Peer Review History: Assessment of Microbial and Physicochemical Properties of Pasta Prepared Using Buckwheat, Chickpea Flour

Editor(s):

(1) Prof. Tatjana Radosavljević, Institute of Pathophysiology, University of Belgrade, Republic of Serbia.

(2) Prof. Chen Chin Chang, Tainan University of Technology, Taiwan.

Reviewers:

(1) Hugo Minor Pérez, Tecnológico Nacional de México, Tecnológico de EstudiosSuperiores de Ecatepec, México.

(2) Hanan Mohamed Abdo Al-Sayed, Ain Shams University, Egypt.

Additional Reviewers:

(1) Daniela Stoin, University of Life Sciences “King Michael I” from Timisoara, Romania.

(2) Mohamed Gadallah Elsayed Gadallah, Qassim University, Kingdom of Saudi Arabia.

(3) Nadiia Palianychka, Dmytro Motornyi Tavria State Agrotechnological University, Ukraine.

(4) Rita Ngozi Nwankwo RDN, Federal Polytechnic Mubi, Adamawa State Nigeria, Nigeria.

Additional Reviewers: (Comments received after deadline)

(1) M. A. Ojo, Ladoke Akintola University of Technology, Nigeria.

(2) Oguntoyinbo Oladotun Olakanmi, Lagos State University of Science and Technology, Nigeria.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

Average Peer review marks at publication stage: 9/10

Peer Review History:


Stage 1 | Original Manuscript | File 1 | NA


Stage 2 | Peer Review Report_1 (Hugo Minor Pérez, México) | File 1 | NA


Stage 2 | Peer Review Report_2 (Hanan Mohamed Abdo Al-Sayed, Egypt) | File 1 | File 2


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Stage 3 | Comment_Editor_2_v1 | File 1 | NA


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA


Posted in Review History.