Jean-François J.-F. Hocquette

Author

Unité Mixte de Recherche sur les Herbivores ORCID

Also Known As

,, Aubin, Sophie, CASSANDRO, MARTINO, Costa ASH, David Pethick, Delourme, Didier, Dr J.F. Hocquette, HOCQUETTE, J.-F., HOCQUETTE, Jean-François, Hocquette Jean-François

922

Publications

13.8K

Citations

H-Index

162

Concepts

All Affiliations

Unité Mixte de Recherche sur les Herbivores VetAgro Sup Université Clermont Auvergne Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement Institut National de la Recherche Agronomique

About

Jean-François J.-F. Hocquette is an author at Unité Mixte de Recherche sur les Herbivores specializing in animal science, health sciences, and animal physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	35	64	4.2K
2	Education	15	15	1.2K
3	Engineering	10	10	1.3K
4	Management	5	5	212
5	Business	1	1	16

Jean-François J.-F. Hocquette

164

Publications

10.7K

Citations

H-Index

Page 1

	Year	Citations
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality N.D. Scollan, Jean-François J.-F. Hocquette, Karin Nuernberg, Meat Science NutritionEngineeringBeef Production SystemsAnimal NutritionAgricultural Economics	2006	864
Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers Jean-François J.-F. Hocquette, Florence Gondret, Élisabeth Baéza, animal NutritionImf ContentMeat-producing AnimalsIntramuscular FatMeat Quality	2009	795
New Indicators of Beef Sensory Quality Revealed by Expression of Specific Genes Carine Bernard, Isabelle Cassar‐Malek, Martine Le Cunff, Journal of Agricultural and Food Chemistry	2007	285
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds P. Albertı́, B. Panea, C. Sañudo, Livestock Science Animal PhysiologyAnimal PerformanceLive WeightAnimal StudyBody Composition	2007	248
Is in vitro meat the solution for the future? Jean-François J.-F. Hocquette Meat Science BiotechnologyIn Vitro TechniquesMeat QualityVitro MeatMeat Science	2016	247
Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization Élisabeth Laville, Thierry Sayd, Martine Morzel, Journal of Agricultural and Food Chemistry	2009	230
Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals Jean-François J.-F. Hocquette, Isabelle Ortigues Marty, D.W. Pethick, Livestock Production Science Animal PhysiologyNutritionEnergy MetabolismBody CompositionKinesiology	1998	225
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds Mette Christensen, Per Ertbjerg, S. Failla, Meat Science Animal PhysiologyNutritionAnimal NutritionAnimal ScienceYoung Bulls	2010	195
What is artificial meat and what does it mean for the future of the meat industry? Sarah Bonny, G.E. Gardner, D.W. Pethick, Journal of Integrative Agriculture	2015	195
Educated consumers don't believe artificial meat is the solution to the problems with the meat industry Aurélie Hocquette, Carla Lambert, Clémentine Sinquin, Journal of Integrative Agriculture NutritionSustainable Food SystemAgricultural EconomicsCell CultureMeat Quality	2015	181

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