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Open Peer Review

This article has Open Peer Review reports available.

How does Open Peer Review work?

Induction of G1 and G2/M cell cycle arrests by the dietary compound 3,3'-diindolylmethane in HT-29 human colon cancer cells

BMC Gastroenterology20099:39

DOI: 10.1186/1471-230X-9-39

Received: 06 December 2008

Accepted: 29 May 2009

Published: 29 May 2009

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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
6 Dec 2008 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
11 Jan 2009 Reviewed Reviewer Report - Thomas Szekeres
2 Feb 2009 Reviewed Reviewer Report - Farrukh Afaq
29 Mar 2009 Author responded Author comments - Jung Han Yoon Park
Resubmission - Version 3
29 Mar 2009 Submitted Manuscript version 3
Resubmission - Version 4
Submitted Manuscript version 4
29 Mar 2009 Author responded Author comments - Jung Han Yoon Park
Resubmission - Version 5
29 Mar 2009 Submitted Manuscript version 5
29 Mar 2009 Author responded Author comments - Jung Han Yoon Park
Resubmission - Version 6
29 Mar 2009 Submitted Manuscript version 6
7 May 2009 Reviewed Reviewer Report - Thomas Szekeres
7 May 2009 Reviewed Reviewer Report - Farrukh Afaq
Resubmission - Version 7
Submitted Manuscript version 7
Publishing
29 May 2009 Editorially accepted
29 May 2009 Article published 10.1186/1471-230X-9-39

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)
Department of Food Science and Nutrition, Hallym University

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