The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.
- DOI
- 10.3390/foods15101687
- Published
- 2026 May 12
- 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/foods15101687,
title = {The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.},
author = {Ianiţchi D and Bădulescu LA and Poşan P and Pogurschi EN and Marin MP and Ion VA and Constantin CG and Dobrin A and Patraşcu L and Hodoşan C and Maftei ML},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15101687},
url = {https://doi.org/10.3390/foods15101687}
}RIS
TY - JOUR TI - The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs. AU - Ianiţchi D AU - Bădulescu LA AU - Poşan P AU - Pogurschi EN AU - Marin MP AU - Ion VA AU - Constantin CG AU - Dobrin A AU - Patraşcu L AU - Hodoşan C AU - Maftei ML PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15101687 UR - https://doi.org/10.3390/foods15101687 ER -
APA
D, I., LA, B., P, P., EN, P., MP, M., VA, I., CG, C., A, D., L, P., C, H., & ML, M. (2026). The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15101687
Source records
- pubmed · retrieved 2026-09-27T11:25:56.117Z