H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 56 Citations 9,386 174 World Ranking 7129 National Ranking 265

Research.com Recognitions

Awards & Achievements

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

Overview

What is he best known for?

The fields of study he is best known for:

  • Gene
  • Enzyme
  • Internal medicine

Jean-François Hocquette spends much of his time researching Tenderness, Endocrinology, Internal medicine, Intramuscular fat and Food science. His Tenderness study combines topics in areas such as Breed, Livestock and Biotechnology. His research on Endocrinology often connects related areas such as Gene expression.

His Intramuscular fat research is multidisciplinary, relying on both Adipocyte, Isocitrate dehydrogenase, Oxidative enzyme, Marbled meat and Citrate synthase. His Food science study integrates concerns from other disciplines, such as Ruminant, Proteome, Negative correlation and Polyunsaturated fatty acid. His research in Adipose tissue intersects with topics in Glycolysis, Muscle hypertrophy, Myostatin and Molecular biology.

His most cited work include:

  • Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (623 citations)
  • Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (407 citations)
  • Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat (215 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of investigation include Internal medicine, Endocrinology, Tenderness, Animal science and Quality. Much of his study explores Internal medicine relationship to Fatty acid. His research on Endocrinology frequently links to adjacent areas such as Biochemistry.

Jean-François Hocquette has researched Tenderness in several fields, including Breed, Intramuscular fat and Beef cattle. His Intramuscular fat study improves the overall literature in Food science. His studies examine the connections between Quality and genetics, as well as such issues in Biotechnology, with regards to Genomics and Livestock.

He most often published in these fields:

  • Internal medicine (27.72%)
  • Endocrinology (27.72%)
  • Tenderness (19.85%)

What were the highlights of his more recent work (between 2013-2021)?

  • Tenderness (19.85%)
  • Animal science (14.23%)
  • Quality (13.48%)

In recent papers he was focusing on the following fields of study:

His scientific interests lie mostly in Tenderness, Animal science, Quality, Biotechnology and Intramuscular fat. His work on Longissimus Thoracis as part of his general Tenderness study is frequently connected to Grading, thereby bridging the divide between different branches of science. In the field of Animal science, his study on Meat tenderness overlaps with subjects such as Maturity.

His Intramuscular fat research integrates issues from Proline, Metabolism, Artificial neural network, Advertising and Pattern recognition. Internal medicine and Endocrinology are inherently bound to his Metabolism studies. His Food science research includes themes of Polyunsaturated fatty acid and Fatty acid.

Between 2013 and 2021, his most popular works were:

  • Enhancing the nutritional and health value of beef lipids and their relationship with meat quality (134 citations)
  • Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle (90 citations)
  • Is in vitro meat the solution for the future (67 citations)

In his most recent research, the most cited papers focused on:

  • Gene
  • Enzyme
  • Internal medicine

Jean-François Hocquette mainly investigates Tenderness, Biotechnology, Animal science, Cultured meat and Marbled meat. The various areas that Jean-François Hocquette examines in his Tenderness study include Breed, Biomarker, Flavour and Anatomy. His Breed research focuses on Myosin and how it connects with Lactate dehydrogenase, Endocrinology, Internal medicine, Small Heat-Shock Proteins and Skeletal muscle.

His research investigates the connection with Flavour and areas like Intramuscular fat which intersect with concerns in Fatty acid, Linolenic acid, Lipolysis, Polyunsaturated fatty acid and Conjugated linoleic acid. His Biotechnology research incorporates elements of Sustainability, Data warehouse, Commerce and Consumer behaviour. His Marbled meat study combines topics from a wide range of disciplines, such as Quality, Food quality, Carcass composition, Red meat and Palatability.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

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.
Meat Science (2006)

975 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.
Animal (2010)

570 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.
Reproduction Nutrition Development (2001)

378 Citations

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

Carine Bernard;Isabelle Cassar-Malek;Martine Le Cunff;Hervé Dubroeucq.
Journal of Agricultural and Food Chemistry (2007)

270 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.
Livestock Production Science (1998)

265 Citations

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

P. Albertí;B. Panea;C. Sañudo;J.L. Olleta.
Livestock Science (2008)

259 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.
Meat Science (2014)

212 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.
Journal of Agricultural and Food Chemistry (2009)

209 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.
Appetite (2010)

198 Citations

Proteomic analysis of bovine skeletal muscle hypertrophy

Julien Bouley;Bruno Meunier;Christophe Chambon;Stefaan De Smet.
Proteomics (2005)

197 Citations

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