Anthony Fardet

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

Anthony Fardet, Edmond Rock, Christian Rémésy · Journal of Cereal Science · 2008 · 366 citations

Food Chemistry, Nutrition, Vitro Antioxidant Potential +10

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

Anthony Fardet · Food & Function · 2016 · 331 citations · Full text

Nutrition, Food Analysis, Public Health Nutrition +17

Ultra-Processed Foods and Food System Sustainability: What Are the Links?

Anthony Fardet, Edmond Rock · Sustainability · 2020 · 255 citations · Full text

Nutrition, Novel Food, Agri-food Systems +21

Parameters controlling the glycaemic response to breads

Anthony Fardet, Fanny Leenhardt, Delphine Lioger et al. · Nutrition Research Reviews · 2006 · 192 citations · Full text

Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

Anthony Fardet, C. Hoebler, Paule Baldwin et al. · Journal of Cereal Science · 1998 · 114 citations

Biochemistry, Natural Sciences, Biotechnology +6