更正：食用异麦芽糊精可降低人体餐后血糖：碳水化合物负荷研究。

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2024-05-17 eCollection Date: 2024-01-01 DOI:10.29219/fnr.v68.10611

Tsuyoshi Sadakiyo, Yuki Ishida, Shin-Ichiro Inoue, Yoshifumi Taniguchi, Takeo Sakurai, Ryodai Takagaki, Mayumi Kurose, Tetsuya Mori, Akiko Yasuda-Yamashita, Hitoshi Mitsuzumi, Michio Kubota, Hikaru Watanabe, Shigeharu Fukuda

引用次数: 0

摘要

[This corrects the article DOI: 10.1080/16546628.2017.1325306.].

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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Erratum: Attenuation of postprandial blood glucose in humans consuming isomaltodextrin: carbohydrate loading studies.

[This corrects the article DOI: 10.1080/16546628.2017.1325306.].

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.