Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633)

Christèle Humblot; Panagiota Alvanoudi; Emilia Alves; Ricardo Assunção; Miona Belovic; Tugce Bulmus-Tuccar; Christophe Chassard; Muriel Derrien; Mustafa Fevzi Karagöz; Sibel Karakaya; Marta Laranjo; Fani Th Mantzouridou; Catarina Rosado; Smilja Pracer; Helen Saar; Julien Tap; PrimoŽ Treven; Guy Vergères; Eugenia Pertziger; Isabelle Savary-Auzeloux

doi:10.3389/fnut.2025.1771468

Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633)

Christèle Humblot
, Panagiota Alvanoudi
, Emilia Alves
, Ricardo Assunção
, Miona Belovic
, Tugce Bulmus-Tuccar
, Christophe Chassard
, Muriel Derrien
, Mustafa Fevzi Karagöz
, Sibel Karakaya
, Marta Laranjo
, Fani Th Mantzouridou
, Catarina Rosado
, Smilja Pracer
, Helen Saar
, Julien Tap
, PrimoŽ Treven
, Guy Vergères
, Eugenia Pertziger
, Isabelle Savary-Auzeloux

Resultado de pesquisa: ???type-name??? › ???researchoutput.researchoutputtypes.contributiontojournal.comment???

Resumo

Nutrition and Microbes Author Catarina Rosado was erroneously assigned to affiliation Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The correct affiliation is 4: CBIOS - Universidade Lusófona's Research Center for Biosciences & Health Technologies, Lisbon, Portugal Author Fani Mantzouridou was erroneously assigned to affiliation French National Research Institute for Sustainable Development (IRD), Montpellier, France. The correct affiliation is 3: Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The original version of this article has been updated.

Idioma original	???core.languages.en_GB???
Número do artigo	1771468
Revista	Frontiers in Nutrition
Volume	12
DOIs	https://doi.org/10.3389/fnut.2025.1771468
Estado da publicação	???researchoutput.status.published??? - 16 jan. 2026

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10.3389/fnut.2025.1771468

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Humblot, C., Alvanoudi, P., Alves, E., Assunção, R., Belovic, M., Bulmus-Tuccar, T., Chassard, C., Derrien, M., Karagöz, M. F., Karakaya, S., Laranjo, M., Mantzouridou, F. T., Rosado, C., Pracer, S., Saar, H., Tap, J., Treven, P., Vergères, G., Pertziger, E., & Savary-Auzeloux, I. (2026). Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633). Frontiers in Nutrition, 12, Artigo 1771468. https://doi.org/10.3389/fnut.2025.1771468

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title = "Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633)",

abstract = "Nutrition and Microbes Author Catarina Rosado was erroneously assigned to affiliation Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The correct affiliation is 4: CBIOS - Universidade Lus{\'o}fona's Research Center for Biosciences \& Health Technologies, Lisbon, Portugal Author Fani Mantzouridou was erroneously assigned to affiliation French National Research Institute for Sustainable Development (IRD), Montpellier, France. The correct affiliation is 3: Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The original version of this article has been updated.",

keywords = "coffee, fermented food, gut microbiota, metabolic syndrome, personalized nutrition, population variability, yogurt",

author = "Christ{\`e}le Humblot and Panagiota Alvanoudi and Emilia Alves and Ricardo Assun{\c c}{\~a}o and Miona Belovic and Tugce Bulmus-Tuccar and Christophe Chassard and Muriel Derrien and Karag{\"o}z, \{Mustafa Fevzi\} and Sibel Karakaya and Marta Laranjo and Mantzouridou, \{Fani Th\} and Catarina Rosado and Smilja Pracer and Helen Saar and Julien Tap and Primo{\v Z} Treven and Guy Verg{\`e}res and Eugenia Pertziger and Isabelle Savary-Auzeloux",

note = "Copyright {\textcopyright} 2026 Humblot, Alvanoudi, Alves, Assun{\c c}{\~a}o, Belovic, Bulmus-Tuccar, Chassard, Derrien, Karag{\"o}z, Karakaya, Laranjo, Mantzouridou, Rosado, Pracer, Saar, Tap, Treven, Verg{\`e}res, Pertziger and Savary-Auzeloux.",

year = "2026",

month = jan,

day = "16",

doi = "10.3389/fnut.2025.1771468",

language = "English",

volume = "12",

journal = "Frontiers in Nutrition",

issn = "2296-861X",

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Humblot, C, Alvanoudi, P, Alves, E, Assunção, R, Belovic, M, Bulmus-Tuccar, T, Chassard, C, Derrien, M, Karagöz, MF, Karakaya, S, Laranjo, M, Mantzouridou, FT, Rosado, C, Pracer, S, Saar, H, Tap, J, Treven, P, Vergères, G, Pertziger, E & Savary-Auzeloux, I 2026, 'Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633)', Frontiers in Nutrition, vol. 12, 1771468. https://doi.org/10.3389/fnut.2025.1771468

Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633). / Humblot, Christèle; Alvanoudi, Panagiota; Alves, Emilia et al.
Em: Frontiers in Nutrition, Vol. 12, 1771468, 16.01.2026.

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T2 - A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633)

AU - Humblot, Christèle

AU - Alvanoudi, Panagiota

AU - Alves, Emilia

AU - Assunção, Ricardo

AU - Belovic, Miona

AU - Bulmus-Tuccar, Tugce

AU - Chassard, Christophe

AU - Derrien, Muriel

AU - Karagöz, Mustafa Fevzi

AU - Karakaya, Sibel

AU - Laranjo, Marta

AU - Mantzouridou, Fani Th

AU - Rosado, Catarina

AU - Pracer, Smilja

AU - Saar, Helen

AU - Tap, Julien

AU - Treven, PrimoŽ

AU - Vergères, Guy

AU - Pertziger, Eugenia

AU - Savary-Auzeloux, Isabelle

N1 - Copyright © 2026 Humblot, Alvanoudi, Alves, Assunção, Belovic, Bulmus-Tuccar, Chassard, Derrien, Karagöz, Karakaya, Laranjo, Mantzouridou, Rosado, Pracer, Saar, Tap, Treven, Vergères, Pertziger and Savary-Auzeloux.

PY - 2026/1/16

Y1 - 2026/1/16

N2 - Nutrition and Microbes Author Catarina Rosado was erroneously assigned to affiliation Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The correct affiliation is 4: CBIOS - Universidade Lusófona's Research Center for Biosciences & Health Technologies, Lisbon, Portugal Author Fani Mantzouridou was erroneously assigned to affiliation French National Research Institute for Sustainable Development (IRD), Montpellier, France. The correct affiliation is 3: Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The original version of this article has been updated.

AB - Nutrition and Microbes Author Catarina Rosado was erroneously assigned to affiliation Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The correct affiliation is 4: CBIOS - Universidade Lusófona's Research Center for Biosciences & Health Technologies, Lisbon, Portugal Author Fani Mantzouridou was erroneously assigned to affiliation French National Research Institute for Sustainable Development (IRD), Montpellier, France. The correct affiliation is 3: Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece. The original version of this article has been updated.

KW - coffee

KW - fermented food

KW - gut microbiota

KW - metabolic syndrome

KW - personalized nutrition

KW - population variability

KW - yogurt

UR - https://www.scopus.com/pages/publications/105029440375

U2 - 10.3389/fnut.2025.1771468

DO - 10.3389/fnut.2025.1771468

M3 - Comment/debate

C2 - 41624185

AN - SCOPUS:105029440375

SN - 2296-861X

VL - 12

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 1771468

ER -

Humblot C, Alvanoudi P, Alves E, Assunção R, Belovic M, Bulmus-Tuccar T et al. Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps (Frontiers in Nutrition, (2025), 12, (1650633), 10.3389/fnut.2025.1650633). Frontiers in Nutrition. 2026 jan. 16;12:1771468. doi: 10.3389/fnut.2025.1771468