Affiliation: Institut National de la Recherche Agronomique
- 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...
- Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foodsAnthony 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...
- 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 subjectsDelphine 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....