Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability.
- DOI
- 10.1177/10820132261492043
- Published
- 2026 Sep 24
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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:10.1177/10820132261492043,
title = {Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability.},
author = {Vega DM and García MA and Viña SZ},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261492043},
url = {https://doi.org/10.1177/10820132261492043}
}RIS
TY - JOUR TI - Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability. AU - Vega DM AU - García MA AU - Viña SZ PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261492043 UR - https://doi.org/10.1177/10820132261492043 ER -
APA
DM, V., MA, G., & SZ, V. (2026). Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261492043
Source records
- pubmed · retrieved 2026-09-25T18:46:49.932Z