Hocquette JF - Search Results

1

Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef.

Ripoll G, Failla S, Panea B, Hocquette JF, Dunner S, Olleta JL, Christensen M, Ertbjerg P, Richardson I, Contò M, Albertí P, Sañudo C, Williams JL. Ripoll G, et al. Among authors: hocquette jf. Sensors (Basel). 2021 Jun 20;21(12):4230. doi: 10.3390/s21124230. Sensors (Basel). 2021. PMID: 34203102 Free PMC article.

2

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.

Christensen M, Ertbjerg P, Failla S, Sañudo C, Richardson RI, Nute GR, Olleta JL, Panea B, Albertí P, Juárez M, Hocquette JF, Williams JL. Christensen M, et al. Among authors: hocquette jf. Meat Sci. 2011 Jan;87(1):61-5. doi: 10.1016/j.meatsci.2010.09.003. Epub 2010 Sep 9. Meat Sci. 2011. PMID: 20870360

3

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality.

Scollan ND, Dannenberger D, Nuernberg K, Richardson I, MacKintosh S, Hocquette JF, Moloney AP. Scollan ND, et al. Among authors: hocquette jf. Meat Sci. 2014 Jul;97(3):384-94. doi: 10.1016/j.meatsci.2014.02.015. Epub 2014 Mar 6. Meat Sci. 2014. PMID: 24697921 Free article. Review.

4

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.

Gagaoua M, Micol D, Picard B, Terlouw CEM, Moloney AP, Juin H, Meteau K, Scollan N, Richardson I, Hocquette JF. Gagaoua M, et al. Among authors: hocquette jf. Meat Sci. 2016 Dec;122:90-96. doi: 10.1016/j.meatsci.2016.07.026. Epub 2016 Jul 30. Meat Sci. 2016. PMID: 27501233 Free article.

5

Does growth path influence beef lipid deposition and fatty acid composition?

Costa ASH, Costa P, Alves SP, Alfaia CM, Prates JAM, Vleck V, Cassar-Malek I, Hocquette JF, Bessa RJB. Costa ASH, et al. Among authors: hocquette jf. PLoS One. 2018 Apr 3;13(4):e0193875. doi: 10.1371/journal.pone.0193875. eCollection 2018. PLoS One. 2018. PMID: 29614102 Free PMC article.

6

The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed.

Gagaoua M, Terlouw C, Richardson I, Hocquette JF, Picard B. Gagaoua M, et al. Among authors: hocquette jf. Meat Sci. 2019 Nov;157:107871. doi: 10.1016/j.meatsci.2019.06.007. Epub 2019 Jun 15. Meat Sci. 2019. PMID: 31254803

7

Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles.

Aït-Kaddour A, Andueza D, Dubost A, Roger JM, Hocquette JF, Listrat A. Aït-Kaddour A, et al. Among authors: hocquette jf. Foods. 2020 Sep 8;9(9):1254. doi: 10.3390/foods9091254. Foods. 2020. PMID: 32911633 Free PMC article.

8

Handheld near-infrared spectrometer allows on-line prediction of beef quality traits.

Goi A, Hocquette JF, Pellattiero E, De Marchi M. Goi A, et al. Among authors: hocquette jf. Meat Sci. 2022 Feb;184:108694. doi: 10.1016/j.meatsci.2021.108694. Epub 2021 Oct 7. Meat Sci. 2022. PMID: 34700175 Free article.

9

Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines.

Liu J, Ellies-Oury MP, Pannier L, Gruffat D, Durand D, Noel F, Sepchat B, Legrand I, Prache S, Hocquette JF. Liu J, et al. Among authors: hocquette jf. Foods. 2022 Aug 18;11(16):2493. doi: 10.3390/foods11162493. Foods. 2022. PMID: 36010493 Free PMC article.

10

New indicators of beef sensory quality revealed by expression of specific genes.

Bernard C, Cassar-Malek I, Le Cunff M, Dubroeucq H, Renand G, Hocquette JF. Bernard C, et al. Among authors: hocquette jf. J Agric Food Chem. 2007 Jun 27;55(13):5229-37. doi: 10.1021/jf063372l. Epub 2007 Jun 5. J Agric Food Chem. 2007. PMID: 17547415

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