Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview von Damez, Jean-Louis, Clerjon, Sylvie

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A domestic-like carrot cooking methodology for multiple research applications von Monod, Raphaël, Clerjon, Sylvie, Leroy, Cécile, Septier, Chantal, Houinsou-Houssou, Bérénice, This, Hervé, Salles, Christian, Thomas-Danguin, Thierry

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Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting von Astruc, Thierry, Vénien, Annie, Clerjon, Sylvie, Favier, Raphael, Loison, Olivier, Mirade, Pierre-Sylvain, Portanguen, Stéphane, Rouel, Jacques, Lethiec, Mailys, Germond, Arno

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Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating von Bouhrara, Mustapha, Clerjon, Sylvie, Damez, Jean-Louis, Chevarin, Cyril, Portanguen, Stéphane, Kondjoyan, Alain, Bonny, Jean-Marie

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Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study von Portanguen, Stéphane, Ikonic, Predrag, Clerjon, Sylvie, Kondjoyan, Alain

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Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment von Leca, Alexandre, Clerjon, Sylvie, Bonny, Jean-Marie, Renard, Catherine, Traoré, Amidou Sissou

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Quantitative sodium MRI in foods: addressing sensitivity issues using single quantum Chemical Shift Imaging at high field von Clerjon, Sylvie

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Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder von Kondjoyan, Alain, Chevolleau, Sylvie, Portanguen, Stéphane, Molina, Jérôme, Ikonic, Predrag, Clerjon, Sylvie, Debrauwer, Laurent

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Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy von El Sabbagh, Nour, Bonny, Jean-Marie, Clerjon, Sylvie, Chassain, Carine, Pagés, Guilhem

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Multiscale NMR analysis of the degradation of apple structure due to thermal treatment von Leca, Alexandre, Clerjon, Sylvie, Bonny, Jean-Marie, Renard, Catherine M.G.C., Traore, Amidou

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Water activity and dielectric properties of gels in the frequency range 200 MHz–6 GHz von Clerjon, Sylvie, Daudin, Jean-Dominique, Damez, Jean-Louis

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Characterization of the sodium binding state in several food products by 23Na nuclear magnetic resonance spectroscopy von El Sabbagh, Nour, Bonny, Jean‐Marie, Clerjon, Sylvie, Chassain, Carine, Pagés, Guilhem

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Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion model von Sicard, Jason, Mirade, Pierre-Sylvain, Portanguen, Stéphane, Clerjon, Sylvie, Kondjoyan, Alain

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Meat quality assessment using biophysical methods related to meat structure von Damez, Jean-Louis, Clerjon, Sylvie

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Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field von Clerjon, Sylvie, El Sabbagh, Nour, Pages, Guilhem, Traore, Amidou, Bonny, Jean‐Marie

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Dielectric behavior of beef meat in the 1–1500 kHz range: Simulation with the Fricke/Cole–Cole model von Damez, Jean-Louis, Clerjon, Sylvie, Abouelkaram, Saïd, Lepetit, Jacques

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Towards models for the prediction of beef meat quality during cooking von Kondjoyan, Alain, Kohler, Achim, Realini, Carolina Eva, Portanguen, Stéphane, Kowalski, Ryszard, Clerjon, Sylvie, Gatellier, Philippe, Chevolleau, Sylvie, Bonny, Jean-Marie, Debrauwer, Laurent

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Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing von Damez, Jean-Louis, Clerjon, Sylvie, Abouelkaram, Saïd, Lepetit, Jacques

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Microwave sensing for an objective evaluation of meat ageing von Clerjon, Sylvie, Damez, Jean-Louis

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In Situ Imaging Highlights Local Structural Changes during Heating: The Case of Meat von Bouhrara, Mustapha, Clerjon, Sylvie, Damez, Jean-Louis, Kondjoyan, Alain, Bonny, Jean-Marie

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