Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran
The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to...
Gespeichert in:
| Veröffentlicht in: | Food science & nutrition 2022-02, Vol.10 (2), p.460-469 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 469 |
|---|---|
| container_issue | 2 |
| container_start_page | 460 |
| container_title | Food science & nutrition |
| container_volume | 10 |
| creator | Rezaei, Mohammad Alizadeh Sani, Mahmood Amini, Mohsen Shariatifar, Nabi Alikord, Mahsa Arabameri, Majid Chalipour, Anita Hazrati Reziabad, Reza |
| description | The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
The amount of B1, B2, and B6 obtained ranged from 2.89 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 mg/kg, respectively, for the traditional method. In the boiling method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 mg/kg, respectively. However, LOD values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. |
| doi_str_mv | 10.1002/fsn3.2690 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8825727</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2626626731</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4710-c15a2ba239a428793e2bc60bf76abe3e8f40e937b1a45be9e6026d5c5b86a0cb3</originalsourceid><addsrcrecordid>eNp1kc0uBTEUxxshCBZeQJpYWVz6MdPObCSIj5sIC6ybtvcMZW57tTPEziN4Rk-i4yIsNE3anP7yO__0ILRJyS4lhO01yfNdJmqygFYZKaqRpFIu_rqvoI2U7kledUEFY8tohZe0LETFVpEZ-6btwVvAocE2hAfnb_EsBgsp4eBxdwe57Dvw3UA86w7i--tbCm1vWsCH-Ml1eup8ws7j6LJnquMDdDAZCuOo_TpaanSbYOPrXEM3J8fXR2ej88vT8dHB-cgWkpKRpaVmRjNe64JVsubAjBXENFJoAxyqpiBQc2moLkoDNQjCxKS0pamEJtbwNbQ_9856M4WJzYmjbtUsupzoRQXt1N8X7-7UbXhSVcVKyWQWbH8JYnjsIXXqPvTR58yKCSbylpxmamdO2RhSitD8dKBEDRNRw0TUMJHMbv2O9EN-_38G9ubAs2vh5X-TOrm64J_KD-v_l4c</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2626626731</pqid></control><display><type>article</type><title>Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran</title><source>Wiley Online Library Open Access</source><source>Wiley Online Library Journals Frontfile Complete</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central</source><creator>Rezaei, Mohammad ; Alizadeh Sani, Mahmood ; Amini, Mohsen ; Shariatifar, Nabi ; Alikord, Mahsa ; Arabameri, Majid ; Chalipour, Anita ; Hazrati Reziabad, Reza</creator><creatorcontrib>Rezaei, Mohammad ; Alizadeh Sani, Mahmood ; Amini, Mohsen ; Shariatifar, Nabi ; Alikord, Mahsa ; Arabameri, Majid ; Chalipour, Anita ; Hazrati Reziabad, Reza</creatorcontrib><description>The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
The amount of B1, B2, and B6 obtained ranged from 2.89 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 mg/kg, respectively, for the traditional method. In the boiling method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 mg/kg, respectively. However, LOD values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.2690</identifier><identifier>PMID: 35154682</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Chromatography ; Cooking ; cooking methods ; Dietary minerals ; food analysis ; heatmap visualization ; Liquid chromatography ; Methods ; multivariate techniques ; Nutrition research ; Original Research ; Pyridoxine ; Quality standards ; Riboflavin ; Rice ; Vitamin B ; Vitamin B6 ; Vitamins ; water‐soluble B vitamins</subject><ispartof>Food science & nutrition, 2022-02, Vol.10 (2), p.460-469</ispartof><rights>2021 The Authors. published by Wiley Periodicals LLC.</rights><rights>2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the "License"). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4710-c15a2ba239a428793e2bc60bf76abe3e8f40e937b1a45be9e6026d5c5b86a0cb3</citedby><cites>FETCH-LOGICAL-c4710-c15a2ba239a428793e2bc60bf76abe3e8f40e937b1a45be9e6026d5c5b86a0cb3</cites><orcidid>0000-0002-2861-5758 ; 0000-0002-8410-272X ; 0000-0003-0422-037X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825727/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825727/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11541,27901,27902,45550,45551,46027,46451,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35154682$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rezaei, Mohammad</creatorcontrib><creatorcontrib>Alizadeh Sani, Mahmood</creatorcontrib><creatorcontrib>Amini, Mohsen</creatorcontrib><creatorcontrib>Shariatifar, Nabi</creatorcontrib><creatorcontrib>Alikord, Mahsa</creatorcontrib><creatorcontrib>Arabameri, Majid</creatorcontrib><creatorcontrib>Chalipour, Anita</creatorcontrib><creatorcontrib>Hazrati Reziabad, Reza</creatorcontrib><title>Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran</title><title>Food science & nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
The amount of B1, B2, and B6 obtained ranged from 2.89 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 mg/kg, respectively, for the traditional method. In the boiling method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 mg/kg, respectively. However, LOD values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods.</description><subject>Chromatography</subject><subject>Cooking</subject><subject>cooking methods</subject><subject>Dietary minerals</subject><subject>food analysis</subject><subject>heatmap visualization</subject><subject>Liquid chromatography</subject><subject>Methods</subject><subject>multivariate techniques</subject><subject>Nutrition research</subject><subject>Original Research</subject><subject>Pyridoxine</subject><subject>Quality standards</subject><subject>Riboflavin</subject><subject>Rice</subject><subject>Vitamin B</subject><subject>Vitamin B6</subject><subject>Vitamins</subject><subject>water‐soluble B vitamins</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kc0uBTEUxxshCBZeQJpYWVz6MdPObCSIj5sIC6ybtvcMZW57tTPEziN4Rk-i4yIsNE3anP7yO__0ILRJyS4lhO01yfNdJmqygFYZKaqRpFIu_rqvoI2U7kledUEFY8tohZe0LETFVpEZ-6btwVvAocE2hAfnb_EsBgsp4eBxdwe57Dvw3UA86w7i--tbCm1vWsCH-Ml1eup8ws7j6LJnquMDdDAZCuOo_TpaanSbYOPrXEM3J8fXR2ej88vT8dHB-cgWkpKRpaVmRjNe64JVsubAjBXENFJoAxyqpiBQc2moLkoDNQjCxKS0pamEJtbwNbQ_9856M4WJzYmjbtUsupzoRQXt1N8X7-7UbXhSVcVKyWQWbH8JYnjsIXXqPvTR58yKCSbylpxmamdO2RhSitD8dKBEDRNRw0TUMJHMbv2O9EN-_38G9ubAs2vh5X-TOrm64J_KD-v_l4c</recordid><startdate>202202</startdate><enddate>202202</enddate><creator>Rezaei, Mohammad</creator><creator>Alizadeh Sani, Mahmood</creator><creator>Amini, Mohsen</creator><creator>Shariatifar, Nabi</creator><creator>Alikord, Mahsa</creator><creator>Arabameri, Majid</creator><creator>Chalipour, Anita</creator><creator>Hazrati Reziabad, Reza</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PHGZM</scope><scope>PHGZT</scope><scope>PIMPY</scope><scope>PJZUB</scope><scope>PKEHL</scope><scope>PPXIY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2861-5758</orcidid><orcidid>https://orcid.org/0000-0002-8410-272X</orcidid><orcidid>https://orcid.org/0000-0003-0422-037X</orcidid></search><sort><creationdate>202202</creationdate><title>Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran</title><author>Rezaei, Mohammad ; Alizadeh Sani, Mahmood ; Amini, Mohsen ; Shariatifar, Nabi ; Alikord, Mahsa ; Arabameri, Majid ; Chalipour, Anita ; Hazrati Reziabad, Reza</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4710-c15a2ba239a428793e2bc60bf76abe3e8f40e937b1a45be9e6026d5c5b86a0cb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Chromatography</topic><topic>Cooking</topic><topic>cooking methods</topic><topic>Dietary minerals</topic><topic>food analysis</topic><topic>heatmap visualization</topic><topic>Liquid chromatography</topic><topic>Methods</topic><topic>multivariate techniques</topic><topic>Nutrition research</topic><topic>Original Research</topic><topic>Pyridoxine</topic><topic>Quality standards</topic><topic>Riboflavin</topic><topic>Rice</topic><topic>Vitamin B</topic><topic>Vitamin B6</topic><topic>Vitamins</topic><topic>water‐soluble B vitamins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rezaei, Mohammad</creatorcontrib><creatorcontrib>Alizadeh Sani, Mahmood</creatorcontrib><creatorcontrib>Amini, Mohsen</creatorcontrib><creatorcontrib>Shariatifar, Nabi</creatorcontrib><creatorcontrib>Alikord, Mahsa</creatorcontrib><creatorcontrib>Arabameri, Majid</creatorcontrib><creatorcontrib>Chalipour, Anita</creatorcontrib><creatorcontrib>Hazrati Reziabad, Reza</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest Central (New)</collection><collection>ProQuest One Academic (New)</collection><collection>Publicly Available Content Database</collection><collection>ProQuest Health & Medical Research Collection</collection><collection>ProQuest One Academic Middle East (New)</collection><collection>ProQuest One Health & Nursing</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food science & nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rezaei, Mohammad</au><au>Alizadeh Sani, Mahmood</au><au>Amini, Mohsen</au><au>Shariatifar, Nabi</au><au>Alikord, Mahsa</au><au>Arabameri, Majid</au><au>Chalipour, Anita</au><au>Hazrati Reziabad, Reza</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran</atitle><jtitle>Food science & nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2022-02</date><risdate>2022</risdate><volume>10</volume><issue>2</issue><spage>460</spage><epage>469</epage><pages>460-469</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
The amount of B1, B2, and B6 obtained ranged from 2.89 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 mg/kg, respectively, for the traditional method. In the boiling method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 mg/kg, respectively. However, LOD values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>35154682</pmid><doi>10.1002/fsn3.2690</doi><tpages>0</tpages><orcidid>https://orcid.org/0000-0002-2861-5758</orcidid><orcidid>https://orcid.org/0000-0002-8410-272X</orcidid><orcidid>https://orcid.org/0000-0003-0422-037X</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2048-7177 |
| ispartof | Food science & nutrition, 2022-02, Vol.10 (2), p.460-469 |
| issn | 2048-7177 2048-7177 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8825727 |
| source | Wiley Online Library Open Access; Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Chromatography Cooking cooking methods Dietary minerals food analysis heatmap visualization Liquid chromatography Methods multivariate techniques Nutrition research Original Research Pyridoxine Quality standards Riboflavin Rice Vitamin B Vitamin B6 Vitamins water‐soluble B vitamins |
| title | Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-19T11%3A35%3A51IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Influence%20of%20cooking%20process%20on%20the%20content%20of%20water%E2%80%90soluble%20B%20vitamins%20in%20rice%20marketed%20in%20Iran&rft.jtitle=Food%20science%20&%20nutrition&rft.au=Rezaei,%20Mohammad&rft.date=2022-02&rft.volume=10&rft.issue=2&rft.spage=460&rft.epage=469&rft.pages=460-469&rft.issn=2048-7177&rft.eissn=2048-7177&rft_id=info:doi/10.1002/fsn3.2690&rft_dat=%3Cproquest_pubme%3E2626626731%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2626626731&rft_id=info:pmid/35154682&rfr_iscdi=true |