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Sghaier Chriki

Institut national de la recherche agronomique

16

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306

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Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

2021 Foods
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Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

2021 Foods
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Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.

2020 Meat Science
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Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception

2020 Frontiers in Psychology
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Viande in vitro - Intérêts, enjeux et perception des consommateurs

2020
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The Myth of Cultured Meat: A Review

2020 Frontiers in Nutrition
- Sghaier Chriki
- Jean-François Hocquette
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Modelling of beef sensory quality for a better prediction of palatability

2014 Meat Science
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A data warehouse of muscle characteristics and beef quality in France and a demonstration of potential applications

2013 Italian Journal of Animal Science
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Prédiction de la tendreté de la viande bovine par méta-analyse des caractéristiques musculaires

2013
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Cluster analysis application identifies muscle characteristics of importance for beef tenderness

2012 BMC Biochemistry
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Citations (51)