Peer Review History: Volatile Flavor Components and Amino Acid Profile of Steamed Indian Mackerel (Rastrelliger sp.)

Editor(s):

(1) Dr. Pinar Oguzhan Yildiz, Assistant Professor, Ataturk University, Erzurum, Turkey.

Reviewers:

(1) Iorga Mirela Ioana, Romania.

(2) Jagbir Rehal, Punjab Agricultural University, India.

Additional Reviewers:

(1) Aiza Corpuz Guibijar, NEMSU, Philippines.

(2) Andi Abriana, University of Bosowa, Indonesia.

(3) J. M. Koli, DBSKKV, India.

(4) K. R. Lanjewar, M. Z. Mahavidyalaya Wadsa, Gondwana University, India.

(5) Rabab Ismail Mahmoud, National Institute of Standards, Egypt.

(6) Benomar Farah, Hassan II University, Morocco.

(7) Liji Thomas, Sree Sankara College, India.

Additional Reviewers: (Comments received after deadline)

(1) Ammar A.Razzak Mahmood, University of Baghdad, Iraq.

(2) Hassanain Jwad Abidalhussein, Kerbala University, Iraq.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.98/10

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 (Iorga Mirela Ioana, Romania) | File 1 | File 2


Stage 2 | Peer review report_2 (Jagbir Rehal, India) | 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.