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Article
Peer-Review Record

Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum

Foods 2022, 11(22), 3618; https://doi.org/10.3390/foods11223618
by Diego López-Salas 1, Julio Enrique Oney-Montalvo 1, Emmanuel Ramírez-Rivera 2, Manuel Octavio Ramírez-Sucre 1 and Ingrid Mayanin Rodríguez-Buenfil 1,*
Reviewer 1:
Reviewer 2:
Foods 2022, 11(22), 3618; https://doi.org/10.3390/foods11223618
Submission received: 5 October 2022 / Revised: 7 November 2022 / Accepted: 10 November 2022 / Published: 12 November 2022
(This article belongs to the Section Food Microbiology)

Round 1

Reviewer 1 Report

Research is good, but needs improvement to match  the standard of the journal

comments are attached,

Comments for author File: Comments.pdf

Author Response

Please see the attachment

Author Response File: Author Response.pdf

Reviewer 2 Report

Additional remarks:

The quality and the scientific significance of this manuscript are acceptable, I found only some problematic parts, as you can see below.

 

Detailed review:

Suggested title:

Evaluation of the volatile composition and sensory properties of Habanero pepper during fermentation by L. plantarum

 

Line 65: what were two strains? Please add: “wild” and “commercial” phrases!

Line 83: how counted the cells?

Lines 94-106: rather put into the statistical Analysis subsection!

Line 110: how counted the cells? Need reference!

Line 167: EsSense25 – reference?

Table 2: lower case letters: “a” indicate the smallest value, while “b” is the highest value (ΔP-row)!

 

Author Response

Please see the attachment

Author Response File: Author Response.pdf

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