Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca最新文献

{"title":"Prevalence, Biotyping, and Antimicrobial Resistance of Yersinia enterocolitica Isolated from Traditional Iranian Cheeses - Evaluation of Yersinia enterocolitica in Traditional Cheeses","authors":"M. Tavassoli, A. Jamshidi, G. Ranjbar, Mohammad Reza Torbati Moghaddam, A. Afshari","doi":"10.15835/BUASVMCN-FST:2020.0051","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0051","url":null,"abstract":"The present study aimed to investigate the contamination rate of various traditional Iranian cheese samples with Yersinia enterocolitica. In total, 200 cheese samples were collected from the northeast of Iran, and 10 types of traditional cheese were evaluated, including Lighvan, Kurdish, lactic, Tape-Salam, Onsory, Turkmen (type one and two), Sistani, Baluchi, and Kormange. The samples were analyzed using pre-enrichment Peptone-SorbitolBile (PSB) broth, Yersinia selective agar (Cefsulodin-Irgasan-Novobiocin (CIN)) following polymerase chain reaction (PCR). Antimicrobial tests were carried out using 13 antibiotics on all the positive samples. From the cheese samples collected from Khorasan Razavi province, Kurdish cheese had the highest contamination rate (9/20; 45%), while the lowest contamination rate was observed in Lighvan and Onsory cheese. Also, the most commonly identified biotype was biotype 1A (23/38; 61%). Y. entrocolitica was mostly susceptible to ciprofloxacin, tetracycline, gentamicin, chloramphenicol, cefotaxime, and ceftazidime, while resistant to ampicillin and amoxicillin.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"36 1","pages":"122"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80326980","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":"Total Bioactive Compounds and Antimicrobial Capacities of Bee Pollen with Different Botanical Origins","authors":"Aslı Özkök, Ozgur Koru, O. Bedir, S. Çetinkaya, Ö. G. Çelemli, Ç. Özenirler, Nazlı Mayda, K. Sorkun","doi":"10.15835/BUASVMCN-FST:2020.0061","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0061","url":null,"abstract":"Bee pollen has many therapeutic properties with its rich chemical content. Especially the phenolic substances in the structure of bee pollen are very effective in showing the bioactive compounds. Thanks to these properties, bee pollen is used as a food supplement. It is known that these features are influenced by many factors such as climate, geography and plant origin. Therefore, it is important to determine the botanical origins of bee products. In this study, botanical origins and total bioactive compounds were determined at the seven bee pollen samples collected from different regions of Turkey. Also, antimicrobial activity of the seven bee pollen samples against seven different bacterial pathogens and one fungal agent using broth microdilution method were studied. Asteraceae, Fabaceae, Cistaceae, Papaveraceae families were found as a dominant in the regions by botanical origins examination. Total phenolic values were found between 24.77 ± 288.824 mg GAE/g and 51.61 ± 727.14 mg GAE/g. Total flavonoid content was 1.36 ± 0.015 mg QE/g and 2.40 ± 0.077 mg QE/g. The antimicrobial results showed that each of the tested bee pollen samples inhibited the growth of the gram-positive and gramnegative bacteria at the different levels while they did not have a complete inhibitory effect on the fungi.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"32 1","pages":"57"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81851690","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":"Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach","authors":"Ramona Maria Popa, S. Socaci, A. Fǎrcaş, C. Socaciu","doi":"10.15835/BUASVMCN-FST:2021.0008","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2021.0008","url":null,"abstract":"The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, mainly due to antioxidant and antibacterial properties. Meanwhile the authenticity and safety of essential oils is a strong concern. Comparative signatures of six genuine, essential oils (Thyme, Juniperus, Oregano, Tea tree, Clove and Cinnamon) was obtained by Gas chromatography coupled with Mass Spectrometry, using a metabolomic approach, by an updated statistical tool available online Metaboanalyst 5.0. The keymolecules of each oil were identified and the multivariate analysis combined with correlation heatmaps reflected the predictability of around 15 putative biomarkers, such as thymol and p-cymene for Thyme, α-pinene, βmyrcene and sabinene for Juniperus, carvacrol for Oregano, terpinene derivatives for Tea tree, eugenol, eugenol acetate for Clove, cinnamaldehyde for Cinnamon. Since these oils are used frequently as ingredients in food supplements and food flavors, this study offers an accurate evaluation and interpretation of the authenticity of these oils based on biomarker identification, easy to be done also from food matrices. The adulteration of similar commercial oils, of synthetic or degraded specimens is also possible using this model.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"24 1","pages":"88"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83831167","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":"Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value","authors":"I. Susman, Marina Schimbator, A. Culețu, M. Popa","doi":"10.15835/BUASVMCN-FST:2020.0046","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0046","url":null,"abstract":"Celiac disase (CD) also called gluten enteropathy (GE) affects approximately 1% of the general population (Vici et al., 2016). CD is an inflammatory condition of the small intestine induced by an environmental precipitant, gluten, to people who are genetically susceptible (Grace-Farfaglia, 2015). GE can manifest at any age and it is characterized by the presence of typical autoantibodies to human tissue transglutaminase (TTG) and histologic alterations of the small bowel mucosa (Ivanova et al., 2017). In Romania, the incidence of celiac disease among patients with diabetes is 3.9% based on data from a recent study, published by World Gastroenterology Organization (WGO, 2016). CD may have many symptoms like diarrhea, abdominal pain, steatorrhea, bloating, weight loss, flatulence (typical gastrointestinal symptoms) and abnormal liver function tests, bone disease, iron deficiency anemia, skin disorders etc. (non-gastrointestinal abnormalities) (Rubio-Tapia et al., 2013). According to a study that collected data from 48 people regarding their daily nutrient intake, only one consumed a sufficient amount of dietary fibre. The participants also consumed significantly lower amounts Abstract Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"61 1","pages":"113"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89356243","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":"Marine Bivalves as a Dietary Source of High-Quality Lipid: A Review with Special Reference to Natural n-3 Long Chain Polyunsaturated Fatty Acids","authors":"R. Moruf, Mogbonjubola Mutiat Ogunbambo, M. A. Taiwo, O. Afolayan","doi":"10.15835/BUASVMCN-FST:2020.0064","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0064","url":null,"abstract":"The most important nutritional feature of mollusks is their lipid composition. Marine bivalves are a good source of high quality lipid, mainly because they concentrate eicosapentaenoic acid and docosahexaenoic acid. Meanwhile, these n-3 Long Chain Polyunsaturated Fatty Acids (LC-PUFAs) are essential in the fight against inflammation, preventing depression, reducing weight and waist size, decreasing liver fat and promoting mental wellbeing. Typically, marine bivalves have a low saturated fatty acid content and a high n-3 LC-PUFA concentration, which is usually absent in most foods. Freshwater bivalves generally contain lower proportions of n-3 PUFA than marine bivalves; the lipid quality also differ in farmed and wild species. The focus of this review is on physiological important n-3 LC-PUFA present in marine bivalves, with an emphasis on the indicators for assessing quality and the effects of heat on bivalve lipid.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"3 1","pages":"11"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78136426","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":"Incidence of Lead, Cadmium, Chromium, Nickel and Cobalt in Basil, Rosemary and Peppermint Seasonings from Romanian Market","authors":"Denisa Ciotea, Elena Ungureanu, G. Mustățea, M. Popa","doi":"10.15835/BUASVMCN-FST:2021.0002","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2021.0002","url":null,"abstract":"The use of seasonings is important in food industry because the bioactive compounds contained in these dried aromatic plants improve the taste and the flavor of food. These dried aromatic plants can often be contaminated with some heavy metals, polycyclic carbohydrates residues and pesticides which may occur during the cultivation operation, drying process, manufacture and conditioning. The aim of this study is to determine the contamination with heavy metals (lead, cadmium, chromium, nickel and cobalt) of basil (B), rosemary (R) and peppermint (M) seasonings used in Romanian cuisine. The concentration of lead ranged 0.058 0.643 mg.kg-1 (M), 0.209 0.493 mg.kg-1 (R), 0.077 0.139 mg.kg-1 (B). The concentration of cadmium varied: 0.004 0.035 mg.kg-1 (M), 0.004 0.007 mg.kg-1 (R), 0.002 0.009 mg.kg-1 (B). The concentration of chromium ranged 0.304 0.403 mg.kg-1 (M), 0.450 0.457 mg.kg-1 (R), 0.208 0.336 mg.kg-1 (B). The concentration of nickel varied from 0.376 0.848 mg.kg-1 (M), 0.354 0.427 mg.kg-1 (R), 0.230 0.334 mg.kg-1 (B). The concentration of cobalt ranged 0.037 0.167 mg.kg-1 (M), 0.065 0.137 mg.kg-1 (R), 0.112 0.156 mg.kg-1 (B).","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"46 1","pages":"19"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78547724","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":"The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology","authors":"G. Stamatie, D. Duță, A. Culețu, I. Susman, Marina Schimbator, F. Israel-Roming","doi":"10.15835/BUASVMCN-FST:2020.0047","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0047","url":null,"abstract":"Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"174 1","pages":"101"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79035215","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":"Major Inorganic Ions in Polish Beers","authors":"R. Michalski, E. Muntean, Aleksandra Łyko","doi":"10.15835/BUASVMCN-FST:2021.0001","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2021.0001","url":null,"abstract":"Beer is one of the most popular drinks consumed around the world. It is an complex beverage containing various classes of organic and inorganic compounds (Hornsey, 2003); some of them originate from the raw materials, while others develop through interactions and reactions during the brewing process, or can be the result of contact with the materials from which the equipment is made or packing materials (Alcazar et al., 2002). These components can affect the beverage in different ways. Very important issue in beer quality is water which may contains naturally occurring minerals and compounds, but also some anthropogenic contaminants (Morale-Rubio and de la Guardia, 2015). The overall concentrations of inorganic components generally range from 0.5 to 2 g/L (Olajire, 2020). The acid pH significantly affects the solubility of metals and non-metals in beer (Donaldini et al., 2008). The content of inorganic ions of greatest concern for the quality of beer are primarily fluoride, chloride, nitrate, phosphate, sulfate, sodium, calcium, magnesium, and potassium (De Keukeleire, 2000); they are mostly derived from malt, hops and brewing water. Due to its prevalence and volume of consumption, beer is an important source of Fdelivered into the human body (Styburski et al., 2017). If the chloride level exceeds 250 mg/L, then the sweetnes of the beer is enhanced, but yeast flocculation can be hindered. Sulfate found naturally in water imparts a sharp, dry edge to well hopped beers and is therefore kept to a minimum. Chlorides and sulfates are the ions of highest Abstract Reliable determination of various components of beers is still a challenge due to their complex matrices. Inorganic ions are very important components of beer; their content depends mainly on the quality of water and additional substances used in the brewing process. The major inorganic anions (F-, Cl-, NO2-, NO3-, PO43-, SO42-) and cations (Na+, K+, Mg2+ and Ca2+) were determined using isocratic ion chromatography with conductivity detection. Method optimization involved six ion-exchange columns; different eluent concentration and flow rates were tested. Optimized methodologies allowed for quick, selective and reliable analysis of these ions in 30 beers available on the Polish market. They were characterized by pH values from 3.19 to 4.64, and conductivity from 1632 to 2662 μS/cm. The content of inorganic anions ranged from 0.2 1.1 mg/L for F-; 8 235 mg/L for Cl-; NO2< LOD; 7 22 mg/L for NO3-; 44 188 mg/L for PO43-, and 10 95 mg/L for SO42-. In case of cations, it was 10 93 mg/L for Na+; 87 329 mg/L for K+; 54 329 mg/L for Mg2+, and 10-89 mg/L Ca2+. PCA Principal Component Analysis helped in establishing similarities between the analyzed samples.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"40 1","pages":"48"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79443901","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":"A Study Concerning the Lead Contamination of some Food Products Marketed in Romania During 2017-2019","authors":"C. Petcu, E. Ciobotaru-Pirvu, D. Tăpăloagă, I. M. Georgescu, Ovidiu Valentin Zvorișteanu, C. Negreanu, O. Oprea, C. Mureșan","doi":"10.15835/BUASVMCN-FST:2020.0057","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0057","url":null,"abstract":"Lead is a toxic metal that is found in both organic and inorganic forms. The maximum allowed values of lead contamination of foods are established in accordance with European Commission Regulation (EC) No. 1881/2006. The aim of this paper is to follow the dynamics of lead contamination present in various products of non-animal origin. During 2017-2019, various food samples were collected and analysed by graphite furnace atomic absorption spectrometry (GFAAS), to determine lead contamination. The samples came from different counties of the country and from Bucharest. The analysed samples (fruits, wine, vegetables, mushrooms and cereals) show a reduced contamination with lead, compared to the fruit juice samples, although no exceedances of the maximum allowed limits were identified. Following the research, evidence of lead food contamination has been identified, but the average values are within the maximum allowed limits.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"42 4 1","pages":"68"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90014575","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":"A Review of the Composition and Health Benefits of Sweet Potato","authors":"Bogdana Grebla-Al-Zaben, Vanda B Abalau-Fuss, Suzana Elena Biriș-Dorhoi, Ioana Talos, Maria Tofană","doi":"10.15835/BUASVMCN-FST:2020.0059","DOIUrl":"https://doi.org/10.15835/BUASVMCN-FST:2020.0059","url":null,"abstract":"Plant-based medicine is a popular emerging field. If one follows the research of this domain, will observe that the majority of the work is focused on different herbs as medicinal plants. However, many vegetables and fruits, their juices and extracts, possess medicinal properties and have been used as such since ancient times. Sweet potato (Ipomoea batatas) is one of the main aliments in many countries. Although regarded as a staple food, people observed its beneficial and medicinal properties. Bioactive components such as anthocyanin, polyphenolic compounds, coumarins, calystegines and triterpenes have been indicated to stimulate immune function, reducing oxidative stress and free radical damage, reduce cardiovascular disease risk, suppress cancer cell growth, prevent and improve symptoms of diabetes and hypoglycemia, suppress HIV symptoms, act as hepatoprotective while being part of a nutritious aliment all together. A sweet potato diet can therefore supplement medication for any of the above-mentioned affections. The current article sets to review the benefits and medicinal properties of sweet potato as regarded by specialty literature. The outcome is to list the main components and the medical benefits observed, outlining the potential uses of Ipomoea batatas in the plantbased medicine field. The review sets to investigate components in all plant parts: tuberous roots, leaves and young shoots.","PeriodicalId":9380,"journal":{"name":"Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"47 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2021-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74150311","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}