The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods
© Venn et al.; licensee BioMed Central Ltd. 2014
Received: 14 March 2014
Accepted: 27 May 2014
Published: 31 May 2014
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|14 Mar 2014||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|Resubmission - Version 3|
|Submitted||Manuscript version 3|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|9 Apr 2014||Reviewed||Reviewer Report - Dan Ramdath|
|11 Apr 2014||Reviewed||Reviewer Report - Sangeetha Shyam|
|11 Apr 2014||Reviewed||Reviewer Report - Kai-Chow Choi|
|13 May 2014||Author responded||Author comments - Bernard Venn|
|Resubmission - Version 5|
|13 May 2014||Submitted||Manuscript version 5|
|13 May 2014||Reviewed||Reviewer Report - Sangeetha Shyam|
|20 May 2014||Reviewed||Reviewer Report - Kai-Chow Choi|
|21 May 2014||Reviewed||Reviewer Report - Dan Ramdath|
|Resubmission - Version 6|
|Submitted||Manuscript version 6|
|27 May 2014||Editorially accepted|
|31 May 2014||Article published||10.1186/1475-2891-13-50|
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