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Kim, A., Öström, Å., Mihnea, M. & Niimi, J. (2024). Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives. Food Quality and Preference, 116, Article ID 105132.
Open this publication in new window or tab >>Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives
2024 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 116, article id 105132Article in journal (Refereed) Published
Abstract [en]

For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes and those that can be cooked similarly to meat are known to be preferred, but the preference for meat-likeness varies depending on the consumer’s attitude towards meat. This study determined the relationship between consumers’ level of meat attachment (MA) on their sensory perceptions of and preference for commercial PBMAs, and their drivers of liking. MA was measured by the Meat Attachment Questionnaire (MAQ); consumers with either low or high MA (LMA and HMA, respectively) were invited to participate in the study (n = 99). The sensory characteristics of seven PBMAs were evaluated using a rate-all-that-apply (RATA) questionnaire, along with an ideal profile and product hedonics. Consumers with LMA had significantly higher overall, aroma, and taste liking, compared with consumers with HMA. Both LMA and HMA consumers similarly discriminated among the sensory properties of PBMAs and the ideal profile. Nevertheless, a further adapted penalty analysis showed subtle differences in consumers’ penalisation of sensory attributes depending on MA level. These findings could be used for future research and the development of PBMAs based on consumers’ MA; they could also be extended for application in a meal context where the PBMAs are consumed. 

Place, publisher, year, edition, pages
Elsevier Ltd, 2024
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-72819 (URN)10.1016/j.foodqual.2024.105134 (DOI)2-s2.0-85185463684 (Scopus ID)
Funder
Swedish Research Council Formas, 2020-02843
Note

This work was supported by FORMAS, the Swedish government research council for the environment, agricultural sciences, and spatial planning (reference no. 2020-02843).

Available from: 2024-04-29 Created: 2024-04-29 Last updated: 2024-04-29Bibliographically approved
Niimi, J., Sörensen, V., Mihnea, M., Valentin, D., Bergman, P. & Collier, E. (2023). Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?. Food Quality and Preference, 99, Article ID 104563.
Open this publication in new window or tab >>Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?
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2023 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 99, article id 104563Article in journal (Refereed) Published
Abstract [en]

Encouraging consumers to reduce their meat consumption is imperative in mitigating climate change effects related to the food industry. For some, transitioning away from meat may be facilitated by meat substitutes. However, these are not always accepted as suitable alternatives to meat due to a combination of psychological, situational, and sensorial aspects. The influence of factors such as cooking ability on hedonics and sensory discrimination of meat and meat substitutes is currently under-researched. The present study investigated such effects. Consumers (N = 101) of varying cooking ability and food neophobia (measured using questionnaires) tasted and evaluated six mince products (one beef and five meat substitutes - three soybean-based, one mycoprotein-based, and one oat-based) prepared in a Bolognese sauce. They rated liking for overall, appearance, aroma, taste/flavour, and texture, and profiled the products sensorially using check-all-that-apply (CATA). It was found that meat substitutes can be liked just as much as, if not more than, beef in the application of Bolognese sauce. No main effects of cooking ability were found for any modality of liking, though an interaction between cooking ability and sample was found for liking of flavour/taste. Consumers’ ability to sensorially discriminate between the Bolognese sauces was not dependent on their cooking ability. Several attributes that contributed to (dis)liking were identified. An additional online sample (N = 288) completed only the cooking ability and food neophobia questionnaires. A negative relationship was detected between cooking ability and food neophobia for the combined consumer and online datasets (total N = 389).

Keywords
Cooking ability, food neophobia, consumers, meat substitutes, CATA, liking
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-58563 (URN)10.1016/j.foodqual.2022.104563 (DOI)s2.0-S0950329322000386 (Scopus ID)
Note

This work was supported by a grant from FORMAS – Research Council for Environment, Agricultural Sciences and Spatial Planning, grant number 2018–01867. 

Available from: 2022-02-16 Created: 2022-02-16 Last updated: 2024-03-06Bibliographically approved
Forghani, B., Mihnea, M., Svendsen, T. & Undeland, I. (2023). Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study. ACS Sustainable Chemistry and Engineering, 11(17), 6523
Open this publication in new window or tab >>Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study
2023 (English)In: ACS Sustainable Chemistry and Engineering, E-ISSN 2168-0485, Vol. 11, no 17, p. 6523-Article in journal (Refereed) Published
Abstract [en]

A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain. © 2023 The Authors.

Place, publisher, year, edition, pages
American Chemical Society, 2023
Keywords
carrageenan, circular economy, marination brine, protein recovery, wastewater, Acidification, Flocculation, Flotation, Polyunsaturated fatty acids, Proteins, Recovery, 'spice', Carrageenans, Dissolved air flotations, Lipid recoveries, Long chains, N-3 polyunsaturated fatty acids, Protein chains, Biomass
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-64426 (URN)10.1021/acssuschemeng.2c06795 (DOI)2-s2.0-85154034738 (Scopus ID)
Note

This study was funded by Marie-Curie and VINNOVA (VINNMER) (project #2016-04142, awarded to Bita Forghani), the Swedish Board of Agriculture/European Maritime and Fisheries fund (EMFF) (Aquastream project, #2016-844-3, granted to Ingrid Undeland), and the Bio-Based Industries Joint Undertaking (JU) of the European Union’s Horizon 2020 Research and Innovation Programme, under grant agreement no. 837726. JU is supported by the Horizon 2020 Research and Innovation Programme and the Bio-Based Industries Consortium. 

Available from: 2023-05-11 Created: 2023-05-11 Last updated: 2023-07-07Bibliographically approved
Garrido Banuelos, G., Lopez-Sanchez, P. & Mihnea, M. (2023). Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers. Journal of texture studies, 54(4), 532
Open this publication in new window or tab >>Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
2023 (English)In: Journal of texture studies, ISSN 0022-4901, E-ISSN 1745-4603, Vol. 54, no 4, p. 532-Article in journal (Refereed) Published
Abstract [en]

Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naïve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as “ease of swallow” and “creaminess.” For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods. © 2023 The Authors.

Place, publisher, year, edition, pages
John Wiley and Sons Inc, 2023
Keywords
consumers, experts, inulin, particles, sensory science, starch, texture, Particle size analysis, Sensory perception, Textures, Vegetables, Consumer, Continuous phase, Expert, Expert panels, Particle, Particle properties, Phase properties, Root vegetables
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-64333 (URN)10.1111/jtxs.12754 (DOI)2-s2.0-85152012344 (Scopus ID)
Note

Correspondence Address: Garrido-Bañuelos, G.; RISE, Sweden. Funding information: Jordbruksverket, Grant/Award Number: 2018–2132; Swedish Research Council Formals, Grant/Award Number: 2018-01346

Available from: 2023-05-03 Created: 2023-05-03 Last updated: 2024-06-10Bibliographically approved
Garrido Banuelos, G., Miljkovic, A., Morange, C., Mihnea, M. & Lopez-Sanchez, P. (2022). Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments. Lebensmittel-Wissenschaft + Technologie, 162, Article ID 113483.
Open this publication in new window or tab >>Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments
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2022 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 162, article id 113483Article in journal (Refereed) Published
Abstract [en]

Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed. © 2022 The Authors

Place, publisher, year, edition, pages
Academic Press, 2022
Keywords
Algae, Flavour, Laminaria digitata, Seaweed, Volatile composition, Chemical analysis, Food processing, Processing, Product design, Bioactives, Dietary fibre, Fiber protein, Heating time, Macro-algae, Mechanical treatments, Processing method, Thermal, Suspensions (fluids)
National Category
Microbiology
Identifiers
urn:nbn:se:ri:diva-59218 (URN)10.1016/j.lwt.2022.113483 (DOI)2-s2.0-85129395047 (Scopus ID)
Note

Funding details: Svenska Forskningsrådet Formas, 2018–01346; Funding text 1: The work was supported by the Swedish Research Council Formas (2018–01346).

Available from: 2022-06-10 Created: 2022-06-10 Last updated: 2024-05-21Bibliographically approved
Andersson, J., Garrido Banuelos, G., Bergdoll, M., Vilaplana, F., Menzel, C., Mihnea, M. & Lopez-Sanchez, P. (2022). Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile. Journal of Food Engineering, 312, 110754-110754, Article ID 110754.
Open this publication in new window or tab >>Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
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2022 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 312, p. 110754-110754, article id 110754Article in journal (Refereed) Published
Abstract [en]

Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a lack of knowledge related to the impact of thermal treatments on the sensory properties. This study investigated the effect of steaming and boiling on the microstructure, mechanical properties, and sensory profile of three model root vegetables with distinct carbohydrate composition: Jerusalem artichoke (Helianthus tuberosus L.), parsnip (Pastinaca sativa), and beetroot (Beta vulgaris). Thermally treated Jerusalem artichoke and parsnip showed higher content of cell wall polysaccharides, particularly β-glucans (e.g. cellulose) and pectic components, compared to raw. Steaming produced more cell shrinkage and loss of cell-cell adhesion than boiling, leading to softer vegetables. Processed beetroot showed loss of cell turgor and drastic softening but not clear changes in overall carbohydrate content. The scores for several flavour and in-mouth attributes were higher for steamed vegetables compared to boiled. Our results give insights on the processability of root vegetables towards products with enhanced sensory and nutritional properties.

National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-58462 (URN)10.1016/j.jfoodeng.2021.110754 (DOI)
Funder
Swedish Board of Agriculture
Note

The study was funded by Jordbruksverket 2018-2132. 

Available from: 2022-01-28 Created: 2022-01-28 Last updated: 2023-05-22Bibliographically approved
Mihnea, M., Tobin, A. B., Lopez-Sanchez, P. & Garrido Banuelos, G. (2022). Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees. Journal of sensory studies, 37(6), Article ID e12781.
Open this publication in new window or tab >>Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees
2022 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 37, no 6, article id e12781Article in journal (Refereed) Published
Abstract [en]

Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different strategies have been investigated to design new texture-modified food products that would reduce or mitigate the suffering from these swallowing disorders. Despite the recent interest and research in this area, there are, however, still a lot of unknowns regarding the specific sensory insights by this targeted group. The aim of this work was to understand if the ease of swallow and related sensory characteristics are perceived differently by “young” and “elderly” healthy individuals. Broccoli purees with different textural properties were created by changing the fluid component (water or xanthan solution) or processing conditions. Samples were evaluated by an elderly panel (n = 19, average age = 68.9 years) and a young panel (n = 16, average age = 25.4 years). Multivariate data analysis strategies were used to understand the intrapanel sample discrimination and to compare between panels. Results showed a similar overall discrimination between samples between young and elderly panels. The use of xanthan improved the ease of swallow in both age groups. In the absence of xanthan gum, processing conditions determined the ease of swallow, which was related to the particle size distribution. Nevertheless, small differences were found between panels. For example, the elderly panel was more sensitive when discriminating samples based on the ease of swallow (p =.005). Therefore, panelist age seems to be relevant when designing tailored foods enhancing the ease of swallow for the elderly populations. Practical Applications: The present study highlights new insights on the relevance of age and sensory capabilities when designing new texture-modified food products. It also provides new insights regarding the key sensory attributes to consider and how these are affected by the type of food processing. © 2022 The Authors.

Place, publisher, year, edition, pages
John Wiley and Sons Inc, 2022
Keywords
Food processing, Multivariant analysis, Particle size, Particle size analysis, Product design, Sensory analysis, Sensory perception, Average ages, Fluid components, Global population, Healthy individuals, Multivariate data analysis, Processing condition, Sensory characteristics, Solution conditions, Swallowing disorders, Textural properties, Textures
National Category
Genetics and Genomics
Identifiers
urn:nbn:se:ri:diva-60068 (URN)10.1111/joss.12781 (DOI)2-s2.0-85135441300 (Scopus ID)
Note

Funding details: Svenska Forskningsrådet Formas, 2018‐01346; Funding text 1: This work was supported by the Swedish Research Council Formas (2018‐01346).

Available from: 2022-09-05 Created: 2022-09-05 Last updated: 2025-02-07Bibliographically approved
Archer, N., Cochet-Broch, M., Mihnea, M., Garrido Banuelos, G., Lopez-Sanchez, P., Lundin, L. & Frank, D. (2022). Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Frontiers in Nutrition, 9, Article ID 746018.
Open this publication in new window or tab >>Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa
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2022 (English)In: Frontiers in Nutrition, E-ISSN 2296-861X, Vol. 9, article id 746018Article in journal (Refereed) Published
Abstract [en]

Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD. Copyright © 2022 Archer, Cochet-Broch, Mihnea, Garrido-Bañuelos, Lopez-Sanchez, Lundin and Frank.

Place, publisher, year, edition, pages
Frontiers Media S.A., 2022
Keywords
chloride salts, cross-modal interaction, flavor enhancement, flavor perception, fortification, reformulation
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:ri:diva-58776 (URN)10.3389/fnut.2022.746018 (DOI)2-s2.0-85124875211 (Scopus ID)
Note

Funding details: Bill and Melinda Gates Foundation, BMGF, INV-002988; Funding text 1: This work was supported by a grant from the Bill and Melinda Gates Foundation under Grant INV-002988.; Funding text 2: The authors acknowledge Debra Krause, Udayasika Piyasiri, Meryn Scott, and Gregory Maloney for assistance with literature and patent searches.

Available from: 2022-03-03 Created: 2022-03-03 Last updated: 2025-02-11Bibliographically approved
Garrido Banuelos, G., de Barros Alves, H. & Mihnea, M. (2021). Mapping the sensory fingerprint of swedish beer market through text and data mining and multivariate strategies. Beverages, 7(4), Article ID 74.
Open this publication in new window or tab >>Mapping the sensory fingerprint of swedish beer market through text and data mining and multivariate strategies
2021 (English)In: Beverages, ISSN 2306-5710, Vol. 7, no 4, article id 74Article in journal (Refereed) Published
Abstract [en]

The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved. © 2021 by the authors.

Place, publisher, year, edition, pages
MDPI, 2021
Keywords
Beer, Data analysis, Market study, Sensory science, Text data
National Category
Economics
Identifiers
urn:nbn:se:ri:diva-56994 (URN)10.3390/beverages7040074 (DOI)2-s2.0-85119142277 (Scopus ID)
Note

Funding details: 2018-2132; Funding text 1: Funding: This research part of Hope for Swedish hops (EIP-AGRI, Agriculture & Innovation), Fufunnddiendg:bTyhJiosrrdebseraurkcshvperakrteot f2H01o8p-2e1f3o2r.Swedish hops (EIP-AGRI, Agriculture & Innovation), funded by Jordbruksverket 2018-2132. Institutional Review Board Statement: Not applicable.

Available from: 2021-11-25 Created: 2021-11-25 Last updated: 2021-11-25Bibliographically approved
Ben Tobin, A., Mihnea, M., Hildenbrand, M., Miljkovic, A., Garrido Banuelos, G., Xanthakis, E. & Lopez-Sanchez, P. (2020). Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel. Food & Function, 11(10), 8648-8658
Open this publication in new window or tab >>Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel
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2020 (English)In: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 11, no 10, p. 8648-8658Article in journal (Refereed) Published
Abstract [en]

Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disorders i.e. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonian vs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n = 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.

Place, publisher, year, edition, pages
Royal Society of Chemistry, 2020
Keywords
Rheology, Shear thinning, Complex Processes, Degree of lubrication, Elderly populations, Extensional viscosity, Health complications, Rheological parameter, Rheological property, Swallowing disorders, Yield stress
National Category
Natural Sciences
Identifiers
urn:nbn:se:ri:diva-50430 (URN)10.1039/d0fo01728k (DOI)2-s2.0-85094220373 (Scopus ID)
Available from: 2020-11-30 Created: 2020-11-30 Last updated: 2024-05-21Bibliographically approved
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Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0003-2606-9455

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