This article has Open Peer Review reports available.
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
- Monica H Carlsen†1,
- Bente L Halvorsen†1,
- 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
© Carlsen et al; licensee BioMed Central Ltd. 2010
Received: 18 August 2009
Accepted: 22 January 2010
Published: 22 January 2010
Open Peer Review reports
Pre-publication versions of this article are available by contacting firstname.lastname@example.org.
|18 Aug 2009||Submitted||Original manuscript|
|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 2|
|16 Dec 2009||Submitted||Manuscript version 2|
|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 3|
|18 Jan 2010||Submitted||Manuscript version 3|
|22 Jan 2010||Editorially accepted|
|22 Jan 2010||Article published||10.1186/1475-2891-9-3|
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