| Chinese consumers’ attitudes and potential acceptance toward artificial meat J Liu, É Hocquette, MP Ellies-Oury, S Chriki, JF Hocquette Foods 10 (2), 353, 2021 | 107 | 2021 |
| Consumer perception of the challenges facing livestock production and meat consumption J Liu, S Chriki, M Kombolo, M Santinello, SB Pflanzer, É Hocquette, ... Meat Science 200, 109144, 2023 | 64 | 2023 |
| Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments É Hocquette, J Liu, MP Ellies-Oury, S Chriki, JF Hocquette Meat Science 188, 108776, 2022 | 58 | 2022 |
| Brazilian consumers’ attitudes towards so-called “cell-based meat” S Chriki, V Payet, SB Pflanzer, MP Ellies-Oury, J Liu, É Hocquette, ... Foods 10 (11), 2588, 2021 | 58 | 2021 |
| Perception of cultured “meat” by Italian, Portuguese and Spanish consumers J Liu, JM Almeida, N Rampado, B Panea, É Hocquette, S Chriki, ... Frontiers in nutrition 10, 1043618, 2023 | 21 | 2023 |
| Chinese consumers’ attitudes and potential acceptance toward artificial meat. Foods 10 (2): 353 J Liu, É Hocquette, MP Ellies-Oury, S Chriki, JF Hocquette | 7 | 2021 |
| Que pensent les Français de la culture de cellules musculaires pour produire de la viande? É Hocquette, J Liu, MP Ellies-Oury, S Chriki, JFJF Hocquette Viandes et Produits Carnés, 2021 | 6 | 2021 |
| L'avenir des produits animaux: davantage d'alternatives ou une meilleure gestion de la qualité? S Chriki, JF Hocquette, E Hocquette, AK Jacobs, S Kell, J Fuentes-Pila, ... Viandes et produits carnés, 1, 2023 | | 2023 |
| L'avenir des produits animaux: davantage d'alternatives ou S Chriki, JF Hocquette, E Hocquette, AK Jacobs, S Kell, J Fuentes-Pila, ... | | 2023 |
| The future of animal products: improved quality management, more alternatives or cell-based products? S Chriki, JF Hocquette, E Hocquette, AK Jacobs, S Kell, J Fuentes-Pila, ... Viandes et produits carnés, 2023 | | 2023 |
| Variability in consumer perception of meat and meat substitutes E HOCQUETTE, J LIU, S Chriki, MP Ellies-Oury, M Kombolo, ... | | 2023 |
| Perception de la" viande" de culture par les consommateurs italiens, portugais et espagnols J Liu, J Almeida, N Rampado, B Panea, É Hocquette, S Chriki, ... | | 2023 |
| ¿ Qué opinan los consumidores italianos, portugueses y españoles sobre la carne “artificial”? J Liu, JM Almeida, N Rampado, B Panea, É Hocquette, MP Ellies-Oury, ... Eurocarne: La revista internacional del sector cárnico, 51-56, 2022 | | 2022 |
| Potential consumer acceptance of meat produced from cultured cells in China and France JFJF Hocquette, É Hocquette, S Chriki, MP Ellies-Oury Global Congress on Agriculture and Horticulture, 2021 | | 2021 |
| Potential consumer acceptance of meat produced from cultured cells in different countries JFJF Hocquette, J Liu, É Hocquette, S Chriki, MP Ellies-Oury Scientific Conference “100 years Higher Agricultural Education in Bulgaria …, 2021 | | 2021 |
| Chinese consumers’ perspective and potential acceptance toward artificial meat. JFJF Hocquette, É Hocquette, MP Ellies-Oury, S Chriki 72th Annual Meeting of the European Federation of Animal Science (EAAP …, 2021 | | 2021 |
| Conformation et état d’engraissement des carcasses charolaises et limousines en France et en Italie N Rampado, É Hocquette, D Roux, C Montanari, K De Roest Viandes et Produits Carnés, 2020 | | 2020 |
