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Peer Review reports

From: Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

Original Submission
9 Jul 2021 Submitted Original manuscript
19 Jun 2022 Reviewed Reviewer Report
18 Jul 2022 Reviewed Reviewer Report
12 Sep 2022 Author responded Author comments - Shuhei Nomura
26 Sep 2022 Author responded Author comments - Shuhei Nomura
Resubmission - Version 2
12 Sep 2022 Submitted Manuscript version 2
29 Sep 2022 Author responded Author comments - Shuhei Nomura
Resubmission - Version 3
29 Sep 2022 Submitted Manuscript version 3
31 Oct 2022 Reviewed Reviewer Report
5 Nov 2022 Reviewed Reviewer Report
8 Dec 2022 Reviewed Reviewer Report
2 Feb 2023 Author responded Author comments - Shuhei Nomura
Resubmission - Version 4
2 Feb 2023 Submitted Manuscript version 4
4 Feb 2023 Author responded Author comments - Shuhei Nomura
Resubmission - Version 5
4 Feb 2023 Submitted Manuscript version 5
9 Feb 2023 Author responded Author comments - Shuhei Nomura
Resubmission - Version 6
9 Feb 2023 Submitted Manuscript version 6
16 Feb 2023 Reviewed Reviewer Report
24 Feb 2023 Reviewed Reviewer Report
Resubmission - Version 7
Submitted Manuscript version 7
Publishing
25 Feb 2023 Editorially accepted
19 Mar 2023 Article published 10.1186/s12889-023-15322-6

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