| 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 | 83 | 2021 |
| 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 | 65 | 2020 |
| Consumer perception of beef quality and how to control, improve and predict it? Focus on eating quality J Liu, MP Ellies-Oury, T Stoyanchev, JF Hocquette Foods 11 (12), 1732, 2022 | 52 | 2022 |
| 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 | 50 | 2020 |
| 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 | 38 | 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 | 38 | 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 | 37 | 2023 |
| 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 | 29 | 2020 |
| Are marbling and the prediction of beef eating quality affected by different grading sites? J Liu, G Pogorzelski, A Neveu, I Legrand, D Pethick, MP Ellies-Oury, ... Frontiers in Veterinary Science 8, 611153, 2021 | 15 | 2021 |
| 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 | 10 | 2023 |
| Consumers’ valuation of cultured beef Burger: A Multi-Country investigation using choice experiments D Asioli, J Fuentes-Pila, S Alarcón, J Han, J Liu, JF Hocquette, RM Nayga Food Policy 112, 102376, 2022 | 10 | 2022 |
| 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 | 8 | 2023 |
| Carcass characteristics and beef quality of young grass-fed Angus x Salers bovines J Liu, MP Ellies-Oury, L Pannier, D Gruffat, D Durand, F Noel, B Sepchat, ... Foods 11 (16), 2493, 2022 | 8 | 2022 |
| The Neutrino Energy Loss by Electron Capture of Nuclides 52, 53, 54, 55, 56Fe in Core-Collapse Supernova JJ Liu Chinese Physics Letters 29 (12), 122301, 2012 | 8 | 2012 |
| Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse M Kombolo-Ngah, A Goi, M Santinello, N Rampado, S Atanassova, J Liu, ... Meat Science 200, 109169, 2023 | 7 | 2023 |
| 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 | 5 | 2021 |
| French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing J Liu, L Pannier, MP Ellies-Oury, I Legrand, F Noel, B Sepchat, S Prache, ... Meat Science 197, 109079, 2023 | 4 | 2023 |
| Consumer perception of beef quality and how to control, improve and predict it? Focus on eating quality. Foods. 2022; 11: 1732 J Liu, MP Ellies-Oury, T Stoyanchev, JF Hocquette s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2022 | 3 | 2022 |
| Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat. Foods 2021, 10, 353 J Liu, É Hocquette, MP Ellies-Oury, S Chriki, JF Hocquette s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | 2 | 2021 |
| Effects of heating temperature and time on collagen properties and tenderness in beef. JJ Liu, YH Lei, HP Li, P Xie, HB Wan, CY Huang, BZ Sun, SS Zhang Scientia Agricultura Sinica 51 (5), 977-990, 2018 | 2 | 2018 |
