Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Anthony Fardet

Showing results (11-20 of 49) with videos related to

Pageof 5
Sort By:
Healthcare (Basel, Switzerland)|July 16, 2016
From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical ParadigmsAnthony Fardet, Edmond Rock
Health Sociology Review : the Journal of the Health Section of the Australian Sociological Association|December 6, 2022
How French children food representations and tastes vary according to their social backgrounds: a study of disparities in food habitusLouis Lebredonchel, Anthony Fardet
Nutrition Reviews|October 15, 2013
Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutritionAnthony Fardet, Yves Boirie
Nutrition Reviews|November 20, 2014
Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviewsAnthony Fardet, Yves Boirie
Critical Reviews in Food Science and Nutrition|November 2, 2019
Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative reviewAnthony Fardet, Céline Richonnet
Critical Reviews in Food Science and Nutrition|December 14, 2020
Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public healthAnthony Fardet, Edmond Rock
Critical Reviews in Food Science and Nutrition|May 1, 2013
Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studiesAnthony Fardet, Jean-Michel Chardigny
Food & Function|December 22, 2017
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 propertiesAnthony Fardet, Sanaé Lakhssassi, Aurélien Briffaz
Public Health Nutrition|August 11, 2021
Nutrition transition and chronic diseases in China (1990-2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impactAnthony Fardet, Kenny Aubrun, Edmond Rock
Critical Reviews in Food Science and Nutrition|September 8, 2021
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?Anthony Fardet, Louis Lebredonchel, Edmond Rock
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
Healthcare (Basel, Switzerland)|July 16, 2016
From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical ParadigmsAnthony Fardet, Edmond Rock
Health Sociology Review : the Journal of the Health Section of the Australian Sociological Association|December 6, 2022
How French children food representations and tastes vary according to their social backgrounds: a study of disparities in food habitusLouis Lebredonchel, Anthony Fardet
Nutrition Reviews|October 15, 2013
Associations between diet-related diseases and impaired physiological mechanisms: a holistic approach based on meta-analyses to identify targets for preventive nutritionAnthony Fardet, Yves Boirie
Nutrition Reviews|November 20, 2014
Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviewsAnthony Fardet, Yves Boirie
Critical Reviews in Food Science and Nutrition|November 2, 2019
Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative reviewAnthony Fardet, Céline Richonnet
Critical Reviews in Food Science and Nutrition|December 14, 2020
Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public healthAnthony Fardet, Edmond Rock
Critical Reviews in Food Science and Nutrition|May 1, 2013
Plant-based foods as a source of lipotropes for human nutrition: a survey of in vivo studiesAnthony Fardet, Jean-Michel Chardigny
Food & Function|December 22, 2017
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 propertiesAnthony Fardet, Sanaé Lakhssassi, Aurélien Briffaz
Public Health Nutrition|August 11, 2021
Nutrition transition and chronic diseases in China (1990-2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impactAnthony Fardet, Kenny Aubrun, Edmond Rock
Critical Reviews in Food Science and Nutrition|September 8, 2021
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?Anthony Fardet, Louis Lebredonchel, Edmond Rock
Pageof 5