| Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions A Shehzad, H Chiron, G Della Valle, K Kansou, A Ndiaye, AL Réguerre Food Research International 43 (8), 1999-2005, 2010 | 80 | 2010 |
| A component-based framework for simulating agricultural production and externalities M Donatelli, G Russell, AE Rizzoli, M Acutis, M Adam, IN Athanasiadis, ... Environmental and agricultural modelling: integrated approaches for policy …, 2010 | 76 | 2010 |
| Basic knowledge models for the design of bread texture G Della Valle, H Chiron, L Cicerelli, K Kansou, K Katina, A Ndiaye, ... Trends in Food Science & Technology 36 (1), 5-14, 2014 | 51 | 2014 |
| Cross-European initial survey on the use of mathematical models in food industry I Djekic, A Mujčinović, A Nikolić, AR Jambrak, P Papademas, AH Feyissa, ... Journal of food engineering 261, 109-116, 2019 | 28 | 2019 |
| Modelling wheat flour dough proofing behaviour: effects of mixing conditions on porosity and stability K Kansou, H Chiron, GD Valle, A Ndiaye, P Roussel, A Shehzad Food and Bioprocess Technology 6, 2150-2164, 2013 | 26 | 2013 |
| The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production CAA Lara, V Athès, P Buche, G Della Valle, V Farines, F Fonseca, ... Innovative food science & emerging technologies 46, 54-64, 2018 | 24 | 2018 |
| A water stress index based on water balance modelling for discrimination of grapevine quality and yield R Gaudin, K Kansou, JC Payan, A Pellegrino, C Gary OENO One 48 (1), 1-9, 2014 | 22 | 2014 |
| Predicting the quality of wheat flour dough at mixing using an expert system K Kansou, H Chiron, G Della Valle, A Ndiaye, P Roussel Food research international 64, 772-782, 2014 | 21 | 2014 |
| Food modelling strategies and approaches for knowledge transfer K Kansou, W Laurier, MN Charalambides, G Della-Valle, I Djekic, ... Trends in Food Science & Technology 120, 363-373, 2022 | 18 | 2022 |
| Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion M Kristiawan, G Della Valle, K Kansou, A Ndiaye, B Vergnes Journal of food engineering 246, 160-178, 2019 | 18 | 2019 |
| Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR V Nessi, A Rolland-Sabaté, D Lourdin, F Jamme, C Chevigny, K Kansou Carbohydrate polymers 194, 80-88, 2018 | 18 | 2018 |
| A component to simulate agricultural management M Donatelli, F Van Evert, A Di Guardo, M Adam, K Kansou | 18 | 2006 |
| Rheology of wheat flour dough at mixing G Della Valle, M Dufour, F Hugon, H Chiron, L Saulnier, K Kansou Current Opinion in Food Science 47, 100873, 2022 | 15 | 2022 |
| How does starch structure impact amylolysis? Review of current strategies for starch digestibility study Y Wang, JP Ral, L Saulnier, K Kansou Foods 11 (9), 1223, 2022 | 14 | 2022 |
| Hypothesis assessment with qualitative reasoning: Modelling the Fontestorbes fountain K Kansou, B Bredeweg Ecological informatics 19, 71-89, 2014 | 14 | 2014 |
| Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics K Kansou, A Buléon, C Gérard, A Rolland-Sabaté Carbohydrate polymers 133, 497-506, 2015 | 12 | 2015 |
| How plants changed the world: Using qualitative reasoning to explain plant macroevolution's effect on the long-term carbon cycle K Kansou, T Nuttle, K Farnsworth, B Bredeweg Ecological informatics 17, 117-142, 2013 | 12 | 2013 |
| Multicriteria definition of small-scale biorefineries based on a statistical classification A Ait Sair, K Kansou, F Michaud, B Cathala Sustainability 13 (13), 7310, 2021 | 10 | 2021 |
| A digital learning tool based on models and simulators for food engineering (MESTRAL) I Suciu, A Ndiaye, C Baudrit, C Fernandez, A Kondjoyan, PS Mirade, ... Journal of Food Engineering 293, 110375, 2021 | 10 | 2021 |
| Amylolysis of maize mutant starches described with a fractal-like kinetics model K Kansou, A Buléon, C Gérard, A Rolland-Sabaté Carbohydrate polymers 123, 266-274, 2015 | 10 | 2015 |
Guy Della ValleInstitut national de la recherche agronomique INRAVerified email at inra.fr
