Skip to main content

Advertisement

Open Access
Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylan-oligosaccharides enriched bread in healthy volunteers

  • Gemma E Walton1Email author,
  • Congyi Lu1,
  • Isabel Trogh2,
  • Filip Arnaut2 and
  • Glenn R Gibson1
Nutrition Journal201211:36

DOI: 10.1186/1475-2891-11-36

Received: 1 November 2011

Accepted: 15 May 2012

Published: 1 June 2012

Back to article

Open Peer Review reports

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

Original Submission
1 Nov 2011 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
17 Nov 2011 Reviewed Reviewer Report - Venessa Eeckhaut
2 Jan 2012 Reviewed Reviewer Report - Konstantinos Mountzouris
14 Mar 2012 Author responded Author comments - Gemma Walton
Resubmission - Version 3
14 Mar 2012 Submitted Manuscript version 3
14 Mar 2012 Author responded Author comments - Gemma Walton
Resubmission - Version 4
14 Mar 2012 Submitted Manuscript version 4
19 Mar 2012 Reviewed Reviewer Report - Venessa Eeckhaut
23 Mar 2012 Reviewed Reviewer Report - Konstantinos Mountzouris
Resubmission - Version 5
Submitted Manuscript version 5
Publishing
15 May 2012 Editorially accepted
1 Jun 2012 Article published 10.1186/1475-2891-11-36

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. Pre-publication versions of the article and author comments to reviewers are available by contacting info@biomedcentral.com. 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 Food and Nutritional Sciences, University of Reading
(2)
Puratos Group

Advertisement