Statement of Peer Review †
1
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
2
Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, USA
†
All papers published in this volume are presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/.
Biol. Life Sci. Forum 2023, 26(1), 126; https://doi.org/10.3390/Foods2023026126
Published: 25 June 2024
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
In submitting conference proceedings to Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors. Reviews were conducted by expert referees to the professional and scientific standards expected of a proceedings journal.
- Type of peer review: single-blind
- Conference submission management system: Sciforum
- Number of submissions sent for review: 315
- Number of submissions accepted: 171
- Number of submissions published: 125
- Acceptance rate (number of submissions accepted/number of submissions received): 0.54
- Average number of reviews per paper: 1
- Total number of reviewers involved: 405
- Any additional information on the review process: Not applicable.
Conflicts of Interest
The author declares no conflicts of interest.
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© 2024 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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MDPI and ACS Style
Bhunia, A.K. Statement of Peer Review. Biol. Life Sci. Forum 2023, 26, 126. https://doi.org/10.3390/Foods2023026126
AMA Style
Bhunia AK. Statement of Peer Review. Biology and Life Sciences Forum. 2023; 26(1):126. https://doi.org/10.3390/Foods2023026126
Chicago/Turabian StyleBhunia, Arun K. 2023. "Statement of Peer Review" Biology and Life Sciences Forum 26, no. 1: 126. https://doi.org/10.3390/Foods2023026126
