Davrieux, F.    

Firstname:F. 
Surname:Davrieux 
Email: 
Institute:UMR Qualisud, University of Montpellier, CIRAD, Montpellier SupAgro, University of Avignon, University of La Reunion, 73 rue JF Breton, Montpellier 34398, France 
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4 publications (0 read)





Publications as Author



2025

Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics, Adesokan, M., Alamu, E. O., Otegbayo, B.*, Asfaw, A., Afolabi, M. O.*, Fawole, S., Meghar, K., Dufour, D., Ayetigbo, O., Davrieux, F. and Maziya-Dixon, B., in: Journal of Food Composition and Analysis, volume 142, number :- 107425, pages 1-17, ISSN 0889-1575, 2025. [DOI]
 

2023

Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm, Nuwamanya, E.*, Wembabazi, E.*, Kanaabi, M.*, Namakula, F. B.*, Katungisa, A.*, Lyatumi, I.*, Ezuma, W.*, Alamu, E. O., Dufour, D., Kawuki, R.* and Davrieux, F., in: Journal of the Science of Food and Agriculture, pages 1-18, ISSN 0022-5142, 2023. [DOI]
 
Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy, Houngbo, M. E., Desfontaines, L., Diman, J. L., Arnau, G., Mestres, C., Davrieux, F., Rouan, L., Beurier, G., Marie-Magdeleine, C., Meghar, K., Alamu, E. O., Otegbayo, B.* and Cornet, D., in: Journal of the Science of Food and Agriculture, pages 1-15, ISSN 0022-5142, 2023. [DOI]
 

2020

Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: a review, Alamu, E. O., Nuwamanya, E.*, Cornet, D., Meghar, K., Adesokan, M., Tran, T., Belalcazar, J., Desfontaines, L. and Davrieux, F., in: International Journal of Food Science and Technology, pages 1-11, ISSN 0950-5423, 2020. [DOI]