Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects
© Hlebowicz et al; licensee BioMed Central Ltd. 2009
Received: 02 March 2009
Accepted: 16 June 2009
Published: 16 June 2009
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting firstname.lastname@example.org.
|2 Mar 2009||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|25 Mar 2009||Reviewed||Reviewer Report - Stig Bengmark|
|14 Apr 2009||Reviewed||Reviewer Report - Geoffrey Livesey|
|14 May 2009||Author responded||Author comments - Joanna Hlebowicz|
|Resubmission - Version 3|
|14 May 2009||Submitted||Manuscript version 3|
|15 May 2009||Reviewed||Reviewer Report - Stig Bengmark|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|16 Jun 2009||Editorially accepted|
|16 Jun 2009||Article published||10.1186/1475-2891-8-26|
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 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.