| New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? A Fardet Nutrition research reviews 23 (1), 65-134, 2010 | 1267 | 2010 |
| Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? A Fardet, E Rock, C Rémésy Journal of Cereal Science 48 (2), 258-276, 2008 | 524 | 2008 |
| Minimally-processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods A Fardet Food & Function, 2016 | 331 | 2016 |
| Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews A Fardet, Y Boirie Nutrition reviews 72 (12), 741-762, 2014 | 282 | 2014 |
| Parameters controlling the glycaemic response to breads A Fardet, F Leenhardt, D Lioger, A Scalbert, C Rémésy Nutrition research reviews 19 (1), 18-25, 2006 | 243 | 2006 |
| Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations A Fardet, E Rock Advances in nutrition 5 (4), 430-446, 2014 | 235 | 2014 |
| In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence A Fardet, E Rock Nutrition research reviews 31 (1), 52-70, 2018 | 162 | 2018 |
| Ultra-processed foods and food system sustainability: what are the links? A Fardet, E Rock Sustainability 12 (15), 6280, 2020 | 157 | 2020 |
| Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study A Fardet, C Hoebler, PM Baldwin, B Bouchet, DJ Gallant, JL Barry Journal of Cereal Science 27 (2), 133-145, 1998 | 142 | 1998 |
| Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing A Fardet, E Rock, J Bassama, P Bohuon, P Prabhasankar, C Monteiro, ... Advances in Nutrition 6 (6), 629-638, 2015 | 131 | 2015 |
| Characterization of the degree of food processing in relation with its health potential and effects A Fardet Advances in food and nutrition research 85, 79-129, 2018 | 113 | 2018 |
| Whole-Grain and Refined Wheat Flours Show Distinct Metabolic Profiles in Rats as Assessed by a 1H NMR-Based Metabonomic Approach1 A Fardet, C Canlet, G Gottardi, B Lyan, R Llorach, C Rémésy, A Mazur, ... The Journal of nutrition 137 (4), 923-929, 2007 | 113 | 2007 |
| Processing of oat: the impact on oat's cholesterol lowering effect MML Grundy, A Fardet, SM Tosh, GT Rich, PJ Wilde Food & function 9 (3), 1328-1343, 2018 | 112 | 2018 |
| Influence of technological modifications of the protein network from pasta on in vitro starch degradation A Fardet, J Abecassis, C Hoebler, PM Baldwin, A Buleon, S Berot, ... Journal of Cereal Science 30 (2), 133-145, 1999 | 104 | 1999 |
| Ultra-processed foods: a new holistic paradigm? A Fardet, E Rock Trends in Food Science & Technology 93, 174-184, 2019 | 93 | 2019 |
| A liquid chromatography− quadrupole time-of-flight (LC− QTOF)-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets A Fardet, R Llorach, JF Martin, C Besson, B Lyan, E Pujos-Guillot, ... Journal of proteome research 7 (6), 2388-2398, 2008 | 88 | 2008 |
| Metabolomics provide new insight on the metabolism of dietary phytochemicals in rats A Fardet, R Llorach, A Orsoni, JF Martin, E Pujos-Guillot, C Lapierre, ... The Journal of nutrition 138 (7), 1282-1287, 2008 | 87 | 2008 |
| Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence A Fardet, D Dupont, LE Rioux, SL Turgeon Critical reviews in food science and nutrition 59 (13), 1987-2010, 2019 | 78 | 2019 |
| Perspective: reductionist nutrition research has meaning only within the framework of holistic and ethical thinking A Fardet, E Rock Advances in nutrition 9 (6), 655-670, 2018 | 72 | 2018 |
| 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 GF Fardet, A. C. Méjean, H. Labouré, V. A. Andreeva Food & Function 8 (2), 651-658, 2017 | 72 | 2017 |
Augustin ScalbertInternational Agency for Research on CancerVerified email at iarc.fr
