Peer Review History: Thymus vulgaris L. Essential Oil: Effect on Fatty Acids and Proteins Oxidation of Little Tuna (Euthynnus alletteratus) Minced during Refrigerated Storage

Editor(s):

(1) Dr. Paola Angelini, University of Perugia, Italy.

Reviewers:

(1) Keyvan Ghadimi, Isfahan University of Medical Sciences, Iran.

(2) Maryam Usman Ahmed, Adamawa State University, Nigeria.

Additional Reviewers:

(1) Ahmed Noah Badr, National Research Centre, Egypt.

(2) Khalida I. Noel, College of Medicine/ Al-Mustansiriyah University, Iraq.

(3) Christina Voycheva, Medical University of Sofia, Bulgaria.

(4) Furqan Mohammed Abdulellah, Al-Bayan University, Iraq.

(5) Hariprasad Ranganathan, PSG College of Pharmacy, India.

(6) Kaissa Boudieb, University M’Hamed Bougara of Boumerdes, Algeria.

(7) Stephane Tereza Queiroz de Andrade, University of São Paulo, Brazil.

(8) Suhad mathkoor abdulsaheb safi, University of Baghdad, Iraq.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Keyvan Ghadimi, Iran) | File 1 | NA


Stage 2 | Peer review report_2 (Maryam Usman Ahmed, Nigeria) | 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