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The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

  • Sara Biel1,
  • Maria-Dolores Mesa2,
  • Rafael de la Torre3, 4, 5,
  • Juan-Antonio Espejo6,
  • Jose-Ramón Fernández-Navarro1,
  • Montserrat Fitó3, 4,
  • Estefanía Sánchez-Rodriguez2,
  • Carmen Rosa1,
  • Rosa Marchal7,
  • Juan de Dios Alche8,
  • Manuela Expósito1,
  • Manuel Brenes9,
  • Beatriz Gandul10,
  • Miguel Angel Calleja1 and
  • María-Isabel Covas11, 12Email author
BMC Complementary and Alternative MedicineBMC series – open, inclusive and trusted201616:404

https://doi.org/10.1186/s12906-016-1376-6

Received: 3 March 2016

Accepted: 13 October 2016

Published: 22 October 2016

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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
3 Mar 2016 Submitted Original manuscript
Author responded Author comments
Resubmission - Version 2
Submitted Manuscript version 2
Author responded Author comments
Reviewed Reviewer Report
Resubmission - Version 3
Submitted Manuscript version 3
Author responded Author comments
Resubmission - Version 4
Submitted Manuscript version 4
Publishing
13 Oct 2016 Editorially accepted
22 Oct 2016 Article published 10.1186/s12906-016-1376-6

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 info@biomedcentral.com. 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)
Fundación Pública Andaluza para la Investigación Biosanitaria de Andalucía Oriental “Alejandro Otero” (FIBAO)
(2)
Instituto de Nutrición y Tecnología de Alimentos “José Mataix” (INyTA)
(3)
Integrative Pharmacology and Neurosciences Systems Research Group and Cardiovascular Risk and Nutrition Research Group. Hospital del Mar Research Institute (IMIM)
(4)
Spanish Biomedical ResearchNetworking Centre, Physiopathology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III
(5)
Universitat Pompeu Fabra, (CEXS-UPF)
(6)
Instituto para la Calidad y Seguridad Alimentaria (ICSA)
(7)
CM EUROPA
(8)
Biologia Reproductiva de Plantas. Consejo Superior de Investigaciones Científicas (CSIC)
(9)
Antimicrobianos Naturales. Biotecnología de los Alimentos. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC)
(10)
Química y Bioquímica de Pigmentos. Fitoquímica de los Alimentos. Instituto de la Grasa. Consejo Superior de Investigaciones Científicas (CSIC)
(11)
NUPROAS Handelsbolag
(12)
NUPROAS HB

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