Correction to “Elevating the significance of legume intake: A novel strategy to counter aging-related mitochondrial dysfunction and physical decline”

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-10-09 DOI:10.1111/1541-4337.13435

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Abstract

Zheng, Q., Wang, F., Nie, C., Zhang, K., Sun, Y., AL-Ansi, W., Wu, Q., Wang, L., Du, J., & Li, Y. (2024). Elevating the significance of legume intake: A novel strategy to counter aging-related mitochondrial dysfunction and physical decline. Comprehensive Reviews in Food Science and Food Safety, 23, e13342. https://doi.org/10.1111/1541-4337.13342

In the published version of the record, the affiliation for Feijie Wang was incorrect. The correct affiliation is Nutrilite Health Institute, Shanghai, China. The corrected author list and affiliations appear below.

We apologize for this error.

Qingwei Zheng¹ Feijie Wang² Chenzhipeng Nie¹ Kuiliang Zhang¹ Yujie Sun¹ Waleed AL-Ansi¹ Qiming Wu² Li Wang¹ Jun Du² Yan Li¹

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

²Nutrilite Health Institute, Shanghai, China

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更正 "提高豆类摄入量的重要性：应对与衰老有关的线粒体功能障碍和体力衰退的新策略"。

Zheng, Q., Wang, F., Nie, C., Zhang, K., Sun, Y., AL-Ansi, W., Wu, Q., Wang, L., Du, J., & Li, Y. (2024)。提高豆类摄入量的重要性：应对衰老相关线粒体功能障碍和体力衰退的新策略。Comprehensive Reviews in Food Science and Food Safety, 23, e13342. https://doi.org/10.1111/1541-4337.13342In 已出版的记录版本中，Feijie Wang 的所属单位有误。正确的单位是中国上海纽崔莱健康研究院。郑庆伟1 王飞杰2 聂辰志鹏1 张奎良1 孙玉杰1 Waleed AL-Ansi1 吴启明2 王莉1 杜军2 李艳11 江南大学食品科学与技术学院食品科学与技术国家重点实验室，无锡，中国2 纽崔莱健康研究院，上海，中国

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.