Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification.

Rachman AB, Ogawa M, Akazawa T, Febrisiantosa A, Wahyuningsih R, Wahyono T, Ujilestari T, Jambang N, Hakim L, Firmansyah AM

Open source

DOI: 10.5851/kosfa.2024.e49
Published: 2024 Nov
Container: Food science of animal resources
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. Source: Crossref; license: CC0 metadata
cautionDOI resolves: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
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. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
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. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
supportingOpen access status: Normalized open-access status: open. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.5851/kosfa.2024.e49,
  title = {Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification.},
  author = {Rachman AB and Ogawa M and Akazawa T and Febrisiantosa A and Wahyuningsih R and Wahyono T and Ujilestari T and Jambang N and Hakim L and Firmansyah AM},
  year = {2024},
  journal = {Food science of animal resources},
  doi = {10.5851/kosfa.2024.e49},
  url = {https://doi.org/10.5851/kosfa.2024.e49}
}

RIS

TY  - JOUR
TI  - Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification.
AU  - Rachman AB
AU  - Ogawa M
AU  - Akazawa T
AU  - Febrisiantosa A
AU  - Wahyuningsih R
AU  - Wahyono T
AU  - Ujilestari T
AU  - Jambang N
AU  - Hakim L
AU  - Firmansyah AM
PY  - 2024
JO  - Food science of animal resources
DO  - 10.5851/kosfa.2024.e49
UR  - https://doi.org/10.5851/kosfa.2024.e49
ER  -

APA

AB, R., M, O., T, A., A, F., R, W., T, W., T, U., N, J., L, H., & AM, F. (2024). Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification.. Food science of animal resources. https://doi.org/10.5851/kosfa.2024.e49

Source records

pubmed · retrieved 2026-09-26T21:54:50.431Z