关注的表达:超重多囊卵巢综合征妇女补充叶酸的代谢反应:一项随机双盲安慰剂对照临床试验

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zatollah Asemi, Maryam Karamali, Ahmad Esmaillzadeh
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引用次数: 0

摘要

摩尔。减轻。Food Res. 2014, 58, 1465-1473. https://doi.org/10.1002/mnfr.201400033This对上述文章表示关注,该文章于2014年5月15日在线发表在Wiley online Library (https://doi.org/10.1002/mnfr.201400033)上,并经期刊主编与Wiley- vch协议发表。由于对研究的完整性提出了担忧,因此同意表达担忧。伊朗生物医学研究伦理全国委员会与卡尚医科大学(KAUMS)协调进行了一项调查。然而,如果没有临床记录的验证,对所进行研究的可行性和完整性仍然存在足够的怀疑。因此,该杂志决定发布一份关注表达,以提醒读者。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Expression of Concern: Metabolic Response to Folate Supplementation in Overweight Women with Polycystic Ovary Syndrome: A Randomized Double-Blind Placebo-Controlled Clinical Trial

Mol. Nutr. Food Res. 2014, 58, 1465–1473.

https://doi.org/10.1002/mnfr.201400033

This Expression of Concern is for the above article, published online on 15 May 2014 in Wiley Online Library (https://doi.org/10.1002/mnfr.201400033), and has been published by agreement between the journal Editor-in-Chief and Wiley-VCH. The expression of concern has been agreed due to concerns raised regarding the integrity of the research. An investigation has been conducted by The National Committee for Ethics in Biomedical Research Iran, in coordination with Kashan University of Medical Sciences (KAUMS). However, without verification of clinical records there remain sufficient doubts about the feasibility and integrity of the research undertaken. As a result, the journal has decided to issue an Expression of Concern to alert readers.

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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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