Grain-Based Products, Food Structure and Health Potential: Holism Vs Reductionism-Reference-Cited by-同舟云学术

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Grain-Based Products, Food Structure and Health Potential: Holism Vs Reductionism

Published:2014-04-23 Issue:1 Volume:1 Page:
ISSN:2373-4310
Container-title:Journal of Nutritional Health & Food Engineering
language:
Short-container-title:JNHFE

Author:

Fardet Anthony

Publisher

MedCrave Group, LLC

Reference4 articles.

1. Fardet A, Souchon I, Dupont D. Structure des aliments et effets nutritionnels. France: Quae Publisher. 2013.

2. The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism;Fardet;Med Hypotheses,2014

3. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre;Fardet;Nutr Res Rev,2010

4. Sourdough and cereal fermentation in a nutritional perspective;Poutanen;Food Microbiol,2009

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Healthy Grain Products;Innovative Processing Technologies for Healthy Grains;2020-12-11

2. From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms;Healthcare;2015-10-28

3. Foods and Health Potential: Is Food Engineering the Key Issue?;Journal of Nutritional Health & Food Engineering;2014-07-30

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