Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006)
© Huth et al.; licensee BioMed Central Ltd. 2013
Received: 23 March 2013
Accepted: 31 July 2013
Published: 8 August 2013
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|23 Mar 2013||Submitted||Original manuscript|
|26 Mar 2013||Author responded||Author comments - Peter Huth|
|Resubmission - Version 2|
|26 Mar 2013||Submitted||Manuscript version 2|
|7 May 2013||Reviewed||Reviewer Report - Marjorie Freedman|
|13 May 2013||Reviewed||Reviewer Report - Jacqueline Vernarelli|
|1 Jun 2013||Reviewed||Reviewer Report - Renee Rosen|
|28 Jun 2013||Author responded||Author comments - Peter Huth|
|Resubmission - Version 3|
|28 Jun 2013||Submitted||Manuscript version 3|
|10 Jul 2013||Reviewed||Reviewer Report - Marjorie Freedman|
|10 Jul 2013||Reviewed||Reviewer Report - Renee Rosen|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|31 Jul 2013||Editorially accepted|
|8 Aug 2013||Article published||10.1186/1475-2891-12-116|
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 firstname.lastname@example.org. All previous versions of the manuscript and all author responses to the reviewers are also available.
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