Anthony Fardet

Summary

Affiliation: Institut National de la Recherche Agronomique
Country: France

Publications

  1. ncbi New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
    Anthony Fardet
    INRA, UMR 1019 Nutrition Humaine, F 63122 Saint Genes Champanelle, France
    Nutr Res Rev 23:65-134. 2010
  2. ncbi Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000, Clermont Ferrand, France
    Food Funct 2:483-504. 2011
  3. ncbi 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
    Delphine Lioger
    INRA, Centre Clermont Ferrand Theix, UMR1019, Unité Nutrition Humaine, University of Clermont Ferrand 1, UFR Medecine, UMR101, F 63000 Clermont Ferrand, France
    J Am Coll Nutr 28:30-6. 2009

Collaborators

  • Delphine Lioger
  • Brigitte Gaillard-Martinie
  • Pascal Foassert
  • Christian Remesy
  • Julie Mardon
  • Marie Jeanne Davicco

Detail Information

Publications3

  1. ncbi New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
    Anthony Fardet
    INRA, UMR 1019 Nutrition Humaine, F 63122 Saint Genes Champanelle, France
    Nutr Res Rev 23:65-134. 2010
    ..Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed...
  2. ncbi Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
    Anthony Fardet
    INRA, UMR 1019, UNH, CRNH Auvergne, F 63000, Clermont Ferrand, France
    Food Funct 2:483-504. 2011
    ..Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on lipotropic potential of PBF...
  3. ncbi 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
    Delphine Lioger
    INRA, Centre Clermont Ferrand Theix, UMR1019, Unité Nutrition Humaine, University of Clermont Ferrand 1, UFR Medecine, UMR101, F 63000 Clermont Ferrand, France
    J Am Coll Nutr 28:30-6. 2009
    ....