default author photo

JingJing Liu

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

DOWNLOADS

100

TOTAL CITATIONS

0

Scholarly Papers (2)

Actions:
Email selected abstracts
1.

Discrimination of Beef Composition and Sensory Quality by Using Rapid Evaporative Ionisation Mass Spectrometry (Reims)

Number of pages: 21 Posted: 13 Mar 2024
JingJing Liu, Nick Birse, Carlos Álvarez, Jiaqi Liu, Isabelle Legrand, Marie-Pierre Ellies-Oury, Denys Durand, Sophie Prache, David Pethick, Nigel Scollan and Jean-Francois Hocquette
affiliation not provided to SSRN, Queen's University Belfast - School of Biological Sciences, Teagasc Food Research Centre Ashtown, Shanxi Agricultural University, affiliation not provided to SSRN, Bordeaux Sciences Agro, affiliation not provided to SSRN, affiliation not provided to SSRN, Murdoch University, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 57 (989,921)

Abstract:

Loading...

Rapid Evaporative Ionisation Mass Spectrometry, REIMS, beef sensory quality, Flavor

2.

Potential Cultured Meat Consumers in Greece: Attitudes and Attributes Shaping Perceptions

Number of pages: 35 Posted: 03 Oct 2024
Stergios Melios, Konstantinos Gkatzionis, Marie-Pierre Ellies-Oury, JingJing Liu, Sghaier Chriki and Jean François Hocquette
University of the Aegean, University of the Aegean, Bordeaux Sciences Agro, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 43 (1,145,425)

Abstract:

Loading...

Consumer, perception, meat alternatives, sustainability, survey, meat substitutes