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Frontiers in Nutrition|March 3, 2020
The Myth of Cultured Meat: A ReviewSghaier Chriki, Jean-François HocquetteAdvances in Food and Nutrition Research|August 8, 2022
Should and will "cultured meat" become a reality in our plates?Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François HocquetteAnimal : an International Journal of Animal Bioscience|April 26, 2024
Review: Will "cultured meat" transform our food system towards more sustainability?Jean-François Hocquette, Sghaier Chriki, Dominique Fournier, et al.Foods (Basel, Switzerland)|February 10, 2021
Chinese Consumers' Attitudes and Potential Acceptance toward Artificial MeatJingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, et al.Meat Science|March 4, 2022
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segmentsÉlise Hocquette, Jingjing Liu, Marie-Pierre Ellies-Oury, et al.Frontiers in Psychology|September 28, 2020
Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its PerceptionSghaier Chriki, Marie-Pierre Ellies-Oury, Dominique Fournier, et al.Frontiers in Nutrition|May 1, 2023
Consumer perception of "artificial meat" in the educated young and urban population of AfricaMoïse Kombolo Ngah, Sghaier Chriki, Marie-Pierre Ellies-Oury, et al.Journal of Food Science|December 10, 2024
Attitudes toward artificial meat in Arab countriesSghaier Chriki, Asmaa Alhujaili, William K Hallman, et al.Foods (Basel, Switzerland)|April 26, 2020
Various Statistical Approaches to Assess and Predict Carcass and Meat Quality TraitsMarie-Pierre Ellies-Oury, Jean-François Hocquette, Sghaier Chriki, et al.Frontiers in Nutrition|June 27, 2024
German consumers' attitudes toward artificial meatAnne-Katrin Jacobs, Hans-Wilhelm Windhorst, Julia Gickel, et al.Pageof 3