Olive oil stability under deep-frying conditions.
- DOI
- 10.1016/j.fct.2010.07.036
- Published
- 2010 Oct
- Container
- Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 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.
- 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.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.fct.2010.07.036,
title = {Olive oil stability under deep-frying conditions.},
author = {Casal S and Malheiro R and Sendas A and Oliveira BP and Pereira JA},
year = {2010},
journal = {Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
doi = {10.1016/j.fct.2010.07.036},
url = {https://doi.org/10.1016/j.fct.2010.07.036}
}RIS
TY - JOUR TI - Olive oil stability under deep-frying conditions. AU - Casal S AU - Malheiro R AU - Sendas A AU - Oliveira BP AU - Pereira JA PY - 2010 JO - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association DO - 10.1016/j.fct.2010.07.036 UR - https://doi.org/10.1016/j.fct.2010.07.036 ER -
APA
S, C., R, M., A, S., BP, O., & JA, P. (2010). Olive oil stability under deep-frying conditions.. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. https://doi.org/10.1016/j.fct.2010.07.036
Source records
- pubmed · retrieved 2026-09-25T10:48:57.853Z