Three-dimensional conjugate fluid–solid modeling of joint transport phenomena during frying of potato at variable oil temperatures
- DOI
- 10.1016/j.crfs.2026.101545
- 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.2026.101545,
title = {Three-dimensional conjugate fluid–solid modeling of joint transport phenomena during frying of potato at variable oil temperatures},
author = {Jalal Dehghannya and Afsaneh Safari and Babak Ghanbarzadeh},
year = {2026},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2026.101545},
url = {https://doi.org/10.1016/j.crfs.2026.101545}
}RIS
TY - JOUR TI - Three-dimensional conjugate fluid–solid modeling of joint transport phenomena during frying of potato at variable oil temperatures AU - Jalal Dehghannya AU - Afsaneh Safari AU - Babak Ghanbarzadeh PY - 2026 JO - Current Research in Food Science DO - 10.1016/j.crfs.2026.101545 UR - https://doi.org/10.1016/j.crfs.2026.101545 ER -
APA
Dehghannya, J., Safari, A., & Ghanbarzadeh, B. (2026). Three-dimensional conjugate fluid–solid modeling of joint transport phenomena during frying of potato at variable oil temperatures. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101545
Source records
- crossref · retrieved 2026-09-25T20:56:00.995Z