Publication Name	World Journal of Diabetes
Manuscript ID	60395
Country	Australia

Received	2020-10-28 00:46
Peer-Review Started	2020-10-28 00:46
To Make the First Decision
Return for Revision	2020-11-16 22:12
Revised	2020-12-03 04:33
Second Decision	2020-12-17 12:32
Accepted by Journal Editor-in-Chief
Accepted by Company Editor-in-Chief	2020-12-23 05:14
Articles in Press	2020-12-23 05:14
Publication Fee Transferred
Edit the Manuscript by Language Editor
Typeset the Manuscript	2021-01-20 00:06
Publish the Manuscript Online	2021-01-23 05:21

ISSN	1948-9358 (online)
Open Access	This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/Licenses/by-nc/4.0/
Copyright	The Author(s) 2021. Published by Baishideng Publishing Group Inc. All rights reserved.
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Publisher	Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
Website	http://www.wjgnet.com

Category	Methodology
Manuscript Type	Review
Article Title	Potential contributions of the methodology to the variability of glycaemic index of foods
Manuscript Source	Invited Manuscript
All Author List	Matthew Flavel, Markandeya Jois and Barry Kitchen
ORCID	Author(s) ORCID Number Matthew Flavel http://orcid.org/0000-0001-7455-5162 Markandeya Jois http://orcid.org/0000-0002-0636-066X Barry Kitchen http://orcid.org/0000-0001-8939-4576
Funding Agency and Grant Number
Corresponding Author	Matthew Flavel, PhD, Honorary Research Fellow, Bioactive Division, The Product Makers, 50-60 Popes Road, Keysborough 3173, Victoria, Australia. mflavel@tpm.com.au
Key Words	Glycaemic index; Blood glucose; Nutritional guidelines; Food classifications; ISO 26642:2010
Core Tip	This review highlights major areas of variation that are currently permitted under the international glycaemic index (GI) testing standard and explores the significant influence these choices may have on the final GI value attributed to a food. This review also reports a summary of the range of choices researchers have made across a large set of published GI papers.
Publish Date	2021-01-23 05:21
Citation	Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123
URL	https://www.wjgnet.com/1948-9358/full/v12/i2/108.htm
DOI	https://dx.doi.org/10.4239/wjd.v12.i2.108

Full Article (PDF)	WJD-12-108.pdf
Full Article (Word)	WJD-12-108.docx
Manuscript File	60395_Auto_Edited.docx
Answering Reviewers	60395-Answering reviewers.pdf
Audio Core Tip	60395-Audio core tip.m4a
Conflict-of-Interest Disclosure Form	60395-Conflict-of-interest statement.pdf
Copyright License Agreement	60395-Copyright license agreement.pdf
Supplementary Material	60395-Supplementary material.pdf
Peer-review Report	60395-Peer-review(s).pdf
Scientific Misconduct Check	60395-Scientific misconduct check.pdf
Scientific Editor Work List	60395-Scientific editor work list.pdf