Listar Artículos Científicos WOS y SCOPUS por autor "González-Ogazon, Pol"

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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

Tarragon, E. (1); Cases Ceano-Vivas, Pere; González-Ogazon, Pol; Moreno, Juan José (Chemical senses, 2021)

The term oleogustus was recently proposed to describe a sixth basic taste that could guide preference for fatty foods and dishes to an extent. However, experimental data on food preference based on fatty acid (FA) content ...