Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions
- DOI
- 10.1007/s11694-021-00992-w
- Published
- 2021-06-08
- Container
- Journal of Food Measurement and Characterization
- 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.
- cautionDOI resolves: No matching Crossref record was present in this response.
- 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.
- supportingOpen access status: Normalized open-access status: open.
- 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.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1007/s11694-021-00992-w,
title = {Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions},
author = {Kenza Djemaa-Landri and Sabrina Hamri-Zeghichi and Wassila Belkhiri-Beder and Stéphanie Krisa and Stéphanie Cluzet and Tristan Richard and Josep Valls and Nabil Kadri and Khodir Madani},
year = {2021},
journal = {Journal of Food Measurement and Characterization},
doi = {10.1007/s11694-021-00992-w},
url = {https://doi.org/10.1007/s11694-021-00992-w}
}RIS
TY - JOUR TI - Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions AU - Kenza Djemaa-Landri AU - Sabrina Hamri-Zeghichi AU - Wassila Belkhiri-Beder AU - Stéphanie Krisa AU - Stéphanie Cluzet AU - Tristan Richard AU - Josep Valls AU - Nabil Kadri AU - Khodir Madani PY - 2021 JO - Journal of Food Measurement and Characterization DO - 10.1007/s11694-021-00992-w UR - https://doi.org/10.1007/s11694-021-00992-w ER -
APA
Djemaa-Landri, K., Hamri-Zeghichi, S., Belkhiri-Beder, W., Krisa, S., Cluzet, S., Richard, T., Valls, J., Kadri, N., & Madani, K. (2021). Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-021-00992-w
Source records
- hal · retrieved 2026-09-27T02:29:37.076Z