Amadou Ndiaye

Modeling of starchy melts expansion by extrusion

Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle et al. · Trends in Food Science & Technology · 2015 · 59 citations

Materials Science, Engineering, Starchy Melts Expansion +6

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Aamir Shehzad, Hubert Chiron, G. Della Valle et al. · Food Research International · 2010 · 55 citations

Video Image Analysis, Food Engineering, Bread Dough +1

Intercontinental Spread of Eurasian Highly Pathogenic Avian Influenza A(H5N1) to Senegal

Fatou Tall Lo, Bianca Zecchin, Alpha Amadou Diallo et al. · Emerging infectious diseases · 2021 · 48 citations · Full text

Vaccination, Intercontinental Spread, Pathogen Prevalence +11

Basic knowledge models for the design of bread texture

G. Della Valle, Hubert Chiron, Lucio Cicerelli et al. · Trends in Food Science & Technology · 2014 · 35 citations

Geometric Modeling, Industrial Design, Knowledge Representation +11

Qualitative modelling of a multi-step process: The case of French breadmaking

Amadou Ndiaye, Guy Della Valle, Philippe Roussel · Expert Systems with Applications · 2007 · 35 citations

Production Planning, Industrial Design, Qualitative Modelling +10