Skip to main content

Advertisement

Open Access
Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

  • Monica H Carlsen1,
  • Bente L Halvorsen1,
  • Kari Holte1,
  • Siv K Bøhn1,
  • Steinar Dragland2,
  • Laura Sampson3,
  • Carol Willey3,
  • Haruki Senoo4,
  • Yuko Umezono4,
  • Chiho Sanada4,
  • Ingrid Barikmo5,
  • Nega Berhe1,
  • Walter C Willett3,
  • Katherine M Phillips6,
  • David R JacobsJr1, 7 and
  • Rune Blomhoff1Email author
Contributed equally
Nutrition Journal20109:3

DOI: 10.1186/1475-2891-9-3

Received: 18 August 2009

Accepted: 22 January 2010

Published: 22 January 2010

Back to article

Open Peer Review reports

Pre-publication versions of this article and author comments to reviewers are available by contacting info@biomedcentral.com.

Original Submission
18 Aug 2009 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
2 Oct 2009 Reviewed Reviewer Report - Iris Erlund
17 Oct 2009 Reviewed Reviewer Report - Francisco Romero
16 Dec 2009 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 3
16 Dec 2009 Submitted Manuscript version 3
23 Dec 2009 Reviewed Reviewer Report - Iris Erlund
27 Dec 2009 Reviewed Reviewer Report - Francisco Romero
18 Jan 2010 Author responded Author comments - Monica H. Carlsen
Resubmission - Version 4
18 Jan 2010 Submitted Manuscript version 4
Publishing
22 Jan 2010 Editorially accepted
22 Jan 2010 Article published 10.1186/1475-2891-9-3

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 Nutrition, Institute of Basic Medical Sciences, University of Oslo
(2)
The Norwegian Institute for Agricultural and Environmental Research Bioforsk Øst Apelsvoll
(3)
Department of Nutrition, Harvard School of Public Health
(4)
Department of Cell Biology and Morphology, Akita University Graduate School of Medicine
(5)
Faculty of Health, Nutrition and Management, Akershus University College
(6)
The Biochemistry Department, Virginia Polytechnic Institute and State University
(7)
The Division of Epidemiology and Community Health, School of Public Health, University of Minnesota

Advertisement