Ernesto Tarragon

4PUBLICATIONS
5CO-AUTHORS
Food chemistry and food sensory scienceAnthropological geneticsFood properties (incl. characteristics and health benefits)Aboriginal and Torres Strait Islander diet and nutrition
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Publications (4)

|Apr 06, 2021
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.

Ernesto Tarragon, Pere Cases Ceano-Vivas, Pol Gonzalez-Ogazón

|Dec 30, 2020
Genome-wide linkage analysis of families with primary hyperhidrosis.

Andrea B Schote, Florian Schiel, Benedikt Schmitt

|Jun 26, 2019
Salivary endocannabinoids as mediators in the relationship between omega-6 and omega-3 fatty acid ratio intake from highly-processed foods and anthropometric markers of health in women.

Ernesto Tarragon, Laura Bindila, Patrick Zimmer

|Oct 19, 2018
Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular Risk.

Ernesto Tarragon, Jakob Stein, Jobst Meyer

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Frequent Collaborators

1 joint publications

Andrea B Schote

1 joint publications

Florian Schiel

1 joint publications

Marie-Anne Croyé

1 joint publications

Patrick May