Dr Anthony Fardet
Current affiliation: Institut National de la Recherche Agronomique
Subject: Life Sciences
Primary location: France
A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects
Published in:Food & Function
Publication date:2015-01-01
Comparison of total energy expenditure assessed by two devices in controlled and free-living conditions
Published in:European Journal of Sport Science
Publication date:2014-08-21
Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
Published in:Food & Function
Publication date:2011-01-01
Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic ...
Published in:Nutrition Reviews
Publication date:2014-11-18
Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Disease...
Published in:Advances in Nutrition An International Review Journal
Publication date:2015-11-01
Whole Grains from a Mechanistic View
Published in:CFW Plexus
Publication date:2013-10-01
Whole Grains and Metabolic Syndrome
Published in:Nutritional Intervention in Metabolic Syndrome
Publication date:2015-09-17
Food and Nutrition Sciences—Open Special Issues: Public Health Nutrition Initiatives
Published in:Food and Nutrition Sciences
Publication date:2013-01-01
Grain-Based Products, Food Structure and Health Potential: Holism Vs Reductionism
Published in:Journal of Nutritional Health & Food Engineering
Publication date:2014-04-23
Whole-grain food structure, phytochemical bioavailability and potential health effects: From a reductionist to a holistic approach.
Published in:CFW Plexus
Publication date:2013-12-26
Parameters controlling the glycaemic response to breads
Published in:Nutrition Research Reviews
Publication date:2006-06-01
Foods and Health Potential: Is Food Engineering the Key Issue?
Published in:Journal of Nutritional Health & Food Engineering
Publication date:2014-07-30
Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?
Published in:Medical Hypotheses
Publication date:2015-12-01
Caractérisation du potentiel lipotropique des produits alimentaires d’origine végétale
Published in:Cahiers de Nutrition et de Diététique
Publication date:2012-12-01
Quels types de produits céréaliers pour le petit déjeuner ?
Published in:Cahiers de Nutrition et de Diététique
Publication date:2007-12-01
Restricted Bovine Serum Albumin Diffusion through the Protein Network of Pasta
Published in:Journal of Agricultural and Food Chemistry
Publication date:1998-11-01
Food Health Potential is Primarily Due to Its Matrix Structure, then Nutrient Composition: A New Paradigm for Food Classification according to Tech...
Published in:Journal of Nutritional Health & Food Engineering
Publication date:2014-11-27
Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive
Published in:Cahiers de Nutrition et de Diététique
Publication date:2015-03-01
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Published in:Nutrition Research Reviews
Publication date:2010-06-01
Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets fo...
Published in:Nutrition Reviews
Publication date:2013-10-01
How can both the health potential and sustainability of cereal products be improved? A French perspective
Published in:Journal of Cereal Science
Publication date:2014-11-01
Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
Published in:Journal of Cereal Science
Publication date:2008-09-01
Gastrointestinal or simulatedin vitro digestion changes dietary fibre properties and their fermentation
Published in:Journal of the Science of Food and Agriculture
Publication date:1998-07-01
ChemInform Abstract: Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of in vivo Studies
Published in:ChemInform
Publication date:2014-02-27
From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms
Published in:Healthcare
Publication date:2015-10-28
Involvement of dietary saturated fats, from all sources or of dairy origin only, in insulin resistance and type 2 diabetes
Published in:Nutrition Reviews
Publication date:2015-11-05
Nutrient Bioavailability and Kinetics of Release is a Neglected Key Issue When Comparing Complex Food Versus Supplement Health Potential
Published in:Journal of Nutritional Health & Food Engineering
Publication date:2015-02-13
Lipotropes from plant-based foods supplied by a standard French diet vs. food guide pyramid recommendations: Grain products are the best sources at...
Published in:Journal of Food Composition and Analysis
Publication date:2012-12-01
Wheat Germ Supplementation of a Low Vitamin E Diet in Rats Affords Effective Antioxidant Protection in Tissues
Published in:Journal of the American College of Nutrition
Publication date:2008-04-01
In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluents
Published in:Journal of the Science of Food and Agriculture
Publication date:1997-11-01
Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies
Published in:Critical Reviews in Food Science and Nutrition
Publication date:2013-01-01
Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentation
Published in:Journal of the Science of Food and Agriculture
Publication date:1998-07-01
Lipotropic capacity of raw plant-based foods: A new index that reflects their lipotrope density profile
Published in:Journal of Food Composition and Analysis
Publication date:2011-11-01
Influence of Phytosterol and Phytostanol Food Supplementation on Plasma Liposoluble Vitamins and Provitamin A Carotenoid Levels in Humans: An Updat...
Published in:Critical Reviews in Food Science and Nutrition
Publication date:2015-07-20
A Liquid Chromatography−Quadrupole Time-of-Flight (LC−QTOF)-based Metabolomic Approach Reveals New Metabolic Effects of Catechin in Rats Fed High-F...
Published in:Journal of Proteome Research
Publication date:2008-06-01
Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma ...
Published in:Journal of the American College of Nutrition
Publication date:2009-02-01
The healthy core metabolism: A new paradigm for primary preventive nutrition
Published in:The journal of nutrition health & aging
Publication date:2015-06-23
Procédés technologiques, valeurs santé des aliments, et diabète de type 2
Published in:Médecine des Maladies Métaboliques
Publication date:2014-12-01
Les antioxydants des agrumes : action en solitaire ou matricielle?
Published in:Phytothérapie
Publication date:2014-03-31
P212 Une approche holistique identifie des cibles prioritaires pour réduire la prévalence des maladies chroniques liées à une alimentation déséquil...
Published in:Nutrition Clinique et Métabolisme
Publication date:2013-12-01
In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions
Published in:Nutrition Research
Publication date:1999-06-01
The search for a new paradigm to study micronutrient and phytochemical bioavailability: From reductionism to holism
Published in:Medical Hypotheses
Publication date:2014-02-01
P236: Une synthèse exhaustive des relations entre les grands groupes d’aliments et les principales maladies chroniques liées à une alimentation dés...
Published in:Nutrition Clinique et Métabolisme
Publication date:2014-12-01
Involvement of the protein network in the in vitro degradation of starch from spaghetti
Published in:Reproduction Nutrition Development
Publication date:1997-01-01
Textural Images Analysis of Pasta Protein Networks to Determine Influence of Technological Processes
Published in:Cereal Chemistry
Publication date:1998-09-01
New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism
Published in:Cereal Foods World
Publication date:2014-09-01
P212 Une approche holistique identifie des cibles prioritaires pour réduire la prévalence des maladies chroniques liées à une alimentation déséquil...
Published in:Cahiers de Nutrition et de Diététique
Publication date:2013-12-01
Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation
Published in:Journal of Cereal Science
Publication date:1999-09-01
Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study
Published in:Journal of Cereal Science
Publication date:1998-03-01
Toward a New Philosophy of Preventive Nutrition: From a Reductionist to a Holistic Paradigm to Improve Nutritional Recommendations
Published in:Advances in Nutrition An International Review Journal
Publication date:2014-07-01
Vers une approche plus holistique de la nutrition
Published in:Cahiers de Nutrition et de Diététique
Publication date:2016-04-01