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 Homepage:
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]
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]
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]