Peer Review History: Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends

Editor(s):

(1) Dr. Raffaella Preti, Sapienza University of Rome, Italy.

Reviewers:

(1) Allbright Ovuchimeru Amadi, Rivers State University, Nigeria.

(2) Folasade Maria Makinde, Bowen University, Nigeria.

(3) Jose Luis Reyes Carrillo, Universidad Autónoma Agraria Antonio Narro, Mexico.

Additional Reviewers:

(1) I Made Sugitha, Udayana University, Indonesia.

(2) Le Huy Hai, Ho Chi Minh City Industry and Trade College, Vietnam.

(3) Peter Agorye Adie, Benue State University, Nigeria.

Additional Reviewers: (Comments received after deadline)

(1) Chinedu Ajogun, Rivers State University, Nigeria.

(2) Deffan Kahndo Prudence Epse Diomande, Ivory Coast.

(3) Friday Owuno, Rivers State University, Nigeria.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.17/10

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 (Allbright Ovuchimeru Amadi, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Folasade Maria Makinde, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_3 (Jose Luis Reyes Carrillo, Mexico) | 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


Posted in Review History.