Kojic acid attenuates tomato soft rot caused by Pectobacterium carotovorum subsp. carotovorum through quorum quenching.
- DOI
- 10.1016/j.ijfoodmicro.2026.112042
- Published
- 2026 Sep 7
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- no
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.ijfoodmicro.2026.112042,
title = {Kojic acid attenuates tomato soft rot caused by Pectobacterium carotovorum subsp. carotovorum through quorum quenching.},
author = {Zhang X and Huang W and Dhanasekaran S and Xin Y and Godana EA and Zhang E and Li J and Zhao L and Zhang H},
year = {2026},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2026.112042},
url = {https://doi.org/10.1016/j.ijfoodmicro.2026.112042}
}RIS
TY - JOUR TI - Kojic acid attenuates tomato soft rot caused by Pectobacterium carotovorum subsp. carotovorum through quorum quenching. AU - Zhang X AU - Huang W AU - Dhanasekaran S AU - Xin Y AU - Godana EA AU - Zhang E AU - Li J AU - Zhao L AU - Zhang H PY - 2026 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2026.112042 UR - https://doi.org/10.1016/j.ijfoodmicro.2026.112042 ER -
APA
X, Z., W, H., S, D., Y, X., EA, G., E, Z., J, L., L, Z., & H, Z. (2026). Kojic acid attenuates tomato soft rot caused by Pectobacterium carotovorum subsp. carotovorum through quorum quenching.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.112042
Source records
- pubmed · retrieved 2026-09-26T14:12:33.894Z
- europe-pmc · retrieved 2026-09-26T14:12:33.891Z