Sylvie Davidou

640 total citations
15 papers, 520 citations indexed

About

Sylvie Davidou is a scholar working on Food Science, Nutrition and Dietetics and Marketing. According to data from OpenAlex, Sylvie Davidou has authored 15 papers receiving a total of 520 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 6 papers in Nutrition and Dietetics and 4 papers in Marketing. Recurrent topics in Sylvie Davidou's work include Food composition and properties (6 papers), Phytochemicals and Antioxidant Activities (4 papers) and Polysaccharides Composition and Applications (4 papers). Sylvie Davidou is often cited by papers focused on Food composition and properties (6 papers), Phytochemicals and Antioxidant Activities (4 papers) and Polysaccharides Composition and Applications (4 papers). Sylvie Davidou collaborates with scholars based in France, Ivory Coast and Belgium. Sylvie Davidou's co-authors include Martine Le Meste, Anthony Fardet, Gaëlle Roudaut, Catherine Dacremont, J. Nicolas, Jacques Potus, Lalatiana Rakotozafy, Aline Boussard, Camille Michon and Catherine Porte and has published in prestigious journals such as Food Hydrocolloids, Journal of Food Science and Journal of Cereal Science.

In The Last Decade

Sylvie Davidou

15 papers receiving 468 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Sylvie Davidou France 11 313 307 114 95 38 15 520
Halina Gambuś Poland 16 392 1.3× 581 1.9× 236 2.1× 41 0.4× 26 0.7× 93 742
Syed Ariful Alam Finland 8 239 0.8× 306 1.0× 97 0.9× 27 0.3× 17 0.4× 9 387
Maria Carmela Trivisonno Italy 11 228 0.7× 271 0.9× 101 0.9× 28 0.3× 15 0.4× 19 432
Dimitra Lebesi Greece 7 468 1.5× 526 1.7× 131 1.1× 33 0.3× 27 0.7× 7 753
Pasquale Catzeddu Italy 14 348 1.1× 315 1.0× 86 0.8× 27 0.3× 30 0.8× 22 530
Chandrakant Genu Dalbhagat India 12 393 1.3× 421 1.4× 196 1.7× 20 0.2× 27 0.7× 33 645
Dinkar B. Kamble India 12 199 0.6× 249 0.8× 119 1.0× 24 0.3× 15 0.4× 16 367
Linda S. Young United Kingdom 9 281 0.9× 320 1.0× 84 0.7× 23 0.2× 15 0.4× 12 466
Pfeifer Switzerland 3 532 1.7× 609 2.0× 224 2.0× 28 0.3× 55 1.4× 4 829
Z. Rzedzicki Poland 11 205 0.7× 309 1.0× 117 1.0× 30 0.3× 10 0.3× 48 390

Countries citing papers authored by Sylvie Davidou

Since Specialization
Citations

This map shows the geographic impact of Sylvie Davidou's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Sylvie Davidou with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sylvie Davidou more than expected).

Fields of papers citing papers by Sylvie Davidou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Sylvie Davidou. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Sylvie Davidou. The network helps show where Sylvie Davidou may publish in the future.

Co-authorship network of co-authors of Sylvie Davidou

This figure shows the co-authorship network connecting the top 25 collaborators of Sylvie Davidou. A scholar is included among the top collaborators of Sylvie Davidou based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Sylvie Davidou. Sylvie Davidou is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

15 of 15 papers shown
1.
Davidou, Sylvie, et al.. (2022). How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores. International Journal of Food Sciences and Nutrition. 73(6). 770–785. 10 indexed citations
2.
Davidou, Sylvie, et al.. (2021). Organic food retailing: to what extent are foods processed and do they contain markers of ultra-processing?. International Journal of Food Sciences and Nutrition. 73(2). 172–183. 10 indexed citations
3.
Davidou, Sylvie, et al.. (2021). A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification. Journal of Food Composition and Analysis. 99. 103848–103848. 25 indexed citations
4.
5.
Davidou, Sylvie, et al.. (2014). Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives. Journal of Cereal Science. 60(2). 282–288. 3 indexed citations
6.
7.
Launay, Bernard, et al.. (2010). Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates. Rheologica Acta. 49(3). 275–283. 12 indexed citations
8.
Brijs, Kristof, Christophe M. Courtin, Hans Goesaert, et al.. (2009). Enzymes and enzyme inhibitors endogenous to wheat.. 401–435. 15 indexed citations
9.
10.
Rakotozafy, Lalatiana, et al.. (2002). Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus niger. Journal of Food Science. 67(6). 2016–2022. 9 indexed citations
11.
Rakotozafy, Lalatiana, et al.. (1999). Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough. Cereal Chemistry. 76(2). 213–218. 22 indexed citations
12.
Rakotozafy, Lalatiana, Aline Boussard, Sylvie Davidou, et al.. (1998). Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs. Cereal Chemistry. 75(1). 85–93. 45 indexed citations
13.
Davidou, Sylvie, et al.. (1997). Effect of Water on the Mechanical Behaviour of Extruded Flat Bread. Journal of Cereal Science. 25(3). 303–311. 66 indexed citations
14.
Meste, Martine Le, Gaëlle Roudaut, & Sylvie Davidou. (1996). Thermomechanical properties of glassy cereal foods. Journal of thermal analysis. 47(5). 1361–1375. 50 indexed citations
15.
Davidou, Sylvie, et al.. (1996). A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids. 10(4). 375–383. 176 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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