Effect of triglycerides and phospholipids on boiled chicken aroma generation.

Yeo H, Balagiannis DP, Lim MX, Koek JH, Parker JK

DOI: 10.1016/j.foodchem.2026.149082
Published: 2026 Jun 15
Container: Food chemistry
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. Source: Crossref; license: CC0 metadata
cautionDOI resolves: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
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. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
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. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredOpen access status: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149082,
  title = {Effect of triglycerides and phospholipids on boiled chicken aroma generation.},
  author = {Yeo H and Balagiannis DP and Lim MX and Koek JH and Parker JK},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.149082},
  url = {https://doi.org/10.1016/j.foodchem.2026.149082}
}

RIS

TY  - JOUR
TI  - Effect of triglycerides and phospholipids on boiled chicken aroma generation.
AU  - Yeo H
AU  - Balagiannis DP
AU  - Lim MX
AU  - Koek JH
AU  - Parker JK
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.149082
UR  - https://doi.org/10.1016/j.foodchem.2026.149082
ER  -

APA

H, Y., DP, B., MX, L., JH, K., & JK, P. (2026). Effect of triglycerides and phospholipids on boiled chicken aroma generation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149082

Source records

pubmed · retrieved 2026-09-27T10:03:52.078Z