THE ITALIAN JOURNAL OF FOOD SCIENCE. Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790. Italian Journal of Food Science, Singapore, v. 38, n. 2, p. 178–179, 2026. DOI: 10.15586/ijfs.v38i2.3628. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/3628. Acesso em: 29 apr. 2026.