Articles originaux

Fardet, S. Lakhssassi, A. Briffaz (2018). Beyond nutritional-based food indices: A data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties. Food & Function, 9, 561-572 (IF: 2.686).

Fardet, C. Méjean, H. Labouré, V. A. Andreeva, G. Féron (2017). The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles. Food & Function, 8(2), 651-658 (IF: 2.686).

Fardet (2016). Minimally-processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods. Food & Function, 7(5), 2338-2346 (IF: 2.686)

Rousset, A. Fardet, P. Lacomme, S. Normand, C. Montaurier, Y. Boirie, B. Morio (2015). Comparison of total energy expenditure assessed by two devices in controlled and free-living conditions. European Journal of Sport Science, 15(5), 391-399 (IF: 1.785)

Fardet, J.-F. Martin, J.-M., D. Touazi, F. Caillavet, J.-M. Chardigny (2012). Lipotropes from plant-based food supplied by a standard French diet versus food guide pyramid recommendations: grain products are the best sources at lower cost. Journal of Food Composition and Analysis, 28(2), 135-148 + Supplemental Materials (47 pages) (IF: 2.780)

Fardet, J.-F. Martin, J.-M. Chardigny (2011). Thermal and refining processes, not fermentations, tend to reduce lipotropic capacity of plant-based foods. Food & Function, 2(8), 483-504 + Supplemental Materials (51 pages) (IF: 2.686)

Fardet, J.-F. Martin, J.-M. Chardigny (2011). Lipotropic capacity of raw plant-based foods: A new index that reflects their lipotrope density profile. Journal of Food Composition and Analysis, 24(6), 895-915 + Supplemental Materials (65 pages) (IF: 2.780)

Lioger, A. Fardet, P. Foassert, M-J. Davicco, J. Mardon, B. Gaillard-Martinie, C. Rémésy (2009). 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. Journal of the American College of Nutrition, 28(1), 30-36 (IF: 2.245)

Leenhardt, A. Fardet, B. Lyan, E. Gueux, E. Rock, A. Mazur, E. Chanliaud, C. Demigné, C. Rémésy (2008). Wheat Germ Supplementation of a Low Vitamin E Diet in Rats Affords Effective Antioxidant Protection in Tissues. Journal of the American College of Nutrition, 27(2), 222-228 (IF: 2.245)

Fardet, R. Llorach, A. Orsoni, J.-F. Martin, E. Pujos and A. Scalbert (2008). Metabolomics provide new insight on the metabolism of dietary phytochemicals in rat. Journal of Nutrition, 138(7), 1282-1287 (IF: 3.740)

Fardet, R. Llorach, J.-F. Martin, C. Besson, B. Lyan, E. Pujos, A. Scalbert (2008). A LC-QTof-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets. Journal of Proteome Research, 7(6), 2388-2398 (IF: 4.173)

Fardet, C. Canlet, G. Gottardi, R. Llorach, B. Lyan, C. Rémésy, A. Mazur, A. Paris, A. Scalbert (2007). Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach. Journal of Nutrition137(4), 923-929 + Supplemental Materials (4 pages) (IF: 3.740)

Fardet, J. Abecassis, C. Hoebler, P.M. Baldwin, A. Buléon, S. Bérot and J.-L. Barry (1999). Influence of technological modifications of the protein network from pasta on in vitro starch degradation. Journal of Cereal Science, 30(1), 133-145. (IF: 2.402)

Fardet, C. Hoebler, M. Armand, D. Lairon and J.-L. Barry (1999). In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions. Nutrition Research, 19(6), 881-892. (IF: 2.523)

Fardet, C. Hoebler, G. Djelveh and J.-L. Barry (1998). Restricted bovine serum albumin diffusion through the protein network of pasta. Journal of Agricultural and Food Chemistry, 46(11), 4635-4641. (IF: 2.857)

Fardet, P.M. Baldwin, D. Bertrand, B. Bouchet, D.-J. Gallant and J.-L. Barry (1998). Textural image analysis of pasta protein networks to determine the influence of technological processes. Cereal Chemistry, 75(5), 699-704. (IF: 1.036)

Fardet, C. Hoebler, P.M. Baldwin, B. Bouchet, D.J. Gallant, J.-L. Barry (1998). Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne: a microscopic and enzymic study. Journal of Cereal Science, 27(1), 133-145. (IF: 2.402)

Hoebler, F. Guillon, A. Fardet, C. Cherbut and J.-L. Barry (1998). Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentation. Journal of the Science of Food and Agriculture, 77, 327-333. (IF: 2.076)

Fardet, F. Guillon, C. Hoebler and J.-L. Barry (1997). In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluents. Journal of the Science of Food and Agriculture, 75, 315-325. (IF: 2.076)

 

Articles de position, Revues narratives et systématiques

A. Fardet, C. Richonnet (2019). Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Critical Reviews in Food Science and Nutrition (IF: 6.704).

A. Fardet, E. Rock (September, 2019). Ultra-processed foods: a new holistic paradigm? Trends in Food Science & Technology. (IF: 8.519)

Fardet, C. Richonnet, A. Mazur (2018). Association between fruit-based food consumption, chronic diseases and their risk factors according to degree of processing: a systematic review of meta-analyses. Nutrition Reviews (IF: 5.291). https://academic.oup.com/nutritionreviews/advance-article/doi/10.1093/nutrit/nuz004/5474950

Fardet, E. Rock (2018). Reductionist nutrition research has meaning only within the framework of holistic thinking. Advances in Nutritio, 9(6), 655-670 (IF: 4.576). http://www.anthonyfardet.com/wp-content/uploads/2019/03/Advances-in-Nutrition-2018.pdf

Fardet, D. Dupont, A. Tremblay, S. Turgeon (2018). Influence of food structure on dairy protein, lipid and calcium bioavailability, and on satiety potential: A narrative review of evidence. Critical Reviews in Food Science and Nutrition (IF: 5.492).

Grundy, A. Fardet, S. Tosh, G. T. Rich, P. Wilde (February, 2017). Processing of oat: impact on its cholesterol-lowering effect. Food & Function, 9(3), 1328-1343 (IF: 2.686).

Fardet, E. Rock (2017). In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutrition Research Reviews, 31(1), 52-70 (IF: 4.051).

Fardet, N. Druesne-Pecollo, M. Touvier, P. Latino-Martel (2017). Do alcoholic beverages, obesity and other nutritional factors modify the risk of familial colorectal cancer? A systematic review and narrative synthesis. Critical Reviews in Oncology/Hematology, 119, 94-112 (IF: 5.039).

Fardet (2016). The big issue is food structure – The more foods are ultra-processed the less satiating and hypoglycemic they tend to be. Agro FOOD Industry hi-tech, 27(6), 20-21 (IF: 0.202).http://www.anthonyfardet.com/wp-content/uploads/2019/03/Agro-FOOD-Industry-Hi-Tech-2016.pdf

Fardet, A. Morise, E. Kalonji, I. Margaritis, F. Mariotti (2017). Influence of phytosterol and phytostanol food supplementation on plasma liposoluble vitamins and provitamin A carotenoid levels in humans: An updated review of the evidence. Critical Reviews in Food Science and Nutrition, 57(9), 1906-1921. (IF: 5.492).

Fardet, E. Rock (2016). The healthy core metabolism: a new paradigm for primary preventive nutrition. Journal of Nutrition Health & Aging 20(3), 239-247 (IF: 3.199).

Fardet, E. Rock, J. Bassama, P. Bohuon, P. Prabhasankar, C. Monteiro, J.-C. Moubarac, N. Achir (2015). Current food classification in epidemiological studies does not enable reaching solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing. Advances in Nutrition, 6(6), 629-638 (IF: 4.576).http://www.anthonyfardet.com/wp-content/uploads/2019/03/Advances-in-Nutrition-2015.pdf

Morio, A. Fardet, P. Legrand, J.-M. Lecerf (2016). Involvement of dietary saturated fats, from all sources or of dairy origin only, in insulin resistance and type 2 diabetes. Nutrition Reviews, 74(1), 33-47 (IF: 5.591)

Fardet, E. Rock (2015). From a reductionist to a holistic approach in preventive nutrition to define new and more ethical paradigms. Healthcare, 3(4), 1054-1063 (IF: Open Access)http://www.anthonyfardet.com/wp-content/uploads/2019/03/Healthcare-2015.pdf

Fardet (2015). Wheat-based foods and non celiac gluten/wheat sensitivity: is drastic processing the main key issue? Medical Hypotheses, 85(6), 934-939 (IF: 1.136).

Fardet (2015). Complex foods versus functional foods, nutraceuticals and dietary supplements: differential health impact (Part 2). Agro FOOD Industry hi-tech, 26(3), 20-22 (IF: 0.202).http://www.anthonyfardet.com/wp-content/uploads/2019/03/Agro-FOOD-Industry-Hi-Tech-2015-bis.pdf

Fardet (2015). Complex foods versus functional foods, nutraceuticals and dietary supplements: differential health impact (Part 1). Agro FOOD Industry hi-tech, 26(2), 20-24 (IF: 0.202).http://www.anthonyfardet.com/wp-content/uploads/2019/03/Agro-FOOD-Industry-Hi-Tech-2015.pdf

Fardet (2015). A shift toward a new holistic paradigm will help to preserve and better process grain product food structure for improving their health effects. Food & Function, 6(2), 363-382 (IF: 2.686)

Fardet, Y. Boirie (2014). Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews. Nutrition Reviews, 72(12), 741-762 + Supplemental Materials (59 pages) + Editorial (4 pages) (IF: 5.591)

Fardet (2014). How can both the health potential and sustainability of cereal products be improved? A French perspective. Journal of Cereal Science, 60(3), 540-548 (IF: 2.402)

Fardet (2014). New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism. Cereal Foods World, 59(5), 224-229 (IF: 0.889).

Fardet, E. Rock (2014). Towards a new philosophy of preventive nutrition: from a reductionist to holistic paradigm to improve nutritional recommendations. Advances in Nutrition, 5(4), 430-446 (IF: 4.576)http://www.anthonyfardet.com/wp-content/uploads/2019/03/Advances-in-Nutrition-2014.pdf

Fardet, E. Rock (2014). The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism. Medical Hypotheses, 82(2), 181-186 (IF: 1.136)

Fardet, Y. Boirie (2013). Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutrition. Nutrition Reviews, 71(10), 643-656 + Supplemental Materials (34 pages) (IF: 5.591)

Fardet, J.-M. Chardigny (2013). Plant-based foods as a source of lipotropes for human nutrition: A survey of in vivo studies. Critical Reviews in Food Science and Nutrition, 53(6), 535-590 + Supplemental Materials (153 pages) (IF: 5.492)

Fardet. Whole grains from a mechanistic view (2013). Cereal Foods World, Proceedings of the Whole Grains Summit 2012, 1-3 (IF: 0.889)

Fardet (2010). New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews, 23(2), 65-134 + Editorial (3 pages) (IF: 4.051)

Fardet, E. Rock, C. Rémésy (2008). Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? Journal of Cereal Science, 48(2), 258-276 (IF: 2.402)

Fardet, F. Leenhardt, D. Lioger, A. Scalbert, C. Rémésy (2006). Parameters controlling the glycaemic response of bread. Nutrition Research Reviews, 19(1), 18-25 (IF: 4.051)

Chapitres d’ouvrages collectifs

Fardet (January, 2019). Introduction-2: Aliments fonctionnels et fonctionnalité de l’alimentation. Partie 1-1: Complexité alimentaire, des nutriments à l’aliment. In « Les aliments fonctionnels dans un système alimentaire sain et durable ». Edited by Marcel Roberfroid, Véronique Coxam & Nathalie Delzenne. Publishers: Lavoisier, Collection Tec & Doc, 14 Rue de Provigny, 94230 Cachan, France.

Fardet (July 2018). Vers une approche plus holistique et éthique de l’alimentation. In : « FUTUROPHAGIE – Penser la cuisine de demain ». 180 pages. Sous la direction de Kilien Stengel et Pascal Taranto. Editions L’Harmattan.

Fardet (May, 2018). Characterization of the degree of food processing in relation with their health potential and effects. In « Advances in Food and Nutrition Research». Volume 82. Edited by Fidel Toldra. Publishers: Elsevier, Academic Press, Waltham, Massachusetts, USA.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Elsevier-Characterization-of-the-degree-of-food-processing-in-relation-with-its-health-potential-and-effects-2018.pdf

Fardet (June, 2017). Section 2: Setting the scene – specific dietary characteristics of vegetarian diet and their relation to health. Chapter 16: New concepts and paradigms for the protective effects of plant-based food components in relation to food complexity. In « Vegetarian and Plant-Based Diets in Health and Disease Prevention». Pages 293-312. Edited by François Mariotti. Publishers: Academic Press, Waltham, Massachusetts, USA.

Fardet, S. Bonny, D. Marion, V. Lullien-Pellerin (February, 2017). Chapter 3: Transformation, qualités nutritionnelles et consommation des produits céréaliers. In « Agriculture et alimentation durables. Trois enjeux dans la filière céréales ». Pages 99-136. Edited by G. Charmet, J. Abécassis, S. Bonny, A. Fardet, F. Forget, V. Lullien-Pellerin. Publishers: Quaé, Versailles, France.

Fardet (February, 2017). Chapter 1: Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? In « Dietary Fibre Functionality in Food & Nutraceuticals: From Plant to Gut ». Pages 1-19. Edited by Farah Hosseinian, B. Dave Oomah & Rocio Campos-Vega. Publishers: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ, USA.

Fardet (October, 2015). Chapter 16: Whole grains and metabolic syndrome. In « Nutritional intervention in metabolic syndrome ». Pages 269-286. Edited by Isaias Dichi and Andréa Name Colado Simao. Publishers: CRC Press, Boca Raton, FL (A Taylor & Francis Group Co.).

Fardet (September, 2014). Chapter 9: Diets for preventing hepatic steatosis. In « Hepatic steatosis: Clinical risk factors, molecular mechanisms and treatment outcomes ». Pages 171-208. Edited by Sérgio H. Santos. Publishers: Nova Science, Hauppauge, NY (A Nova Publishers Group Co.)

 

 Editoriaux

Fardet (March, 2016). Coarse food grains are important actors of healthy and sustainable diets. Foods, 5(2), 25.

Fardet (February, 2016). Towards a more Holistic Vision of Human Nutrition to Prevent from Diet-Related Chronic Diseases: The Reductionist Drift. International Journal of Food Science, Nutrition and Dietetics (IJFS), 5(1e), 1-2

Fardet (February, 2015). Nutrient bioavailability and kinetics of release is a neglected key issue when comparing complex food versus supplement health potential. Journal of Nutritional Health & Food Engineering, 2(1), 45

Fardet (December, 2014). Food health potential is primarily due to its matrix structure, then nutrient composition: a new paradigm for food classification according to technological processes applied. Journal of Nutritional Health & Food Engineering, 1(5), 31

Fardet (October, 2014). Are technological processes the best friends of food health potential? Advances in Nutrition and Food Technology, 1(1), 103

Fardet (August, 2014). Foods and health potential: is food engineering the key issue? Journal of Nutritional Health & Food Engineering, 1(4), 1-2

Fardet (April, 2014). Grain-based products, food structure and health potential: holism vs reductionism. Journal of Nutritional Health & Food Engineering, 1(1), 1-2

Fardet (October, 2013). Open Special Issues: Public Health Nutrition Initiatives. Food and Nutrition Sciences, 4(10A), 1.

Articles de vulgarisation dans des revues sans comité de lecture international

A. Fardet, E. Rock (September, 2019). How processing changes the food we eat – and its impact on our bodies. The Conversation. https://theconversation.com/processing-changes-the-food-we-eat-heres-what-that-means-for-our-bodies-123387

A. Fardet, E. Rock (September, 2019). La valeur santé dʼun aliment ne se résume pas à ses nutriments. The Conversation. https://theconversation.com/pourquoi-il-vaut-mieux-manger-une-pomme-quune-compote-121414

A. Fardet, E. Rock (June, 2019). Protégez votre santé (et la planète) grâce à la règle des « 3V ». The Conversation. https://theconversation.com/alimentation-protegez-votre-sante-et-la-planete-grace-a-la-regle-des-3v-117033#comment_1940498.

A. Fardet, E. Rock (May, 2019). Aliments ultratransformés : de quoi parle-t-on ? The Conversation. https://theconversation.com/aliments-ultratransformes-de-quoi-parle-t-on-117065.

Fardet, A. (June, 2019). Que penser des aliments ultra-transformés ? Métabolismes Hormones Diabètes et Nutrition. 23(3), 2-6.MHDN 2019

Fardet, A. Christodoulou, K. Frank, S. Davidou (January-February, 2019). La classification holistico-réductionniste Siga des aliments en fonction de leur degré de transformation. IAA, La Revue des Industries Agro Alimentaires. 59, 22-25.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Revue-des-Industries-Agro-Alimentaires.pdf

Fardet (December, 2018). Vers une approche plus holistique de l’alimentation : les 3 règles d’or pour une alimentation saine, durable et éthique. Magazine Naturelles. 11, 26-30.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Artcile-Anthony-décembre-2018.pdf

Fardet (October-December, 2018). Vers une classification des aliments selon leur degré de transformation : approches holistique et/ou réductionniste de la technologie. Pratiques en Nutrition. 56, 32-36.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Pratiques-en-Nutrition-2018.pdf

Fardet (October-December, 2018). Choisir des aliments non transformés. L’Ecologiste. 19(3), 13-17.http://www.anthonyfardet.com/wp-content/uploads/2019/03/LEcologiste-2018.pdf

Barbottin, J.-M. Chardigny, T. Chardot, G. Charmet, P. Debaeke, G. Duc, A. Fardet et al. (October, 2018). Diversité des agricultures – Le cas des filières céréales, oléagineux et légumineuses à graines. Innovations Agronomiques. 68, 19-38.

Fardet (June, 2018). Les risques pour la santé de l’hyper-industrialisation des aliments. Santé Science et Conscience. 7, 60-69.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Santé-Science-Conscience-2018.pdf

Fardet, F. Gaucheron, Y. Soustre (March-April, 2018). Technologie(s), nutrition, effet matrice et Santé. Questions sur Produits laitiers &… 61, 1-8.

Fardet (January-February, 2018). Prévention des maladies chroniques : pour une classification holistique des aliments selon leur degré de transformation. Nutritions & endocrinologie. 16(83), 85-88.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Nutrition-Endicronologie-2017.pdf

Fardet (Octobre-Décembre, 2017). La classification NOVA des aliments selon leur degré de transformation : définition, impacts santé et applications. Information Diététique. 4, 31-42.http://www.anthonyfardet.com/wp-content/uploads/2019/05/Information-diététique-2018.pdf

Fardet (Octobre, 2017). L’effet matrice des aliments, nouveau concept. Pratiques en Nutrition, 52 Sous presse.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Pratiques-en-Nutrition-2017.pdf

Fardet (April/May/june, 2017). Alimentation Bio & santé : une revue de la littérature scientifique. Information Diététique, 2, 26-37.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Information-diététique-2017.pdf

Fardet (June, 2017). Produits ultra-transformés versus aliments complexes. Agronomie, Environnement & Sociétés, 7(1), 10.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Agronomie-Environnement-Sociétés-2017.pdf

Cissoko, M. Duclos, A. Fardet, P. Lacomme, L. Paris, F. Regnier, S. Rousset (Avril-Juin, 2017). La santé personnalisée : les objets connectés pour adopter de nouveaux comportements. Pratiques en Nutrition, 13(50), 30-36.

Fardet (March/April, 2017). Le pouvoir antioxydant des produits laitiers : une propriété méconnue de leur potentiel protecteur. Cholé-doC, 155, 1-4.

Fardet (Décembre 2016 – Février 2017). Qu’est-ce que l’alimentation préventive ? L’Ecologiste n°48. 17 (3), 18-21.http://www.anthonyfardet.com/wp-content/uploads/2019/03/LEcologiste-2016.pdf

Fardet, C. Lemaitre (December, 2016). Satiété… inattendue ? LIV[e]: [Les] Lettres d’info VALORIAL Nutrition & santé, 108, 2-4.http://www.anthonyfardet.com/wp-content/uploads/2019/03/LIVe-Nutrition-Santé-n°99-2016.pdf

Fardet (29 November, 2016). Nous mangeons trop de produits ultra-transformés. Reporterre.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Reporterre-2016.pdf

Fardet, F. Barrot (Novembre-Décembre, 2016). L’effet matrice bénéfique des aliments peu transformés. Equilibre, 314 50-53.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Equilibre-2016.pdf

Fardet (Novembre, 2016). Vers une régionalisation des régimes sains et durables. La Nutrition.fr.

Fardet (Novembre-Décembre, 2016 – Janvier 2017). Vers une régionalisation des régimes sains et durables. Nature & Progrès, 110, 14-15.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Nature-Progrès-2016-bis.pdf

Fardet (June, 2016). Tribune Libre – Nutrition holistique et réductionniste : un mariage indispensable. Natexbio.

Haddad, A. Fardet (2016). Les fibres alimentaires : un rôle primordial au niveau intestinal». Les Editions EchoSanté.com, Saint-Georges, Canada.

Fardet (June, 2016). The heart of France. What is good food? World Nutrition.

Fardet, C. Colignon-Zalejski (May, 2016). Notre première médecine : la prévention par la nutrition. Parole de Mamans, Hors-Série, 8-9.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Parole-de-Maman-2016.pdf

Haddad, A. Fardet (2016). Conclusion : Du Régime Microbiotique au Régime Holistique. Du Curatif au Préventif. In « Manger microbiotique : les secrets de l’intestin», pages 147-151. Les Editions EchoSanté.com, Saint-Georges, Canada.

Fardet (Janvier-Mars, 2016). Vers une approche holistique de l’alimentation pour lutter contre le développement des maladies chroniques. NutriFacts, 6-10.

Fardet (February, 2016). Edito : Pour une vision plus holistique des aliments ! LIV[e]: [Les] Lettres d’info VALORIAL Nutrition & santé, 99, 1.http://www.anthonyfardet.com/wp-content/uploads/2019/03/LIVe-Nutrition-Santé-n°99-2016.pdf

Fardet (Février-Mars, 2016). Une mauvaise alimentation, première cause de mortalité en France : La dérive réductionniste. Nature & Progrès, 106, 34-35.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Nature-Progrès-2016.pdf

Fardet (Février, 2016). Vers une approche holistique de l’alimentation pour lutter contre les maladies chroniques. La Nutrition.fr.

Soustre, A. Fardet (Janvier-février, 2016). Produits laitiers & maladies chroniques. CNIEL, Questions Sur, 58, 1-8.

Fardet (20 Janvier, 2016). Voici pourquoi l’alimentation industrielle cause des maladies chroniques. Reporterre.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Reporterre-2016-bis.pdf

Fardet & E. Rock (Avril, 2016). Vers une approche plus holistique de la nutrition. Les Cahiers de Nutrition et de Diététique, 51 (2), 81-87.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Cahiers-de-Nutrition-et-de-Diététique-2016.pdf

Fardet (November, 2015). La nutrition est une science holistique par essence. La Revue Française Laitière, 756, 13.http://www.anthonyfardet.com/wp-content/uploads/2019/03/La-Revue-Laitière-Française-2015.pdf

Rémésy & A. Fardet (September-October, 2015). The need for eco-vegetarian diets. World Nutrition, 6(9-10), 704-710.http://www.anthonyfardet.com/wp-content/uploads/2019/03/World-Nutrition-2015-ter.pdf

Fardet (September-October, 2015). Project Phoenix. Shifts to a holistic paradigm. World Nutrition, 6(9-10), 747-750.http://www.anthonyfardet.com/wp-content/uploads/2019/03/World-Nutrition-2015-quar.pdf

Fardet (May, 2015). Needed, food classification that works. World Nutrition, 6(5), 433-434.http://www.anthonyfardet.com/wp-content/uploads/2019/03/World-Nutrition-2015-bis.pdf

Fardet (April, 2015). Nutrients, nutrition, nourishment. See and enjoy food whole. World Nutrition, 6(4), 269-279.http://www.anthonyfardet.com/wp-content/uploads/2019/03/World-Nutrition-2015.pdf

Rémésy, F. Leenhardt, A. Fardet (March, 2015). Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive. Les Cahiers de Nutrition et de Diététique, 50(1), 39-46.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Cahiers-de-Nutrition-et-de-Diététique-2015.pdf

Fardet & Y. Boirie (January/February, 2015). Association entre groupes d’aliments et risques de maladies chroniques : vers une nutrition préventive globale applicable à la santé ? Cholé-doC, 143, 1-4.

Fardet (December, 2014). Visions for this century (2). World Nutrition, 5(12), 1072-1074.http://www.anthonyfardet.com/wp-content/uploads/2019/03/World-Nutrition-2014-bis.pdf

Fardet (December, 2014). Procédés technologiques, valeurs santé des aliments et diabète de type 2. Médecine des Maladies Métaboliques, 8(6), 608-611.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Médecine-des-Maladies-Métaboliques-2014.pdf

Fardet (July/August/September, 2014). Sucres lents, préhydrolyse, germination et préfermentation des matrices végétales. Information diététique, 3, 30-44.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Information-diététique-2014.pdf

Fardet & Y. Boirie (September/October, 2014). Déséquilibre alimentaire – Groupes d’aliments et maladies chroniques : quelles relations ? Nutrition infos, 40, 27-32.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Nutrition-infos-2014.pdf

Fardet (September, 2014). Nutrition science theory and practice. The parts and the whole. World Nutrition, 5(9), 792-794.http://www.anthonyfardet.com/wp-content/uploads/2019/03/World-Nutrition-2014.pdf

Fardet & Y. Boirie (Avril-Mai, 2014). Une approche holistique pour étudier les relations entre maladies chroniques et métabolismes dérégulés associés. Nutritions & endocrinologie, 12(65), 20-23.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Nutrition-Endicronologie-2014.pdf

Rock, A. Fardet (May, 2014). Les antioxydants des agrumes : action en solitaire ou matricielle? Phytothérapie, 12, 66-75.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Phytothérapie-2014.pdf

Fardet (June, 2014). Optimiser le potentiel santé des produits végétaux par des technologies douces : sucres lents, préhydrolyse, germination et préfermentation. Actualités en Diététique et Nutrition des 55ème JNDN, 119-138.

Fardet (Janvier 2014). Diabète de type 2 et obésité – Points d’entrée d’autres maladies chroniques. Diabète & Obésité, 9(75), 182-185.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Diabète-Obésité_2014.pdf

Fardet, J.-F. Martin & J.-M. Chardigny (Mars-Avril, 2013). Le potentiel lipotropique des aliments pour prévenir la stéatose hépatique. Nutritions & endocrinologie, 11(60), 55-59.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Nutrition-Endicronologie-2013.pdf

Fardet, J.-F. Martin & J.-M. Chardigny (Décembre 2012). Caractérisation du potentiel lipotropique des produits alimentaires d’origine végétale. Les Cahiers de Nutrition et de Diététique, 47(6), 291-302.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Cahiers-de-Nutrition-et-de-Diététique-2012.pdf

Fardet (2011). Gezondheidseffecten van volkoren granen. Voorlichtingsbureau Brood (Maart), 1-6.

Lioger, A. Fardet & C. Rémésy (Décembre 2007). Quels types de produits céréaliers pour le petit déjeuner ? Les Cahiers de Nutrition et de Diététique, 42(6), 309-319.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Cahiers-de-Nutrition-et-de-Diététique-2007.pdf

Scalbert & A. Fardet (2006). Stress oxydant et antioxydants – A la recherche d’un nouveau paradigme. NAFAS, 4 (1), 1-10.http://www.anthonyfardet.com/wp-content/uploads/2019/03/NAFAS-2006.pdf

Chaurand, C. Rémésy, A. Fardet, F. Leenhard, C. Bar-L’Helgouach, B. Taupier-Letage, J. Abécassis (2006). Influence of milling processing (roller and stone) on mineral content of conventional and organic cereal products. Tecnica Molitoria, 57 (3), 290-302, 311.

M. Chaurand, C. Rémésy, A. Fardet, F. Leenhard, C. Bar-L’Helgouach, B. Taupier-Letage, J. Abécassis (2005). Influence du type de mouture (cylindre vs meule) sur les teneurs en minéraux des différentes fractions du grain de blé en cultures conventionnelle et biologique. Industrie des Céréales, 142, 3-11.http://www.anthonyfardet.com/wp-content/uploads/2019/03/Industrie-des-Céréales-2005.pdf

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