Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 854

The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.

Proteins from land plants – Potential resources for human nutrition and food security

Day, Li·2013·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2013.05.005
Open this paper in CoChat — free account

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1016/j.tifs.2013.05.005

Cites

4 of 4 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 4 references

Research works printed but not linked: 112

  1. Adachi, 2004, Effects of designed sulfhydryl groups and disulfide bonds into soybean proglycinin on its structural stability and heat-induced gelation, Journal of Agricultural and Food Chemistry, 52, 5717, 10.1021/jf0496595 · DOI
  2. Aiking, 2011, Future protein supply, Trends in Food Science & Technology, 22, 112, 10.1016/j.tifs.2010.04.005 · DOI · Paper page
  3. Alamanou, 1997, Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus), Food Hydrocolloids, 11, 409, 10.1016/S0268-005X(97)80038-0 · DOI
  4. Alibhai, 2006, Production of soy protein concentrates/isolates: traditional and membrane technologies, Desalination, 191, 351, 10.1016/j.desal.2005.05.026 · DOI
  5. Aluko, 2001, Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds, Journal of the Science of Food and Agriculture, 81, 391, 10.1002/1097-0010(200103)81:4<391::AID-JSFA823>3.0.CO;2-S · DOI
  6. Angioloni, 2012, High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions, European Food Research and Technology, 234, 273, 10.1007/s00217-011-1637-z · DOI
  7. Anonymous, 2011, Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins, Innovative Food Science & Emerging Technologies, 12, 443, 10.1016/j.ifset.2011.06.010 · DOI
  8. Apichartsrangkoon, 1998, Physicochemical properties of high pressure treated wheat gluten, Food Chemistry, 63, 215, 10.1016/S0308-8146(98)00004-1 · DOI
  9. Baier, 2005, Influence of cosolvent systems on the gelation mechanism of globular protein: thermodynamic, kinetic, and structural aspects of globular protein gelation, Comprehensive Reviews in Food Science and Food Safety, 4, 43, 10.1111/j.1541-4337.2005.tb00072.x · DOI
  10. Baik, 2008, Barley for food: characteristics, improvement, and renewed interest, Journal of Cereal Science, 48, 233, 10.1016/j.jcs.2008.02.002 · DOI · Paper page
  11. Banerjee, 2012, Food gels: gelling process and new applications, Critical Reviews in Food Science and Nutrition, 52, 334, 10.1080/10408398.2010.500234 · DOI · Paper page
  12. Bartova, 2009, Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride, Journal of Agricultural and Food Chemistry, 57, 9028, 10.1021/jf900897b · DOI
  13. Belton, 1999, On the elasticity of wheat gluten, Journal of Cereal Science, 29, 103, 10.1006/jcrs.1998.0227 · DOI · Paper page
  14. Belton, 2005, New approaches to study the molecular basis of the mechanical properties of gluten, Journal of Cereal Science, 41, 203, 10.1016/j.jcs.2004.06.003 · DOI
  15. de Boer, 2011, On the merits of plant-based proteins for global food security: marrying macro and micro perspectives, Ecological Economics, 70, 1259, 10.1016/j.ecolecon.2011.03.001 · DOI
  16. Boye, 2010, Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques, Food Research International, 43, 537, 10.1016/j.foodres.2009.07.021 · DOI · Paper page
  17. Camire, 2009, Potatoes and human health, Critical Reviews in Food Science and Nutrition, 49, 823, 10.1080/10408390903041996 · DOI · Paper page
  18. Chabanon, 2007, Hydrolysis of rapeseed protein isolates: kinetics, characterization and functional properties of hydrolysates, Process Biochemistry, 42, 1419, 10.1016/j.procbio.2007.07.009 · DOI
  19. Chakraborty, 2000, Increased nutritive value of transgenic potato by expressing a nonallergenic seed albumin gene from Amaranthus hypochondriacus, Proceedings of the National Academy of Sciences of the United States of America, 97, 3724, 10.1073/pnas.97.7.3724 · DOI
  20. Chew, 2003, Protein quality and physico-functionality of Australian sweet lupin (Lupinus angustifolius cv. Gungurru) protein concentrates prepared by isoelectric precipitation or ultrafiltration, Food Chemistry, 83, 575, 10.1016/S0308-8146(03)00156-0 · DOI
  21. Chove, 2001, Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation, Journal of the Science of Food and Agriculture, 81, 759, 10.1002/jsfa.877 · DOI
  22. Chove, 2002, Emulsifying properties of soy protein isolates obtained by microfiltration, Journal of the Science of Food and Agriculture, 82, 267, 10.1002/jsfa.1041 · DOI
  23. Correia, 2011, High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking, LWT – Food Science and Technology, 44, 1245, 10.1016/j.lwt.2010.10.021 · DOI
  24. Dagornscaviner, 1987, Emulsifying properties of pea globulins as related to their adsorption behaviors, Journal of Food Science, 52, 335, 10.1111/j.1365-2621.1987.tb06607.x · DOI
  25. Damodaran, 2005, Protein stabilization of emulsions and foams, Journal of Food Science, 70, R54, 10.1111/j.1365-2621.2005.tb07150.x · DOI · Paper page
  26. Day, 2006, Wheat-gluten uses and industry needs, Trends in Food Science & Technology, 17, 82, 10.1016/j.tifs.2005.10.003 · DOI
  27. Day, 2009, Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions, Food Hydrocolloids, 23, 2158, 10.1016/j.foodhyd.2009.04.004 · DOI
  28. Deshpande, 1992, Food legumes in human-nutrition – a personal perspective, Critical Reviews in Food Science and Nutrition, 32, 333, 10.1080/10408399209527603 · DOI
  29. Dhingra, 2002, Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour, Food Chemistry, 77, 479, 10.1016/S0308-8146(01)00387-9 · DOI
  30. Dickinson, 2010, Flocculation of protein-stabilized oil-in-water emulsions, Colloids and Surfaces B: Biointerfaces, 81, 130, 10.1016/j.colsurfb.2010.06.033 · DOI · Paper page
  31. Dickinson, 2012, Use of nanoparticles and microparticles in the formation and stabilization of food emulsions, Trends in Food Science & Technology, 24, 4, 10.1016/j.tifs.2011.09.006 · DOI · Paper page
  32. Dijkink, 2007, Air dispersion of starch-protein mixtures: a predictive tool for air classification performance, Powder Technology, 172, 113, 10.1016/j.powtec.2006.10.039 · DOI
  33. Dijkstra, 2003, Towards sustainable production of protein-rich foods: appraisal of eight crops for Western Europe. Part II: analysis of the technological aspects of the production chain, Critical Reviews in Food Science and Nutrition, 43, 481, 10.1080/10408690390246332 · DOI
  34. Doi, 1993, Gels and gelling of globular-proteins, Trends in Food Science & Technology, 4, 1, 10.1016/S0924-2244(05)80003-2 · DOI
  35. Drakos, 2007, Functional effects of lupin proteins in comminuted meat and emulsion gels, Food Chemistry, 100, 650, 10.1016/j.foodchem.2005.09.088 · DOI
  36. Duodu, 2003, Factors affecting sorghum protein digestibility, Journal of Cereal Science, 38, 117, 10.1016/S0733-5210(03)00016-X · DOI · Paper page
  37. Duranti, 2008, The major proteins of lupin seed: characterisation and molecular properties for use as functional and nutraceutical ingredients, Trends in Food Science & Technology, 19, 624, 10.1016/j.tifs.2008.07.002 · DOI · Paper page
  38. Elliott, 2006, Association between protein intake and blood pressure – the INTERMAP study, Archives of Internal Medicine, 166, 79, 10.1001/archinte.166.1.79 · DOI · Paper page
  39. Evans, 1993, The carbohydrate-composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western-Australia, Journal of the Science of Food and Agriculture, 61, 189, 10.1002/jsfa.2740610209 · DOI
  40. Fabian, 2011, A review on rice bran protein: its properties and extraction methods, Critical Reviews in Food Science and Nutrition, 51, 816, 10.1080/10408398.2010.482678 · DOI · Paper page
  41. Fenn, 2010, Wheat-legume composite flour quality, International Journal of Food Properties, 13, 381, 10.1080/10942910802571729 · DOI
  42. Flores, 2010, Emulsifying properties of chemically deamidated corn (zea mays) gluten meal, Food Science and Technology International, 16, 241, 10.1177/1082013210366750 · DOI
  43. Friedman, 2001, Nutritional and health benefits of soy proteins, Journal of Agricultural and Food Chemistry, 49, 1069, 10.1021/jf0009246 · DOI · Paper page
  44. Galazka, 2000, Influence of high pressure processing on protein solutions and emulsions, Current Opinion in Colloid & Interface Science, 5, 182, 10.1016/S1359-0294(00)00055-8 · DOI
  45. Gibbon, 2005, Molecular genetic approaches to developing quality protein maize, Trends in Genetics, 21, 227, 10.1016/j.tig.2005.02.009 · DOI
  46. Gilani, 2007, Impact of foods nutritionally enhanced through biotechnology in alleviating malnutrition in developing countries, Journal of AOAC International, 90, 1440, 10.1093/jaoac/90.5.1440 · DOI
  47. Gilland, 2002, World population and food supply – can food production keep pace with population growth in the next half-century?, Food Policy, 27, 47, 10.1016/S0306-9192(02)00002-7 · DOI
  48. Gomez, 2008, Studies on cake quality made of wheat-chickpea flour blends, LWT – Food Science and Technology, 41, 1701, 10.1016/j.lwt.2007.11.024 · DOI · Paper page
  49. Gonzalez-Perez, 2007, Sunflower proteins: overview of their physicochemical, structural and functional properties, Journal of the Science of Food and Agriculture, 87, 2173, 10.1002/jsfa.2971 · DOI · Paper page
  50. Hoffman, 2004, Protein – which is best?, Journal of Sports Science and Medicine, 3, 118
  51. Johnson, 1992, Soy protein's history, prospects in food, feed, Inform, 3, 429
  52. Kajiyama, 1995, Changes of soy protein under ultra-high hydraulic pressure, International Journal of Food Science and Technology, 30, 147, 10.1111/j.1365-2621.1995.tb01366.x · DOI
  53. Karaca, 2011, Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction, Food Research International, 44, 2742, 10.1016/j.foodres.2011.06.012 · DOI · Paper page
  54. Keerati-u-rai, 2009, Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate, Food Hydrocolloids, 23, 2141, 10.1016/j.foodhyd.2009.05.010 · DOI
  55. Keerati-u-rai, 2010, Heat-induced changes occurring in oil/water emulsions stabilized by soy glycinin and beta-conglycinin, Journal of Agricultural and Food Chemistry, 58, 9171, 10.1021/jf101425j · DOI
  56. Kieffer, 2007, Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: studies on gluten, gliadin and glutenin, Journal of Cereal Science, 45, 285, 10.1016/j.jcs.2006.09.008 · DOI
  57. Kim, 1990, Functional-properties of proteolytic-enzyme modified soy protein isolate, Journal of Agricultural and Food Chemistry, 38, 651, 10.1021/jf00093a014 · DOI
  58. van Koningsveld, 2001, Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations, Journal of Agricultural and Food Chemistry, 49, 4889, 10.1021/jf010340j · DOI
  59. Krause, 2001, Rheological properties of modified lupin proteins, Nahrung-Food, 45, 412, 10.1002/1521-3803(20011001)45:6<412::AID-FOOD412>3.0.CO;2-J · DOI
  60. Lawton, 2002, Zein: a history of processing and use, Cereal Chemistry, 79, 1, 10.1094/CCHEM.2002.79.1.1 · DOI
  61. Li, 2011, Effect of heat treatment on the properties of soy protein-stabilised emulsions, International Journal of Food Science and Technology, 46, 1554, 10.1111/j.1365-2621.2011.02647.x · DOI
  62. Linnemann, 2002, Toward sustainable production of protein-rich foods: appraisal of eight crops for Western Europe. Part I. Analysis of the primary links of the production chain, Critical Reviews in Food Science and Nutrition, 42, 377, 10.1080/20024091054193 · DOI
  63. Liu, 2007, Protein-protein interactions in high moisture-extruded meat analogs and heat-induced soy protein gels, Journal of the American Oil Chemists Society, 84, 741, 10.1007/s11746-007-1095-8 · DOI
  64. Liu, 2011, Effects of glutaminase deamidation on the structure and solubility of rice glutelin, LWT – Food Science and Technology, 44, 2205, 10.1016/j.lwt.2011.05.011 · DOI
  65. Ma, 2011, Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours, Food Research International, 44, 2534, 10.1016/j.foodres.2010.12.017 · DOI · Paper page
  66. Martinez-Villaluenga, 2010, Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta, LWT – Food Science and Technology, 43, 617, 10.1016/j.lwt.2009.11.001 · DOI
  67. Medrano, 2012, Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins, Food Science and Technology International, 18, 187, 10.1177/1082013211415137 · DOI
  68. de Mesa-Stonestreet, 2012, Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates, Journal of Food Engineering, 108, 365, 10.1016/j.jfoodeng.2011.07.024 · DOI
  69. Mills, 2004, Structural, biological, and evolutionary relationships of plant food allergens sensitizing via the gastrointestinal tract, Critical Reviews in Food Science and Nutrition, 44, 379, 10.1080/10408690490489224 · DOI
  70. Mills, 2009, Impact of food processing on the structural and allergenic properties of food allergens, Molecular Nutrition & Food Research, 53, 963, 10.1002/mnfr.200800236 · DOI
  71. Newman, 2006, A brief history of barley foods, Cereal Foods World, 51, 4
  72. Nielsen, 1980, Fortification of pasta with pea flour and air-classified pea protein-concentrate, Cereal Chemistry, 57, 203
  73. Palazolo, 2003, Relationship between interfacial behaviour of native and denatured soybean isolates and microstructure and coalescence of oil in water emulsions – effect of salt and protein concentration, Food Science and Technology International, 9, 409, 10.1177/1082013203040899 · DOI
  74. Panyam, 1996, Enhancing the functionality of food proteins by enzymatic modification, Trends in Food Science & Technology, 7, 120, 10.1016/0924-2244(96)10012-1 · DOI
  75. Paraman, 2007, Hydrophobicity, solubility, and emulsifying properties of enzyme-modified rice endosperm protein, Cereal Chemistry, 84, 343, 10.1094/CCHEM-84-4-0343 · DOI
  76. Pimentel, 2003, Sustainability of meat-based and plant-based diets and the environment, American Journal of Clinical Nutrition, 78, 660S, 10.1093/ajcn/78.3.660S · DOI · Paper page
  77. Pollard, 2002, Lupin flours as additives: dough mixing, breadmaking, emulsifying, and foaming, Cereal Chemistry, 79, 662, 10.1094/CCHEM.2002.79.5.662 · DOI
  78. Popineau, 2002, Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration, Journal of Cereal Science, 35, 327, 10.1006/jcrs.2001.0437 · DOI
  79. Renkema, 2001, Gel formation by beta-conglycinin and glycinin and their mixtures, Food Hydrocolloids, 15, 407, 10.1016/S0268-005X(01)00051-0 · DOI
  80. Ribotta, 2012, Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels, Food Hydrocolloids, 27, 185, 10.1016/j.foodhyd.2011.07.006 · DOI
  81. Rozan, 1997, In vivo and in vitro digestibility of soybean, lupine, and rapeseed meal proteins after various technological processes, Journal of Agricultural and Food Chemistry, 45, 1762, 10.1021/jf960723v · DOI
  82. Sanjeewa, 2010, Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system, Food Research International, 43, 617, 10.1016/j.foodres.2009.07.024 · DOI
  83. Sarwar, 1990, Evaluation of protein digestibility-corrected amino-acid score method for assessing protein-quality of foods, Journal of the Association of Official Analytical Chemists, 73, 347
  84. Schutyser, 2011, The potential of dry fractionation processes for sustainable plant protein production, Trends in Food Science & Technology, 22, 154, 10.1016/j.tifs.2010.11.006 · DOI · Paper page
  85. Serrem, 2011, Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour, International Journal of Food Science and Technology, 46, 74, 10.1111/j.1365-2621.2010.02451.x · DOI
  86. Shewry, 2007, Improving the protein content and composition of cereal grain, Journal of Cereal Science, 46, 239, 10.1016/j.jcs.2007.06.006 · DOI · Paper page
  87. Shewry, 2009, Wheat, Journal of Experimental Botany, 60, 1537, 10.1093/jxb/erp058 · DOI · Paper page
  88. Shewry, 2002, The structure and properties of gluten: an elastic protein from wheat grain, Philosophical Transactions of the Royal Society of London Series B: Biological Sciences, 357, 133, 10.1098/rstb.2001.1024 · DOI · Paper page
  89. Shewry, 1995, Seed storage proteins – structures and biosynthesis, Plant Cell, 7, 945, 10.1105/tpc.7.7.945 · DOI · Paper page
  90. Shewry, 1990, The prolamin storage proteins of cereal seeds – structure and evolution, Biochemical Journal, 267, 1, 10.1042/bj2670001 · DOI · Paper page
  91. Shewry, 1986, The classification and nomenclature of wheat gluten proteins – a reassessment, Journal of Cereal Science, 4, 97, 10.1016/S0733-5210(86)80012-1 · DOI
  92. Shih, 2003, An update on the processing of high-protein rice products, Nahrung-Food, 47, 420, 10.1002/food.200390093 · DOI
  93. Shomer, 1995, Heat coagulation of wheat-flour albumins and globulins, their structure and temperature fractionation, Journal of Cereal Science, 22, 237, 10.1006/jcrs.1995.0060 · DOI
  94. Shukla, 2001, Zein: the industrial protein from corn, Industrial Crops and Products, 13, 171, 10.1016/S0926-6690(00)00064-9 · DOI · Paper page
  95. Singh, 2007, Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies, LWT – Food Science and Technology, 40, 353, 10.1016/j.lwt.2005.09.013 · DOI
  96. Sollid, 2000, Molecular basis of celiac disease, Annual Review of Immunology, 18, 53, 10.1146/annurev.immunol.18.1.53 · DOI · Paper page
  97. Suppavorasatit, 2011, Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein, Journal of Agricultural and Food Chemistry, 59, 11621, 10.1021/jf2028973 · DOI
  98. Taherian, 2011, Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates, Food Research International, 44, 2505, 10.1016/j.foodres.2011.01.030 · DOI · Paper page
  99. Tandang, 2005, Evaluation of the solubility and emulsifying property of soybean proglycinin and rapeseed procruciferin in relation to structure modified by protein engineering, Journal of Agricultural and Food Chemistry, 53, 8736, 10.1021/jf050871y · DOI
  100. Tan, 2011, Canola proteins for human consumption: extraction, profile, and functional properties, Journal of Food Science, 76, R16, 10.1111/j.1750-3841.2010.01930.x · DOI · Paper page
  101. Taylor, 2006, Novel food and non-food uses for sorghum and millets, Journal of Cereal Science, 44, 252, 10.1016/j.jcs.2006.06.009 · DOI · Paper page
  102. Vikelouda, 2004, The use of carboxymethylcellulose to recover potato proteins and control their functional properties, Food Hydrocolloids, 18, 21, 10.1016/S0268-005X(03)00038-9 · DOI
  103. van Vliet, 2002, Gelation and interfacial behaviour of vegetable proteins, Current Opinion in Colloid & Interface Science, 7, 462, 10.1016/S1359-0294(02)00078-X · DOI
  104. Wanasundara, 2011, Proteins of Brassicaceae oilseeds and their potential as a plant protein source, Critical Reviews in Food Science and Nutrition, 51, 635, 10.1080/10408391003749942 · DOI
  105. Wong, 2012, Conformational changes to deamidated wheat protein and β-casein upon adsorption to oil-water emulsion interfaces, Food Hydrocolloids, 27, 91, 10.1016/j.foodhyd.2011.08.012 · DOI
  106. Woolf, 2011, vProtein: identifying optimal amino acid complements from plant-based foods, Plos One, 6, 10.1371/journal.pone.0018836 · DOI
  107. Wrigley, 1996, Biopolymers – giant proteins with flour power, Nature, 381, 738, 10.1038/381738a0 · DOI
  108. Xu, 2002, Removal of phenolic compounds in the production of high-quality canola protein isolates, Food Research International, 35, 23, 10.1016/S0963-9969(00)00159-9 · DOI
  109. Yao, 2004, A new method for characterizing fiber formation in meat analogs during high-moisture extrusion, Journal of Food Science, 69, E303, 10.1111/j.1365-2621.2004.tb13634.x · DOI
  110. Yeu, 2008, Consumer acceptance of an extruded soy-based high-protein breakfast cereal, Journal of Food Science, 73, S20, 10.1111/j.1750-3841.2007.00601.x · DOI
  111. Young, 1994, Plant-proteins in relation to human protein and amino-acid nutrition, American Journal of Clinical Nutrition, 59, S1203, 10.1093/ajcn/59.5.1203S · DOI · Paper page
  112. Zhao, 2010, Effects of deamidation on structure and functional properties of barley hordein, Journal of Agricultural and Food Chemistry, 58, 11448, 10.1021/jf102307f · DOI

Cited by

Metadata

Authors
Day, L.
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2013-07
Volume
32
Issue
1
Pages
25-42
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2013.05.005
OpenAlex
W2100605364
Cited by
854
References
4
FWCI
27.86
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.