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Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

Mediterranean Diet Effect: an Italian picture

  • Elena Azzini1Email author,
  • Angela Polito1,
  • Alessandro Fumagalli1,
  • Federica Intorre1,
  • Eugenia Venneria1,
  • Alessandra Durazzo1,
  • Maria Zaccaria1,
  • Donatella Ciarapica1,
  • Maria S Foddai1,
  • Beatrice Mauro1,
  • Anna Raguzzini1,
  • Lara Palomba1 and
  • Giuseppe Maiani1
Nutrition Journal201110:125

DOI: 10.1186/1475-2891-10-125

Received: 27 July 2011

Accepted: 16 November 2011

Published: 16 November 2011

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Open Peer Review reports

Pre-publication versions of this article and author comments to reviewers are available by contacting info@biomedcentral.com.

Original Submission
27 Jul 2011 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
9 Aug 2011 Reviewed Reviewer Report - Barbara Burlingame
7 Sep 2011 Reviewed Reviewer Report - Maria Cristina Polidori
28 Sep 2011 Author responded Author comments - Elena Azzini
Resubmission - Version 3
28 Sep 2011 Submitted Manuscript version 3
10 Oct 2011 Reviewed Reviewer Report - Maria Cristina Polidori
20 Oct 2011 Reviewed Reviewer Report - Barbara Burlingame
3 Nov 2011 Author responded Author comments - Elena Azzini
Resubmission - Version 4
3 Nov 2011 Submitted Manuscript version 4
13 Nov 2011 Author responded Author comments - Elena Azzini
Resubmission - Version 5
13 Nov 2011 Submitted Manuscript version 5
Publishing
16 Nov 2011 Editorially accepted
16 Nov 2011 Article published 10.1186/1475-2891-10-125

How does Open Peer Review work?

Open peer review is a system where authors know who the reviewers are, and the reviewers know who the authors are. If the manuscript is accepted, the named reviewer reports are published alongside the article.. All previous versions of the manuscript and all author responses to the reviewers are also available.

You can find further information about the peer review system here.

Authors’ Affiliations

(1)
National Institute for Food and Nutrition Research

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