From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation.
- DOI
- 10.3390/foods15061053
- Published
- 2026 Mar 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 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.
- supportingOpen access status: Normalized open-access status: open.
- 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:10.3390/foods15061053,
title = {From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation.},
author = {Chin XH and Soh R and Chan G and Ng P and Thong A and Elhalis H and Kanagasundaram Y and Chow Y and Liu SQ},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15061053},
url = {https://doi.org/10.3390/foods15061053}
}RIS
TY - JOUR TI - From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation. AU - Chin XH AU - Soh R AU - Chan G AU - Ng P AU - Thong A AU - Elhalis H AU - Kanagasundaram Y AU - Chow Y AU - Liu SQ PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15061053 UR - https://doi.org/10.3390/foods15061053 ER -
APA
XH, C., R, S., G, C., P, N., A, T., H, E., Y, K., Y, C., & SQ, L. (2026). From Charcuterie to Plant-Based: Harnessing Penicillium nalgiovense for Innovative Soybean Co-Culture Fermentation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15061053
Source records
- pubmed · retrieved 2026-09-26T03:05:26.425Z