{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T17:57:55Z","timestamp":1791568675908,"version":"4.3.4"},"reference-count":56,"publisher":"Public Library of Science (PLoS)","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research and Development Progra","award":["2016YFD0100101"],"award-info":[{"award-number":["2016YFD0100101"]}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS One"],"abstract":"<jats:p>Colored rice, available in black, red, purple, and yellow, and green varieties, is recognized for its high nutritional value and potential in modern health-conscious diets. This study systematically evaluated the quality attributes and pigment profiles of diverse colored rice germplasm resources. Principal component analysis revealed that pasting properties, total phenolic content, total flavonoid content, antioxidant capacity, and sensory characteristics were the primary determinants of quality across all colored rice accessions. Furthermore, comprehensive metabolic profiling using UHPLC-MS\/MS identified 818 metabolites across 20 pigment extracts, including flavonoids, anthocyanins, phenolic acids, alkaloids, terpenes, and organic heterocyclic compounds. Notably, 11 anthocyanins\u2014predominantly cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, and malvidin-3-glucoside\u2014along with 3 proanthocyanidins, were identified as the major bioactive components. These findings provide a robust scientific basis for the functional characterization and nutritional evaluation of colored rice, facilitating the future conservation, genetic improvement, and industrial utilization of these valuable germplasm resources.<\/jats:p>","DOI":"10.1371\/journal.pone.0355382","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T17:39:03Z","timestamp":1791567543000},"page":"e0355382","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":0,"title":["Integrated quality assessment and pigment profiling in colored rice varieties"],"prefix":"10.1371","volume":"21","author":[{"given":"Shan","family":"Yan","sequence":"first","affiliation":[{"name":"School of Life Science and Technology, Wuhan Polytechnic University","place":["Wuhan, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teng","family":"Cheng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Molecular Neurobiology of the Ministry of Education and the Collaborative Innovation Center for Brain Science, Naval Medical University","place":["Shanghai, China"],"department":["Department of Neurobiology"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changlong","family":"Gou","sequence":"additional","affiliation":[{"name":"School of Life Science and Technology, Wuhan Polytechnic University","place":["Wuhan, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingfei","family":"Zheng","sequence":"additional","affiliation":[{"name":"Institute of Food Crops, Hubei Academy of Agricultural Sciences","place":["Wuhan, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Wu","sequence":"additional","affiliation":[{"name":"Qianjiang Public Inspection and Testing Center","place":["Qianjiang, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiawen","family":"Li","sequence":"additional","affiliation":[{"name":"Qianjiang Public Inspection and Testing Center","place":["Qianjiang, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nunung","family":"Harijati","sequence":"additional","affiliation":[{"name":"University of Brawijaya","place":["Malang, East Java, Indonesia"],"department":["Department of Biology, Faculty of Mathematics and Natural Sciences"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deze","family":"Xu","sequence":"additional","affiliation":[{"name":"Institute of Food Crops, Hubei Academy of Agricultural Sciences","place":["Wuhan, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongli","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Life Science and Technology, Wuhan Polytechnic University","place":["Wuhan, Hubei, China"]},{"name":"Hubei Enshi Selenium-rich Resource Observation and Research Station","place":["Enshi, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8598-4082","authenticated-orcid":true,"given":"Ying","family":"Diao","sequence":"additional","affiliation":[{"name":"School of Life Science and Technology, Wuhan Polytechnic University","place":["Wuhan, Hubei, China"]},{"name":"Hubei Enshi Selenium-rich Resource Observation and Research Station","place":["Enshi, Hubei, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongming","family":"Fang","sequence":"additional","affiliation":[{"name":"College of Agricultural Sciences, Guizhou University","place":["Guiyang, Guizhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"pone.0355382.ref001","doi-asserted-by":"crossref","first-page":"229","DOI":"10.3389\/fgene.2020.00229","article-title":"The Genetic Basis and Nutritional Benefits of Pigmented Rice Grain","volume":"11","author":"EGN Mbanjo","year":"2020","journal-title":"Front Genet"},{"issue":"10","key":"pone.0355382.ref002","doi-asserted-by":"crossref","first-page":"15673","DOI":"10.3390\/molecules191015673","article-title":"Combined mass spectrometry-based metabolite profiling of different pigmented rice (Oryza sativa L.) seeds and correlation with antioxidant activities","volume":"19","author":"GR Kim","year":"2014","journal-title":"Molecules"},{"issue":"15","key":"pone.0355382.ref003","doi-asserted-by":"crossref","first-page":"6219","DOI":"10.7314\/APJCP.2014.15.15.6219","article-title":"Anti-metastasis activity of black rice anthocyanins against breast cancer: analyses using an ErbB2 positive breast cancer cell line and tumoral xenograft model","volume":"15","author":"L-P Luo","year":"2014","journal-title":"Asian Pac J Cancer Prev"},{"key":"pone.0355382.ref004","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodres.2018.06.069","article-title":"Bioactive compounds and protective effect of red and black rice brans extracts in human neuron-like cells (SH-SY5Y)","volume":"113","author":"CG Vargas","year":"2018","journal-title":"Food Res Int"},{"issue":"9","key":"pone.0355382.ref005","doi-asserted-by":"crossref","DOI":"10.1515\/ijfe-2019-0260","article-title":"Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran","volume":"16","author":"H Zhang","year":"2020","journal-title":"Int J Food Eng"},{"issue":"3","key":"pone.0355382.ref006","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1002\/cche.10399","article-title":"Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti\u2010aging potential of purple glutinous rice (Oryza sativa L.) extract","volume":"98","author":"W Poomanee","year":"2021","journal-title":"Cereal Chem"},{"key":"pone.0355382.ref007","doi-asserted-by":"crossref","first-page":"133768","DOI":"10.1016\/j.foodchem.2022.133768","article-title":"Purple red rice anthocyanins alleviate intestinal damage in cyclophosphamide-induced mice associated with modulation of intestinal barrier function and gut microbiota","volume":"397","author":"T Chen","year":"2022","journal-title":"Food Chem"},{"issue":"2","key":"pone.0355382.ref008","doi-asserted-by":"crossref","first-page":"180","DOI":"10.3746\/pnf.2022.27.2.180","article-title":"Effects of Red Rice Bran Extract on High-Fat Diet-Induced Obesity and Insulin Resistance in Mice","volume":"27","author":"N Munkong","year":"2022","journal-title":"Prev Nutr Food Sci"},{"issue":"05","key":"pone.0355382.ref009","first-page":"411","article-title":"Advances in studies on nutritional, functional components and biological activities of color rice","volume":"44","author":"R Lu","year":"2023","journal-title":"Sci Technol Food Industry"},{"issue":"5","key":"pone.0355382.ref010","first-page":"143","article-title":"Protective effect of black rice-derived cyanidin-3-O-\u03b2-glucoside on lipopolysaccharide-induced inflammatory injury in human monocyte cell line THP-1","volume":"44","author":"FL Ya","year":"2023","journal-title":"Food Sci"},{"key":"pone.0355382.ref011","doi-asserted-by":"crossref","first-page":"111726","DOI":"10.1016\/j.foodres.2022.111726","article-title":"Investigation of flavonoid components and their associated antioxidant capacity in different pigmented rice varieties","volume":"161","author":"X Chen","year":"2022","journal-title":"Food Res Int"},{"issue":"20","key":"pone.0355382.ref012","doi-asserted-by":"crossref","first-page":"9100","DOI":"10.1039\/D3FO02977H","article-title":"Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review","volume":"14","author":"M Obadi","year":"2023","journal-title":"Food Funct"},{"issue":"2","key":"pone.0355382.ref013","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/j.jcs.2014.01.004","article-title":"Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)","volume":"59","author":"Y Shao","year":"2014","journal-title":"J Cereal Sci"},{"issue":"01","key":"pone.0355382.ref014","first-page":"115","article-title":"Research progress on genetics and breeding of functional components in colored rice","volume":"36","author":"FY Zheng","year":"2021","journal-title":"Fujian J Agric Sci"},{"issue":"7","key":"pone.0355382.ref015","doi-asserted-by":"crossref","first-page":"918","DOI":"10.1016\/j.molp.2017.05.008","article-title":"Development of \u201cPurple Endosperm Rice\u201d by Engineering Anthocyanin Biosynthesis in the Endosperm with a High-Efficiency Transgene Stacking System","volume":"10","author":"Q Zhu","year":"2017","journal-title":"Mol Plant"},{"issue":"12","key":"pone.0355382.ref016","doi-asserted-by":"crossref","first-page":"1440","DOI":"10.1016\/j.molp.2018.09.007","article-title":"From Golden Rice to aSTARice: Bioengineering Astaxanthin Biosynthesis in Rice Endosperm","volume":"11","author":"Q Zhu","year":"2018","journal-title":"Mol Plant"},{"issue":"5","key":"pone.0355382.ref017","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1038\/s43016-023-00742-9","article-title":"Multi-omics resources for targeted agronomic improvement of pigmented rice","volume":"4","author":"K Sedeek","year":"2023","journal-title":"Nat Food"},{"issue":"12","key":"pone.0355382.ref018","first-page":"5","article-title":"Black rice pigment soaking mention a stability studying","volume":"36","author":"SP Wu","year":"2011","journal-title":"China Condiment"},{"issue":"8","key":"pone.0355382.ref019","first-page":"3","article-title":"Study on the extraction technology of black rice pigment by alcohol","volume":"36","author":"M Guo","year":"2015","journal-title":"Food Res Dev"},{"issue":"07","key":"pone.0355382.ref020","first-page":"303","article-title":"Determination of amylose and amylopectin contents in yam and taros by dual-wavelength spectrophotometry","volume":"43","author":"J He","year":"2022","journal-title":"Sci Technol Food Industry"},{"issue":"3","key":"pone.0355382.ref021","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1111\/cbdd.13806","article-title":"Chemical composition analysis and antioxidant activity of black rice pigment","volume":"97","author":"L Tai","year":"2021","journal-title":"Chem Biol Drug Des"},{"issue":"1","key":"pone.0355382.ref022","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1016\/j.foodcont.2011.11.002","article-title":"Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats","volume":"25","author":"D Xi","year":"2012","journal-title":"Food Control"},{"issue":"10","key":"pone.0355382.ref023","doi-asserted-by":"crossref","first-page":"3010","DOI":"10.1021\/jf0115589","article-title":"Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity","volume":"50","author":"V Dewanto","year":"2002","journal-title":"J Agric Food Chem"},{"key":"pone.0355382.ref024","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.carbpol.2018.07.087","article-title":"Effect of high-pressure microfluidization treatment on the physicochemical properties and antioxidant activities of polysaccharide from Mesona chinensis Benth","volume":"200","author":"L Huang","year":"2018","journal-title":"Carbohydr Polym"},{"key":"pone.0355382.ref025","doi-asserted-by":"crossref","first-page":"111493","DOI":"10.1016\/j.foodres.2022.111493","article-title":"Phytochemical composition, antioxidant activities and immunomodulatory effects of pigment extracts from Wugong Mountain purple red rice bran","volume":"157","author":"T Chen","year":"2022","journal-title":"Food Res Int"},{"issue":"2","key":"pone.0355382.ref026","first-page":"8","article-title":"Nutritional Quality and Pasting Properties of Different Brown Rice Varieties","volume":"18","author":"L Ye","year":"2018","journal-title":"J Chinese Instit Food Sci Technol"},{"issue":"6","key":"pone.0355382.ref027","first-page":"37","article-title":"Comparison of Nutritional Quality and Physicochemical Properties of Different Varieties of Brown Rice","volume":"39","author":"Y Sui","year":"2023","journal-title":"Modern Food Sci Technol"},{"issue":"1","key":"pone.0355382.ref028","doi-asserted-by":"crossref","DOI":"10.13057\/biodiv\/d240166","article-title":"Nutraceuticals and bioactive properties of local Java pigmented rice","volume":"24","author":"S Pradipta","year":"2023","journal-title":"Biodiversitas"},{"issue":"03","key":"pone.0355382.ref029","first-page":"15","article-title":"Comparative analysis of physicochemical characteristics and taste quality of twelve varieties of colored brown rice","volume":"39","author":"L Ren","year":"2024","journal-title":"J Tianjin Univ Sci Technol"},{"issue":"5","key":"pone.0355382.ref030","doi-asserted-by":"crossref","DOI":"10.1007\/s10681-023-03184-3","article-title":"Mapping genetic determinants for grain physicochemical and nutritional traits in brown and pigmented rice using genome-wide association analysis","volume":"219","author":"K Chattopadhyay","year":"2023","journal-title":"Euphytica"},{"issue":"4","key":"pone.0355382.ref031","first-page":"427","article-title":"Grain thickness of japonica rice varieties and its influence on eating quality","volume":"23","author":"QH Meng","year":"2009","journal-title":"Chinese J Rice Sci"},{"issue":"07","key":"pone.0355382.ref032","first-page":"1271","volume":"55","author":"DW Zhu","year":"2022","journal-title":"Sci Agric Sinica"},{"issue":"2","key":"pone.0355382.ref033","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1590\/1678-457X.6749","article-title":"Physicochemical properties, modifications and applications of starches from different botanical sources","volume":"35","author":"SC Alc\u00e1zar-Alay","year":"2015","journal-title":"Food Sci Technol (Campinas)"},{"key":"pone.0355382.ref034","first-page":"100289","article-title":"Functional properties and bioactive compounds of pigmented brown rice flour","volume":"26","author":"P Waewkum","year":"2021","journal-title":"Bioact Carb Diet Fibre"},{"key":"pone.0355382.ref035","doi-asserted-by":"crossref","first-page":"133926","DOI":"10.1016\/j.foodchem.2022.133926","article-title":"Comparative analysis of rice reveals insights into the mechanism of colored rice via widely targeted metabolomics","volume":"399","author":"L Zhang","year":"2023","journal-title":"Food Chem"},{"key":"pone.0355382.ref036","doi-asserted-by":"crossref","first-page":"716","DOI":"10.1016\/j.foodchem.2017.06.002","article-title":"Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice","volume":"237","author":"GM Somaratne","year":"2017","journal-title":"Food Chem"},{"issue":"6","key":"pone.0355382.ref037","first-page":"200","article-title":"Comprehensive comparative study on nutritional quality indicators of three different colored rice varieties","volume":"44","author":"Y Qin","year":"2025","journal-title":"Seed"},{"issue":"6","key":"pone.0355382.ref038","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1515\/ijfe-2015-0346","article-title":"Phenolic Compounds and Antioxidant Capacity of Brown Rice in China","volume":"12","author":"L Ye","year":"2016","journal-title":"Int J Food Eng"},{"issue":"2","key":"pone.0355382.ref039","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1017\/S0021859618000230","article-title":"Development of recombinant high yielding lines with improved protein content in rice (Oryza sativaL.)","volume":"156","author":"K Chattopadhyay","year":"2018","journal-title":"J Agric Sci"},{"key":"pone.0355382.ref040","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.foodhyd.2015.02.012","article-title":"A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size","volume":"48","author":"J Ahmed","year":"2015","journal-title":"Food Hydrocolloids"},{"issue":"11","key":"pone.0355382.ref041","first-page":"1","article-title":"Analysis of yield and rice quality characteristics of different types of rice varieties in tibetan area","volume":"33","author":"RC Han","year":"2021","journal-title":"Acta Agric Jiangxi"},{"issue":"03","key":"pone.0355382.ref042","first-page":"13","article-title":"Analysis on quality difference of rice varieties in Liaoning province","volume":"1","author":"G Wang","year":"2019","journal-title":"Liaon Agric Sci"},{"key":"pone.0355382.ref043","doi-asserted-by":"crossref","first-page":"133926","DOI":"10.1016\/j.foodchem.2022.133926","article-title":"Comparative analysis of rice reveals insights into the mechanism of colored rice via widely targeted metabolomics","volume":"399","author":"L Zhang","year":"2023","journal-title":"Food Chem"},{"issue":"1","key":"pone.0355382.ref044","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1007\/s13197-015-2002-1","article-title":"Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran","volume":"53","author":"P Loypimai","year":"2016","journal-title":"J Food Sci Technol"},{"key":"pone.0355382.ref045","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1016\/j.foodchem.2019.05.086","article-title":"Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules","volume":"294","author":"O Norkaew","year":"2019","journal-title":"Food Chem"},{"key":"pone.0355382.ref046","doi-asserted-by":"crossref","first-page":"132035","DOI":"10.1016\/j.foodchem.2021.132035","article-title":"Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice","volume":"378","author":"S Zhang","year":"2022","journal-title":"Food Chem"},{"key":"pone.0355382.ref047","doi-asserted-by":"crossref","first-page":"109571","DOI":"10.1016\/j.lwt.2020.109571","article-title":"Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion","volume":"129","author":"T Anuyahong","year":"2020","journal-title":"LWT"},{"issue":"13","key":"pone.0355382.ref048","doi-asserted-by":"crossref","first-page":"4696","DOI":"10.1021\/jf0606609","article-title":"Anthocyanin composition in black, blue, pink, purple, and red cereal grains","volume":"54","author":"E-SM Abdel-Aal","year":"2006","journal-title":"J Agric Food Chem"},{"issue":"4","key":"pone.0355382.ref049","doi-asserted-by":"crossref","first-page":"2783","DOI":"10.1016\/j.foodchem.2012.06.098","article-title":"Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice","volume":"135","author":"XQ Chen","year":"2012","journal-title":"Food Chem"},{"issue":"2","key":"pone.0355382.ref050","doi-asserted-by":"crossref","first-page":"521","DOI":"10.1016\/j.lwt.2013.06.018","article-title":"Phytochemical compositions, and antioxidant and anti-inflammatory properties of twenty-two red rice samples grown in Zhejiang","volume":"54","author":"Y Niu","year":"2013","journal-title":"LWT - Food Sci Technol"},{"issue":"2","key":"pone.0355382.ref051","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1002\/fsn3.1371","article-title":"Optimization of ultrasound-assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran","volume":"8","author":"Y Wang","year":"2020","journal-title":"Food Sci Nutr"},{"issue":"12","key":"pone.0355382.ref052","doi-asserted-by":"crossref","first-page":"1899","DOI":"10.3390\/foods13121899","article-title":"Comparative Metabolic Profiling of Different Colored Rice Grains Reveals the Distribution of Major Active Compounds and Key Secondary Metabolites in Green Rice","volume":"13","author":"M Zhao","year":"2024","journal-title":"Foods"},{"key":"pone.0355382.ref053","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.foodres.2015.10.029","article-title":"Digestion property and synergistic effect on biological activity of purple rice (Oryza sativa L.) anthocyanins subjected to a simulated gastrointestinal digestion in vitro","volume":"78","author":"D Sun","year":"2015","journal-title":"Food Res Int"},{"key":"pone.0355382.ref054","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.indcrop.2016.10.041","article-title":"Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling","volume":"95","author":"AB Das","year":"2017","journal-title":"Ind Crops Prod"},{"key":"pone.0355382.ref055","doi-asserted-by":"crossref","first-page":"108610","DOI":"10.1016\/j.biopha.2019.108610","article-title":"Anthocyanins and metabolites from purple rice inhibit IL-1\u03b2-induced matrix metalloproteinases expression in human articular chondrocytes through the NF-\u03baB and ERK\/MAPK pathway","volume":"112","author":"T Wongwichai","year":"2019","journal-title":"Biomed Pharmacother"},{"issue":"1","key":"pone.0355382.ref056","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1007\/s12374-012-0043-9","article-title":"The genetic constitutions of complementary genes Pp and Pb determine the purple color variation in pericarps with cyanidin-3-O-glucoside depositions in black rice","volume":"56","author":"MM Rahman","year":"2013","journal-title":"J Plant Biol"}],"container-title":["PLOS One"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0355382","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T17:39:11Z","timestamp":1791567551000},"score":1,"resource":{"primary":{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0355382"}},"subtitle":[],"editor":[{"given":"Lei","family":"Zhang","sequence":"first","affiliation":[{"name":"University of Waterloo","place":["CANADA"]}],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2026,10,9]]},"references-count":56,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2026,10,9]]}},"URL":"https:\/\/doi.org\/10.1371\/journal.pone.0355382","relation":{},"ISSN":["1932-6203"],"issn-type":[{"value":"1932-6203","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10,9]]}}}