Fardet A - Search Results

1

Processing of oat: the impact on oat's cholesterol lowering effect.

Grundy MM, Fardet A, Tosh SM, Rich GT, Wilde PJ. Grundy MM, et al. Among authors: fardet a. Food Funct. 2018 Mar 1;9(3):1328-1343. doi: 10.1039/c7fo02006f. Epub 2018 Feb 12. Food Funct. 2018. PMID: 29431835 Free PMC article. Review.

2

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.

Fardet A. Fardet A. Food Funct. 2016 May 18;7(5):2338-46. doi: 10.1039/c6fo00107f. Epub 2016 Apr 29. Food Funct. 2016. PMID: 27125637

3

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.

Fardet A, Méjean C, Labouré H, Andreeva VA, Feron G. Fardet A, et al. Food Funct. 2017 Feb 22;8(2):651-658. doi: 10.1039/c6fo01495j. Food Funct. 2017. PMID: 28106215

4

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties.

Fardet A , Lakhssassi S , Briffaz A . Fardet A , et al. Food Funct. 2018 Jan 24;9(1):561-572. doi: 10.1039/c7fo01423f. Food Funct. 2018. PMID: 29265162

5

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

Fardet A. Fardet A. Food Funct. 2015 Feb;6(2):363-82. doi: 10.1039/c4fo00477a. Food Funct. 2015. PMID: 25407943 Review.

6

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

Fardet A, Martin JF, Chardigny JM. Fardet A, et al. Food Funct. 2011 Aug;2(8):483-504. doi: 10.1039/c1fo10041f. Epub 2011 Aug 15. Food Funct. 2011. PMID: 21842076

Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each exp …

Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In …

7

Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects.

Fardet A. Fardet A. Adv Food Nutr Res. 2018;85:79-129. doi: 10.1016/bs.afnr.2018.02.002. Epub 2018 May 3. Adv Food Nutr Res. 2018. PMID: 29860978 Review.

8

Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health.

Fardet A, Rock E. Fardet A, et al. Crit Rev Food Sci Nutr. 2022;62(10):2784-2799. doi: 10.1080/10408398.2020.1858751. Epub 2020 Dec 14. Crit Rev Food Sci Nutr. 2022. PMID: 33307765

9

Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studies.

Fardet A, Chardigny JM. Fardet A, et al. Crit Rev Food Sci Nutr. 2013;53(6):535-90. doi: 10.1080/10408398.2010.549596. Crit Rev Food Sci Nutr. 2013. PMID: 23627501 Review.

10

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

Fardet A, Rock E, Bassama J, Bohuon P, Prabhasankar P, Monteiro C, Moubarac JC, Achir N. Fardet A, et al. Adv Nutr. 2015 Nov 13;6(6):629-38. doi: 10.3945/an.115.008789. Print 2015 Nov. Adv Nutr. 2015. PMID: 26567188 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

44 results

Search Page