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Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system

Nutrition Journal201312:130

DOI: 10.1186/1475-2891-12-130

Received: 2 December 2012

Accepted: 14 September 2013

Published: 23 September 2013

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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
2 Dec 2012 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
8 Jan 2013 Reviewed Reviewer Report - M. Daniel Lane
9 Feb 2013 Reviewed Reviewer Report - Peter Havel
12 Feb 2013 Reviewed Reviewer Report - John White
20 Feb 2013 Author responded Author comments - Timothy Carr
Resubmission - Version 3
20 Feb 2013 Submitted Manuscript version 3
28 Feb 2013 Reviewed Reviewer Report - John White
6 Mar 2013 Reviewed Reviewer Report - M. Daniel Lane
11 Mar 2013 Reviewed Reviewer Report - Peter Havel
18 Jun 2013 Author responded Author comments - Timothy Carr
Resubmission - Version 4
18 Jun 2013 Submitted Manuscript version 4
27 Jul 2013 Reviewed Reviewer Report - Alan Barclay
31 Jul 2013 Reviewed Reviewer Report - Luc Tappy
Resubmission - Version 5
Submitted Manuscript version 5
2 Sep 2013 Author responded Author comments - Timothy Carr
Resubmission - Version 6
2 Sep 2013 Submitted Manuscript version 6
Publishing
14 Sep 2013 Editorially accepted
23 Sep 2013 Article published 10.1186/1475-2891-12-130

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 Nutrition and Health Sciences, University of Nebraska

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