Peer Review History: Effect of Roasting Temperature and Duration on the Quality of Oil from Walnut (Plukenetia conophorum) Using Response Surface Methodology

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Specific Comment

Average Peer review marks at initial stage: 8.5/10

Average Peer review marks at publication stage: 9.6/10

Peer Review History:


Stage 1 | Original Manuscript | File 1 | NA


Stage 2 | Peer review report_1 (Alberto Arbex, Brazil) | File 1 | NA


Stage 2 | Peer review report_2 (Jayath P. Kirthisinghe, Sri Lanka) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | File 2


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | File 2


Stage 3 | Comment_Editor_2_v1 | File 1 | NA