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Sylvie Clerjon

Showing results (1-10 of 20) with videos related to

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Meat Science|May 22, 2013
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overviewJean-Louis Damez, Sylvie Clerjon
Meat Science|November 9, 2011
Meat quality assessment using biophysical methods related to meat structureJean-Louis Damez, Sylvie Clerjon
Meat Science|December 25, 2010
Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessmentSylvie Clerjon, Frédéric Peyrin, Jacques Lepetit
Meat Science|November 9, 2011
Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole modelJean-Louis Damez, Sylvie Clerjon, Saïd Abouelkaram, et al.
Food & Function|November 23, 2018
Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion modelJason Sicard, Pierre-Sylvain Mirade, Stéphane Portanguen, et al.
Food Research International (Ottawa, Ont.)|April 30, 2025
Spatiotemporal quantification of sodium concentration in food using magnetic resonance imagingRaphaël Monod, Sylvie Clerjon, Jason Sicard, et al.
Magnetic Resonance in Chemistry : MRC|January 17, 2022
Characterization of the sodium binding state in several food products by <sup>23</sup> Na nuclear magnetic resonance spectroscopyNour El Sabbagh, Jean-Marie Bonny, Sylvie Clerjon, et al.
Food Research International (Ottawa, Ont.)|May 13, 2025
Impact of salting practices on sodium distribution in carrots assessed by quantitative MRIRaphaël Monod, Jean-Marie Bonny, Guilhem Pagés, et al.
Magnetic Resonance Imaging|December 3, 2011
Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registrationMustapha Bouhrara, Benoist Lehallier, Sylvie Clerjon, et al.
Magnetic Resonance in Chemistry : MRC|December 15, 2021
Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high fieldSylvie Clerjon, Nour El Sabbagh, Guilhem Pages, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Meat Science|May 22, 2013
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overviewJean-Louis Damez, Sylvie Clerjon
Meat Science|November 9, 2011
Meat quality assessment using biophysical methods related to meat structureJean-Louis Damez, Sylvie Clerjon
Meat Science|December 25, 2010
Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessmentSylvie Clerjon, Frédéric Peyrin, Jacques Lepetit
Meat Science|November 9, 2011
Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole modelJean-Louis Damez, Sylvie Clerjon, Saïd Abouelkaram, et al.
Food & Function|November 23, 2018
Simulation of the gastric digestion of proteins of meat bolus using a reaction-diffusion modelJason Sicard, Pierre-Sylvain Mirade, Stéphane Portanguen, et al.
Food Research International (Ottawa, Ont.)|April 30, 2025
Spatiotemporal quantification of sodium concentration in food using magnetic resonance imagingRaphaël Monod, Sylvie Clerjon, Jason Sicard, et al.
Magnetic Resonance in Chemistry : MRC|January 17, 2022
Characterization of the sodium binding state in several food products by <sup>23</sup> Na nuclear magnetic resonance spectroscopyNour El Sabbagh, Jean-Marie Bonny, Sylvie Clerjon, et al.
Food Research International (Ottawa, Ont.)|May 13, 2025
Impact of salting practices on sodium distribution in carrots assessed by quantitative MRIRaphaël Monod, Jean-Marie Bonny, Guilhem Pagés, et al.
Magnetic Resonance Imaging|December 3, 2011
Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registrationMustapha Bouhrara, Benoist Lehallier, Sylvie Clerjon, et al.
Magnetic Resonance in Chemistry : MRC|December 15, 2021
Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high fieldSylvie Clerjon, Nour El Sabbagh, Guilhem Pages, et al.
Pageof 2