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Anthony Fardet

Showing results (41-50 of 49) with videos related to

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Frontiers in Nutrition|March 16, 2026
Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studiesAntonia Matalas, Demosthenes Panagiotakos, Anthony Fardet, et al.
Journal of the American College of Nutrition|August 12, 2008
Wheat germ supplementation of a low vitamin E diet in rats affords effective antioxidant protection in tissuesFanny Leenhardt, Anthony Fardet, Bernard Lyan, et al.
The Journal of Nutrition|March 22, 2007
Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approachAnthony Fardet, Cécile Canlet, Gaëlle Gottardi, et al.
Frontiers in Nutrition|May 21, 2026
Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studiesAnastasios Nikolaou, Ricardo Assunção, Biljana Cvetković, et al.
Frontiers in Nutrition|January 28, 2026
Dietary assessment and dietary guidelines across 11 European Union countries: a review from the PLAN'EAT projectVittoria Aureli, Federica Grant, Alicia Aguilar-Martínez, et al.
Frontiers in Nutrition|February 19, 2026
Correction: Dietary assessment and dietary guidelines across 11 European Union countries: a review from the PLAN'EAT projectVittoria Aureli, Federica Grant, Alicia Aguilar-Martínez, et al.
Frontiers in Nutrition|November 19, 2025
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality riskDiana Paveljšek, Eugenia Pertziger, Anthony Fardet, et al.
Eclinicalmedicine|December 24, 2025
The 3V score and joint associations of low ultra-processed food, biodiverse and plant-based diets on colorectal cancer risk: results from the European Prospective Investigation into Cancer and Nutrition (EPIC) studyEmine Koc Cakmak, Aline Al Nahas, Bernadette Chimera, et al.
Eclinicalmedicine|May 25, 2026
Corrigendum to "The 3V score and joint associations of low ultra-processed food, biodiverse and plant-based diets on colorectal cancer risk: results from the European Prospective Investigation into Cancer and Nutrition (EPIC) study" eClinicalMedicine, Volume 90, December 2025, 103662Emine Koc Cakmak, Aline Al Nahas, Bernadette Chimera, et al.
Pageof 5

Showing results (41-50 of 49) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 49 results.
Frontiers in Nutrition|March 16, 2026
Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studiesAntonia Matalas, Demosthenes Panagiotakos, Anthony Fardet, et al.
Journal of the American College of Nutrition|August 12, 2008
Wheat germ supplementation of a low vitamin E diet in rats affords effective antioxidant protection in tissuesFanny Leenhardt, Anthony Fardet, Bernard Lyan, et al.
The Journal of Nutrition|March 22, 2007
Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approachAnthony Fardet, Cécile Canlet, Gaëlle Gottardi, et al.
Frontiers in Nutrition|May 21, 2026
Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studiesAnastasios Nikolaou, Ricardo Assunção, Biljana Cvetković, et al.
Frontiers in Nutrition|January 28, 2026
Dietary assessment and dietary guidelines across 11 European Union countries: a review from the PLAN'EAT projectVittoria Aureli, Federica Grant, Alicia Aguilar-Martínez, et al.
Frontiers in Nutrition|February 19, 2026
Correction: Dietary assessment and dietary guidelines across 11 European Union countries: a review from the PLAN'EAT projectVittoria Aureli, Federica Grant, Alicia Aguilar-Martínez, et al.
Frontiers in Nutrition|November 19, 2025
A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality riskDiana Paveljšek, Eugenia Pertziger, Anthony Fardet, et al.
Eclinicalmedicine|December 24, 2025
The 3V score and joint associations of low ultra-processed food, biodiverse and plant-based diets on colorectal cancer risk: results from the European Prospective Investigation into Cancer and Nutrition (EPIC) studyEmine Koc Cakmak, Aline Al Nahas, Bernadette Chimera, et al.
Eclinicalmedicine|May 25, 2026
Corrigendum to "The 3V score and joint associations of low ultra-processed food, biodiverse and plant-based diets on colorectal cancer risk: results from the European Prospective Investigation into Cancer and Nutrition (EPIC) study" eClinicalMedicine, Volume 90, December 2025, 103662Emine Koc Cakmak, Aline Al Nahas, Bernadette Chimera, et al.
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