Publicacions en col·laboració amb investigadors/es de Instituto de Salud Carlos III (4)

2021

  1. Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients

    Chemical senses, Vol. 46

2020

  1. Polyphenols and taste 2 receptors. Physiological, pathophysiological and pharmacological implications

    Biochemical Pharmacology, Vol. 178

2019

  1. Cannabinoids, chemical senses, and regulation of feeding behavior

    Chemical Senses, Vol. 44, Núm. 2, pp. 129-134

2018

  1. Role of endocannabinoids on sweet taste perception, food preference, and obesity-related disorders

    Chemical Senses, Vol. 43, Núm. 1, pp. 3-16