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You searched for: Author/Creator Clerjon, Sylvie

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1. Characterization of the sodium binding state in several food products by 23Na nuclear magnetic resonance spectroscopy. (21st February 2022)

2. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Issue 11 (November 2022)

4. Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field. (21st February 2022)

7. 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. (April 2018)