Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating
- DOI
- 10.1177/10820132261439222
- Published
- 2026-04-22
- Container
- Food Science and Technology International
- Publisher
- SAGE Publications
- 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:10.1177/10820132261439222,
title = {Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating},
author = {Doan Nhu Khue and Ho Van Vu and Le Nhat Tam and Lai Quoc Dat},
year = {2026},
journal = {Food Science and Technology International},
doi = {10.1177/10820132261439222},
url = {https://doi.org/10.1177/10820132261439222}
}RIS
TY - JOUR TI - Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating AU - Doan Nhu Khue AU - Ho Van Vu AU - Le Nhat Tam AU - Lai Quoc Dat PY - 2026 JO - Food Science and Technology International DO - 10.1177/10820132261439222 UR - https://doi.org/10.1177/10820132261439222 ER -
APA
Khue, D. N., Vu, H. V., Tam, L. N., & Dat, L. Q. (2026). Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating. Food Science and Technology International. https://doi.org/10.1177/10820132261439222
Source records
- crossref · retrieved 2026-09-26T20:47:31.110Z