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Open Access
Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

Freeze-dried strawberry powder improves lipid profile and lipid peroxidation in women with metabolic syndrome: baseline and post intervention effects

  • Arpita Basu1Email author,
  • Marci Wilkinson1,
  • Kavitha Penugonda1,
  • Brandi Simmons1,
  • Nancy M Betts1 and
  • Timothy J Lyons2
Nutrition Journal20098:43

DOI: 10.1186/1475-2891-8-43

Received: 6 June 2009

Accepted: 28 September 2009

Published: 28 September 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
6 Jun 2009 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
4 Jul 2009 Reviewed Reviewer Report - Kalidas Shetty
5 Jul 2009 Reviewed Reviewer Report - Diane McKay
10 Jul 2009 Reviewed Reviewer Report - ana cecilia marin-guerrero
7 Aug 2009 Author responded Author comments - Arpita Basu
Resubmission - Version 3
7 Aug 2009 Submitted Manuscript version 3
24 Aug 2009 Reviewed Reviewer Report - Diane McKay
9 Sep 2009 Reviewed Reviewer Report - Kalidas Shetty
22 Sep 2009 Author responded Author comments - Arpita Basu
Resubmission - Version 4
22 Sep 2009 Submitted Manuscript version 4
Publishing
28 Sep 2009 Editorially accepted
28 Sep 2009 Article published 10.1186/1475-2891-8-43

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.. 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 Nutritional Sciences, 301 Human Environmental Sciences, Oklahoma State University
(2)
Harold Hamm Oklahoma Diabetes Center, University of Oklahoma Health Sciences Center

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