Correction to “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6”

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-04-16 DOI:10.1111/jtxs.70014

{"title":"Correction to “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6”","authors":"","doi":"10.1111/jtxs.70014","DOIUrl":null,"url":null,"abstract":"Driss, D., F. Bhiri, M. Siela, S. Besbes, S. Chaabouni, and R. Ghorbel. 2022. “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6.” Journal of Texture Studies 53, no. 4: 577. https://doi.org/10.1111/jtxs.12682.After publication of the retraction, Souhail Besbes (Unité d'Analyses Alimentaire Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, BP 1173, Sfax, 3038 Tunisia) contacted the journal and stated that he was not aware of the submission of this manuscript. Besides a scientific collaboration between the research groups, S. Besbes was not involved in the publication of this manuscript. This was not recognized earlier as the author's last name was spelled wrong. The retraction note is corrected to reflect this and the following sentence was added: Souhail Besbes, contacted the journal and confirmed that he was not aware of the submission or participated in the handling process of this article. While S. Besbes' affiliation was provided in the manuscript, the last name was spelled wrong.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70014","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70014","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Driss, D., F. Bhiri, M. Siela, S. Besbes, S. Chaabouni, and R. Ghorbel. 2022. “Retraction Statement: Improvement of Breadmaking Quality by Xylanase GH11 From Penicillium occitanis Pol6.” Journal of Texture Studies 53, no. 4: 577. https://doi.org/10.1111/jtxs.12682.

After publication of the retraction, Souhail Besbes (Unité d'Analyses Alimentaire Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, BP 1173, Sfax, 3038 Tunisia) contacted the journal and stated that he was not aware of the submission of this manuscript. Besides a scientific collaboration between the research groups, S. Besbes was not involved in the publication of this manuscript. This was not recognized earlier as the author's last name was spelled wrong. The retraction note is corrected to reflect this and the following sentence was added: Souhail Besbes, contacted the journal and confirmed that he was not aware of the submission or participated in the handling process of this article. While S. Besbes' affiliation was provided in the manuscript, the last name was spelled wrong.

查看原文本刊更多论文

更正 "撤稿声明：西青霉Pol6中的木聚糖酶GH11对面包制作质量的改善"

Driss， D.， F. Bhiri， M. Siela， S. Besbes， S. Chaabouni和R. Ghorbel。2022。“撤回声明：利用来自辛香青霉Pol6的GH11木聚糖酶改善面包质量”Journal of Texture Studies，第53期。4: 577。在撤回论文https://doi.org/10.1111/jtxs.12682.After发表后，Souhail Besbes （uniteaud 'Analyses Alimentaire Ecole Nationale d' ingnieurs de Sfax, University of Sfax, BP 1173, Sfax, 3038 Tunisia）联系了该期刊，并表示他不知道这篇论文的提交。除了研究小组之间的科学合作外，S. Besbes并未参与该手稿的发表。由于作者的姓拼错了，这一点之前没有被发现。更正了撤稿说明以反映这一点，并添加了以下句子：Souhail Besbes，联系了期刊并确认他不知道投稿或参与了本文的处理过程。虽然手稿中提供了S. Besbes的隶属关系，但姓氏拼写错误。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing