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Sghaier Chriki
Sghaier Chriki
Associate Professor (Isara - INRAE)
在 isara.fr 的电子邮件经过验证 - 首页
标题
引用次数
引用次数
年份
The myth of cultured meat: a review
S Chriki, JF Hocquette
Frontiers in nutrition 7, 7, 2020
4402020
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
1392013
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
1102014
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
872021
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
782012
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
652020
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
522020
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
462022
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
422023
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
422021
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
412012
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
402022
Can agroecology help in meeting our 2050 protein requirements?
GF Sijpestijn, A Wezel, S Chriki
Livestock Science 256, 104822, 2022
292022
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
292020
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
262013
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
252022
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
192020
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
162022
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
162012
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
132023
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