Dr. Anthony Fardet

Institute National de la Recherche Agronomique (INRA), France

Email: anthony.fardet@clermont.inra.fr

Qualifications

1998 Ph.D., Nutrition, University of Aix-Marseille, France

1992 Engineer diploma, Agro-food industry, Nutrition and Food Science, Agro Paris Tech, Paris-Grignon, France

Publications(Selected)

1. A. Fardet, J.-F. Martin, J.-M. Chardigny. Thermal and refining processes, not fermentations, tend to reduce lipotropic capacity of plant-based foods. Submitted to Food & Function, 2(8), 483-504 + Supplemental Materials (51 pages) (no IF since created in 2010)
2. A. Fardet, J.-F. Martin, J.-M. Chardigny. The lipotropic capacity of plant-based foods: a new index that reflects their density in lipotropes. Journal of Food Composition and Analysis, 24(6), 895-915 + Supplemental Materials (65 pages) (IF: 1.948)
3. A. Fardet, J.-M. Chardigny. Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studies. Critical Review in Food Science and Nutrition, DOI: 10.1080/10408398.2010.549596, Online the 28^thof November 2011 + Supplemental Materials (153 pages) (IF: 4.510)
4. A. Fardet (2010). New hypotheses for the protective mechanisms of whole-grain cereals: what is beyond fiber? Nutrition Research Reviews, 23(1), 65-134 (IF: 3.774)
5. D. Lioger, A. Fardet, P. Foassert, M-J. Davicco, J. Mardon, B. Gaillard-Martinie, C. Rémésy (2009). Influence of wheat flakes produced by sourdough prefermentation and no steam cooking on the blood glucose and insulin concentrations and satiety of healthy subjects. The Journal of the American College of Nutrition, 28(1), 30-36 (IF: 1.950)
6. A. Fardet, R. Llorach, A. Orsoni, J.-F. Martin, E. Pujos and A. Scalbert (2008). Metabolomics provides new insights on the metabolism of dietary phytochemicals in rat. The Journal of Nutrition, 138(7), 1282-1287 (IF: 4.295)
7. A. 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. The Journal of Proteome Research, 7(6), 2388-2398 (IF: 5.460)
8. A. Fardet, E. Rock, C. Rémésy (2008). Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? The Journal of Cereal Science, 48(2), 258-276 (IF: 2.655)
9. F. Leenhardt, A. Fardet, B. Lyan, E. Gueux, E. Rock, A. Mazur, E. Chanliaud, C. Demigné, C. Rémésy (2008). Dietary wheat germ consumption improves antioxidant status in the rat through its lipophilic compounds. The Journal of the American College of Nutrition, 27(2), 222-228 (IF: 1.950)
10. A. 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. The Journal of Nutrition, 137(4), 923-929 (IF: 4.295)
11. A. 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: 3.774)
12. A. 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: 2.655)
13. A. 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: 2.092)
14. A. 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: 2.816)
15. A. 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: 1.422)
16. A. 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: 2.655)
17. C. 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: 1.360)
18. A. Fardet, F. Guillon, C. Hoebler and J.-L. Barry (1997). In vitro fermentation of barley bran and beet fibre: influence of upper gastrointestinal tract modifications and non-cell wall compounds. Journal of the Science of Food and Agriculture, 75, 315-325. (IF: 1.360)
19. D. Lioger, A. Fardet, C. Rémésy (2007). What kinds of cereal products for breakfast? Les Cahiers de Nutrition et de Diététique, 42 (6) 309-319
20. A. Scalbert, A. Fardet (2006). Oxidative stress and antioxidants: the search for a new paradigm. NAFAS, 4 (1), 1-10