Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content
© Forsberg et al.; licensee BioMed Central Ltd. 2014
Received: 16 September 2013
Accepted: 10 March 2014
Published: 25 March 2014
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|16 Sep 2013||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|2 Oct 2013||Author responded||Author comments - Rikard Landberg|
|Resubmission - Version 3|
|2 Oct 2013||Submitted||Manuscript version 3|
|17 Dec 2013||Reviewed||Reviewer Report - Mette Kristensen|
|20 Jan 2014||Reviewed||Reviewer Report - Arkadiusz Kozubek|
|26 Jan 2014||Author responded||Author comments - Rikard Landberg|
|Resubmission - Version 4|
|26 Jan 2014||Submitted||Manuscript version 4|
|30 Jan 2014||Reviewed||Reviewer Report - Arkadiusz Kozubek|
|8 Mar 2014||Author responded||Author comments - Rikard Landberg|
|Resubmission - Version 5|
|8 Mar 2014||Submitted||Manuscript version 5|
|10 Mar 2014||Editorially accepted|
|25 Mar 2014||Article published||10.1186/1475-2891-13-26|
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.
You can find further information about the peer review system here.