Cooking mode shapes Yuxiang shredded pork flavor signatures: a comparative multi-omics study.
- DOI
- 10.1016/j.foodchem.2026.149377
- Published
- 2026 Jul 1
- 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.
- 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.foodchem.2026.149377,
title = {Cooking mode shapes Yuxiang shredded pork flavor signatures: a comparative multi-omics study.},
author = {Wang X and Shi S and Gong L and Liu S and He H and Yao Y and Wang X and Zhao H and Li J and Zhao Y and Chen D},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149377},
url = {https://doi.org/10.1016/j.foodchem.2026.149377}
}RIS
TY - JOUR TI - Cooking mode shapes Yuxiang shredded pork flavor signatures: a comparative multi-omics study. AU - Wang X AU - Shi S AU - Gong L AU - Liu S AU - He H AU - Yao Y AU - Wang X AU - Zhao H AU - Li J AU - Zhao Y AU - Chen D PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149377 UR - https://doi.org/10.1016/j.foodchem.2026.149377 ER -
APA
X, W., S, S., L, G., S, L., H, H., Y, Y., X, W., H, Z., J, L., Y, Z., & D, C. (2026). Cooking mode shapes Yuxiang shredded pork flavor signatures: a comparative multi-omics study.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149377
Source records
- pubmed · retrieved 2026-09-26T07:30:33.760Z