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Belluco CZ, Mendonça FJ, Zago ICC, Di Santis GW, Marchi DF, Soares AL. Application of orange albedo fat replacer in chicken mortadella. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3659-3668. [PMID: 35875221 PMCID: PMC9304460 DOI: 10.1007/s13197-022-05382-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2021] [Accepted: 01/26/2022] [Indexed: 11/28/2022]
Abstract
This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in mortadella formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken mortadella formulation, not compromising its quality and enabling light mortadella preparation.
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Affiliation(s)
- Caroline Zanon Belluco
- Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445, km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil
| | - Fernanda Jéssica Mendonça
- Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445, km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil
| | - Iolanda Cristina Cereza Zago
- Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445, km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil
| | - Giovana Wingeter Di Santis
- Department of Preventive Veterinary Medicine, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445 Km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil
| | - Denis Fabrício Marchi
- Federal Institute of Paraná, Campus Londrina, João XXIII, 600, Jd. Dom Bosco, Londrina, Paraná Zip code 86.060-370 Brazil
| | - Adriana Lourenço Soares
- Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid, Pr 445, km 380, Campus Universitário, 10.011, Londrina, Paraná Zip code 86.057-970 Brazil
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Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022; 64:153-171. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
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3
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Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle. Food Chem 2020; 342:128333. [PMID: 33067046 DOI: 10.1016/j.foodchem.2020.128333] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 09/11/2020] [Accepted: 10/06/2020] [Indexed: 01/08/2023]
Abstract
The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed 'modified Hb'. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.
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Partovi R, Seifi S, Pabast M, Mohajer A, Sadighara P. Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with Eimeria species. VETERINARY RESEARCH FORUM : AN INTERNATIONAL QUARTERLY JOURNAL 2020; 11:159-163. [PMID: 32782745 PMCID: PMC7413004 DOI: 10.30466/vrf.2018.86733.2125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Accepted: 11/03/2018] [Indexed: 12/05/2022]
Abstract
Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry products, there is a need for research to discover natural alternatives. The effect of nanocurcumin on antioxidant profile (carotenoid and vitamin E contents, lipid oxidation and antioxidant capacity) and pH of broiler chicken breast meat infected with Eimeria species was investigated. Fifty, one-day-old male Ross 308 broiler chickens were assigned to five treatments including non-infected and non-medicated control (NNC), infected non-supplemented control (INC), infected and medicated with nanocurcumin 300 mg kg-1 feed (NCRM1), infected and medicated with nanocurcumin 400 mg kg-1 feed (NCRM2) and infected and antibiotic medicated group. Infection with Eimeria acervulina, E. maxima, and E. tenella decreased vitamin E and carotenoid contents of chicken breast meat significantly. The NCRM2 had significantly enhanced carotenoid and vitamin E levels in chicken breast meat, so there was no significant difference between NCRM2 and NNC group. No significant change was observed in pH value among groups. Malondialdehyde value of breast meat was significantly lower in NCRM1 and NCRM2 than the INC group. The NCRM2 and NCRM1 showed the best antioxidant capacity even better than NNC. In conclusion, nanocurcumin could be a potential feed additive that can increase oxidant stability of broiler chicken breast meat.
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Affiliation(s)
- Razieh Partovi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Saeed Seifi
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Mahdieh Pabast
- Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Afsaneh Mohajer
- Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Apriliyani MW, Rahayu PP, Andriani RD, Manab A, Purwadi, Sawitri ME, Utama DT. Characteristics of Casein–Chitosan Edible Coating and Its Preservative Effect in Meat during Accelerated Storage. ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1755-1315/478/1/012060] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Carrillo C, Barrio Á, Del Mar Cavia M, Alonso-Torre S. Global antioxidant response of meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2358-2365. [PMID: 27716914 DOI: 10.1002/jsfa.8047] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 08/29/2016] [Accepted: 09/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The global antioxidant response (GAR) method uses an enzymatic digestion to release antioxidants from foods. Owing to the importance of digestion for protein breakdown and subsequent release of bioactive compounds, the aim of the present study was to compare the GAR method for meat with the existing methodologies: the extraction-based method and QUENCHER. Seven fresh meats were analyzed using ABTS and FRAP assays. RESULTS Our results indicated that the GAR of meat was higher than the total antioxidant capacity (TAC) assessed with the traditional extraction-based method. When evaluated with GAR, the thermal treatment led to an increase in the TAC of the soluble fraction, contrasting with a decreased TAC after cooking measured using the extraction-based method. The effect of thermal treatment on the TAC assessed by the QUENCHER method seemed to be dependent on the assay applied, since results from ABTS differed from FRAP. CONCLUSION Our results allow us to hypothesize that the activation of latent bioactive peptides along the gastrointestinal tract should be taken into consideration when evaluating the TAC of meat. Therefore, we conclude that the GAR method may be more appropriate for assessing the TAC of meat than the existing, most commonly used methods. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
| | - Ángela Barrio
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
| | - María Del Mar Cavia
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
| | - Sara Alonso-Torre
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
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Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age. Meat Sci 2015; 105:121-5. [DOI: 10.1016/j.meatsci.2015.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 01/20/2015] [Accepted: 03/14/2015] [Indexed: 11/30/2022]
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Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jongberg S, Wen J, Tørngren MA, Lund MN. Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2013.10.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ahmad H, Tian J, Wang J, Khan MA, Wang Y, Zhang L, Wang T. Effects of dietary sodium selenite and selenium yeast on antioxidant enzyme activities and oxidative stability of chicken breast meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7111-7120. [PMID: 22732007 DOI: 10.1021/jf3017207] [Citation(s) in RCA: 114] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of sodium selenite (SS) and selenium yeast (SY) alone and in combination (MS) on the selenium (Se) content, antioxidant enzyme activities (AEA), total antioxidant capacity (TAC), and oxidative stability of chicken breast meat were investigated. The results showed that the highest (p < 0.05) glutathione peroxidase (GSH-Px) activity was found in the SS-supplemented chicken breast meat; however, SY and MS treatments significantly increased (p < 0.05) the Se content and the activities of catalase (CAT), total superoxide dismutase (T-SOD), and TAC, but decreased (p < 0.05) the malondialdehyde (MDA) content at 42 days of age. Twelve days of storage at 4 °C decreased (p < 0.05) the activity of the GSH-Px, but CAT, T-SOD, and TAC remained stable. SY decreased the lipid oxidation more effectively in chicken breast meat. It was concluded that SY and MS are more effective than SS in increasing the AEA, TAC, and oxidative stability of chicken breast meat.
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Affiliation(s)
- Hussain Ahmad
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
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11
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Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems. Food Chem 2011; 128:299-307. [DOI: 10.1016/j.foodchem.2011.03.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2010] [Revised: 01/12/2011] [Accepted: 03/04/2011] [Indexed: 11/23/2022]
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12
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Maestre R, Pazos M, Medina I. Role of the raw composition of pelagic fish muscle on the development of lipid oxidation and rancidity during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6284-6291. [PMID: 21534628 DOI: 10.1021/jf200686z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The muscle composition of a pelagic fish species, Atlantic mackerel (Scomber scombrus), has been studied to determine the relationship with its susceptibility to develop lipid oxidation during chilled storage. For such an aim, the initial concentrations of the major components (water, total lipids, protein, and PUFAs) and minor pro-oxidant and antioxidant components (ascorbic acid, α-tocopherol, hemoglobin, total iron, LMW-iron, copper, and zinc) of different batches of mackerel were characterized. For the study, several batches of mackerel were caught during the spring and summer periods. The different batches were subjected to chilled storage, and the onset of lipid oxidation was statistically related with the initial muscle composition. Results showed significant compositional differences among the mackerel lots, especially for the muscle lipid content (2.83-9.50%). In a first step, a Pearson correlation test was used to check the influence of each component on the progress of lipid oxidation. Results showed a significant relationship between shelf life and water and total lipid contents. Multiple regression was performed to reveal the contribution of each component to the susceptibility to lipid oxidation. The model obtained combines the content of PUFAs, total iron, hemoglobin, and ascorbic acid. An accurate prediction of shelf life in terms of rancidity was achieved by the model created (R(2) = 0.9975). These results establish that the levels of endogenous pro-oxidants and antioxidants present in fish muscle together with the polyunsaturated lipids are relevant factors affecting the shelf life of mackerel muscle.
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Affiliation(s)
- Rodrigo Maestre
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, E-36208 Vigo, Spain.
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14
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Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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Min B, Cordray JC, Ahn DU. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:600-605. [PMID: 19904983 DOI: 10.1021/jf9029404] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Chicken breast and beef loin were ground, and no, NaCl, NaCl+myoglobin, NaCl+Fe(II), or NaCl+Fe(III) additions were made; patties were then prepared. Half of the patties were packaged in oxygen-permeable bags and stored at 4 degrees C for 10 days, and the other half were cooked in a 95 degrees C water bath to an internal temperature of 75 degrees C, packaged in oxygen-permeable zipper bags, and stored at 4 degrees C for 7 days. The oxidative stability of raw and cooked chicken breast and beef loin were determined during storage. Chicken breast was more resistant to various exogenous oxidative factors than beef loin: addition of NaCl did not increase TBARS values and nonheme content of raw chicken breast, but significantly increased those of raw beef loin patties during storage. Addition of NaCl+Mb did not affect lipid oxidation in raw chicken breast patties, but decreased the TBARS of beef loin during storage. Addition of NaCl+Fe(III) or NaCl+Fe(II) increased the TBARS values of both raw chicken breast and beef loin during storage, but the increase was greater in beef loin than in chicken breast. The TBARS values of all cooked chicken breast and beef loin increased during 7 days of storage, but the increases in cooked chicken patties were significantly smaller than those of cooked beef loin patties with the same treatments. Addition of NaCl and cooking caused severe degradation of myoglobin, leading to a significant increase in free ionic iron content in beef loin. It is suggested that free ionic iron is the major catalyst for lipid oxidation, and the low "storage-stable and heat-stable" ferric ion reducing capacity in chicken breast were responsible for the high oxidative stability for raw and cooked chicken breast compared with beef loin under prooxidants, cooking, and storage conditions.
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Affiliation(s)
- Byungrok Min
- Rice Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Beaumont, Texas 77712, USA
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Min B, Chen MH, Green B. Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat. J Food Sci 2009; 74:C268-77. [DOI: 10.1111/j.1750-3841.2009.01108.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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