Anthony Fardet

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 10

Top Topics

Community Dwelling

Top Venues

Critical reviews in food science and nutrition

Food & function

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Anthony Fardet
Ultra-processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems. Journal of food science (2024)
Anthony Fardet
Ultra-processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems. Journal of food science 89 (7) (2024)
Louis Lebredonchel, Anthony Fardet
How French children food representations and tastes vary according to their social backgrounds: a study of disparities in food habitus. Health sociology review : the journal of the Health Section of the Australian Sociological Association (2022)
Sylvie Davidou, Kelly Frank, Aris Christodoulou, Anthony Fardet
Organic food retailing: to what extent are foods processed and do they contain markers of ultra-processing? International journal of food sciences and nutrition (2021)
Amélia M Delgado, Manel Issaoui, Margarida C Vieira, Isabel Saraiva de Carvalho, Anthony Fardet
Food Composition Databases: Does It Matter to Human Health? Nutrients 13 (8) (2021)
Anthony Fardet, Louis Lebredonchel, Edmond Rock
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health? Critical reviews in food science and nutrition (2021)
Anthony Fardet, Edmond Rock
Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health. Critical reviews in food science and nutrition (2020)
Anthony Fardet, Céline Richonnet
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 60 (19) (2019)
Myriam M L Grundy, Anthony Fardet, Susan M Tosh, Gillian T Rich, Peter James Wilde
Processing of oat: the impact on oat's cholesterol lowering effect. Food & function 9 (3) (2018)
Anthony Fardet, Caroline Méjean, Hélène Labouré, Valentina A Andreeva, Gilles Feron
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) (2017)