Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis
- DOI
- 10.1016/j.crfs.2026.101496
- Published
- 2026
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- 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:10.1016/j.crfs.2026.101496,
title = {Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis},
author = {Guangqiang Wei and Wenbin Zhang and Yunmei Chai and Teng Wang and Zhenzhu Li and Adhita Sri Prabakusuma and Aixiang Huang and Yufang Li},
year = {2026},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2026.101496},
url = {https://doi.org/10.1016/j.crfs.2026.101496}
}RIS
TY - JOUR TI - Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis AU - Guangqiang Wei AU - Wenbin Zhang AU - Yunmei Chai AU - Teng Wang AU - Zhenzhu Li AU - Adhita Sri Prabakusuma AU - Aixiang Huang AU - Yufang Li PY - 2026 JO - Current Research in Food Science DO - 10.1016/j.crfs.2026.101496 UR - https://doi.org/10.1016/j.crfs.2026.101496 ER -
APA
Wei, G., Zhang, W., Chai, Y., Wang, T., Li, Z., Prabakusuma, A. S., Huang, A., & Li, Y. (2026). Cheese flavor formation in cream-enriched yogurt: Molecular characterization of lipid flavour precursors, aroma-active compounds, and molecular docking analysis. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101496
Source records
- crossref · retrieved 2026-11-09T10:00:32.532Z