Next Article in Journal
Embracing Tradition: The Vital Role of Traditional Foods in Achieving Nutrition Security
Next Article in Special Issue
Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency
Previous Article in Journal
Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying
Previous Article in Special Issue
Grain Storage: Theory, Technology and Equipment
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 12
Issue 23
10.3390/foods12234218
Review Report
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
Article
Peer-Review Record

Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures

Foods 2023, 12(23), 4218; https://doi.org/10.3390/foods12234218
by Lingyu Qu 1, Yan Zhao 1,*, Xiangdong Xu 2, Yanfei Li 1 and Haoxin Lv 1
Reviewer 1:
Ante Prkić
Reviewer 2:
Diding Suhandy
Foods 2023, 12(23), 4218; https://doi.org/10.3390/foods12234218
Submission received: 31 October 2023 / Revised: 17 November 2023 / Accepted: 21 November 2023 / Published: 22 November 2023
(This article belongs to the Special Issue Grain Storage Technology and Quality Control)

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

In the paper was given the effect of temperature on the storage quality of high-moisture japonica brown rice. The authors made a concise experimental design and appropriate statistical analysis, according myself. The results are decently presented, althrough I think it could be done better. Hence, I would like to suggest expanding the section where statistical analysis was given. I find these descriptions insufficient. I must make an acknowledgement to authors, the oldest reference is six years old. Congratulations for searching the most recent literature what is a huge work by itself. Therefore, I would like to suggest a minor revision mainly related to interpretation of statistical analysis sections. 

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

The manuscript is well-written and scientifically sound. However, I need to confirm several issues.

1. In the introduction. How the authors set the low storage temperatures at 15, 20, and 25C is not clear. why 90 days? This description should be moved to materials and methods.

2. Color measurement for single-kernel rice? or bulk? not clear. Did the authors measure the white reference for color measurement? Every how many days of color measurement? every 5 days? Not clear.

3. Please show in one Figure the real condition of storage experimentation. How about the RH during the storage?

4. For nondestructive parameters such as color information, the measurement can be made on the same samples. However, for destructive parameters such as fatty acids or lipidomic, the measurement can not be made on the same sample during 90 days of storage. It is not clear how the authors did the sampling. Only on 0 and 90 days? 

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

The revision is complete. I accept this final version to be published in Foods.

Back to TopTop