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Chen H, Wu J, Chen M, Cai X, Chen X, Wang S. Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2502-2511. [PMID: 36606415 DOI: 10.1002/jsfa.12430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/15/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Surimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance. RESULTS PP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing β-sheet content and a decreasing trend in the α-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and β-sheet of the mixed PP-MP system. CONCLUSION The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Huimin Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Jiulin Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Meizhen Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Xu Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
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2
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Yang C, Zhou X, Huang T, Song X, Jia R, Wei H, Yang W. Effect of two-stage heating treatment on physicochemical properties of shrimp (Penaeus vannamei) meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2098-2105. [PMID: 36370130 DOI: 10.1002/jsfa.12332] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/08/2022] [Accepted: 11/12/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Changes in the physicochemical properties of shrimp meat treated with two-stage heating were investigated. Currently, shrimp products in the processing process are susceptible to uneven dehydration, shrimp meat shrinkage, which results in rough and hard texture, poor chewiness, and seriously affects the edible quality as well as economic benefits. Improving the utilization value of shrimp resources, expanding its market shares, optimizing the tenderness of shrimp is the key to developing new types of fresh and ready-to-eat shrimp products. RESULTS The results indicated that preheating at 30 °C could not affect the quality of shrimp meat significantly (P > 0.05). As the preheating temperature increased from 40 °C to 50 °C, the hardness and shear force of shrimp meat decreased due to the exposure of protein hydrophobic groups, protein aggregation and degradation, muscle fraction broken, and weight loss increase. Further increase in preheating temperature would lead to further aggregation and gelation of proteins, causing hardness and shear force increase. Besides, the results of microstructure showed that preheating at 40 °C and 50 °C could cause the shrimp muscles to become loose. CONCLUSION This study showed that the preheating temperature ranging from 40 °C to 50 °C could effectively improve the tenderness of shrimp meat. This study might be useful for developing tenderized shrimp products in the future. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Changjie Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Xinyi Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Xiaotong Song
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
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3
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Zhang N, Yang N, Yu W, Jin Z, Jiang P, Yu C, Dong X. Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gel. J Texture Stud 2022; 53:844-853. [PMID: 34921420 DOI: 10.1111/jtxs.12657] [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: 07/17/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 12/30/2022]
Abstract
Frozen-stored fish mince tend to have poor gelling ability due to significant myosin denaturation caused by freezing. In this study, microbial transglutaminase (MTGase) was used to improve the quality of fish mince gel products made from frozen-stored longtail southern cod (LSC). The gel strength of the gel product increased with the addition of MTGase and reached a plateau value of ~19 N mm beyond 300 U/kg of MTGase, at the same condition, T22 was reduced from 57.22 to 49.77 ms, T23 was reduced from 1,273.88 to 1,072.27 ms. As the MTGase addition increased from 0 to 400 U/kg, the hardness of the fish surimi gel increased from 14.52 to 21.36 N, and the microstructure changed from loose to dense, respectively. This study showed that MTGase could promote gelation to improve the quality of frozen-stored LSC fish mince gel, especially at 300 U/kg, which potentially can be utilized to produce good surimi gel products out of frozen-stored fish.
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Affiliation(s)
- Nana Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Ning Yang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Wanying Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Zheng Jin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Pengfei Jiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa, USA
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
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4
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Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration. Food Res Int 2022; 158:111461. [DOI: 10.1016/j.foodres.2022.111461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/25/2022] [Accepted: 06/01/2022] [Indexed: 11/17/2022]
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5
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Mi J, Zhao X, Huang P, Hong J, Jia R, Deng S, Yu X, Wei H, Yang W. Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107417] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Niu Y, Dong S, Shimakage N, Wei H, Yu K, Yuan C, Takaki K. Differentiation between fresh and frozen-thawed scallop adductor muscle as raw materials for sashimi during cold storage. J Food Sci 2021; 86:5262-5271. [PMID: 34796505 DOI: 10.1111/1750-3841.15967] [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: 06/06/2021] [Revised: 09/24/2021] [Accepted: 10/10/2021] [Indexed: 11/26/2022]
Abstract
The changes of sensory and biochemical characteristics on the fresh and frozen-thawed scallop adductor muscle during storage at 4°C were discussed in this study. The Quality Index Method (QIM) scheme for evaluating scallop adductor muscle as raw materials for sashimi was proposed for the first time. The results of sensory evaluation showed that frozen-thawed scallop adductor muscle within zero to one day of refrigeration can be happily accepted by consumers, indicating the superiority of freezing for long-distance transportation, although the triangle test confirmed that there are still sensorial differences between fresh and frozen-thawed scallop adductor muscle. The microscopic observation of myofibrils extracted from scallop adductor muscle suggested that the myofibrillar protein which constitutes myofibrils has suffered some extent change due to freezing and thawing, even though the head region of myosin remained stable judging by the fact that there was no significant difference in Ca2+ -ATPase activity (p > 0.05). The changes of adenosine triphosphate (ATP) and its related compounds, and pH value during storage can be regarded as indicators to differentiate fresh and frozen-thawed scallop adductor muscle. The changes of Mg2+ -ATPase activity indicated that the interaction between myosin and actin was weakened by the freezing and thawing process. Practical Application: The QIM scheme can be used to evaluate the scallop adductor muscle as raw materials for sashimi. The mechanism of quality changes in the frozen-thawed scallop adductor muscle was discussed in combination with the destruction of myofibrils, ATP degradation and the decrease of pH value. This study has positive significance for improving the quality of frozen-thawed scallop adductor muscle by combining the changes of sensory and biochemical characteristics.
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Affiliation(s)
- Yabin Niu
- United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate, Japan
| | - Shiliang Dong
- United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate, Japan
| | - Naoto Shimakage
- Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Kefeng Yu
- Sanriku Fisheries Research Center, Iwate University, Kamaishi, Iwate, Japan
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Koichi Takaki
- Faculty of Science and Engineering, Iwate University, Morioka, Iwate, Japan
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Zhao M, Konno K, Zhang N, Liu Y, Zhou D, Yu C, Dong X. Characteristic thermal denaturation profile of myosin in the longitudinal retractor muscle of sea cucumber (Stichoupus japonicas). Food Chem 2021; 357:129606. [PMID: 33864997 DOI: 10.1016/j.foodchem.2021.129606] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 03/09/2021] [Accepted: 03/10/2021] [Indexed: 10/21/2022]
Abstract
This study elucidated thermal denaturation profile of myosin in sea cucumber longitudinal muscle. Sea cucumber myosin structure was different from fish at its head/tail junction which could not be cleaved by EDTA. However, sea cucumber myosin in salt-dissolved form could be cleaved into heavy meromyosin (HMM) and light meromyosin (LMM) segments. Although sea cucumbers lived in cold water, its myosin stability was comparable to tropical tilapia, more stable than rainbow trout (a cold water fish). Upon heating, the sea cucumber myosin lost its salt-solubility rapidly, even before losing its ATPase activity. The quick loss of salt-solubility suggested a quick denaturation at light meromyosin region as revealed by chymotryptic digestion. These results suggested that sea cucumber myosin is consisted of very stable head region and unstable tail region, which is important for choosing proper heating conditions for sea cucumber processing.
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Affiliation(s)
- Meiyu Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kunihiko Konno
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Nana Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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8
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Yi S, Ye B, Li J, Wang W, Li X. Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from
Hypophthalmichthys molitrix
and
Nemipterus virgatus
mixtures. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.52] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Shumin Yi
- College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Beibei Ye
- College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Jianrong Li
- College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Wei Wang
- College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
| | - Xuepeng Li
- College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Jinzhou Liaoning China
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9
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Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle. Food Chem 2020; 319:126559. [DOI: 10.1016/j.foodchem.2020.126559] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 02/06/2020] [Accepted: 03/03/2020] [Indexed: 11/19/2022]
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10
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Chen Q, Hu X, Zhang DD, Chen XW, Wang JH. Selective Isolation of Myosin Subfragment-1 with a DNA-Polyoxovanadate Bioconjugate. Bioconjug Chem 2017; 28:2976-2984. [PMID: 29161498 DOI: 10.1021/acs.bioconjchem.7b00597] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The bioconjugation of a polyoxometalate (POMs), i.e., dodecavanadate (V12O32), to DNA strands produces a functional labeled DNA primer, V12O32-DNA. The grafting of DNA primer onto streptavidin-coated magnetic nanoparticles (SVM) produces a novel composite, V12O32-DNA@SVM. The high binding-affinity of V12O32 with the ATP binding site in myosin subfragment-1 (S1) facilitates favorable adsorption of myosin, with an efficiency of 99.4% when processing 0.1 mL myosin solution (100 μg mL-1) using 0.1 mg composite. Myosin adsorption fits the Langmuir model, corresponding to a theoretical adsorption capacity of 613.5 mg g-1. The retained myosin is readily recovered by 1% SDS (m/m), giving rise to a recovery of 58.7%. No conformational change is observed for myosin after eliminating SDS by ultrafiltration. For practical use, high-purity myosin S1 is obtained by separation of myosin from the rough protein extract from porcine left ventricle, followed by digestion with α-chymotryptic and further isolation of S1 subfragment. The purified myosin S1 is identified with matrix-assisted laser desorption/ionization time-of-flight/mass spectrometry, giving rise to a sequence coverage of 38%.
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Affiliation(s)
- Qing Chen
- Research Center for Analytical Sciences, Department of Chemistry, College of Sciences, Northeastern University , Box 332, Shenyang 110819, China
| | - Xue Hu
- Research Center for Analytical Sciences, Department of Chemistry, College of Sciences, Northeastern University , Box 332, Shenyang 110819, China
| | - Dan-Dan Zhang
- Research Center for Analytical Sciences, Department of Chemistry, College of Sciences, Northeastern University , Box 332, Shenyang 110819, China
| | - Xu-Wei Chen
- Research Center for Analytical Sciences, Department of Chemistry, College of Sciences, Northeastern University , Box 332, Shenyang 110819, China
| | - Jian-Hua Wang
- Research Center for Analytical Sciences, Department of Chemistry, College of Sciences, Northeastern University , Box 332, Shenyang 110819, China
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Liu J, Puolanne E, Ertbjerg P. Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1. Meat Sci 2014; 98:124-8. [DOI: 10.1016/j.meatsci.2014.05.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 05/16/2014] [Accepted: 05/19/2014] [Indexed: 10/25/2022]
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