Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants
- DOI
- 10.1016/j.nfs.2022.03.001
- Published
- 2022-06
- Container
- NFS Journal
- 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.nfs.2022.03.001,
title = {Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants},
author = {Kolawole Banwo and Aduragbemi Oyeyipo and Lokesh Mishra and Dipayan Sarkar and Kalidas Shetty},
year = {2022},
journal = {NFS Journal},
doi = {10.1016/j.nfs.2022.03.001},
url = {https://doi.org/10.1016/j.nfs.2022.03.001}
}RIS
TY - JOUR TI - Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants AU - Kolawole Banwo AU - Aduragbemi Oyeyipo AU - Lokesh Mishra AU - Dipayan Sarkar AU - Kalidas Shetty PY - 2022 JO - NFS Journal DO - 10.1016/j.nfs.2022.03.001 UR - https://doi.org/10.1016/j.nfs.2022.03.001 ER -
APA
Banwo, K., Oyeyipo, A., Mishra, L., Sarkar, D., & Shetty, K. (2022). Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants. NFS Journal. https://doi.org/10.1016/j.nfs.2022.03.001
Source records
- crossref · retrieved 2026-09-25T13:53:20.880Z