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Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.)

  • Elad Tako1Email author,
  • Steve E Beebe2,
  • Spenser Reed1,
  • Jonathan J Hart3 and
  • Raymond P Glahn1
Nutrition Journal201413:28

Received: 12 November 2013

Accepted: 24 March 2014

Published: 26 March 2014

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Open Peer Review reports

Pre-publication versions of this article and author comments to reviewers are available by contacting

Original Submission
12 Nov 2013 Submitted Original manuscript
2 Dec 2013 Reviewed Reviewer Report - Visith Chavasit
6 Jan 2014 Reviewed Reviewer Report - Maria Kapsokefalou
22 Jan 2014 Author responded Author comments - Elad Tako
Resubmission - Version 2
22 Jan 2014 Submitted Manuscript version 2
24 Mar 2014 Editorially accepted
26 Mar 2014 Article published 10.1186/1475-2891-13-28

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 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

USDA/ARS, Robert W. Holley Center for Agriculture and Health, Cornell University
CIAT- International Center for Tropical Agriculture
Department of Plant Biology, Cornell University