Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model
- DOI
- 10.1016/j.foodres.2025.116888
- Published
- 2025-11
- Container
- Food Research International
- 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.foodres.2025.116888,
title = {Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model},
author = {Vanice Natera and William Isidoro and Mariza Landgraf and Gustavo Augusto Lacorte and Bernadette Dora Gombossy de Melo Franco and Christian Hoffmann and Uelinton Manoel Pinto and Cynthia Jurkiewicz},
year = {2025},
journal = {Food Research International},
doi = {10.1016/j.foodres.2025.116888},
url = {https://doi.org/10.1016/j.foodres.2025.116888}
}RIS
TY - JOUR TI - Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model AU - Vanice Natera AU - William Isidoro AU - Mariza Landgraf AU - Gustavo Augusto Lacorte AU - Bernadette Dora Gombossy de Melo Franco AU - Christian Hoffmann AU - Uelinton Manoel Pinto AU - Cynthia Jurkiewicz PY - 2025 JO - Food Research International DO - 10.1016/j.foodres.2025.116888 UR - https://doi.org/10.1016/j.foodres.2025.116888 ER -
APA
Natera, V., Isidoro, W., Landgraf, M., Lacorte, G. A., Franco, B. D. G. D. M., Hoffmann, C., Pinto, U. M., & Jurkiewicz, C. (2025). Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model. Food Research International. https://doi.org/10.1016/j.foodres.2025.116888
Source records
- crossref · retrieved 2026-09-27T05:08:40.722Z