Sylvie Clerjon

St Genes Champanelle
Sete, France

Last Updated: 09/26/2026

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Found 15 publications

MRI, unilateral NMR, macro-vision histology, texture and biochemical dataset for studying the tomato during air drying.

MRI, unilateral NMR, macro-vision histology, texture and biochemical dataset for studying the tomato during air drying.

Journal: Data in brief

Published: November 28, 2025

In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food.

In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food.

Journal: Journal of texture studies

Published: July 25, 2025

Impact of salting practices on sodium distribution in carrots assessed by quantitative MRI.

Impact of salting practices on sodium distribution in carrots assessed by quantitative MRI.

Journal: Food research international (Ottawa, Ont.)

Published: January 31, 2025

Spatiotemporal quantification of sodium concentration in food using magnetic resonance imaging.

Spatiotemporal quantification of sodium concentration in food using magnetic resonance imaging.

Journal: Food research international (Ottawa, Ont.)

Published: January 31, 2025

Insights into the mechanisms involved in the evolution of the structural and physicochemical properties of tomato during air drying - A study combining MRI, unilateral NMR and conventional techniques.

Insights into the mechanisms involved in the evolution of the structural and physicochemical properties of tomato during air drying - A study combining MRI, unilateral NMR and conventional techniques.

Journal: Food research international (Ottawa, Ont.)

Published: January 13, 2025

A domestic-like carrot cooking methodology for multiple research applications.

A domestic-like carrot cooking methodology for multiple research applications.

Journal: MethodsX

Published: November 13, 2023

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

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

Journal: Heliyon

Published: May 05, 2022

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

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

Journal: Magnetic resonance in chemistry : MRC

Published: September 30, 2021

Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field.

Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field.

Journal: Magnetic resonance in chemistry : MRC

Published: September 30, 2021

Puncture, MRI and NMR relaxometry data for multiscale 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.

Journal: Data in brief

Published: February 25, 2021

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

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

Journal: Food & function

Published: November 23, 2018

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

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

Journal: Food chemistry

Published: July 17, 2015

Showing 1-12 of 15

Last Updated: 09/26/2026