Accéder directement au contenu
Nombre de documents

16

Sylvie Clerjon Ingénieure de Recherche INRAE


Article dans une revue14 documents

  • Zoé Deuscher, Jean-Marie Bonny, François Boue, Veronique Cheynier, Sylvie Clerjon, et al.. 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. Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.29-40. ⟨10.1016/j.ifset.2017.10.003⟩. ⟨hal-01621911⟩
  • Jason Sicard, Pierre-Sylvain Mirade, Stéphane Portanguen, Sylvie Clerjon, Alain Kondjoyan. Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model. Food and Function, Cambridge : Royal Society of Chemistry, 2018, 9 (12), pp.6455-6469. ⟨10.1039/C8FO01120F⟩. ⟨hal-01985356⟩
  • Alain Kondjoyan, Sylvie Chevolleau-Mege, Stéphane Portanguen, Jérôme Molina, Predrag Ikonic, et al.. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. Food Chemistry, Elsevier, 2016, 213, pp.641-646. ⟨10.1016/j.foodchem.2016.06.118⟩. ⟨hal-01383873⟩
  • Stéphane Portanguen, Predrag Ikonic, Sylvie Clerjon, Alain Kondjoyan. Mechanisms of crust development at the surface of beef meat subjected to hot air : an experimental study. Food and Bioprocess Technology, Springer, 2014, 7 (11), pp.3308 - 3318. ⟨10.1007/s11947-014-1321-y⟩. ⟨hal-02630523⟩
  • Alain Kondjoyan, Achim Kohler, Carolina E. Realini, Stéphane Portanguen, Ryszard Kowalski, et al.. Towards models for the prediction of beef meat quality during cooking. Meat Science, Elsevier, 2014, 97 (3), pp.323-331. ⟨10.1016/j.meatsci.2013.07.032⟩. ⟨hal-02633809⟩
  • Abdlatif Benmoussa, Sylvie Clerjon, Jean-Louis Damez, Jean-Marie Bonny. Développement d'un banc d'élastographie par résonance magnétique (ERM) pour la mesure des propriétés mécaniques. Cahier des Techniques de l'INRA, INRA, 2013, 79 (2), pp.1-12. ⟨hal-02642197⟩
  • Mustapha Bouhrara, Benoît Lehallier, Sylvie Clerjon, Jean-Louis Damez, Jean-Marie Bonny. Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration. Magnetic Resonance Imaging, Elsevier, 2012, 30 (3), pp.422-430. ⟨10.1016/j.mri.2011.10.002⟩. ⟨hal-02645836⟩
  • Sylvie Clerjon, Alain Kondjoyan, Jean-Marie Bonny, Stéphane Portanguen, Cyril Chevarin, et al.. Oil uptake by beef during pan frying: Impact on fatty acid composition. Meat Science, Elsevier, 2012, 91 (1), pp.79-87. ⟨10.1016/j.meatsci.2011.12.009⟩. ⟨hal-02650040⟩
  • Mustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, Alain Kondjoyan, Jean-Marie Bonny. In situ imaging highlights local structural changes during heating: The case of meat. Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (18), pp.4678-4687. ⟨10.1021/jf2046569⟩. ⟨hal-02645141⟩
  • Sylvie Clerjon, Frederic Peyrin, Jacques Lepetit. Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment.. Meat Science, Elsevier, 2011, 88 (1), pp.28-35. ⟨10.1016/j.meatsci.2010.11.027⟩. ⟨hal-02645267⟩
  • Mustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, Cyril Chevarin, Stéphane Portanguen, et al.. Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (4), pp.1229-1235. ⟨10.1021/jf103384d⟩. ⟨hal-01191072⟩
  • Loic Foucat, Sylvie Clerjon, Jean-Louis Damez, Jean-Marie Bonny. Analyse de la mobilité et de la distribution du sel dans les produits alimentaires par résonance magnétique nucléaire. Techniques de l'Ingénieur Agroalimentaire, 2010, RE (139), pp.1-5. ⟨hal-02663274⟩
  • Sylvie Clerjon, Jean-Louis Damez. Microwave sensing for an objective evaluation of meat ageing. Journal of Food Engineering, Elsevier, 2009, 94 (3/4), pp.379-389. ⟨10.1016/j.jfoodeng.2009.04.004⟩. ⟨hal-02666285⟩
  • Sylvie Clerjon, Jean-Dominique Daudin, J.L. Damez. Water activity and dielectric properties of gels in the frequency range 200 MHz-6 GHz. Food Chemistry, Elsevier, 2003, 82 (1), pp.87-97. ⟨hal-02676612⟩

Chapitre d'ouvrage1 document

HDR1 document

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