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Jean-François Hocquette

D-Index & Metrics

Biology and Biochemistry

D-Index
70
Citations
15878
World Ranking
7078
National Ranking
229

Jean-François Hocquette publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Jean-François Hocquette sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 413 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 848 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 949 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 840 scientists 207–216 publications: 733 scientists 217–226 publications: 708 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 417 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 196 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 59 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 623 publications — 97th percentile

97% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Jean-François Hocquette D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Jean-François Hocquette sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 316 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 899 scientists 52–53 D-Index: 1,025 scientists 54–55 D-Index: 1,149 scientists 56–57 D-Index: 1,235 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,162 scientists 62–63 D-Index: 1,130 scientists 64–65 D-Index: 1,031 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 714 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 71 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 70 D-Index — 65th percentile

65% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Research.com Recognitions

  • 2014 - Animal Growth and Development Award, American Society of Animal Science

Overview

Jean-François Hocquette is affiliated with INRAE, the Institut national de recherche pour l'agriculture, l'alimentation et l'environnement in France. Their research primarily falls within the field of Agricultural and Biological Sciences, with a significant focus on Animal Science and Zoology, Ecology, Food Science, Genetics, and Analytical Chemistry.

Their main research topics include Meat and Animal Product Quality, Agriculture Sustainability and Environmental Impact, Animal Nutrition and Physiology, Food Waste Reduction and Sustainability, Genetic and Phenotypic Traits in Livestock, Spectroscopy and Chemometric Analyses, and Sensory Analysis and Statistical Methods.

Frequent co-authors of Jean-François Hocquette are:

  • Marie-Pierre Ellies-Oury
  • Sghaïer Chriki
  • Jingjing Liu
  • Isabelle Legrand
  • Matteo Santinello

The scientist has contributed to various publication venues, most notably:

  • Meat Science
  • HAL (Le Centre pour la Communication Scientifique Directe)
  • Foods
  • Livestock Science
  • Frontiers in Nutrition

Among recent papers, Jean-François Hocquette's work includes:

  • "The Myth of Cultured Meat: A Review" (2020) in Frontiers in Nutrition
  • "Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality" (2022) in Foods
  • "Chinese Consumers' Attitudes and Potential Acceptance toward Artificial Meat" (2021) in Foods
  • "Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys" (2021) in Foods
  • "Review: On-farm and processing factors affecting bovine carcass and meat quality" (2022) in animal

Jean-François Hocquette has authored books published by Frontiers Media and Centre National de la Recherche Scientifique, including "Food of the Future: Meat and Dairy Alternatives" (2024) and "La filière viande bovine en Algérie." (2022).

The scientist received the Animal Growth and Development Award from the American Society of Animal Science in 2014.

Best Publications

  • Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.

    Nigel Scollan;Jean-François Hocquette;Karin Nuernberg;Dirk Dannenberger

  • Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers.

    J. F. Hocquette;F. Gondret;E. Baéza;F. Médale

  • The Myth of Cultured Meat: A Review

    Sghaier Chriki;Jean-François Hocquette

  • Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

    Yves Geay;Dominique Bauchart;Jean-François Hocquette;Joseph Culioli

  • New indicators of beef sensory quality revealed by expression of specific genes.

    Carine Bernard;Isabelle Cassar-Malek;Martine Le Cunff;Hervé Dubroeucq

  • Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

    P. Albertí;B. Panea;C. Sañudo;J.L. Olleta

  • Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

    Nigel D. Scollan;Dirk Dannenberger;Karin Nuernberg;Ian Richardson

  • Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals

    J.F Hocquette;I Ortigues-Marty;D Pethick;P Herpin

  • Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

    Elisabeth Laville;Thierry Sayd;Martine Morzel;Sylvie Blinet

  • Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.

    Mette Christensen;Per Ertbjerg;Sebastiana Failla;Carlos Sañudo

  • European beef consumers' interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries.

    Wim Verbeke;Lynn Van Wezemael;Marcia D. de Barcellos;Marcia D. de Barcellos;Jens O. Kügler

  • Is in vitro meat the solution for the future

    Jean-François Hocquette

  • What is artificial meat and what does it mean for the future of the meat industry

    Sarah P.F. Bonny;Sarah P.F. Bonny;Graham E. Gardner;David W. Pethick;Jean François Hocquette

  • Proteomic analysis of bovine skeletal muscle hypertrophy

    Julien Bouley;Bruno Meunier;Christophe Chambon;Stefaan De Smet

  • Opportunities for predicting and manipulating beef quality.

    Jean-François Hocquette;Raphaëlle Botreau;Brigitte Picard;Alain Jacquet

  • Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattle.

    C. Jurie;I. Cassar-Malek;M. Bonnet;C. Leroux

  • Intestinal absorption, blood transport and hepatic and muscle metabolism of fatty acids in preruminant and ruminant animals.

    Jean-François Hocquette;Dominique Bauchart

  • Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

    Brigitte Picard;Mohammed Gagaoua;Didier Micol;Isabelle Cassar-Malek

  • Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry

    Aurélie Hocquette;Carla Lambert;Clémentine Sinquin;Laure Peterolff

  • Assessment of hierarchical clustering methodologies for proteomic data mining.

    Bruno Meunier;Emilie Dumas;Isabelle Piec;Daniel Béchet

Frequent Co-Authors

Brigitte Picard
Brigitte Picard University of Clermont Auvergne
David W. Pethick
David W. Pethick Murdoch University
Gilles Renand
Gilles Renand University of Paris-Saclay
Dominique Bauchart
Dominique Bauchart INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Didier Micol
Didier Micol INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Graham E. Gardner
Graham E. Gardner Murdoch University
Yves Chilliard
Yves Chilliard INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Nigel D. Scollan
Nigel D. Scollan Queen's University Belfast
Bernard Faye
Bernard Faye Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Elisabeth Baeza
Elisabeth Baeza INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

External Links

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Best Scientists Citing Jean-François Hocquette

Brigitte Picard

Brigitte Picard

University of Clermont Auvergne

Publications: 89

David W. Pethick

David W. Pethick

Murdoch University

Publications: 58

Graham E. Gardner

Graham E. Gardner

Murdoch University

Publications: 43

Rui J.B. Bessa

Rui J.B. Bessa

University of Lisbon

Publications: 41

David L. Hopkins

David L. Hopkins

Charles Sturt University

Publications: 39

Paul L. Greenwood

Paul L. Greenwood

University of New England

Publications: 38

Mohammed Gagaoua

Mohammed Gagaoua

Institut Agro Rennes-Angers

Publications: 38

Giovanni Bittante

Giovanni Bittante

University of Padua

Publications: 30

Yves Chilliard

Yves Chilliard

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

Publications: 30

José A. M. Prates

José A. M. Prates

University of Lisbon

Publications: 28

Dominique Bauchart

Dominique Bauchart

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

Publications: 26

Robyn D. Warner

Robyn D. Warner

University of Melbourne

Publications: 25

Carlos Sañudo

Carlos Sañudo

University of Zaragoza

Publications: 25

Guillermo Ripoll

Guillermo Ripoll

University of Zaragoza

Publications: 25

Ivanor Nunes do Prado

Ivanor Nunes do Prado

State University of Maringa

Publications: 24

Susana P. Alves

Susana P. Alves

University of Lisbon

Publications: 23

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