| The myth of cultured meat: a review S Chriki, JF Hocquette Frontiers in nutrition 7, 507645, 2020 | 489 | 2020 |
| Meta-analysis of the relationships between beef tenderness and muscle characteristics S Chriki, G Renand, B Picard, D Micol, L Journaux, JF Hocquette Livestock Science 155 (2-3), 424-434, 2013 | 146 | 2013 |
| Modelling of beef sensory quality for a better prediction of palatability JF Hocquette, L Van Wezemael, S Chriki, I Legrand, W Verbeke, L Farmer, ... Meat science 97 (3), 316-322, 2014 | 115 | 2014 |
| 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 | 99 | 2021 |
| Cluster analysis application identifies muscle characteristics of importance for beef tenderness S Chriki, GE Gardner, C Jurie, B Picard, D Micol, JP Brun, L Journaux, ... BMC biochemistry 13, 1-11, 2012 | 79 | 2012 |
| Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe J Liu, MP Ellies-Oury, S Chriki, I Legrand, G Pogorzelski, J Wierzbicki, ... Meat Science 168, 108190, 2020 | 70 | 2020 |
| Analysis of scientific and press articles related to cultured meat for a better understanding of its perception S Chriki, MP Ellies-Oury, D Fournier, J Liu, JF Hocquette Frontiers in psychology 11, 1845, 2020 | 56 | 2020 |
| Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations? S Chriki, MP Ellies-Oury, JF Hocquette Animal Frontiers 12 (1), 35-42, 2022 | 53 | 2022 |
| 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 | 52 | 2023 |
| 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 | 51 | 2021 |
| 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 | 50 | 2022 |
| Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: Longissimus thoracis and semitendinosus S Chriki, B Picard, C Jurie, M Reichstadt, D Micol, JP Brun, L Journaux, ... Meat Science 91 (4), 423-429, 2012 | 43 | 2012 |
| Can agroecology help in meeting our 2050 protein requirements? GF Sijpestijn, A Wezel, S Chriki Livestock Science 256, 104822, 2022 | 33 | 2022 |
| European conformation and fat scores of bovine carcasses are not good indicators of marbling J Liu, S Chriki, MP Ellies-Oury, I Legrand, G Pogorzelski, J Wierzbicki, ... Meat Science 170, 108233, 2020 | 33 | 2020 |
| Perception of cultured “meat” by French consumers according to their diet C Gousset, E Gregorio, B Marais, A Rusalen, S Chriki, JF Hocquette, ... Livestock Science 260, 104909, 2022 | 31 | 2022 |
| A data warehouse of muscle characteristics and beef quality in France and a demonstration of potential applications S Chriki, B Picard, Y Faulconnier, D Micol, JP Brun, M Reichstadt, C Jurie, ... Italian Journal of Animal Science 12 (2), e41, 2013 | 27 | 2013 |
| Various statistical approaches to assess and predict carcass and meat quality traits MP Ellies-Oury, JF Hocquette, S Chriki, A Conanec, L Farmer, M Chavent, ... Foods 9 (4), 525, 2020 | 20 | 2020 |
| Consumer perception of “artificial meat” in the educated young and urban population of Africa M Kombolo Ngah, S Chriki, MP Ellies-Oury, J Liu, JF Hocquette Frontiers in Nutrition 10, 1127655, 2023 | 18* | 2023 |
| Sustainable production and consumption of animal products G Pulina, MF Lunesu, G Pirlo, MP Ellies-Oury, S Chriki, JF Hocquette Current Opinion in Environmental Science & Health 30, 100404, 2022 | 16 | 2022 |
| Cluster analysis application in search of muscle biochemical determinants for beef tenderness SS Chriki, G Gardner, CC Jurie, BB Picard, DD Micol, JPJP Brun, ... Advancing beef safety and quality through research and innovation …, 2012 | 16 | 2012 |
