eFood

Volume 2, Issue 2, April 2021, Pages 100 - 100

Retraction to ‘Xiao J, Wang M, Wu J L. Application of Carbon Stable Isotope Ratio Mass Spectrometry in Authenticity of “Zero-Added Glutamate” Soy Sauces [J]. eFood, 2020, 1(6): 399-405’

Received 12 January 2021, Accepted 19 January 2021, Available Online 25 January 2021.
DOI
https://doi.org/10.2991/efood.k.210118.002How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

On the 17th of February 2021, eFood published an Expression of Concern (DOI: 10.2991/efood.k.210216.001) to alert readers to several concerns raised with regards to the veracity of the data and analyses conducted by the corresponding author, Jianbo Xiao. Journal readers have alerted the publisher on February 10th, 2021, and the University of Vigo together with the publisher opened investigations into data originality and experimental design by the authors on the subject of industry soy sauce products.

The review of the article showed inconsistency with values of glutamate concentration data between the abstract and throughout the original manuscript, as well as it had no direct approach to the methodology used to draw a statistical model between data. Furthermore, there has been no evidence to where each figure data has been provided. Separately, the editors also found that the authorship of this article is under dispute. The paper was submitted for publication without Jianlin Wu’s consent or knowledge.

The independent third-party reviewers have recommended this article be retracted due to the following reasons:

  • Concerns about data originality and source, as well as the validity of statistical model upon which the article has been hypothesized.

  • The experimental design method was not clarified and did not show the route to the results of the article in question.

The retraction has been formally approved by the Editors of eFood and the author.

Atlantis press strives to uphold the high standards of publication ethics, set by the Committee On Publishing Ethics (COPE).

Journal
eFood
Volume-Issue
2 - 2
Pages
100 - 100
Publication Date
2021/01/25
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210118.002How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - JOUR
PY  - 2021
DA  - 2021/01/25
TI  - Retraction to ‘Xiao J, Wang M, Wu J L. Application of Carbon Stable Isotope Ratio Mass Spectrometry in Authenticity of “Zero-Added Glutamate” Soy Sauces [J]. eFood, 2020, 1(6): 399-405’
JO  - eFood
SP  - 100
EP  - 100
VL  - 2
IS  - 2
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210118.002
DO  - https://doi.org/10.2991/efood.k.210118.002
ID  - false2021
ER  -