Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice
- DOI
- 10.1016/j.focha.2026.101339
- Published
- 2026-09
- Container
- Food Chemistry Advances
- 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.focha.2026.101339,
title = {Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice},
author = {Pittaya Chaikham and Supawinee Saentaweesuk and Narakorn Srisuk and Sani Jirasatid},
year = {2026},
journal = {Food Chemistry Advances},
doi = {10.1016/j.focha.2026.101339},
url = {https://doi.org/10.1016/j.focha.2026.101339}
}RIS
TY - JOUR TI - Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice AU - Pittaya Chaikham AU - Supawinee Saentaweesuk AU - Narakorn Srisuk AU - Sani Jirasatid PY - 2026 JO - Food Chemistry Advances DO - 10.1016/j.focha.2026.101339 UR - https://doi.org/10.1016/j.focha.2026.101339 ER -
APA
Chaikham, P., Saentaweesuk, S., Srisuk, N., & Jirasatid, S. (2026). Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice. Food Chemistry Advances. https://doi.org/10.1016/j.focha.2026.101339
Source records
- crossref · retrieved 2026-09-26T09:38:55.460Z