Plasma-activated water combined with ultrasound treatment regulates the flavor of tilapia by inhibiting lipid oxidation
- DOI
- 10.1016/j.foodres.2026.120756
- Published
- 2026-12
- 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.2026.120756,
title = {Plasma-activated water combined with ultrasound treatment regulates the flavor of tilapia by inhibiting lipid oxidation},
author = {Meijiao Gui and Feng Zhang and Mengli Han and Dajun Wang and Shumin Zhang and Wenzheng Shi},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120756},
url = {https://doi.org/10.1016/j.foodres.2026.120756}
}RIS
TY - JOUR TI - Plasma-activated water combined with ultrasound treatment regulates the flavor of tilapia by inhibiting lipid oxidation AU - Meijiao Gui AU - Feng Zhang AU - Mengli Han AU - Dajun Wang AU - Shumin Zhang AU - Wenzheng Shi PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120756 UR - https://doi.org/10.1016/j.foodres.2026.120756 ER -
APA
Gui, M., Zhang, F., Han, M., Wang, D., Zhang, S., & Shi, W. (2026). Plasma-activated water combined with ultrasound treatment regulates the flavor of tilapia by inhibiting lipid oxidation. Food Research International. https://doi.org/10.1016/j.foodres.2026.120756
Source records
- crossref · retrieved 2026-11-10T18:50:35.877Z