Les antioxydants des agrumes: action en solitaire ou matricielle ? = Citrus Antioxidants: Alone or into a Matrix?ROCK, E; FARDET, A.Phytothérapie (Paris. 2000). 2014, Vol 12, Num 2, pp 66-75, issn 1624-8597, 10 p.Article

Textural images analysis of pasta protein networks to determine influence of technological processesFARDET, A; BALDWIN, P. M; BERTRAND, D et al.Cereal chemistry. 1998, Vol 75, Num 5, pp 699-704, issn 0009-0352Article

Restricted bovine serum albumin diffusion through the protein network of pastaFARDET, A; HOEBLER, C; DJELVEH, G et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 11, pp 4635-4641, issn 0021-8561Article

In vitro fermentation of beet fibre and barley bran, of their insoluble residues after digestion and of ileal effluentsFARDET, A; GUILLON, F; HOEBLER, C et al.Journal of the science of food and agriculture. 1997, Vol 75, Num 3, pp 315-325, issn 0022-5142Article

In vitro starch degradation from wheat-based. Products in the presence of lipid complex emulsionsFARDET, A; HOEBLER, C; ARMAND, M et al.Nutrition research (New York, NY). 1999, Vol 19, Num 6, pp 881-892, issn 0271-5317Article

Gastrointestinal or simulated in vitro digestion changes dietary fibre properties and their fermentationHOEBLER, C; GUILLON, F; FARDET, A et al.Journal of the science of food and agriculture. 1998, Vol 77, Num 3, pp 327-333, issn 0022-5142Article

Involvement of the protein network in the in vitro degradation of starch from spaghetti and lasagne : A microscopic and enzymic studyFARDET, A; HOEBLER, C; BALDWIN, P. M et al.Journal of cereal science (Print). 1998, Vol 27, Num 2, pp 133-145, issn 0733-5210Article