Clerjon S - Search Results

1

Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole model.

Damez JL, Clerjon S, Abouelkaram S, Lepetit J. Damez JL, et al. Among authors: clerjon s. Meat Sci. 2007 Dec;77(4):512-9. doi: 10.1016/j.meatsci.2007.04.028. Epub 2007 May 13. Meat Sci. 2007. PMID: 22061936

2

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

Clerjon S, Peyrin F, Lepetit J. Clerjon S, et al. Meat Sci. 2011 May;88(1):28-35. doi: 10.1016/j.meatsci.2010.11.027. Epub 2010 Dec 7. Meat Sci. 2011. PMID: 21183286

3

Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating.

Bouhrara M, Clerjon S, Damez JL, Chevarin C, Portanguen S, Kondjoyan A, Bonny JM. Bouhrara M, et al. Among authors: clerjon s. J Agric Food Chem. 2011 Feb 23;59(4):1229-35. doi: 10.1021/jf103384d. Epub 2011 Jan 25. J Agric Food Chem. 2011. PMID: 21265572

4

Meat quality assessment using biophysical methods related to meat structure.

Damez JL, Clerjon S. Damez JL, et al. Among authors: clerjon s. Meat Sci. 2008 Sep;80(1):132-49. doi: 10.1016/j.meatsci.2008.05.039. Epub 2008 Jun 6. Meat Sci. 2008. PMID: 22063178

5

Sarcomere length determination using front-face fluorescence polarization.

Luc C, Clerjon S, Peyrin F, Lepetit J, Culioli J. Luc C, et al. Among authors: clerjon s. Meat Sci. 2008 Nov;80(3):814-8. doi: 10.1016/j.meatsci.2008.03.030. Epub 2008 Apr 3. Meat Sci. 2008. PMID: 22063601

6

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

Bouhrara M, Lehallier B, Clerjon S, Damez JL, Bonny JM. Bouhrara M, et al. Among authors: clerjon s. Magn Reson Imaging. 2012 Apr;30(3):422-30. doi: 10.1016/j.mri.2011.10.002. Epub 2011 Nov 30. Magn Reson Imaging. 2012. PMID: 22133287

7

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

Clerjon S, Kondjoyan A, Bonny JM, Portanguen S, Chevarin C, Thomas A, Bauchart D. Clerjon S, et al. Meat Sci. 2012 May;91(1):79-87. doi: 10.1016/j.meatsci.2011.12.009. Epub 2011 Dec 30. Meat Sci. 2012. PMID: 22265369

8

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

Bouhrara M, Clerjon S, Damez JL, Kondjoyan A, Bonny JM. Bouhrara M, et al. Among authors: clerjon s. J Agric Food Chem. 2012 May 9;60(18):4678-87. doi: 10.1021/jf2046569. Epub 2012 Apr 30. J Agric Food Chem. 2012. PMID: 22462532

9

Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

Damez JL, Clerjon S. Damez JL, et al. Among authors: clerjon s. Meat Sci. 2013 Dec;95(4):879-96. doi: 10.1016/j.meatsci.2013.04.037. Epub 2013 Apr 24. Meat Sci. 2013. PMID: 23688798 Review.

10

Towards models for the prediction of beef meat quality during cooking.

Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L. Kondjoyan A, et al. Among authors: clerjon s. Meat Sci. 2014 Jul;97(3):323-31. doi: 10.1016/j.meatsci.2013.07.032. Epub 2013 Aug 7. Meat Sci. 2014. PMID: 23972668

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