Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit ( <i>Actinidia chinensis</i> ) flour during processing
- DOI
- 10.1002/jsfa.70535
- Published
- 2026-02-25
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70535,
title = {Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (
<i>Actinidia chinensis</i>
) flour during processing},
author = {Jiecheng Li and Bai Nishran Usman Candao and Fan Zhu},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.70535},
url = {https://doi.org/10.1002/jsfa.70535}
}RIS
TY - JOUR
TI - Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (
<i>Actinidia chinensis</i>
) flour during processing
AU - Jiecheng Li
AU - Bai Nishran Usman Candao
AU - Fan Zhu
PY - 2026
JO - Journal of the Science of Food and Agriculture
DO - 10.1002/jsfa.70535
UR - https://doi.org/10.1002/jsfa.70535
ER - APA
Li, J., Candao, B. N. U., & Zhu, F. (2026). Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit ( <i>Actinidia chinensis</i> ) flour during processing. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70535
Source records
- crossref · retrieved 2026-09-27T11:18:40.681Z