Modified soluble dietary fiber from sweet potato residue: antibacterial effect and mechanism against Escherichia coli and Staphylococcus aureus.

Mei X, Zou H, Sui Y, Xiong T, Wang Q, Shi J

DOI: 10.1007/s10068-026-02277-8
Published: 2026 Nov
Container: Food science and biotechnology
Publisher: Not recorded
Open access: yes

Credibility signals

limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

cautionDOI registered: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
cautionDOI resolves: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
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. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
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. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
supportingOpen access status: Normalized open-access status: open. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.1007/s10068-026-02277-8,
  title = {Modified soluble dietary fiber from sweet potato residue: antibacterial effect and mechanism against Escherichia coli and Staphylococcus aureus.},
  author = {Mei X and Zou H and Sui Y and Xiong T and Wang Q and Shi J},
  year = {2026},
  journal = {Food science and biotechnology},
  doi = {10.1007/s10068-026-02277-8},
  url = {https://doi.org/10.1007/s10068-026-02277-8}
}

RIS

TY  - JOUR
TI  - Modified soluble dietary fiber from sweet potato residue: antibacterial effect and mechanism against Escherichia coli and Staphylococcus aureus.
AU  - Mei X
AU  - Zou H
AU  - Sui Y
AU  - Xiong T
AU  - Wang Q
AU  - Shi J
PY  - 2026
JO  - Food science and biotechnology
DO  - 10.1007/s10068-026-02277-8
UR  - https://doi.org/10.1007/s10068-026-02277-8
ER  -

APA

X, M., H, Z., Y, S., T, X., Q, W., & J, S. (2026). Modified soluble dietary fiber from sweet potato residue: antibacterial effect and mechanism against Escherichia coli and Staphylococcus aureus.. Food science and biotechnology. https://doi.org/10.1007/s10068-026-02277-8

Source records

pubmed · retrieved 2026-11-10T10:55:04.155Z