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Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

Nutrition Journal201110:50

DOI: 10.1186/1475-2891-10-50

Received: 20 January 2011

Accepted: 16 May 2011

Published: 16 May 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
20 Jan 2011 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
1 Feb 2011 Reviewed Reviewer Report - Samir Samman
14 Feb 2011 Reviewed Reviewer Report - David Jacobs
18 Feb 2011 Reviewed Reviewer Report - Janice Stuff
24 Mar 2011 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 3
24 Mar 2011 Submitted Manuscript version 3
3 Apr 2011 Reviewed Reviewer Report - Janice Stuff
11 Apr 2011 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 4
11 Apr 2011 Submitted Manuscript version 4
20 Apr 2011 Reviewed Reviewer Report - Janice Stuff
2 May 2011 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 5
2 May 2011 Submitted Manuscript version 5
11 May 2011 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 6
11 May 2011 Submitted Manuscript version 6
Publishing
16 May 2011 Editorially accepted
16 May 2011 Article published 10.1186/1475-2891-10-50

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)
Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo

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