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Cai M, Shen C, Li Y, Xiong S, Li F. Effects of particle size on quality characteristics of stone-milled whole wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2483-2491. [PMID: 36694095 DOI: 10.1002/jsfa.12465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 01/07/2023] [Accepted: 01/25/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 μm) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated. RESULTS The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The β-sheet and β-turn contents of WWF with particle size 180 μm were the highest, reaching up to 33.85% and 39.79%, respectively. CONCLUSION The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengdi Cai
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Chunxia Shen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Yuhui Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Shuangli Xiong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Feng Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
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2
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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3
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The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022; 11:foods11223552. [PMID: 36429143 PMCID: PMC9689362 DOI: 10.3390/foods11223552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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4
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Meziani S, Nadaud I, Tasleem-Tahir A, Nurit E, Benguella R, Branlard G. Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Arte E, Huang X, Nordlund E, Katina K. Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. Food Chem 2019; 289:103-111. [DOI: 10.1016/j.foodchem.2019.03.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 01/20/2023]
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6
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Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Righetti L, Rubert J, Galaverna G, Hurkova K, Dall'Asta C, Hajslova J, Stranska-Zachariasova M. A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat. Food Chem 2018; 240:775-783. [DOI: 10.1016/j.foodchem.2017.08.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 07/12/2017] [Accepted: 08/03/2017] [Indexed: 01/29/2023]
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8
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Bancel E, Bonnot T, Davanture M, Branlard G, Zivy M, Martre P. Proteomic Approach to Identify Nuclear Proteins in Wheat Grain. J Proteome Res 2015; 14:4432-9. [DOI: 10.1021/acs.jproteome.5b00446] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Emmanuelle Bancel
- INRA, UMR1095
Genetics, Diversity and Ecophysiology of Cereals, 5 chemin de Beaulieu, F-63 039 Clermont-Ferrand, France
- Blaise Pascal
University, UMR1095 Genetics, Diversity and Ecophysiology of Cereals, Avenue des Landais, F-63 170 Aubière, France
| | - Titouan Bonnot
- INRA, UMR1095
Genetics, Diversity and Ecophysiology of Cereals, 5 chemin de Beaulieu, F-63 039 Clermont-Ferrand, France
- Blaise Pascal
University, UMR1095 Genetics, Diversity and Ecophysiology of Cereals, Avenue des Landais, F-63 170 Aubière, France
| | - Marlène Davanture
- CNRS, PAPPSO, UMR 0320/8120 Génétique
Quantitative et Évolution - Le Moulon, F-91190 Gif-sur-Yvette, France
| | - Gérard Branlard
- INRA, UMR1095
Genetics, Diversity and Ecophysiology of Cereals, 5 chemin de Beaulieu, F-63 039 Clermont-Ferrand, France
- Blaise Pascal
University, UMR1095 Genetics, Diversity and Ecophysiology of Cereals, Avenue des Landais, F-63 170 Aubière, France
| | - Michel Zivy
- CNRS, PAPPSO, UMR 0320/8120 Génétique
Quantitative et Évolution - Le Moulon, F-91190 Gif-sur-Yvette, France
| | - Pierre Martre
- INRA, UMR1095
Genetics, Diversity and Ecophysiology of Cereals, 5 chemin de Beaulieu, F-63 039 Clermont-Ferrand, France
- Blaise Pascal
University, UMR1095 Genetics, Diversity and Ecophysiology of Cereals, Avenue des Landais, F-63 170 Aubière, France
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9
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Proteome evolution of wheat (Triticum aestivum L.) aleurone layer at fifteen stages of grain development. J Proteomics 2015; 123:29-41. [DOI: 10.1016/j.jprot.2015.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 02/11/2015] [Accepted: 03/09/2015] [Indexed: 12/19/2022]
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10
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Balandrán-Quintana RR, Mercado-Ruiz JN, Mendoza-Wilson AM. Wheat Bran Proteins: A Review of Their Uses and Potential. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1015137] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Gang D, Xinyue Z, Na Z, Chengying L, Bo W, Dingxiang P, Lijun L. A proteomics sample preparation method for mature, recalcitrant leaves of perennial plants. PLoS One 2014; 9:e102175. [PMID: 25028960 PMCID: PMC4100801 DOI: 10.1371/journal.pone.0102175] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Accepted: 06/17/2014] [Indexed: 11/18/2022] Open
Abstract
Sample preparation is key to the success of proteomics studies. In the present study, two sample preparation methods were tested for their suitability on the mature, recalcitrant leaves of six representative perennial plants (grape, plum, pear, peach, orange, and ramie). An improved sample preparation method was obtained: Tris and Triton X-100 were added together instead of CHAPS to the lysis buffer, and a 20% TCA-water solution and 100% precooled acetone were added after the protein extraction for the further purification of protein. This method effectively eliminates nonprotein impurities and obtains a clear two-dimensional gel electrophoresis array. The method facilitates the separation of high-molecular-weight proteins and increases the resolution of low-abundance proteins. This method provides a widely applicable and economically feasible technology for the proteomic study of the mature, recalcitrant leaves of perennial plants.
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Affiliation(s)
- Deng Gang
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- School of Agricultural Science, Yunnan University, Kunming, Yunnan, China
| | - Zhong Xinyue
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhang Na
- Wuhan Agriculture and Science Institute, Huangpi District, Wuhan, Hubei, China
| | - Lao Chengying
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Wang Bo
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Peng Dingxiang
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Liu Lijun
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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12
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Hasniza M. Z. N, Wilkes MA, Uthayakumaran S, Copeland L. Growth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat Cultivars. Cereal Chem 2014. [DOI: 10.1094/cchem-05-13-0109-r] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Noor Hasniza M. Z.
- Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia
- Kulliyyah of Science, International Islamic University of Malaysia, Kuantan, Pahang, Malaysia
| | - Meredith A. Wilkes
- Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia
| | - Surjani Uthayakumaran
- Department of Aerospace, Mechanical and Mechatronic Engineering, University of Sydney, NSW 2006, Australia
| | - Les Copeland
- Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia
- Corresponding author. Phone: +61 2 8627 1017. Fax: +61 2 8627 1099. E-mail:
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13
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Barba-Espín G, Dedvisitsakul P, Hägglund P, Svensson B, Finnie C. Gibberellic acid-induced aleurone layers responding to heat shock or tunicamycin provide insight into the N-glycoproteome, protein secretion, and endoplasmic reticulum stress. PLANT PHYSIOLOGY 2014; 164:951-65. [PMID: 24344171 PMCID: PMC3912118 DOI: 10.1104/pp.113.233163] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The growing relevance of plants for the production of recombinant proteins makes understanding the secretory machinery, including the identification of glycosylation sites in secreted proteins, an important goal of plant proteomics. Barley (Hordeum vulgare) aleurone layers maintained in vitro respond to gibberellic acid by secreting an array of proteins and provide a unique system for the analysis of plant protein secretion. Perturbation of protein secretion in gibberellic acid-induced aleurone layers by two independent mechanisms, heat shock and tunicamycin treatment, demonstrated overlapping effects on both the intracellular and secreted proteomes. Proteins in a total of 22 and 178 two-dimensional gel spots changing in intensity in extracellular and intracellular fractions, respectively, were identified by mass spectrometry. Among these are proteins with key roles in protein processing and secretion, such as calreticulin, protein disulfide isomerase, proteasome subunits, and isopentenyl diphosphate isomerase. Sixteen heat shock proteins in 29 spots showed diverse responses to the treatments, with only a minority increasing in response to heat shock. The majority, all of which were small heat shock proteins, decreased in heat-shocked aleurone layers. Additionally, glycopeptide enrichment and N-glycosylation analysis identified 73 glycosylation sites in 65 aleurone layer proteins, with 53 of the glycoproteins found in extracellular fractions and 36 found in intracellular fractions. This represents major progress in characterization of the barley N-glycoproteome, since only four of these sites were previously described. Overall, these findings considerably advance knowledge of the plant protein secretion system in general and emphasize the versatility of the aleurone layer as a model system for studying plant protein secretion.
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Affiliation(s)
- Gregorio Barba-Espín
- Agricultural and Environmental Proteomics , Department of Systems Biology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
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14
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Structural development of aleurone and its function in common wheat. Mol Biol Rep 2013; 40:6785-92. [DOI: 10.1007/s11033-013-2795-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2012] [Accepted: 09/14/2013] [Indexed: 11/26/2022]
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15
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Pauly A, Pareyt B, Fierens E, Delcour JA. Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids. Compr Rev Food Sci Food Saf 2013; 12:413-426. [PMID: 33412687 DOI: 10.1111/1541-4337.12019] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Accepted: 04/08/2013] [Indexed: 12/30/2022]
Abstract
Wheat hardness has major consequences for the entire wheat supply chain from breeders and millers over manufacturers to, finally, consumers of wheat-based products. Indeed, differences in hardness among Triticum aestivum L. or between T. aestivum L. and T. turgidum L. ssp. durum wheat cultivars determine not only their milling properties, but also the properties of flour or semolina endosperm particles, their preferential use in cereal-based applications, and the quality of the latter. Although the mechanism causing differences in wheat hardness has been subject of research more than once, it is still not completely understood. It is widely accepted that differences in wheat hardness originate from differences in the interaction between the starch granules and the endosperm protein matrix in the kernel. This interaction seems impacted by the presence of either puroindoline a and/or b, polar lipids on the starch granule surface, or by a combination of both. We focus here on wheat hardness and its relation to the presence of puroindolines and polar lipids. More in particular, the structure, properties, and genetics of puroindolines and their interactions with polar lipids are critically discussed as is their possible role in wheat hardness. We also address future research needs as well as the presence of puroindoline-type proteins in other cereals.
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Affiliation(s)
- Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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16
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Albumin and globulin dynamics during grain development of elite Chinese wheat cultivar Xiaoyan 6. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.08.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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