CV Accueil - Archive ouverte HAL

	A domestic-like carrot cooking methodology for multiple research applications Raphaël Monod , Sylvie Clerjon , Cécile Leroy , Chantal Septier , Bérénice Houinsou-Houssou MethodsX, 2024, 12, pp.102666. ⟨10.1016/j.mex.2024.102666⟩ Article dans une revue hal-04514322v1
	Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting Thierry Astruc , Annie Vénien , Sylvie Clerjon , Raphael Favier , Olivier Loison Heliyon, 2022, 8 (11), pp.e11245. ⟨10.1016/j.heliyon.2022.e11245⟩ Article dans une revue hal-03857408v1
	Quantitative sodium MRI in food: addressing sensitivity issues using single quantum chemical shift imaging at high field Sylvie Clerjon , Nour El Sabbagh , Guilhem Pagès , Amidou Traoré , J.-M. Bonny Magnetic Resonance in Chemistry, 2022, 60 (7), pp.628-636. ⟨10.1002/mrc.5239⟩ Article dans une revue hal-03537396v1
	Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy Nour El Sabbagh , Jean-Marie Bonny , Sylvie Clerjon , Carine Chassain , Guilhem Pagés Magnetic Resonance in Chemistry, 2022, pp.1-9. ⟨10.1002/mrc.5250⟩ Article dans une revue hal-03613378v1
	Multiscale NMR analysis of the degradation of apple structure due to thermal treatment Alexandre Leca , Sylvie Clerjon , J.-M. Bonny , Catherine M. G. C. Renard , Amidou Traoré Journal of Food Engineering, 2021, 294, pp.110413. ⟨10.1016/j.jfoodeng.2020.110413⟩ Article dans une revue hal-03040113v1
	Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment Alexandre Leca , Sylvie Clerjon , Jean-Marie Bonny , Catherine M.G.C. Renard , Amidou Traoré Data in Brief, 2021, 36, pp.107029. ⟨10.1016/j.dib.2021.107029⟩ Article dans une revue hal-03270695v1
	Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model Jason Sicard , Pierre-Sylvain Mirade , Stéphane Portanguen , Sylvie Clerjon , Alain Kondjoyan Food and Function, 2018, 9 (12), pp.6455-6469. ⟨10.1039/C8FO01120F⟩ Article dans une revue hal-01985356v1
	Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food Zoé Deuscher , J.-M. Bonny , François Boue , Veronique Cheynier , Sylvie Clerjon Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.29-40. ⟨10.1016/j.ifset.2017.10.003⟩ Article dans une revue hal-01621911v1
	Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder Alain Kondjoyan , Sylvie S. Chevolleau , Stéphane Portanguen , Jerome Molina , Predrag Ikonic Food Chemistry, 2016, 213, pp.641-646. ⟨10.1016/j.foodchem.2016.06.118⟩ Article dans une revue hal-01383873v1
	Mechanisms of crust development at the surface of beef meat subjected to hot air : an experimental study Stéphane S. Portanguen , Predrag Ikonic , Sylvie Clerjon , Alain Kondjoyan Food and Bioprocess Technology, 2014, 7 (11), pp.3308 - 3318. ⟨10.1007/s11947-014-1321-y⟩ Article dans une revue hal-02630523v1
	Towards models for the prediction of beef meat quality during cooking Alain Kondjoyan , Achim Kohler , Carolina E. Realini , Stéphane S. Portanguen , Ryszard Kowalski Meat Science, 2014, 97 (3), pp.323-331. ⟨10.1016/j.meatsci.2013.07.032⟩ Article dans une revue hal-02633809v1
	Développement d'un banc d'élastographie par résonance magnétique (ERM) pour la mesure des propriétés mécaniques Abdlatif Benmoussa , Sylvie Clerjon , Jean-Louis Damez , J.-M. Bonny Cahier des Techniques de l'INRA, 2013, 79 (2), pp.1-12 Article dans une revue hal-02642197v1
	In situ imaging highlights local structural changes during heating: The case of meat Mustapha Bouhrara , Sylvie Clerjon , Jean-Louis Damez , Alain Kondjoyan , J.-M. Bonny Journal of Agricultural and Food Chemistry, 2012, 60 (18), pp.4678-4687. ⟨10.1021/jf2046569⟩ Article dans une revue hal-02645141v1
	Oil uptake by beef during pan frying: Impact on fatty acid composition Sylvie Clerjon , Alain Kondjoyan , J.-M. Bonny , Stéphane S. Portanguen , Cyril Chevarin Meat Science, 2012, 91 (1), pp.79-87. ⟨10.1016/j.meatsci.2011.12.009⟩ Article dans une revue hal-02650040v1
	Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration Mustapha Bouhrara , Benoît B. Lehallier , Sylvie Clerjon , Jean-Louis Damez , J.-M. Bonny Magnetic Resonance Imaging, 2012, 30 (3), pp.422-430. ⟨10.1016/j.mri.2011.10.002⟩ Article dans une revue hal-02645836v1
	Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment. Sylvie Clerjon , Frederic Peyrin , Jacques J. Lepetit Meat Science, 2011, 88 (1), pp.28-35. ⟨10.1016/j.meatsci.2010.11.027⟩ Article dans une revue hal-02645267v1
	Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating Mustapha Bouhrara , Sylvie Clerjon , Jean-Louis Damez , Cyril Chevarin , Stéphane Portanguen Journal of Agricultural and Food Chemistry, 2011, 59 (4), pp.1229-1235. ⟨10.1021/jf103384d⟩ Article dans une revue hal-01191072v1
	Analyse de la mobilité et de la distribution du sel dans les produits alimentaires par résonance magnétique nucléaire Loic Foucat , Sylvie Clerjon , Jean-Louis Damez , J.-M. Bonny Techniques de l'Ingénieur Agroalimentaire, 2010, RE (139), pp.1-5 Article dans une revue hal-02663274v1
	Microwave sensing for an objective evaluation of meat ageing Sylvie Clerjon , Jean-Louis Damez Journal of Food Engineering, 2009, 94 (3/4), pp.379-389. ⟨10.1016/j.jfoodeng.2009.04.004⟩ Article dans une revue hal-02666285v1
	Water activity and dielectric properties of gels in the frequency range 200 MHz-6 GHz Sylvie Clerjon , Jean-Dominique Daudin , J.L. Damez Food Chemistry, 2003, 82 (1), pp.87-97 Article dans une revue hal-02676612v1

	Diminuer la consommation de sel : vers une acceptabilité sociale ? Clémentine Hugol-Gential , Sylvie Clerjon IMT Mines Alès-Ecole Mines Télécom. L’acceptabilité sociale – Enjeux de société et controverses scientifiques. Alcantara, C., Charest, F., Lavigne, A., Saglietto, L. (2023), Presses des Mines - Transvalor, pp.319, 2023, 978-2-38542-121-2 Chapitre d'ouvrage hal-04273896v1
	NMR imaging of meat Sylvie Clerjon , J.-M. Bonny Modern Magnetic Resonance, Chapter 131-1, Editions Springer, 2017, 978-3-319-28275-6. ⟨10.1007/978-3-319-28275-6_131-1⟩ Chapitre d'ouvrage hal-01605292v1

	Atteindre la structure et les propriétés d'intérêt des produits agroalimentaires Sylvie Clerjon Ingénierie des aliments. 2010 HDR tel-02820565v1

sylvie clerjon

Présentation

Publications

A domestic-like carrot cooking methodology for multiple research applications

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

Quantitative sodium MRI in food: addressing sensitivity issues using single quantum chemical shift imaging at high field

Characterization of the sodium binding state in several food products by 23 Na nuclear magnetic resonance spectroscopy

Multiscale NMR analysis of the degradation of apple structure due to thermal treatment

Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment

Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model

Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

Mechanisms of crust development at the surface of beef meat subjected to hot air : an experimental study

Towards models for the prediction of beef meat quality during cooking

Développement d'un banc d'élastographie par résonance magnétique (ERM) pour la mesure des propriétés mécaniques

In situ imaging highlights local structural changes during heating: The case of meat

Oil uptake by beef during pan frying: Impact on fatty acid composition

Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration

Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment.

Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating

Analyse de la mobilité et de la distribution du sel dans les produits alimentaires par résonance magnétique nucléaire

Microwave sensing for an objective evaluation of meat ageing

Water activity and dielectric properties of gels in the frequency range 200 MHz-6 GHz

Diminuer la consommation de sel : vers une acceptabilité sociale ?

NMR imaging of meat

Atteindre la structure et les propriétés d'intérêt des produits agroalimentaires