Tissue fractions and seed provenance shape the quality of spaghetti squash juice: A comparative analysis of physicochemical, bioactive, and flavor properties.
- DOI
- 10.1016/j.foodchem.2026.150986
- Published
- 2026 Sep 9
- 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.2026.150986,
title = {Tissue fractions and seed provenance shape the quality of spaghetti squash juice: A comparative analysis of physicochemical, bioactive, and flavor properties.},
author = {Si Z and Song N and Hao S and Tao Y and Wang M and Ren Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150986},
url = {https://doi.org/10.1016/j.foodchem.2026.150986}
}RIS
TY - JOUR TI - Tissue fractions and seed provenance shape the quality of spaghetti squash juice: A comparative analysis of physicochemical, bioactive, and flavor properties. AU - Si Z AU - Song N AU - Hao S AU - Tao Y AU - Wang M AU - Ren Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150986 UR - https://doi.org/10.1016/j.foodchem.2026.150986 ER -
APA
Z, S., N, S., S, H., Y, T., M, W., & Y, R. (2026). Tissue fractions and seed provenance shape the quality of spaghetti squash juice: A comparative analysis of physicochemical, bioactive, and flavor properties.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150986
Source records
- pubmed · retrieved 2026-09-26T11:08:36.853Z