Correction to “How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations” Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024). How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations. Journal of Sensory Studies, 39(3), e12915. https://doi.org/10.1111/joss.12915

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-09-03 DOI:10.1111/joss.12945

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Abstract

Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024). How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations. Journal of Sensory Studies, 39(3), e12915. https://doi.org/10.1111/joss.12915

In the originally published version, the authors' first and last names were erroneously transposed. The correct author list appears below. The online version of this article has been corrected accordingly.

Noemi Sofia Rabitti, Marta Appiani, Cristina Proserpio, Ella Pagliarini, Monica Laureati.

We apologize for this error.

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对 "不同食品恐新症水平的消费者如何对健康和环境信息做出反应？关于豆科植物配方的案例研究" Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024). 不同食品恐新症程度的消费者如何对健康和环境信息做出反应？豆科植物配方的案例研究。感官研究期刊》，39（3），e12915。https://doi.org/10.1111/joss.12915。

Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024)。不同食品恐新症水平的消费者如何对健康和环境信息做出反应？豆科植物配方的案例研究。感官研究杂志》，39(3), e12915。 https://doi.org/10.1111/joss.12915 在最初出版的版本中，作者的姓和名被错误地对调。正确的作者名单如下。Noemi Sofia Rabitti, Marta Appiani, Cristina Proserpio, Ella Pagliarini, Monica Laureati.我们对此错误深表歉意。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.