Céline Brasse

12
Documents
Affiliations actuelles
  • Ecole Supérieure des Agricultures (ESA)
  • Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE)
Identifiants chercheurs

Publications

Publications

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Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition

Alexia Geny , Shiori Koga , Rachel Smith , Guro Helgesdotter Rognså , Céline Brasse et al.

Food Research International, 2025, 202, pp.115558. ⟨10.1016/j.foodres.2024.115558⟩

Article dans une revue hal-04904011v1

Assessing the culinary qualities of a shortcrust pastry food model: Impact of the chemical and functional characteristics of legume flours

Lorène Akissoé , Céline Brasse , Isabelle Maitre , Brice Guerin , Guillaume Piva et al.

International Journal of Gastronomy and Food Science, 2025, 41, pp.101219. ⟨10.1016/j.ijgfs.2025.101219⟩

Article dans une revue hal-05507346v1
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Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway

Rachel Smith , Lisa Methven , Miriam Clegg , Alexia Geny , Øydis Ueland et al.

Appetite, 2024, 197, pp.107319. ⟨10.1016/j.appet.2024.107319⟩

Article dans une revue hal-04532167v1
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Acceptability of protein-fortified recipes in older adults in France

Alexia Geny , Valérie Feyen , Céline Brasse , Guro Helgesdotter Rognså , Ludovic Filin et al.

Food Quality and Preference, 2024, 118, pp.105205. ⟨10.1016/j.foodqual.2024.105205⟩

Article dans une revue hal-04665411v1

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

Adeline Braud , Ronan Symoneaux , Corinne Patron , Celine Brasse , Veronique Forgerit et al.

Journal of Texture Studies, 2019, 50 (4), pp.271-284. ⟨10.1111/jtxs.12450⟩

Article dans une revue hal-02627705v1

Do-it-yourself protein fortified foods developed for and validated by older adults living at home

Alexia Geny , Rachel Smith , Céline Brasse , Ida Synnøve Grini , Isabelle Maître et al.

Nordic Nutrition Conference, Jun 2024, Bergen, Norway

Poster de conférence hal-04979348v1

Use a gastronomic approach with pulses to motivate consumers and identify measurable qualities in the field

Isabelle Maître , Guillaume Piva , Céline Brasse , Guy Dellavalle , Agnès Giboreau et al.

4ème Rencontres Francophones Légumineuses, Jan 2024, Dakar, Senegal

Poster de conférence hal-04621958v1

Increase protein intake and maintain meal enjoyment for older people in nursing home by meal-based fortification

Léa Koenig , Céline Brasse , Isabelle Maître , Benassis Marine , Virginie van Wymelbeke Delannoy

15th Pangborn Sensory Science Symposium: Meeting new challenges in a changing world, Aug 2023, Nantes, France

Poster de conférence hal-05507389v1
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European older adults' acceptability of and preferences for protein fortification

Rachel Smith , Lisa Methven , Miriam Clegg , Alexia Geny , Øydis Ueland et al.

15. Pangborn Sensory Science Symposium: Meeting new challenges in a changing world, Aug 2023, Nantes, France

Poster de conférence hal-04210056v1
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Acceptability of newly protein-fortified recipes in older adults in France

Alexia Geny , Guro Helgesdotter Rognså , Øydis Ueland , Rachel Smith , Lisa Methven et al.

15. Pangborn sensory science symposium, Aug 2023, Nantes, France

Poster de conférence hal-04210018v1
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Development of innovative food-based fortification solutions to sustain health in older people using a co-creation approach

Claire Sulmont-Rossé , Gilles Feron , Ida Synnøve Grini , Alexia Geny , Rachel Smith et al.

10. European Conference on Sensory and Consumer Research: A Sense of Earth (EuroSense 2022), Sep 2022, Turku, Finland.

Poster de conférence hal-03792484v1