Corrigendum to “Marine algae oils from Phaeodactylum tricornutum and Laminaria japonica alleviate obesity, insulin resistance, and gut microbiota dysbiosis in high-fat diet-fed mice” [J. Funct. foods 117 (2024) 106234]

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-20 DOI:10.1016/j.jff.2025.106908

Lei Lü , Shu-Xian Li , Xiao-Yun Li , Ji-Rong Ma , Jin-Xing He , Han-Zhu Xing , Chen Chen , Kazuo Miyashita , Yu-Hong Yang , Lei Du

引用次数: 0

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“三角褐指藻和海带藻油对高脂饮食小鼠肥胖、胰岛素抵抗和肠道微生物群失调的缓解作用”[J]。功能。食品117 (2024)106234]

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.