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Peer Review reports

From: The cost-effectiveness of food consistency modification with xanthan gum-based Nutilis Clear® in patients with post-stroke dysphagia in Poland

Original Submission
24 Dec 2019 Submitted Original manuscript
5 Jan 2020 Author responded Author comments - Aleksandra Pelczarska
Resubmission - Version 2
5 Jan 2020 Submitted Manuscript version 2
28 Apr 2020 Author responded Author comments - Aleksandra Pelczarska
22 Feb 2020 Reviewed Reviewer Report
30 Mar 2020 Reviewed Reviewer Report - Adina Turcu-Stiolica
Resubmission - Version 3
28 Apr 2020 Submitted Manuscript version 3
27 May 2020 Author responded Author comments - Aleksandra Pelczarska
20 May 2020 Reviewed Reviewer Report
30 Apr 2020 Reviewed Reviewer Report - Adina Turcu-Stiolica
Resubmission - Version 4
27 May 2020 Submitted Manuscript version 4
3 Jun 2020 Author responded Author comments - Aleksandra Pelczarska
Resubmission - Version 5
3 Jun 2020 Submitted Manuscript version 5
Publishing
8 Jun 2020 Editorially accepted
17 Jun 2020 Article published 10.1186/s12913-020-05411-2

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