This is an open-access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work, first published in JMIR Research Protocols, is properly cited. The complete bibliographic information, a link to the original publication on https://www.researchprotocols.org, as well as this copyright and license information must be included.
In Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of an Web-Based Fermented Foods Frequency Questionnaire (3FQ)” [
A correction of the Acknowledgements section adding the following text:
This article/publication is based upon work from COST Action PIMENTO CA20128, supported by COST (European Cooperation in Science and Technology).”
The Acknowledgments section now reads:
This article/publication is based upon work from COST Action PIMENTO CA20128, supported by COST (European Cooperation in Science and Technology).
The authors sincerely thank all National Contact Points (NCPs) who helped disseminate the questionnaire (in alphabetical order): K Adamberg, D Ağagündüz, M Beglaryan, D Borch Ibsen, E Brouwer Brolsma, J Burtscher, M Cerjak, K Chandolias, Z Ciesarová, I Ciproviča, De Filippis, E Delia, M Deschasaux, A Gamero, M Gandia, A Giertlova, MC Grech Perry, L Hoxha, D Jaros, H Jenssen, P Jones, A Kalea, B Kalyoncu, J Karl, L Kennes, G Kostov, A Kusar, M Laranjo, E Mantzari, N Mikulec, E Mudura, NE Nagybakay, L Ove Dragsted, L Ozola, NA Pancevska, P Papademas, D Pipoyan, I Pravst, H Rohm, P Russo, T Sar, M Starowicz, I Talkic, B Trajkovska, A Vukojevic, M Wronkowska, G Nakov, T Pohjanheimo. The authors received financial reimbursement from the Promoting Innovation of Fermented Foods (PIMENTO) Cooperation in Science and Technology (COST) Action (CA20128) for the meetings and workshops conducted during tool preparation. Author MS received a grant to launch the questionnaire to specific populations. Author SK is alone responsible for the content and views expressed in this study, and they do not represent the decisions, policy, or views of the Hellenic Food Authority.
The correction will appear in the online version of the paper on the JMIR Publications website, together with the publication of this correction notice. Because this was made after submission to PubMed, PubMed Central, and other full-text repositories, the corrected article has also been resubmitted to those repositories.