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Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity

Nutrition Journal201211:76

DOI: 10.1186/1475-2891-11-76

Received: 21 February 2012

Accepted: 23 July 2012

Published: 20 September 2012

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Open Peer Review reports

Pre-publication versions of this article and author comments to reviewers are available by contacting

Original Submission
21 Feb 2012 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
16 Mar 2012 Reviewed Reviewer Report - Claudio Galmarini
30 May 2012 Reviewed Reviewer Report - Hidefumi Koh
19 Jun 2012 Author responded Author comments - Irwin Goldman
Resubmission - Version 3
19 Jun 2012 Submitted Manuscript version 3
4 Jul 2012 Reviewed Reviewer Report - Claudio Galmarini
9 Jul 2012 Reviewed Reviewer Report - Hidefumi Koh
Resubmission - Version 4
Submitted Manuscript version 4
23 Jul 2012 Editorially accepted
20 Sep 2012 Article published 10.1186/1475-2891-11-76

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

Department of Health Professions, Metropolitan State University of Denver
Department of Medicine, Cardiology Section, H6/379 CSC, University of Wisconsin-Madison
Department of Horticulture, University of Wisconsin-Madison