Sghaïer Chriki

1.7k total citations · 1 hit paper
37 papers, 1.2k citations indexed

About

Sghaïer Chriki is a scholar working on Ecology, Animal Science and Zoology and Food Science. According to data from OpenAlex, Sghaïer Chriki has authored 37 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Ecology, 21 papers in Animal Science and Zoology and 20 papers in Food Science. Recurrent topics in Sghaïer Chriki's work include Agriculture Sustainability and Environmental Impact (24 papers), Meat and Animal Product Quality (21 papers) and Food Waste Reduction and Sustainability (17 papers). Sghaïer Chriki is often cited by papers focused on Agriculture Sustainability and Environmental Impact (24 papers), Meat and Animal Product Quality (21 papers) and Food Waste Reduction and Sustainability (17 papers). Sghaïer Chriki collaborates with scholars based in France, Brazil and Italy. Sghaïer Chriki's co-authors include Jean-François J.-F. Hocquette, Marie‐Pierre Ellies‐Oury, Jingjing Liu, L. Journaux, Didier D. Micol, Dominique Fournier, L.J. Farmer, Brigitte B. Picard, G. Renand and Rod Polkinghorne and has published in prestigious journals such as SHILAP Revista de lepidopterología, Frontiers in Psychology and Journal of Food Science.

In The Last Decade

Sghaïer Chriki

34 papers receiving 1.2k citations

Hit Papers

1 papers align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

The Myth of Cultured Meat: A Review

2020 337 citations Sghaïer Chriki, Jean-François J.-F. Hocquette Frontiers in Nutrition profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Sghaïer Chriki France	19	656	550	545	141	135	37	1.2k
Marie‐Pierre Ellies‐Oury France	19	454 0.7×	589 1.1×	406 0.7×	112 0.8×	172 1.3×	52	1.1k
Pierre Sans France	14	367 0.6×	246 0.4×	294 0.5×	55 0.4×	95 0.7×	44	983
Alexandra Sexton United Kingdom	10	587 0.9×	120 0.2×	466 0.9×	97 0.7×	104 0.8×	13	1.0k
F. Montossi Uruguay	19	253 0.4×	1.1k 1.9×	379 0.7×	103 0.7×	313 2.3×	69	1.6k
T.M. Ngapo Canada	21	138 0.2×	944 1.7×	501 0.9×	146 1.0×	107 0.8×	44	1.4k
Carla Forte Maiolino Molento Brazil	21	353 0.5×	476 0.9×	268 0.5×	36 0.3×	315 2.3×	121	1.3k
Sarah Bonny France	14	274 0.4×	357 0.6×	266 0.5×	49 0.3×	119 0.9×	17	665
Minsu Kim South Korea	15	218 0.3×	412 0.7×	303 0.6×	271 1.9×	125 0.9×	32	826
Natalie R. Rubio United States	5	334 0.5×	184 0.3×	234 0.4×	145 1.0×	115 0.9×	6	648
Cor van der Weele Netherlands	9	387 0.6×	123 0.2×	278 0.5×	53 0.4×	50 0.4×	15	596

Countries citing papers authored by Sghaïer Chriki

Since Specialization

Citations

This map shows the geographic impact of Sghaïer Chriki's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Sghaïer Chriki with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sghaïer Chriki more than expected).

Fields of papers citing papers by Sghaïer Chriki

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Sghaïer Chriki. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Sghaïer Chriki. The network helps show where Sghaïer Chriki may publish in the future.

Co-authorship network of co-authors of Sghaïer Chriki

This figure shows the co-authorship network connecting the top 25 collaborators of Sghaïer Chriki. A scholar is included among the top collaborators of Sghaïer Chriki based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Sghaïer Chriki. Sghaïer Chriki is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Gkatzionis, Konstantinos, et al.. (2025). Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions. Future Foods. 11. 100538–100538. 2 indexed citations

Chriki, Sghaïer, et al.. (2025). Food culture and cell-culture: technical, ethical and social frontiers. npj Science of Food. 9(1). 49–49. 2 indexed citations

Hocquette, Jean-François J.-F., et al.. (2025). Review: European consumers’ attitudes towards the benefits of reducing meat consumption – the role of diverse and interconnected drivers. animal. 20(1). 101718–101718.

Mársico, Eliane Teixeira, et al.. (2024). Recent technological developments and future trends in the evaluation and prediction of beef sensory quality in Brazil and France. Livestock Science. 287. 105550–105550. 2 indexed citations

Oliveira, Tatianne Ferreira de, et al.. (2024). Does transport affect the eating quality potential of beef from Limousin cows in France? - A case study. Veterinary and Animal Science. 26. 100411–100411. 1 indexed citations

Chriki, Sghaïer, et al.. (2024). Attitudes toward artificial meat in Arab countries. Journal of Food Science. 89(12). 9711–9731. 3 indexed citations

Ellies‐Oury, Marie‐Pierre, et al.. (2024). Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat. SHILAP Revista de lepidopterología. 8(1). 6 indexed citations

Hocquette, Jean-François J.-F., Sghaïer Chriki, Dominique Fournier, & Marie‐Pierre Ellies‐Oury. (2024). Review: Will “cultured meat” transform our food system towards more sustainability?. animal. 19. 101145–101145. 36 indexed citations

Cantalejo, María J., Maite M. Aldaya, Carlos Vilches, et al.. (2024). Methodological Handbook in Food Sustainability through Service-learning. SPIRE - Sciences Po Institutional REpository.

10.

Chriki, Sghaïer, et al.. (2024). German consumers’ attitudes toward artificial meat. Frontiers in Nutrition. 11. 1401715–1401715. 11 indexed citations

11.

Chriki, Sghaïer, Marie‐Pierre Ellies‐Oury, & Jean-François J.-F. Hocquette. (2023). La « viande de culture » : ce que nous savons et ce qu’il faudrait savoir. Volet A : principes et qualités intrinsèques. Cahiers de Nutrition et de Diététique. 58(6). 389–398. 1 indexed citations

12.

Chriki, Sghaïer, Marie‐Pierre Ellies‐Oury, & Jean-François J.-F. Hocquette. (2022). Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?. Animal Frontiers. 12(1). 35–42. 56 indexed citations

13.

Wezel, Alexander, et al.. (2022). Can agroecology help in meeting our 2050 protein requirements?. Livestock Science. 256. 104822–104822. 33 indexed citations

14.

Chriki, Sghaïer, et al.. (2022). Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la « viande in vitro » et des insectes. SHILAP Revista de lepidopterología. 35(3). 217–236. 4 indexed citations

15.

Liu, Jingjing, Marie‐Pierre Ellies‐Oury, Sghaïer Chriki, et al.. (2020). Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Science. 168. 108190–108190. 55 indexed citations

16.

Liu, Jingjing, Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, et al.. (2020). European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Science. 170. 108233–108233. 23 indexed citations

17.

Chriki, Sghaïer, Marie‐Pierre Ellies‐Oury, Dominique Fournier, Jingjing Liu, & Jean-François J.-F. Hocquette. (2020). Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception. Frontiers in Psychology. 11. 1845–1845. 35 indexed citations

18.

Hocquette, Jean-François J.-F., Lynn Van Wezemael, Sghaïer Chriki, et al.. (2013). Modelling of beef sensory quality for a better prediction of palatability. Meat Science. 97(3). 316–322. 59 indexed citations

19.

Chriki, Sghaïer, Brigitte Picard, Catherine C. Jurie, et al.. (2012). Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: Longissimus thoracis and semitendinosus. Meat Science. 91(4). 423–429. 26 indexed citations

20.

Chriki, Sghaïer, G.E. Gardner, Catherine C. Jurie, et al.. (2012). Cluster analysis application identifies muscle characteristics of importance for beef tenderness. BMC Biochemistry. 13(1). 29–29. 55 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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