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Céline Brasse

Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.
2024 · Rachel Smith, Lisa Methven, et al. · Appetite · 18
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How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults
2019 · Adeline Braud, Ronan Symoneaux, et al. · Journal of Texture Studies · 17
Acceptability of protein-fortified recipes in older adults in France
2024 · Alexia Geny, Céline Brasse, et al. · Food Quality and Preference · 13
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Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition
2025 · Alexia Geny, Shiori Koga, et al. · Food Research International · 7
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Assessing the culinary qualities of a shortcrust pastry food model: Impact of the chemical and functional characteristics of legume flours
2025 · Lorène Akissoé, Céline Brasse, et al. · International Journal of Gastronomy and Food Science · 3
Simplifying a multi-sensory gastronomic experience to identify the culinary potential of legumes: A proof of concept
2024 · I. Maitre, L. Akissoe, et al. · Science Talks · 2
Fortiphy my daily meals: tips & recipes
2026 · Sulmont-Rossé, Claire, Geny, Alexia, et al. · HAL
Improving Consumer Acceptance of Chokeberry Sauces with Dairy Association A Consumer Study in France
2026 · Wieloch, Dawid, Wrzodak, Anna, et al. · Zenodo (CERN European Organization for Nuclear Research)
Who Eats Pulses in France? Consumer Profiles and Behavioral Determinants to Support Sustainable Diets
2026 · Justinia Hanitravelo, Giffona Loysell, Cosson, Audrey, et al. · HAL
Fortifier mes repas du quotidien : astuces et recettes
2026 · Sulmont-Rossé, Claire, Geny, Alexia, et al. · HAL
Acceptability of protein-fortified recipes in older adults in France: central location test
2026 · Sulmont-Rossé, Claire, Geny, Alexia, et al. · Recherche Data Gouv France
Acceptability of protein-fortified recipes in older adults in France, UK and Norway: home-use test
2026 · Sulmont-Rossé, Claire, Geny, Alexia, et al. · Recherche Data Gouv France
Modifier la perception et augmenter la consommation de légumes secs : impact de stratégies d’incitations gastronomiques et culinaires auprès de consommateurs français – projet JACK (Just Adopt pulses from Cook to fork)
2025 · Cosson, Audrey, Brasse, Céline · HAL
Do-it-yourself protein-fortified foods developed for and validated by older adults living at home
2024 · Alexia Geny, Alexia Geny, et al. · Norsk tidsskrift for ernæring
Use a gastronomic approach with pulses to motivate consumers and identify measurable qualities in the field
2024 · Maître, Isabelle, Piva, Guillaume, et al. · HAL
European older adults' acceptability of and preferences for protein fortification
2023 · Smith, Rachel, Methven, Lisa, et al. · HAL
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Acceptability of newly protein-fortified recipes in older adults in France
2023 · Geny, Alexia, Helgesdotter Rognså, Guro, et al. · HAL
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Increase protein intake and maintain meal enjoyment for older people in nursing home by meal-based fortification
2023 · Koenig, Léa, Brasse, Céline, et al. · HAL
Development of innovative food-based fortification solutions to sustain health in older people using a co-creation approach
2022 · Sulmont-Rossé, Claire, Feron, Gilles, et al. · HAL
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HRATA: a new sensory methodology for a better aroma characterization – a case study on apple (Malus domestica)
2022 · R. Symoneaux, C. Patron, et al. · Acta Horticulturae
Works count: 20
Citation count: 60
H-index: 4
I10-index: 3
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