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	Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization Elisabeth Laville , Thierry Sayd , Martine Morzel , Sylvie Blinet , Christophe C. Chambon Journal of Agricultural and Food Chemistry, 2009, 57 (22), pp.10755-10764. ⟨10.1021/jf901949r⟩ Article dans une revue hal-02663751v1
	Proteomic analysis of bovine skeletal muscle hypertrophy J. Bouley , Bruno Meunier , C. Chambon , Stefaan de Smet , Jean-François J.-F. Hocquette Proteomics, 2005, 5 (2), pp.490-500. ⟨10.1002/pmic.200400925⟩ Article dans une revue hal-02680776v1

	Post mortem evolution of muscle proteome and relationship with tenderness of beef meat. Elisabeth Laville , Thierry Sayd , C. Chambon , Bruno Meunier , Jacques Lepetit 25ème Congrès Société Française Electrophorèse et Analyse Protéomique, Oct 2008, Tours, pp.Inconnu Communication dans un congrès hal-02813320v1
	Proteomic analysis applied to muscle hypertrophy. J. Bouley , C. Chambon , Gilles G. Renand , Jean-François J.-F. Hocquette , Brigitte Picard 54th Annual Meeting of the European Association for Animal Production, 2003, Roma, pp.Inconnu Communication dans un congrès hal-02825687v1

	Biological markers for meat tenderness of the three main French beef breeds using 2-DE and MS approach Thibault Chaze , Jean-François J.-F. Hocquette , Bruno Meunier , Gilles Renand , Catherine Jurie Proteomics in Food, Springer Science - Business Media B.V., 2013, 978-1-4614-5625-4. ⟨10.1007/978-1-4614-5626-1_8⟩ Chapitre d'ouvrage hal-01193863v1

Jean-Francois HOCQUETTE