Sylvie Davidou

A contribution to the study of staling of white bread: effect of water and hydrocolloid

Sylvie Davidou, Martine Le Meste, E. Debever et al. · Food Hydrocolloids · 1996 · 206 citations

Food Biophysics, White Bread, Food Structure

Effect of Water on the Mechanical Behaviour of Extruded Flat Bread

I. Fontanet, Sylvie Davidou, Catherine Dacremont et al. · Journal of Cereal Science · 1997 · 77 citations

Engineering, Food Physic, Mechanics +6

The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets

Sylvie Davidou, Aris Christodoulou, Anthony Fardet et al. · Food & Function · 2020 · 73 citations · Full text

Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs

Jean‐François Delcros, Lalatiana Rakotozafy, Aline Boussard et al. · Cereal Chemistry · 1998 · 63 citations

Food Chemistry, Biomanufacturing, Wheat Flour Doughs +14

Thermomechanical properties of glassy cereal foods

Martine Le Meste, Gaëlle Roudaut, Sylvie Davidou · Journal of thermal analysis · 1996 · 61 citations