{"title":"Correction to “Bio-functional Properties of Jilungin (Terminalia canescens)”","authors":"","doi":"10.1111/1750-3841.70536","DOIUrl":null,"url":null,"abstract":"<p>Akter, S., Thi Phan, A. D., Adiamo, O. Q., Bobasa, E. M., Seididamyeh, M., Rajagopal, G., Sivakumar, D., & Sultanbawa, Y. (2024). Bio-functional properties of Jilungin (<i>Terminalia canescens</i>). <i>Journal of Food Science</i>, 89, 7664–7679. https://doi.org/10.1111/1750-3841.17457</p><p>The following Ethics statement was erroneously missing from the originally published article:</p><p>Institutional Human Research Ethics Approval (Approval number 2019002607) was obtained from The University of Queensland to conduct research in collaboration with the Twin Lakes Cultural Park community, facilitated through the ARC Training Centre for Uniquely Australian Foods.</p><p>We apologize for this error.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70536","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70536","RegionNum":2,"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
Akter, S., Thi Phan, A. D., Adiamo, O. Q., Bobasa, E. M., Seididamyeh, M., Rajagopal, G., Sivakumar, D., & Sultanbawa, Y. (2024). Bio-functional properties of Jilungin (Terminalia canescens). Journal of Food Science, 89, 7664–7679. https://doi.org/10.1111/1750-3841.17457
The following Ethics statement was erroneously missing from the originally published article:
Institutional Human Research Ethics Approval (Approval number 2019002607) was obtained from The University of Queensland to conduct research in collaboration with the Twin Lakes Cultural Park community, facilitated through the ARC Training Centre for Uniquely Australian Foods.
Akter， S., Thi Phan， A. D., Adiamo， O. Q., Bobasa， E. M., Seididamyeh， M., Rajagopal， G., Sivakumar， D., & Sultanbawa， Y.（2024）。鸡笼金（Terminalia canescens）的生物功能特性。食品科学学报，29(1),664 - 679。https://doi.org/10.1111/1750-3841.17457The在最初发表的文章中错误地缺少了以下伦理声明：机构人类研究伦理批准（批准号2019002607）由昆士兰大学获得，通过ARC澳大利亚独特食品培训中心与双湖文化公园社区合作开展研究。我们为这个错误道歉。
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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