Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics.
- DOI
- 10.1016/j.fochx.2026.104375
- Published
- 2026 Oct
- Container
- Food chemistry: X
- 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:10.1016/j.fochx.2026.104375,
title = {Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics.},
author = {Wang J and Zhou S and Wang Q and Ma X and Wang Y and Han S and Feng Y and Qu F and Yu G and Zhang X},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104375},
url = {https://doi.org/10.1016/j.fochx.2026.104375}
}RIS
TY - JOUR TI - Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics. AU - Wang J AU - Zhou S AU - Wang Q AU - Ma X AU - Wang Y AU - Han S AU - Feng Y AU - Qu F AU - Yu G AU - Zhang X PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104375 UR - https://doi.org/10.1016/j.fochx.2026.104375 ER -
APA
J, W., S, Z., Q, W., X, M., Y, W., S, H., Y, F., F, Q., G, Y., & X, Z. (2026). Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104375
Source records
- pubmed · retrieved 2026-09-25T06:47:46.910Z
- europe-pmc · retrieved 2026-09-25T06:47:46.908Z