| Contribution of major ingredients during baking of biscuit dough systems S Chevallier, P Colonna, G Della Valle, D Lourdin Journal of Cereal Science 31 (3), 241-252, 2000 | 268 | 2000 |
| Application of PLS‐DA in multivariate image analysis S Chevallier, D Bertrand, A Kohler, P Courcoux Journal of Chemometrics: A Journal of the Chemometrics Society 20 (5), 221-229, 2006 | 196 | 2006 |
| Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit S Chevallier, P Colonna, A Buleon, G Della Valle Journal of Agricultural and Food Chemistry 48 (4), 1322-1326, 2000 | 179 | 2000 |
| Optimization of gluten‐free formulations for French‐style breads S Mezaize, S Chevallier, A Le Bail, M De Lamballerie Journal of food science 74 (3), E140-E146, 2009 | 178 | 2009 |
| Effect of static electric field on ice crystal size reduction during freezing of pork meat E Xanthakis, M Havet, S Chevallier, J Abadie, A Le-Bail Innovative Food Science & Emerging Technologies 20, 115-120, 2013 | 174 | 2013 |
| Structural and chemical modifications of short dough during baking S Chevallier, G Della Valle, P Colonna, B Broyart, G Trystram Journal of cereal science 35 (1), 1-10, 2002 | 163 | 2002 |
| Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough G Leray, B Oliete, S Mezaize, S Chevallier, M de Lamballerie Journal of Food Engineering 100 (1), 70-76, 2010 | 108 | 2010 |
| Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough TG Matuda, S Chevallier, P de Alcântara Pessôa Filho, A LeBail, ... Journal of cereal science 48 (3), 741-746, 2008 | 106 | 2008 |
| Effect of the amount of steam during baking on bread crust features and water diffusion R Altamirano-Fortoul, A Le-Bail, S Chevallier, CM Rosell Journal of Food Engineering 108 (1), 128-134, 2012 | 93 | 2012 |
| Assessment of freeze damage in fruits and vegetables PK Jha, E Xanthakis, S Chevallier, V Jury, A Le-Bail Food Research International 121, 479-496, 2019 | 84 | 2019 |
| Formulation effect study on batter and cake microstructure: Correlation with rheology and texture N Hesso, C Garnier, C Loisel, S Chevallier, B Bouchet, A Le-Bail Food Structure 5, 31-41, 2015 | 83 | 2015 |
| Effect of supplementation of wheat bran on dough aeration and final bread volume PP Packkia-Doss, S Chevallier, A Pare, A Le-Bail Journal of Food Engineering 252, 28-35, 2019 | 64 | 2019 |
| Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality S Mezaize, S Chevallier, A Le-Bail, M De Lamballerie Food Research International 43 (8), 2186-2192, 2010 | 56 | 2010 |
| Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes PK Jha, S Chevallier, E Xanthakis, V Jury, A Le-Bail Food chemistry 309, 125594, 2020 | 53 | 2020 |
| A 2D non-linear “grey-box” model dedicated to microwave thawing: Theoretical and experimental investigation E Akkari, S Chevallier, L Boillereaux Computers & chemical engineering 30 (2), 321-328, 2005 | 45 | 2005 |
| Conformational changes of polymers in model batter systems N Hesso, A Marti, P Le-Bail, C Loisel, S Chevallier, A Le-Bail, ... Food Hydrocolloids 51, 101-107, 2015 | 38 | 2015 |
| Monitoring the crystallization of starch and lipid components of the cake crumb during staling N Hesso, A Le-Bail, C Loisel, S Chevallier, B Pontoire, D Queveau, ... Carbohydrate Polymers 133, 533-538, 2015 | 37 | 2015 |
| Determining the cellular structure of two cereal food foams by X-ray micro-tomography S Chevallier, AL Réguerre, A Le Bail, G Della Valle Food biophysics 9, 219-228, 2014 | 37 | 2014 |
| Assessment of bread dough expansion during fermentation S Chevallier, R Zúñiga, A Le-Bail Food and bioprocess technology 5, 609-617, 2012 | 37 | 2012 |
| Impact of pregelatinized starches on the texture and staling of conventional and degassed pound cake N Hesso, C Loisel, S Chevallier, A Le-Bail Food and Bioprocess Technology 7, 2923-2930, 2014 | 36 | 2014 |
