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Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

  • Hanna Isaksson1, 2Email author,
  • Helena Fredriksson2,
  • Roger Andersson1,
  • Johan Olsson3 and
  • Per Åman1
Nutrition Journal20098:39

DOI: 10.1186/1475-2891-8-39

Received: 14 April 2009

Accepted: 26 August 2009

Published: 26 August 2009

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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
14 Apr 2009 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
29 Apr 2009 Reviewed Reviewer Report - Jonathan Hodgson
11 May 2009 Reviewed Reviewer Report - Anna Linko-Parvinen
6 Aug 2009 Author responded Author comments - Hanna Isaksson
Resubmission - Version 3
6 Aug 2009 Submitted Manuscript version 3
17 Aug 2009 Author responded Author comments - Hanna Isaksson
Resubmission - Version 4
17 Aug 2009 Submitted Manuscript version 4
Publishing
26 Aug 2009 Editorially accepted
26 Aug 2009 Article published 10.1186/1475-2891-8-39

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 Food Science, Swedish University of Agricultural Sciences
(2)
Lantmännen R&D
(3)
KPL Good-Food-Practice AB

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