Peer Review History: Production, Nutritional Value and Toxicity of Kawal, a Fermented Product from the Leaves of Cassia obtusifolia (L.): A Review

Editor(s):

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

Reviewers:

(1) Bassey, Eyo Edem, Federal Polytechnic Mubi, Nigeria.

(2) Egbeneje Victor Ogwekpe, Benue State University Makurdi, Nigeria.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

(1) R. Sahul Hameed, The Gandhigram Rural Institute – Deemed to be University, India.

(2) Wenny Surya Murtius, Andalas University, Indonesia.

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 (Bassey, Eyo Edem, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Egbeneje Victor Ogwekpe, Nigeria) | File 1 | NA


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.