146","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}
The purpose of this article is to introduce a new tool—the Open Science Online Grocery—for studying the effects of the choice context on purchasing decisions. We first review the features of the tool: a mock online grocery store containing over 11,000 products wherein researchers can modify the choice context (e.g., positioning, labeling, suggestions) and observe resulting choice. Then, we present three studies illustrating how the tool can help assess how changes to labeling, ordering, and positioning affect choice. We find that both ordering and positioning have significant effects on choice while labeling does not. These findings largely align with existing research in field and laboratory settings. We hope this tool proves useful to researchers wanting to test choice context modifications in a relatively affordable and efficient manner.
{"title":"Open Science Online Grocery: A Tool for Studying Choice Context and Food Choice","authors":"Holly Howe, P. Ubel, G. Fitzsimons","doi":"10.1086/720449","DOIUrl":"https://doi.org/10.1086/720449","url":null,"abstract":"The purpose of this article is to introduce a new tool—the Open Science Online Grocery—for studying the effects of the choice context on purchasing decisions. We first review the features of the tool: a mock online grocery store containing over 11,000 products wherein researchers can modify the choice context (e.g., positioning, labeling, suggestions) and observe resulting choice. Then, we present three studies illustrating how the tool can help assess how changes to labeling, ordering, and positioning affect choice. We find that both ordering and positioning have significant effects on choice while labeling does not. These findings largely align with existing research in field and laboratory settings. We hope this tool proves useful to researchers wanting to test choice context modifications in a relatively affordable and efficient manner.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"393 - 402"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41738537","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}
Given growing health concerns about obesity, it is important to understand under what conditions calorie posting will lead to reduced caloric consumption. In one field experiment and three scenario-based studies, we show that disclosing dish-specific calorie information on a menu is more effective in lowering the total calorie of meal orders when food is ordered in the company of others. We further demonstrate that the joint effect of calorie posting and social context on food choice occurs due to anticipated embarrassment as ordering an indulgent, high-calorie meal interferes with impression management concerns in these dining contexts. Consumers order lower-calorie meals to circumvent social embarrassment. Recognizing the importance of impression management concerns during food choice, our research sheds light on previous mixed findings regarding the effectiveness of calorie posting on menus by demonstrating when and why consumers might use caloric information when making food choices.
{"title":"Embarrassed by Calories: Joint Effect of Calorie Posting and Social Context","authors":"Melis Ceylan, Nilüfer Z. Aydınoğlu, V. Morwitz","doi":"10.1086/720451","DOIUrl":"https://doi.org/10.1086/720451","url":null,"abstract":"Given growing health concerns about obesity, it is important to understand under what conditions calorie posting will lead to reduced caloric consumption. In one field experiment and three scenario-based studies, we show that disclosing dish-specific calorie information on a menu is more effective in lowering the total calorie of meal orders when food is ordered in the company of others. We further demonstrate that the joint effect of calorie posting and social context on food choice occurs due to anticipated embarrassment as ordering an indulgent, high-calorie meal interferes with impression management concerns in these dining contexts. Consumers order lower-calorie meals to circumvent social embarrassment. Recognizing the importance of impression management concerns during food choice, our research sheds light on previous mixed findings regarding the effectiveness of calorie posting on menus by demonstrating when and why consumers might use caloric information when making food choices.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"482 - 491"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46368923","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}
Hannah Malan, C. Bartolotto, Charles Wilcots, P. Angelis, Al Ferrone, Chris Wible, Edward Westbrook, Erin Fabris, May D. Wang, W. Slusser, J. Jay, Michael L. Prelip
This natural experiment evaluated the effectiveness of an intervention to increase low-carbon-footprint entrée sales in university dining. In general, low-carbon-footprint foods include plant-based items and fish, which can promote health. Intervention components included (1) new menu items with Impossible™ plant-based meat and (2) a social marketing campaign focused on choosing lower-carbon options. Entrée sales data (n=645,822) from the intervention restaurant were compared to those from two other restaurants pre- (Fall 2018) and post-intervention (Fall 2019). During the post period, the proportion of low-carbon-footprint entrée sales increased from 13.9% to 21.4% (54% change), a significantly greater increase than the comparison sites. Although the intervention was followed by a decrease in sales of beef entrées and increase in sales of plant-based meat entrées, sales of other vegetarian entrées also decreased. Results suggest promoting the climate benefits of tasty plant-based meat alternatives can shift food choice patterns in a university.
{"title":"Increasing the Selection of Low-Carbon-Footprint Entrées through the Addition of New Menu Items and a Social Marketing Campaign in University Dining","authors":"Hannah Malan, C. Bartolotto, Charles Wilcots, P. Angelis, Al Ferrone, Chris Wible, Edward Westbrook, Erin Fabris, May D. Wang, W. Slusser, J. Jay, Michael L. Prelip","doi":"10.1086/720450","DOIUrl":"https://doi.org/10.1086/720450","url":null,"abstract":"This natural experiment evaluated the effectiveness of an intervention to increase low-carbon-footprint entrée sales in university dining. In general, low-carbon-footprint foods include plant-based items and fish, which can promote health. Intervention components included (1) new menu items with Impossible™ plant-based meat and (2) a social marketing campaign focused on choosing lower-carbon options. Entrée sales data (n=645,822) from the intervention restaurant were compared to those from two other restaurants pre- (Fall 2018) and post-intervention (Fall 2019). During the post period, the proportion of low-carbon-footprint entrée sales increased from 13.9% to 21.4% (54% change), a significantly greater increase than the comparison sites. Although the intervention was followed by a decrease in sales of beef entrées and increase in sales of plant-based meat entrées, sales of other vegetarian entrées also decreased. Results suggest promoting the climate benefits of tasty plant-based meat alternatives can shift food choice patterns in a university.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"461 - 470"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44247313","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}
Research has shown that an effective way of encouraging consumers to make healthier food choices is to have them choose early (i.e., advance ordering). However, the effectiveness of advance ordering remains unknown when consumers choose between regular and light versions of unhealthy food (e.g., regular and low-fat chips), a common situation in daily consumption. We thus investigated the effect of advance ordering on both food choices and consumption of light and regular vices and compared its impact with that of chronic restrained eating. Two experiments demonstrated that advance ordering did not influence calorie intake or encourage consumers to substitute a regular vice with a light vice. Rather, individual differences in restrained eating consistently predicted both choices and consumed calories. We also discuss the implications of our findings for consumer well-being and advance ordering in the context of lighter-vice options.
{"title":"Light or Regular, Now or Later: The Impact of Advance Ordering and Restrained Eating on Choices and Consumption of Light and Regular Vice Food","authors":"Phyliss Jia Gai, Mirjam A. Tuk, Steven Sweldens","doi":"10.1086/720446","DOIUrl":"https://doi.org/10.1086/720446","url":null,"abstract":"Research has shown that an effective way of encouraging consumers to make healthier food choices is to have them choose early (i.e., advance ordering). However, the effectiveness of advance ordering remains unknown when consumers choose between regular and light versions of unhealthy food (e.g., regular and low-fat chips), a common situation in daily consumption. We thus investigated the effect of advance ordering on both food choices and consumption of light and regular vices and compared its impact with that of chronic restrained eating. Two experiments demonstrated that advance ordering did not influence calorie intake or encourage consumers to substitute a regular vice with a light vice. Rather, individual differences in restrained eating consistently predicted both choices and consumed calories. We also discuss the implications of our findings for consumer well-being and advance ordering in the context of lighter-vice options.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"492 - 500"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42810251","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}
J. Silverman, Alixandra Barasch, K. Diehl, G. Zauberman
Consumers lose more weight when they log their food consumption more consistently, yet they face challenges in doing so. We investigate how the modality of food logging—whether people record what they eat by taking photos versus writing text—affects their anticipated and actual logging experience and behavior. We find that consumers are more likely to adopt and anticipate better experiences with photo-based food logging tools over text-based tools. However, in a weeklong field study, these expectations reveal themselves to be inaccurate; once participants start logging, they find taking photos (vs. writing text) to be more difficult, log less of what they eat, and are less likely to continue using the logging tool. These findings contribute to existing research on how people track goal progress, as well as persistence with and dis-adoption of products. Moreover, our findings provide insights into what might increase the use of products that encourage healthy eating.
{"title":"Harder Than You Think: Misconceptions about Logging Food with Photos versus Text","authors":"J. Silverman, Alixandra Barasch, K. Diehl, G. Zauberman","doi":"10.1086/720444","DOIUrl":"https://doi.org/10.1086/720444","url":null,"abstract":"Consumers lose more weight when they log their food consumption more consistently, yet they face challenges in doing so. We investigate how the modality of food logging—whether people record what they eat by taking photos versus writing text—affects their anticipated and actual logging experience and behavior. We find that consumers are more likely to adopt and anticipate better experiences with photo-based food logging tools over text-based tools. However, in a weeklong field study, these expectations reveal themselves to be inaccurate; once participants start logging, they find taking photos (vs. writing text) to be more difficult, log less of what they eat, and are less likely to continue using the logging tool. These findings contribute to existing research on how people track goal progress, as well as persistence with and dis-adoption of products. Moreover, our findings provide insights into what might increase the use of products that encourage healthy eating.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"419 - 428"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43266544","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}
This research highlights consumers’ failure to understand food sizing communicated using side-length metrics (e.g., 12-inch pizza, 8-inch cake, 2-inch cookie), which are ubiquitous in menus and online interfaces. A series of studies show that describing food size options using side-length metrics leads to food quantity underestimation and food intakes misaligned with consumers’ objectives. This robust effect arises because of a linearization heuristic where people do not adequately adjust for the exponential difference in the surface area associated with linear changes in side-length metrics. Choice architecture interventions that replace side-length information with metrics varying linearly with quantities (e.g., surface area, numbers of servings) and training interventions that improve understanding of surface area computation reduce this bias. These findings offer important public policy implications for better food quantity choices by supporting the removal of side-length metrics from the food decision environment.
{"title":"Misunderstood Menu Metrics: Side-Length Food Sizing Leads to Quantity Underestimation and Overeating","authors":"Thomas Allard, S. Puntoni","doi":"10.1086/720445","DOIUrl":"https://doi.org/10.1086/720445","url":null,"abstract":"This research highlights consumers’ failure to understand food sizing communicated using side-length metrics (e.g., 12-inch pizza, 8-inch cake, 2-inch cookie), which are ubiquitous in menus and online interfaces. A series of studies show that describing food size options using side-length metrics leads to food quantity underestimation and food intakes misaligned with consumers’ objectives. This robust effect arises because of a linearization heuristic where people do not adequately adjust for the exponential difference in the surface area associated with linear changes in side-length metrics. Choice architecture interventions that replace side-length information with metrics varying linearly with quantities (e.g., surface area, numbers of servings) and training interventions that improve understanding of surface area computation reduce this bias. These findings offer important public policy implications for better food quantity choices by supporting the removal of side-length metrics from the food decision environment.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"438 - 449"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43605576","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}
In response to growing interest in healthy diets, various choice architecture interventions (e.g., assortment organization, traffic-light labeling) have been introduced to “nudge” consumers to eat healthier. In two long-running field experiments at an ice-cream store, we examined how combinations of choice architecture interventions might work together to influence purchase decisions of quantity and choice, and further intake of calories and saturated fat. Consistent with prior literature linking mental representations of food healthiness with lateral orientations, we find that displaying “virtue” flavors to customers’ left reduces calories and saturated fat purchased, more so if virtue flavors are matched with green labels. These reductions are caused by a reduced purchase quantity and an increased choice likelihood of virtue options. The investigation of combinations of different choice architecture tools on purchase decisions and consumption consequences provides useful implications for researchers and practitioners.
{"title":"Choice Architecture Effects on Indulgent Consumption: Evidence from Combinations of Nudges at an Ice-Cream Store","authors":"G. Oh, Ralf van der Lans, A. Mukhopadhyay","doi":"10.1086/720454","DOIUrl":"https://doi.org/10.1086/720454","url":null,"abstract":"In response to growing interest in healthy diets, various choice architecture interventions (e.g., assortment organization, traffic-light labeling) have been introduced to “nudge” consumers to eat healthier. In two long-running field experiments at an ice-cream store, we examined how combinations of choice architecture interventions might work together to influence purchase decisions of quantity and choice, and further intake of calories and saturated fat. Consistent with prior literature linking mental representations of food healthiness with lateral orientations, we find that displaying “virtue” flavors to customers’ left reduces calories and saturated fat purchased, more so if virtue flavors are matched with green labels. These reductions are caused by a reduced purchase quantity and an increased choice likelihood of virtue options. The investigation of combinations of different choice architecture tools on purchase decisions and consumption consequences provides useful implications for researchers and practitioners.","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"450 - 460"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44875631","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}
Arnaud Monnier, Sarah Lim, K. LaTour, Stijn M. J. van Osselaer
Prior research suggests that self-production leads to greater food liking and in turn increases consumption. However, empirical evidence on how self-production of food affects consumption in natural settings remains limited and looks only at situations in which food not immediately consumed is lost. The present research examines how self-production affects food consumption over the course of a day. In a series of four experiments (n=798), participants either self-produced or received cookies, and reported the number of cookies eaten at the end of the day. Contrary to prior empirical investigations, we found no evidence that self-production increases consumption when participants can conserve their production. Overall, self-producers consumed 10% less throughout the day. This finding suggests that for unhealthy foods that can be conserved for several days and shared with others, such as cookies, self-production may help reduce food intake (vs. getting the same food ready-made).
{"title":"Baking Your Own Cookies: Does Food Self-Production Increase Consumption?","authors":"Arnaud Monnier, Sarah Lim, K. LaTour, Stijn M. J. van Osselaer","doi":"10.1086/720447","DOIUrl":"https://doi.org/10.1086/720447","url":null,"abstract":"Prior research suggests that self-production leads to greater food liking and in turn increases consumption. However, empirical evidence on how self-production of food affects consumption in natural settings remains limited and looks only at situations in which food not immediately consumed is lost. The present research examines how self-production affects food consumption over the course of a day. In a series of four experiments (n=798), participants either self-produced or received cookies, and reported the number of cookies eaten at the end of the day. Contrary to prior empirical investigations, we found no evidence that self-production increases consumption when participants can conserve their production. Overall, self-producers consumed 10% less throughout the day. This finding suggests that for unhealthy foods that can be conserved for several days and shared with others, such as cookies, self-production may help reduce food intake (vs. getting the same food ready-made).","PeriodicalId":36388,"journal":{"name":"Journal of the Association for Consumer Research","volume":"7 1","pages":"501 - 508"},"PeriodicalIF":2.6,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46728976","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}
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