All Stories

  1. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

    Article • Critical Reviews in Food Science and Nutrition, February 2018, Taylor & Francis

    Dr Anthony Fardet

  2. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

    Article • Nutrition Research Reviews, October 2017, Cambridge University Press

    Dr Anthony Fardet

  3. Vers une approche plus holistique de la nutrition

    Article • Cahiers de Nutrition et de Diététique, April 2016, Elsevier

    Dr Anthony Fardet

  4. Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?

    Article • Medical Hypotheses, December 2015, Elsevier

    Dr Anthony Fardet

  5. Involvement of dietary saturated fats, from all sources or of dairy origin only, in insulin resistance and type 2 diabetes

    Article • Nutrition Reviews, November 2015, Oxford University Press (OUP)

    Dr Anthony Fardet

  6. Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

    Article • Advances in Nutrition, November 2015, Oxford University Press (OUP)

    Dr Anthony Fardet

  7. From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms

    Article • Healthcare, October 2015, MDPI AG

    Dr Anthony Fardet

  8. Whole Grains and Metabolic Syndrome

    Article • September 2015, Taylor & Francis

    Dr Anthony Fardet

  9. Influence of Phytosterol and Phytostanol Food Supplementation on Plasma Liposoluble Vitamins and Provitamin A Carotenoid Levels in Humans: An Updated Review of the Evidence

    Article • Critical Reviews in Food Science and Nutrition, July 2015, Taylor & Francis

    Dr Anthony Fardet, Dr François Mariotti

  10. The healthy core metabolism: A new paradigm for primary preventive nutrition

    Article • The journal of nutrition health & aging, June 2015, Springer Science + Business Media

    Dr Anthony Fardet

  11. Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive

    Article • Cahiers de Nutrition et de Diététique, March 2015, Elsevier

    Dr Anthony Fardet

  12. Nutrient Bioavailability and Kinetics of Release is a Neglected Key Issue When Comparing Complex Food Versus Supplement Health Potential

    Article • Journal of Nutritional Health & Food Engineering, February 2015, MedCrave Group LLC

    Dr Anthony Fardet

  13. A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Dr Anthony Fardet

  14. Procédés technologiques, valeurs santé des aliments, et diabète de type 2

    Article • Médecine des Maladies Métaboliques, December 2014, Elsevier

    Dr Anthony Fardet

  15. P236: Une synthèse exhaustive des relations entre les grands groupes d’aliments et les principales maladies chroniques liées à une alimentation déséquilibrée

    Article • Nutrition Clinique et Métabolisme, December 2014, Elsevier

    Dr Anthony Fardet

  16. Food Health Potential is Primarily Due to Its Matrix Structure, then Nutrient Composition: A New Paradigm for Food Classification according to Technological Processes Applied

    Article • Journal of Nutritional Health & Food Engineering, November 2014, MedCrave Group LLC

    Dr Anthony Fardet

  17. Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews

    Article • Nutrition Reviews, November 2014, Oxford University Press (OUP)

    Dr Anthony Fardet

  18. How can both the health potential and sustainability of cereal products be improved? A French perspective

    Article • Journal of Cereal Science, November 2014, Elsevier

    Dr Anthony Fardet

  19. New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism

    Article • Cereal Foods World, September 2014, Scientific Societies

    Dr Anthony Fardet

  20. Comparison of total energy expenditure assessed by two devices in controlled and free‐living conditions

    Article • European Journal of Sport Science, August 2014, Wiley

    Dr Anthony Fardet

  21. Foods and Health Potential: Is Food Engineering the Key Issue?

    Article • Journal of Nutritional Health & Food Engineering, July 2014, MedCrave Group LLC

    Dr Anthony Fardet

  22. Toward a New Philosophy of Preventive Nutrition: From a Reductionist to a Holistic Paradigm to Improve Nutritional Recommendations

    Article • Advances in Nutrition, July 2014, Oxford University Press (OUP)

    Dr Anthony Fardet

  23. Grain-Based Products, Food Structure and Health Potential: Holism Vs Reductionism

    Article • Journal of Nutritional Health & Food Engineering, April 2014, MedCrave Group LLC

    Dr Anthony Fardet

  24. Les antioxydants des agrumes : action en solitaire ou matricielle?

    Article • Phytothérapie, March 2014, Springer Science + Business Media

    Dr Anthony Fardet

  25. ChemInform Abstract: Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of in vivo Studies

    Article • ChemInform, February 2014, Wiley

    Dr Anthony Fardet

  26. The search for a new paradigm to study micronutrient and phytochemical bioavailability: From reductionism to holism

    Article • Medical Hypotheses, February 2014, Elsevier

    Dr Anthony Fardet

  27. Whole-grain food structure, phytochemical bioavailability and potential health effects: From a reductionist to a holistic approach.

    Article • CFW Plexus, December 2013, Scientific Societies

    Dr Anthony Fardet

  28. P212 Une approche holistique identifie des cibles prioritaires pour réduire la prévalence des maladies chroniques liées à une alimentation déséquilibrée

    Article • Nutrition Clinique et Métabolisme, December 2013, Elsevier

    Dr Anthony Fardet

  29. P212 Une approche holistique identifie des cibles prioritaires pour réduire la prévalence des maladies chroniques liées à une alimentation déséquilibrée

    Article • Cahiers de Nutrition et de Diététique, December 2013, Elsevier

    Dr Anthony Fardet

  30. Whole Grains from a Mechanistic View

    Article • CFW Plexus, October 2013, Scientific Societies

    Dr Anthony Fardet

  31. Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutrition

    Article • Nutrition Reviews, October 2013, Oxford University Press (OUP)

    Dr Anthony Fardet

  32. Food and Nutrition Sciences—Open Special Issues: Public Health Nutrition Initiatives

    Article • Food and Nutrition Sciences, January 2013, Scientific Research Publishing, Inc,

    Dr Anthony Fardet

  33. Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies

    Article • Critical Reviews in Food Science and Nutrition, January 2013, Taylor & Francis

    Dr Anthony Fardet

  34. Caractérisation du potentiel lipotropique des produits alimentaires d’origine végétale

    Article • Cahiers de Nutrition et de Diététique, December 2012, Elsevier

    Dr Anthony Fardet

  35. Lipotropes from plant-based foods supplied by a standard French diet vs. food guide pyramid recommendations: Grain products are the best sources at lower cost

    Article • Journal of Food Composition and Analysis, December 2012, Elsevier

    Dr Anthony Fardet

  36. Lipotropic capacity of raw plant-based foods: A new index that reflects their lipotrope density profile

    Article • Journal of Food Composition and Analysis, November 2011, Elsevier

    Dr Anthony Fardet

  37. Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods

    Article • Food & Function, January 2011, Royal Society of Chemistry

    Dr Anthony Fardet

  38. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

    Article • Nutrition Research Reviews, June 2010, Cambridge University Press

    Dr Anthony Fardet

  39. Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects

    Article • Journal of the American College of Nutrition, February 2009, Taylor & Francis

    Dr Anthony Fardet

  40. Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

    Article • Journal of Cereal Science, September 2008, Elsevier

    Dr Anthony Fardet

  41. A Liquid Chromatography−Quadrupole Time-of-Flight (LC−QTOF)-based Metabolomic Approach Reveals New Metabolic Effects of Catechin in Rats Fed High-Fat Diets

    Article • Journal of Proteome Research, June 2008, American Chemical Society (ACS)

    Dr Anthony Fardet

  42. Wheat Germ Supplementation of a Low Vitamin E Diet in Rats Affords Effective Antioxidant Protection in Tissues

    Article • Journal of the American College of Nutrition, April 2008, Taylor & Francis

    Dr Anthony Fardet

  43. Quels types de produits céréaliers pour le petit déjeuner ?

    Article • Cahiers de Nutrition et de Diététique, December 2007, Elsevier

    Dr Anthony Fardet

  44. Parameters controlling the glycaemic response to breads

    Article • Nutrition Research Reviews, June 2006, Cambridge University Press

    Dr Anthony Fardet

  45. Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation

    Article • Journal of Cereal Science, September 1999, Elsevier

    Dr Anthony Fardet

  46. In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions

    Article • Nutrition Research, June 1999, Elsevier

    Dr Anthony Fardet

  47. Restricted Bovine Serum Albumin Diffusion through the Protein Network of Pasta

    Article • Journal of Agricultural and Food Chemistry, November 1998, American Chemical Society (ACS)

    Dr Anthony Fardet

  48. Textural Images Analysis of Pasta Protein Networks to Determine Influence of Technological Processes

    Article • Cereal Chemistry, September 1998, Scientific Societies

    Dr Anthony Fardet

  49. Gastrointestinal or simulatedin vitro digestion changes dietary fibre properties and their fermentation

    Article • Journal of the Science of Food and Agriculture, July 1998, Wiley

    Dr Anthony Fardet

  50. Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentation

    Article • Journal of the Science of Food and Agriculture, July 1998, Wiley

    Dr Anthony Fardet

  51. Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

    Article • Journal of Cereal Science, March 1998, Elsevier

    Dr Anthony Fardet

  52. In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluents

    Article • Journal of the Science of Food and Agriculture, November 1997, Wiley

    Dr Anthony Fardet

  53. Involvement of the protein network in the in vitro degradation of starch from spaghetti

    Article • Reproduction Nutrition Développement, January 1997, EDP Sciences

    Dr Anthony Fardet