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 firstname.lastname@example.org.
|14 Mar 2014||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|Resubmission - Version 3|
|Submitted||Manuscript version 3|
|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 4|
|13 May 2014||Submitted||Manuscript version 4|
|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 5|
|Submitted||Manuscript version 5|
|27 May 2014||Editorially accepted|
|31 May 2014||Article published||10.1186/1475-2891-13-50|
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 email@example.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.