{ "labelLang" : "hun", "responseDate" : "2024-03-28 19:15", "content" : { "otype" : "JournalArticle", "mtid" : 27262481, "status" : "VALIDATED", "published" : true, "unhandledTickets" : 0, "oldTimestamp" : "2018-06-20T09:54:57.000+0000", "deleted" : false, "oldId" : 17262481, "lastRefresh" : "2021-09-28T18:47:46.493+0000", "lastModified" : "2019-03-07T18:11:21.739+0000", "created" : "2018-04-13T06:40:49.000+0000", "creator" : { "otype" : "Author", "mtid" : 10030420, "link" : "/api/author/10030420", "label" : "Dalmadi István (Élelmiszertudomány)", "familyName" : "Dalmadi", "givenName" : "István", "published" : true, "oldId" : 10030420, "snippet" : true }, "lastDuplumOK" : "2019-12-16T21:19:48.012+0000", "lastDuplumSearch" : "2019-12-16T21:19:48.012+0000", "validated" : "2019-03-07T19:11:17.460+0000", "validator" : { "otype" : "Admin", "mtid" : 565, "link" : "/api/admin/565", "label" : "WoS import (admin)", "familyName" : "WoS", "givenName" : "import", "published" : true, "snippet" : true }, "core" : false, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "subType" : { "otype" : "SubType", "mtid" : 10000059, "link" : "/api/subtype/10000059", "label" : "Szakcikk (Folyóiratcikk)", "name" : "Szakcikk", "nameEng" : "Article", "docType" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "listPosition" : 101, "published" : true, "oldId" : 10000059, "snippet" : true }, "category" : { "otype" : "Category", "mtid" : 1, "link" : "/api/category/1", "label" : "Tudományos", "published" : true, "oldId" : 1, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "Angol", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "firstAuthor" : "Tiberio, de Jesus Ana Laura", "authorships" : [ { "otype" : "PersonAuthorship", "mtid" : 76446283, "link" : "/api/authorship/76446283", "label" : "Tiberio, de Jesus Ana Laura", "listPosition" : 1, "share" : 0.0, "first" : true, "last" : false, "familyName" : "Tiberio", "givenName" : "de Jesus Ana Laura", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Szerző", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 157183063, "snippet" : true }, { "otype" : "PersonAuthorship", "mtid" : 76446284, "link" : "/api/authorship/76446284", "label" : "Leite, Thiago Soares", "listPosition" : 2, "share" : 0.0, "first" : false, "last" : false, "familyName" : "Leite", "givenName" : "Thiago Soares", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Szerző", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 157183062, "snippet" : true }, { "otype" : "PersonAuthorship", "mtid" : 76446285, "link" : "/api/authorship/76446285", "label" : "Cristianini, Marcelo", "listPosition" : 3, "share" : 0.0, "first" : false, "last" : true, "familyName" : "Cristianini", "givenName" : "Marcelo", "authorTyped" : true, "editorTyped" : false, "otherTyped" : false, "type" : { "otype" : "AuthorshipType", "mtid" : 1, "link" : "/api/authorshiptype/1", "label" : "Szerző", "code" : 0, "published" : true, "oldId" : 0, "snippet" : true }, "published" : false, "oldId" : 157183061, "snippet" : true } ], "title" : "High isostatic pressure and thermal processing of gal fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase", "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 13750427, "link" : "/api/publicationidentifier/13750427", "label" : "DOI: 10.1016/j.foodres.2017.12.013", "source" : { "otype" : "PlainSource", "mtid" : 6, "link" : "/api/publicationsource/6", "label" : "DOI", "type" : { "otype" : "PublicationSourceType", "mtid" : 10001, "link" : "/api/publicationsourcetype/10001", "label" : "DOI", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "DOI", "nameEng" : "DOI", "linkPattern" : "https://doi.org/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 6, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "10.1016/j.foodres.2017.12.013", "realUrl" : "https://doi.org/10.1016%2Fj.foodres.2017.12.013", "published" : false, "oldId" : 16869751, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 13750426, "link" : "/api/publicationidentifier/13750426", "label" : "WoS: 000425567900089", "source" : { "otype" : "PlainSource", "mtid" : 1, "link" : "/api/publicationsource/1", "label" : "WoS", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "WoS", "nameEng" : "WoS", "linkPattern" : "http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=@@@&DestApp=WOS", "publiclyVisible" : true, "published" : true, "oldId" : 1, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "000425567900089", "realUrl" : "http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000425567900089&DestApp=WOS", "published" : false, "oldId" : 16869750, "snippet" : true } ], "journal" : { "otype" : "Journal", "mtid" : 1619, "link" : "/api/journal/1619", "label" : "FOOD RESEARCH INTERNATIONAL 0963-9969 1873-7145", "pIssn" : "0963-9969", "eIssn" : "1873-7145", "reviewType" : "REVIEWED", "noIF" : false, "sciIndexed" : true, "scopusIndexed" : true, "lang" : "FOREIGN", "hungarian" : false, "published" : true, "oldId" : 1619, "snippet" : true }, "volume" : "105", "firstPage" : "853", "lastPage" : "862", "firstPageOrInternalIdForSort" : "853", "pageLength" : 10, "publishedYear" : 2018, "digital" : null, "printed" : null, "sourceYear" : 2018, "foreignEdition" : true, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : false, "missingAuthor" : false, "oaType" : "NONE", "oaCheckDate" : "2021-09-28", "oaFree" : false, "citationCount" : 0, "citationCountUnpublished" : 0, "citationCountWoOther" : 0, "independentCitCountWoOther" : 0, "doiCitationCount" : 0, "wosCitationCount" : 0, "scopusCitationCount" : 0, "independentCitationCount" : 0, "unhandledCitationCount" : 0, "citingPubCount" : 0, "independentCitingPubCount" : 0, "unhandledCitingPubCount" : 0, "citedPubCount" : 1, "citedCount" : 1, "ratings" : [ { "otype" : "SjrRating", "mtid" : 10803680, "link" : "/api/sjrrating/10803680", "label" : "sjr:D1 (2018) Scopus - Food Science FOOD RESEARCH INTERNATIONAL 0963-9969", "listPos" : 24, "rankValue" : 0.1, "type" : "journal", "ratingType" : { "otype" : "RatingType", "mtid" : 10002, "link" : "/api/ratingtype/10002", "label" : "sjr", "code" : "sjr", "published" : true, "snippet" : true }, "subject" : { "otype" : "ClassificationExternal", "mtid" : 1106, "link" : "/api/classificationexternal/1106", "label" : "Scopus - Food Science", "published" : true, "oldId" : 1106, "snippet" : true }, "ranking" : "D1", "calculation" : "DIRECT", "published" : true, "snippet" : true } ], "ratingsForSort" : "D1", "hasCitationDuplums" : false, "userChangeableUntil" : "2019-01-31T22:59:00.000+0000", "publishDate" : "2018-04-13T06:40:49.000+0000", "directInstitutesForSort" : "", "ownerAuthorCount" : 1, "ownerInstituteCount" : 12, "directInstituteCount" : 0, "authorCount" : 3, "contributorCount" : 0, "hasQualityFactor" : true, "link" : "/api/publication/27262481", "label" : "Tiberio de Jesus et al. High isostatic pressure and thermal processing of gal fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. (2018) FOOD RESEARCH INTERNATIONAL 0963-9969 1873-7145 105 853-862", "template" : "