Marie‐Pierre Ellies‐Oury

Université Clermont Auvergne — France

Agricultural and Biological Sciences · Life Sciences

21h-index1.5kcitations141works4.12yr avg
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Research Topics

Meat and Animal Product Quality(73), Agriculture Sustainability and Environmental Impact(44), Animal Nutrition and Physiology(23), Food Waste Reduction and Sustainability(22), Genetic and phenotypic traits in livestock(16)

Publications141 total

Wolbachia infection facilitates adaptive increase in male egg size in response to environmental changes
Scientific Reports·2025· 1 citedOpen Access
Food culture and cell-culture: technical, ethical and social frontiers
npj Science of Food·2025· 6 citedOpen Access
Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera
Meat Science·2025· 3 citedOpen Access
Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions
Future Foods·2025· 7 citedOpen Access
Les différences entre les aliments cellulaires et les produits animaux issus de l’élevage
SPIRE - Sciences Po Institutional REpository·2025Open Access
Attitudes toward artificial meat in Arab countries
Journal of Food Science·2024· 7 citedOpen Access
Does transport affect the eating quality potential of beef from Limousin cows in France? - A case study
Veterinary and Animal Science·2024· 4 citedOpen Access
The Challenges of Lab grown Meat
SPIRE - Sciences Po Institutional REpository·2024Open Access
Cell-based food: Promises, hopes and reality
SPIRE - Sciences Po Institutional REpository·2024
Recent technological developments and future trends in the evaluation and prediction of beef sensory quality in Brazil and France
Livestock Science·2024· 3 citedOpen Access
Comment valoriser la viande de génisses croisées Salers élevées à l’herbe ?
SPIRE - Sciences Po Institutional REpository·2024Open Access
Editorial: Novel trends in cultured meat research
Frontiers in Nutrition·2024Open Access
German consumers’ attitudes toward artificial meat
Frontiers in Nutrition·2024· 17 citedOpen Access
Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)
Food Chemistry·2024· 5 citedOpen Access
The marbling of carcases is determined more by the characteristics of the animals themselves than by farming practices
Italian Journal of Animal Science·2024· 1 citedOpen Access
Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat
Meat and Muscle Biology·2024· 7 citedOpen Access
Effect of residual feed intake on meat quality in fattening Charolais bulls fed two contrasting diets
Meat Science·2024· 3 citedOpen Access
Review: Will “cultured meat” transform our food system towards more sustainability?
animal·2024· 53 citedOpen Access
Impacts environnementaux, sociaux et éthiques des aliments à base de cellules cultivées Incertitudes et zones d’ombre autour de la « viande de culture »
SPIRE - Sciences Po Institutional REpository·2024Open Access
Editorial: Food of the future: meat and dairy alternatives
Frontiers in Nutrition·2024Open Access
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Frequent Co-authors

Jean-François J.-F. Hocquette(37), Sghaïer Chriki(26), Jingjing Liu(16), Isabelle Legrand(7), Brigitte Picard(6), Jérôme Saracco(6), Élise Hocquette(5), Marie Chavent(5), L.J. Farmer(4), Sophie Prache(4), D.W. Pethick(4), Dominique Gruffat(4), Nathalia da Silva Rodrigues Mendes(4), Tatianne Ferreira de Oliveira(4), Grzegorz Pogorzelski(3), Jerzy Wierzbicki(3), Rod Polkinghorne(3), Mohammed Gagaoua(3), Valérie Monteils(3), Alexandre Conanec(3)