Jean-François J.-F. Hocquette

Université Clermont Auvergne — France

Agricultural and Biological Sciences · Life Sciences

62h-index13.8kcitations922works3.12yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Meat and Animal Product Quality(304), Genetic and phenotypic traits in livestock(131), Animal Nutrition and Physiology(93), Agriculture Sustainability and Environmental Impact(84), Agriculture and Rural Development Research(81)

Publications922 total

Review: European consumers’ attitudes towards the benefits of reducing meat consumption – the role of diverse and interconnected drivers
animal·2025· 1 citedOpen Access
Towards a balanced view of livestock: Benefits of grazing farming systems to produce meat
Livestock Science·2025· 1 cited
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat
Trends in Food Science & Technology·2025· 2 citedOpen Access
The effect of supplementary feed on live weight and meat quality of grazing yaks on the Qinghai-Tibetan Plateau
Livestock Science·2025
The marbling score assessed with Meat Standards Australia is heritable in Charolais cattle
Italian Journal of Animal Science·2025Open Access
Food culture and cell-culture: technical, ethical and social frontiers
npj Science of Food·2025· 6 citedOpen Access
The Denver Call for Action
Animal Frontiers·2025· 2 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
Lecture d'actualité : "Les perceptions des consommateurs pour les produits carnés en Algérie" Les perceptions des consommateurs pour les produits carnés dans un contexte de hausse de la demande
SPIRE - Sciences Po Institutional REpository·2025Open Access
Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions
Future Foods·2025· 7 citedOpen Access
Differentiation of yak meat husbandry patterns and factors affecting their authenticity using ICP-MS triple quadrupole analysis
SSRN Electronic Journal·2025Open Access
Les différences entre les aliments cellulaires et les produits animaux issus de l’élevage
SPIRE - Sciences Po Institutional REpository·2025Open Access
Évolutions conceptuelles et méthodologiques pour évaluer et prédire la qualité sensorielle de la viande bovine
INRAE productions animales·2024Open 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
Association of an <i>EGFLAM</i> non‐synonymous polymorphism with marbling in Limousin cattle
Animal Genetics·2024· 2 cited
Le persillé : biologie et importance pour la qualité des viandes Le rôle du persillé dans la qualité des viandes ovine et bovine : développement, importance, mesure et harmonisation des méthodes d'évaluation
SPIRE - Sciences Po Institutional REpository·2024Open Access
Cell-based food: Promises, hopes and reality
SPIRE - Sciences Po Institutional REpository·2024
Understanding the development of intramuscular fat in cattle – a mini review.
SPIRE - Sciences Po Institutional REpository·2024
page 1 of 47Next →

Frequent Co-authors

Isabelle Cassar‐Malek(8), Brigitte Picard(8), N.D. Scollan(6), R.I. Richardson(6), Sghaïer Chriki(6), Marie‐Pierre Ellies‐Oury(6), G. Renand(5), Didier D. Micol(5), D.W. Pethick(4), Bruno Meunier(4), Mohammed Gagaoua(4), Claudia Terlouw(4), Jingjing Liu(4), Karin Nuernberg(3), A.P. Moloney(3), Catherine C. Jurie(3), Carine Bernard(3), Jacques Lepetit(3), Dominique Bauchart(3), L.J. Farmer(3)