Céline Brasse

Identifiants chercheurs

IdHAL :

celine-brasse

ORCID :

0000-0002-9325-5242

Publications

Autre publication scientifique (1)

Fortifier mes repas du quotidien : astuces et recettes Claire Sulmont-Rossé,Alexia Geny,Charlotte Leurent,Shiori Koga,Rachel Smithet al. 2026, ⟨10.17180/t0v9-9r94⟩ Autre publication scientifique hal-05502391v1

Article dans une revue (5)

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 Brasseet 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 Pivaet al. International Journal of Gastronomy and Food Science, 2025, 41, pp.101219. ⟨10.1016/j.ijgfs.2025.101219⟩ Article dans une revue hal-05507346v1
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 Uelandet al. Appetite, 2024, 197, pp.107319. ⟨10.1016/j.appet.2024.107319⟩ Article dans une revue hal-04532167v1
Acceptability of protein-fortified recipes in older adults in France Alexia Geny,Valérie Feyen,Céline Brasse,Guro Helgesdotter Rognså,Ludovic Filinet 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 Forgeritet al. Journal of Texture Studies, 2019, 50 (4), pp.271-284. ⟨10.1111/jtxs.12450⟩ Article dans une revue hal-02627705v1

Poster de conférence (6)

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 Maîtreet 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 Giboreauet 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
European older adults' acceptability of and preferences for protein fortification Rachel Smith,Lisa Methven,Miriam Clegg,Alexia Geny,Øydis Uelandet al. 15. Pangborn Sensory Science Symposium: Meeting new challenges in a changing world, Aug 2023, Nantes, France Poster de conférence hal-04210056v1
Acceptability of newly protein-fortified recipes in older adults in France Alexia Geny,Guro Helgesdotter Rognså,Øydis Ueland,Rachel Smith,Lisa Methvenet al. 15. Pangborn sensory science symposium, Aug 2023, Nantes, France Poster de conférence hal-04210018v1
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 Smithet al. 10. European Conference on Sensory and Consumer Research: A Sense of Earth (EuroSense 2022), Sep 2022, Turku, Finland. Poster de conférence hal-03792484v1