{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T03:08:07Z","timestamp":1775617687911,"version":"3.50.1"},"reference-count":51,"publisher":"Walter de Gruyter GmbH","issue":"1","license":[{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021,7,16]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>The reduction of sugar and the addition of healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid of nutrition. Therefore, the aim of this study is to develop gummy jellies using natural ingredients, without added sugars or additives, in two varieties: one including orange juice and slightly sweetened with honey (ORH) and the other including puree made from a mixture of berries (BEM). These were submitted to physicochemical, microbiological, and sensorial analyses. Results of microbiological analyses showed that both gummies were suitable for consumption accordingly to EU legislation. The physicochemical analyses allowed making a nutritional evaluation, so that ORH and BEM presented 73.8\u2009kcal\/100\u2009g and 39.8\u2009kcal\/100\u2009g, respectively, five and nine times lower than similar commercial products. The contribution of macronutrients of ORH and BEM was as follows: 78.0 and 67% from carbohydrates, 21.7 and 33% from proteins, respectively. Regarding the potential functional properties, the antioxidant capacity was 50.4 \u2009\u00b1\u2009 4.5\u2009mg\/L TE for ORH and 83.7 \u2009\u00b1\u2009 7.6\u2009mg\/L for BEM. Sensorial evaluation showed that although the developed gummy jellies were slightly less appreciated than a commercial counterpart, still they were appreciated by members of a panel and particularly the ORH, which was rated with scores almost equal to those of the commercial sample. In addition, the developed gummies showed lower caloric values and higher antioxidant capacity than similar commercial candies. Overall, ORH and BEM gummy jellies could represent an opportunity to provide consumers with a healthier alternative to the common jelly candies available in the market.<\/jats:p>","DOI":"10.1515\/opag-2021-0029","type":"journal-article","created":{"date-parts":[[2021,7,16]],"date-time":"2021-07-16T20:06:11Z","timestamp":1626465971000},"page":"466-478","source":"Crossref","is-referenced-by-count":62,"title":["Development and characterization of healthy gummy jellies containing natural fruits"],"prefix":"10.1515","volume":"6","author":[{"given":"Edite","family":"Teixeira-Lemos","sequence":"first","affiliation":[{"name":"CERNAS Research Centre, Polytechnic Institute of Viseu , 3504-510 Viseu , Portugal"},{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]},{"given":"Ana Rita","family":"Almeida","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]},{"given":"Beatriz","family":"Vouga","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]},{"given":"C\u00e1tia","family":"Morais","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]},{"given":"In\u00eas","family":"Correia","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]},{"given":"Pedro","family":"Pereira","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]},{"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"additional","affiliation":[{"name":"CERNAS Research Centre, Polytechnic Institute of Viseu , 3504-510 Viseu , Portugal"},{"name":"Department of Food Industry, Agrarian School of Viseu , 3500-606 Viseu , Portugal"}]}],"member":"374","published-online":{"date-parts":[[2021,7,16]]},"reference":[{"key":"2022010410232810066_j_opag-2021-0029_ref_001","unstructured":"COSI\/WHO Europe. COSI\/WHO European childhood obesity surveillance initiative: overweight and obesity among 6\u20139 year old children \u2013 Portugal. Lisboa, Portugal: Dire\u00e7\u00e3o Geral de Sa\u00fade; 2016."},{"key":"2022010410232810066_j_opag-2021-0029_ref_002","unstructured":"Moloughney S. Functional confectionery: finding the sweet spot. Nutraceuticals World; 2011. https:\/\/www.nutraceuticalsworld.com\/issues\/2011-03\/view_features\/functional-confectionery-finding-the-sweet-spot\/ (accessed September 17, 2020)"},{"key":"2022010410232810066_j_opag-2021-0029_ref_003","doi-asserted-by":"crossref","unstructured":"Cappa C, Lavelli V, Mariotti M. Fruit candies enriched with grape skin powders: physicochemical properties. LWT Food Sci Technol. 2015;62:569\u201375. 10.1016\/j.lwt.2014.07.039.","DOI":"10.1016\/j.lwt.2014.07.039"},{"key":"2022010410232810066_j_opag-2021-0029_ref_004","doi-asserted-by":"crossref","unstructured":"Mutlu C, Tontul SA, Erba\u015f M. Production of a minimally processed jelly candy for children using honey instead of sugar. LWT Food Sci Technol. 2018;93:499\u2013505. 10.1016\/j.lwt.2018.03.064.","DOI":"10.1016\/j.lwt.2018.03.064"},{"key":"2022010410232810066_j_opag-2021-0029_ref_005","doi-asserted-by":"crossref","unstructured":"Khawaja AH, Qassim S, Hassan NA, Arafa ESA. Added sugar: nutritional knowledge and consumption pattern of a principal driver of obesity and diabetes among undergraduates in UAE. Diabetes Metab Syndr Clin Res Ver. 2019;13:2579\u201384. 10.1016\/j.dsx.2019.06.031.","DOI":"10.1016\/j.dsx.2019.06.031"},{"key":"2022010410232810066_j_opag-2021-0029_ref_006","doi-asserted-by":"crossref","unstructured":"Rippe JM, Angelopoulos TJ. Relationship between added sugars consumption and chronic disease risk factors: current understanding. Nutrients. 2016;8:697. 10.3390\/nu8110697.","DOI":"10.3390\/nu8110697"},{"key":"2022010410232810066_j_opag-2021-0029_ref_007","doi-asserted-by":"crossref","unstructured":"Rivero R, Archaina D, Sosa N, Leiva G, Coronel BB, Schebor C. Development of healthy gummy jellies containing honey and propolis. J Sci Food Agric. 2020;100:1030\u20137. 10.1002\/jsfa.10107.","DOI":"10.1002\/jsfa.10107"},{"key":"2022010410232810066_j_opag-2021-0029_ref_008","doi-asserted-by":"crossref","unstructured":"Jacques A, Chaaya N, Beecher K, Ali SA, Belmer A, Bartlett S. The impact of sugar consumption on stress driven, emotional and addictive behaviors. Neurosci Biobehav Ver. 2019;103:178\u201399. 10.1016\/j.neubiorev.2019.05.021.","DOI":"10.1016\/j.neubiorev.2019.05.021"},{"key":"2022010410232810066_j_opag-2021-0029_ref_009","doi-asserted-by":"crossref","unstructured":"Cano-Lamadrid M, Nowicka P, Hern\u00e1ndez F, Carbonell-Barrachina AA, Wojdy\u0142o A. Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop pur\u00e9es (Ficus carica, Cydonia oblonga, and Ziziphus jujube). J Sci Food Agric. 2018;98:5731\u201341. 10.1002\/jsfa.9120.","DOI":"10.1002\/jsfa.9120"},{"key":"2022010410232810066_j_opag-2021-0029_ref_010","doi-asserted-by":"crossref","unstructured":"Moura SCSR, Berling CL, Garcia AO, Queiroz MB, Alvim ID, Hubinger MD. Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy. Food Res Int. 2019;121:542\u201352. 10.1016\/j.foodres.2018.12.010.","DOI":"10.1016\/j.foodres.2018.12.010"},{"key":"2022010410232810066_j_opag-2021-0029_ref_011","doi-asserted-by":"crossref","unstructured":"Maier T, Schieber A, Kammerer DR, Carle R. Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chem. 2009;112:551\u20139. 10.1016\/j.foodchem.2008.06.005.","DOI":"10.1016\/j.foodchem.2008.06.005"},{"key":"2022010410232810066_j_opag-2021-0029_ref_012","doi-asserted-by":"crossref","unstructured":"Teng H, Fang T, Lin Q, Song H, Liu B, Chen L. Red raspberry and its anthocyanins: bioactivity beyond antioxidant capacity. Trends Food Sci Technol. 2017;66:153\u201365. 10.1016\/j.tifs.2017.05.015.","DOI":"10.1016\/j.tifs.2017.05.015"},{"key":"2022010410232810066_j_opag-2021-0029_ref_013","doi-asserted-by":"crossref","unstructured":"Xie L, Su H, Sun C, Zheng X, Chen W. Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms. Trends Food Sci Technol. 2018;72:13\u201324. 10.1016\/j.tifs.2017.12.002.","DOI":"10.1016\/j.tifs.2017.12.002"},{"key":"2022010410232810066_j_opag-2021-0029_ref_014","unstructured":"Guin\u00e9 R, Correia P, Floren\u00e7a S. Development of jelly gums with fruits and herbs: colour and sensory evaluation. J Int Sci Publ Agric Food. 2018;6:340\u20139."},{"key":"2022010410232810066_j_opag-2021-0029_ref_015","doi-asserted-by":"crossref","unstructured":"Dzhanfezova T, Barba-Esp\u00edn G, M\u00fcller R, Joernsgaard B, Hegelund JN, Madsen B, et al. Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria \u00d7 ananassa Duch) genetic resource collection. Food Biosci. 2020;36:100620. 10.1016\/j.fbio.2020.100620.","DOI":"10.1016\/j.fbio.2020.100620"},{"key":"2022010410232810066_j_opag-2021-0029_ref_016","unstructured":"Guin\u00e9 R, Gon\u00e7alves C, Matos S, Gon\u00e7alves F, Costa DVTA, Mendes M. Modeling through artificial neural networks of the phenolic compounds and antioxidant activity of blueberries. Iran J Chem Chem Eng IJCCE. 2018;37:193\u2013212. 10.30492\/IJCCE.2018.30699."},{"key":"2022010410232810066_j_opag-2021-0029_ref_017","unstructured":"Soutinho S, Guin\u00e9 RPF, Jord\u00e3o A, Gon\u00e7alves F. Phenolic compounds in red fruits produced in organic farming at maturation stage. J Biol Vet Agric Food Eng. 2013;7:535\u20138."},{"key":"2022010410232810066_j_opag-2021-0029_ref_018","doi-asserted-by":"crossref","unstructured":"Guin\u00e9 R, Gon\u00e7alves F. Bioactive compounds in some culinary aromatic herbs and their effects on human health. Mini-Rev Med Chem. 2016;16:855\u201366. 10.2174\/1389557516666160211120540.","DOI":"10.2174\/1389557516666160211120540"},{"key":"2022010410232810066_j_opag-2021-0029_ref_019","unstructured":"AOAC. Official methods of analysis of AOAC International. 21st edn. Rockville, Maryland, USA: Association of Official Analytical Chemists; 2019."},{"key":"2022010410232810066_j_opag-2021-0029_ref_020","unstructured":"Gon\u00e7alves C, Guin\u00e9 RPF, Costa DVTA, Gon\u00e7alves FJ. Evaluation of bioactive phenols in blueberries from different cultivars. Int J Biol Food Vet Agric Eng. 2015;9:281\u20134."},{"key":"2022010410232810066_j_opag-2021-0029_ref_021","doi-asserted-by":"crossref","unstructured":"Rubio\u2010Arraez S, Sahuquillo S, Capella JV, Ortol\u00e1 MD, Castell\u00f3 ML. Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. J Texture Stud. 2015;46:272\u201380. 10.1111\/jtxs.12127.","DOI":"10.1111\/jtxs.12127"},{"key":"2022010410232810066_j_opag-2021-0029_ref_022","unstructured":"PortFIR. Tablea de Composi\u00e7\u00e3o de Alimentos \u2013 INSA; 2020. http:\/\/portfir.insa.pt\/foodcomp\/search (accessed September 17, 2020)"},{"key":"2022010410232810066_j_opag-2021-0029_ref_023","unstructured":"GTP. Guia Orientativo para o Estabelecimento de Por\u00e7\u00f5es para a Rotulagem Nutricional. Lisboa, Portugal: PortFIR \u2013 INSA; 2014."},{"key":"2022010410232810066_j_opag-2021-0029_ref_024","unstructured":"Edwards WP. La ciencia de las golosinas. Zaragoza. Spain: Editorial Acribia, S.A.; 2002."},{"key":"2022010410232810066_j_opag-2021-0029_ref_025","doi-asserted-by":"crossref","unstructured":"Bussiere G, Serpelloni M. Confectionery and water activity determination of aw by calculation. Prop Water Foods. Berlin, Germany: Springer; 1985. p. 627\u201345.","DOI":"10.1007\/978-94-009-5103-7_38"},{"key":"2022010410232810066_j_opag-2021-0029_ref_026","doi-asserted-by":"crossref","unstructured":"Periche \u00c1, Castell\u00f3 ML, Heredia A, Escriche I. Stevia rebaudiana, oligofructose and isomaltulose as sugar replacers in marshmallows: stability and antioxidant properties. J Food Process Preserv. 2016;40:724\u201332. 10.1111\/jfpp.12653.","DOI":"10.1111\/jfpp.12653"},{"key":"2022010410232810066_j_opag-2021-0029_ref_027","doi-asserted-by":"crossref","unstructured":"Rubio-Arraez S, Benavent C, Ortol\u00e1 MD, Castell\u00f3 ML. Influence of low glycaemic index sweeteners on antioxidant, sensory, mechanical, and physicochemical properties of a watermelon jelly. J Food Qual. 2018;2018:e8412017. 10.1155\/2018\/8412017.","DOI":"10.1155\/2018\/8412017"},{"key":"2022010410232810066_j_opag-2021-0029_ref_028","doi-asserted-by":"crossref","unstructured":"Rubio-Arraez S, Capella JV, Castell\u00f3 ML, Ortol\u00e1 MD. Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. J Food Sci Technol. 2016;53:3642\u201350. 10.1007\/s13197-016-2319-4.","DOI":"10.1007\/s13197-016-2319-4"},{"key":"2022010410232810066_j_opag-2021-0029_ref_029","doi-asserted-by":"crossref","unstructured":"Granato D, Karnopp AR, van Ruth SM. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. J Sci Food Agric. 2015;95:1997\u20132006. 10.1002\/jsfa.6910.","DOI":"10.1002\/jsfa.6910"},{"key":"2022010410232810066_j_opag-2021-0029_ref_030","doi-asserted-by":"crossref","unstructured":"Nowak D, Go\u015bli\u0144ski M, Szwengiel A. Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity. J Sci Food Agric. 2017;97:2657\u201363. 10.1002\/jsfa.8089.","DOI":"10.1002\/jsfa.8089"},{"key":"2022010410232810066_j_opag-2021-0029_ref_031","doi-asserted-by":"crossref","unstructured":"Visioli F, Galli C. The role of antioxidants in the Mediterranean diet. Lipids. 2001;36:S49\u201352. 10.1007\/s11745-001-0682-z.","DOI":"10.1007\/s11745-001-0682-z"},{"key":"2022010410232810066_j_opag-2021-0029_ref_032","doi-asserted-by":"crossref","unstructured":"Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res. 2017;61:1361779. 10.1080\/16546628.2017.1361779.","DOI":"10.1080\/16546628.2017.1361779"},{"key":"2022010410232810066_j_opag-2021-0029_ref_033","doi-asserted-by":"crossref","unstructured":"Kaur K, Sculley D, Wallace J, Turner A, Ferraris C, Veysey M, et al. Micronutrients and bioactive compounds in oral inflammatory diseases. J Nutr Intermed Metab. 2019;18:100105. 10.1016\/j.jnim.2019.100105.","DOI":"10.1016\/j.jnim.2019.100105"},{"key":"2022010410232810066_j_opag-2021-0029_ref_034","unstructured":"Caballero-Torres AE. Lessons in food hygiene. New York, USA: Medical Sciences; 2008."},{"key":"2022010410232810066_j_opag-2021-0029_ref_035","unstructured":"Regulamento EC. No 2073 da Comiss\u00e3o, de 15 de Novembro de 2005 relativo a crit\u00e9rios microbiol\u00f3gicos aplic\u00e1veis aos g\u00e9neros aliment\u00edcios. Brussels, Belgium: European Commission; 2005."},{"key":"2022010410232810066_j_opag-2021-0029_ref_036","unstructured":"ICMSF. Microorganisms in foods. New York, USA: Kluwer Academic\/Plenum Publishers; 2005."},{"key":"2022010410232810066_j_opag-2021-0029_ref_037","unstructured":"Anderson MRP, Calder\u00f3n-Pascual V. Food microbiology. anal. methodol. food beverages. 2nd edn. Madrid, Spain: Diaz de Santos; 2000."},{"key":"2022010410232810066_j_opag-2021-0029_ref_038","doi-asserted-by":"crossref","unstructured":"Nohynek LJ, Alakomi H-L, K\u00e4hk\u00f6nen MP, Heinonen M, Helander IM, Oksman-Caldentey K-M, et al. Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogens. Nutr Cancer. 2006;54:18\u201332. 10.1207\/s15327914nc5401_4.","DOI":"10.1207\/s15327914nc5401_4"},{"key":"2022010410232810066_j_opag-2021-0029_ref_039","doi-asserted-by":"crossref","unstructured":"Guin\u00e9 RPF, Correia PMR, Reis C, Floren\u00e7a SG. Evaluation of texture in jelly gums incorporating berries and aromatic plants. Open Agric. 2020;5:450\u201361. 10.1515\/opag-2020-0043.","DOI":"10.1515\/opag-2020-0043"},{"key":"2022010410232810066_j_opag-2021-0029_ref_040","doi-asserted-by":"crossref","unstructured":"Belay A, Haki GD, Birringer M, Borck H, Addi A, Baye K, et al. Rheology and botanical origin of Ethiopian monofloral honey. LWT Food Sci Technol. 2017;75:393\u2013401. 10.1016\/j.lwt.2016.09.021.","DOI":"10.1016\/j.lwt.2016.09.021"},{"key":"2022010410232810066_j_opag-2021-0029_ref_041","doi-asserted-by":"crossref","unstructured":"Juszczak L, Fortuna T. Rheology of selected Polish honeys. J Food Eng. 2006;75:43\u20139. 10.1016\/j.jfoodeng.2005.03.049.","DOI":"10.1016\/j.jfoodeng.2005.03.049"},{"key":"2022010410232810066_j_opag-2021-0029_ref_042","doi-asserted-by":"crossref","unstructured":"Kulmyrzaev A, McClements DJ. High frequency dynamic shear rheology of honey. J Food Eng. 2000;45:219\u201324. 10.1016\/S0260-8774(00)00062-5.","DOI":"10.1016\/S0260-8774(00)00062-5"},{"key":"2022010410232810066_j_opag-2021-0029_ref_043","doi-asserted-by":"crossref","unstructured":"Tong Q, Zhang X, Wu F, Tong J, Zhang P, Zhang J. Effect of honey powder on dough rheology and bread quality. Food Res Int. 2010;43:2284\u20138. 10.1016\/j.foodres.2010.08.002.","DOI":"10.1016\/j.foodres.2010.08.002"},{"key":"2022010410232810066_j_opag-2021-0029_ref_044","doi-asserted-by":"crossref","unstructured":"Nguyen HTL, Katopo L, Pang E, Mantri N, Kasapis S. Structural variation in gelatin networks from low to high-solid systems effected by honey addition. Food Res Int. 2019;121:319\u201325. 10.1016\/j.foodres.2019.03.048.","DOI":"10.1016\/j.foodres.2019.03.048"},{"key":"2022010410232810066_j_opag-2021-0029_ref_045","doi-asserted-by":"crossref","unstructured":"Miranda JS, Costa BV, de Oliveira IV, de Lima DCN, Martins EMF, de Castro Leite J\u00fanior BR, et al. Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. LWT Food Sci Technol. 2020;126:109275. 10.1016\/j.lwt.2020.109275.","DOI":"10.1016\/j.lwt.2020.109275"},{"key":"2022010410232810066_j_opag-2021-0029_ref_046","doi-asserted-by":"crossref","unstructured":"Falc\u00e3o SI, Tom\u00e1s A, Vale N, Gomes P, Freire C, Vilas-Boas M. Phenolic quantification and botanical origin of Portuguese propolis. Ind Crops Prod. 2013;49:805\u201312. 10.1016\/j.indcrop.2013.07.021.","DOI":"10.1016\/j.indcrop.2013.07.021"},{"key":"2022010410232810066_j_opag-2021-0029_ref_047","doi-asserted-by":"crossref","unstructured":"Atwa ADA, AbuShahba RY, Mostafa M, Hashem MI. Effect of honey in preventing gingivitis and dental caries in patients undergoing orthodontic treatment. Saudi Dent J. 2014;26:108\u201314. 10.1016\/j.sdentj.2014.03.001.","DOI":"10.1016\/j.sdentj.2014.03.001"},{"key":"2022010410232810066_j_opag-2021-0029_ref_048","doi-asserted-by":"crossref","unstructured":"Mostafavi FS, Zaeim D. Agar-based edible films for food packaging applications \u2013 a review. Int J Biol Macromol. 2020;159:1165\u201376. 10.1016\/j.ijbiomac.2020.05.123.","DOI":"10.1016\/j.ijbiomac.2020.05.123"},{"key":"2022010410232810066_j_opag-2021-0029_ref_049","doi-asserted-by":"crossref","unstructured":"Ondarza M, Karamanos Y, Christiaen D, Stadler T. Variations in the composition of agar polysaccharides from Gracilaria verrucosa, cultivated under controlled conditions. Food Hydrocoll. 1987;1:507\u20139. 10.1016\/S0268-005X(87)80052-8.","DOI":"10.1016\/S0268-005X(87)80052-8"},{"key":"2022010410232810066_j_opag-2021-0029_ref_050","unstructured":"EU. Regulamento (CE) No 1924\/2006 \u2013 Alega\u00e7\u00f5es nutricionais e de sa\u00fade sobre os alimentos. Brussels, Belgium: European Commission; 2006."},{"key":"2022010410232810066_j_opag-2021-0029_ref_051","unstructured":"EU. Regulamento (EU) 1047\/2012 \u2013 Altera\u00e7\u00e3o \u00e0s alega\u00e7\u00f5es nutricionais e de sa\u00fade sobre os alimentos. Brussels, Belgium: European Commission; 2012."}],"container-title":["Open Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.degruyter.com\/document\/doi\/10.1515\/opag-2021-0029\/xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.degruyter.com\/document\/doi\/10.1515\/opag-2021-0029\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,1,4]],"date-time":"2022-01-04T10:26:53Z","timestamp":1641292013000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.degruyter.com\/document\/doi\/10.1515\/opag-2021-0029\/html"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,1,1]]},"references-count":51,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2021,3,24]]},"published-print":{"date-parts":[[2021,3,24]]}},"alternative-id":["10.1515\/opag-2021-0029"],"URL":"https:\/\/doi.org\/10.1515\/opag-2021-0029","relation":{},"ISSN":["2391-9531"],"issn-type":[{"value":"2391-9531","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,1,1]]}}}