Sylvie Clerjon

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Integrating AI with detection methods, IoT, and blockchain to achieve food authenticity and traceability from farm-to-table

Meat quality assessment using biophysical methods related to meat structure

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