Jean-François Hocquette

Research.com Recognitions

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

Overview

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

  1154
  Citations

• 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

  906
  Citations

• The Myth of Cultured Meat: A Review

  Sghaier Chriki;Jean-François Hocquette

  413
  Citations

• 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

  410
  Citations

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

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

  343
  Citations

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

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

  326
  Citations

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

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

  320
  Citations

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

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

  289
  Citations

• 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

  265
  Citations

• 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

  246
  Citations

• 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

  233
  Citations

• Is in vitro meat the solution for the future

  Jean-François Hocquette

  225
  Citations

• 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

  210
  Citations

• Proteomic analysis of bovine skeletal muscle hypertrophy

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

  209
  Citations

• Opportunities for predicting and manipulating beef quality.

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

  195
  Citations

• 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

  193
  Citations

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

  Jean-François Hocquette;Dominique Bauchart

  189
  Citations

• 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

  180
  Citations

• 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

  179
  Citations

• Assessment of hierarchical clustering methodologies for proteomic data mining.

  Bruno Meunier;Emilie Dumas;Isabelle Piec;Daniel Béchet

  175
  Citations