Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
© Rosén et al; licensee BioMed Central Ltd. 2009
Received: 3 June 2009
Accepted: 25 September 2009
Published: 25 September 2009
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|3 Jun 2009||Submitted||Original manuscript|
|19 Jul 2009||Reviewed||Reviewer Report - Arkadiusz Kozubek|
|30 Jul 2009||Reviewed||Reviewer Report - Maria Cristina Casiraghi|
|1 Sep 2009||Author responded||Author comments - Liza Ann Helen Rosén|
|Resubmission - Version 2|
|1 Sep 2009||Submitted||Manuscript version 2|
|Resubmission - Version 3|
|Submitted||Manuscript version 3|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|Resubmission - Version 5|
|Submitted||Manuscript version 5|
|23 Sep 2009||Author responded||Author comments - Liza Ann Helen Rosén|
|Resubmission - Version 6|
|23 Sep 2009||Submitted||Manuscript version 6|
|25 Sep 2009||Editorially accepted|
|25 Sep 2009||Article published||10.1186/1475-2891-8-42|
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 firstname.lastname@example.org. All previous versions of the manuscript and all author responses to the reviewers are also available.
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