Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching.
- DOI
- 10.3390/foods9050569
- Published
- 2020 May 4
- 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/foods9050569,
title = {Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching.},
author = {Nielsen CW and Holdt SL and Sloth JJ and Marinho GS and Sæther M and Funderud J and Rustad T},
year = {2020},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods9050569},
url = {https://doi.org/10.3390/foods9050569}
}RIS
TY - JOUR TI - Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching. AU - Nielsen CW AU - Holdt SL AU - Sloth JJ AU - Marinho GS AU - Sæther M AU - Funderud J AU - Rustad T PY - 2020 JO - Foods (Basel, Switzerland) DO - 10.3390/foods9050569 UR - https://doi.org/10.3390/foods9050569 ER -
APA
CW, N., SL, H., JJ, S., GS, M., M, S., J, F., & T, R. (2020). Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods9050569
Source records
- pubmed · retrieved 2026-09-27T16:48:32.462Z