Hasil Pencarian - Adrián Rabadán

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  1. 1
    Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine

    Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine oleh Adrián Rabadán

    Diterbitkan 2021-06-01
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  2. 2
    Food Innovation as a Means of Developing Healthier and More Sustainable Foods

    Food Innovation as a Means of Developing Healthier and More Sustainable Foods oleh Adrián Rabadán, Roberto Nieto, Rodolfo Bernabéu

    Diterbitkan 2021-09-01
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  3. 3
    Why European Entrepreneurs in the Water and Waste Management Sector Are Willing to Go beyond Environmental Legislation

    Why European Entrepreneurs in the Water and Waste Management Sector Are Willing to Go beyond Environmental Legislation oleh Adrián Rabadán, Francisco J. Sáez-Martínez

    Diterbitkan 2017-02-01
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  4. 4
    Influence of ethnocentrism on consumer preference patterns: the case of olive oil in Portugal

    Influence of ethnocentrism on consumer preference patterns: the case of olive oil in Portugal oleh Rodolfo Bernabéu, Fátima Oliveira, Adrián Rabadán, Mónica Díaz

    Diterbitkan 2020-04-01
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  5. 5
    Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic

    Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic oleh Margarita Brugarolas, Laura Martínez-Carrasco, Adrián Rabadán, Rodolfo Bernabéu

    Diterbitkan 2020-12-01
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  6. 6
    Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector

    Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector oleh Adrián Rabadán, Manuel Álvarez-Ortí, Jacinto Tello, José E. Pardo

    Diterbitkan 2021-02-01
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  7. 7
    Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

    Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers oleh Elena Martínez, José E. Pardo, Adrián Rabadán, Manuel Álvarez-Ortí

    Diterbitkan 2023-03-01
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  8. 8
    Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects

    Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects oleh Elena Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Cristina Millán, José E. Pardo

    Diterbitkan 2022-07-01
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  9. 9
    Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (<i>Salchichón</i>) Made with Textured Seed Oils

    Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (<i>Salchichón</i>) Made with Textured Seed Oils oleh Laura Tarjuelo, Adrián Rabadán, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, José E. Pardo

    Diterbitkan 2023-08-01
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  10. 10
    Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours

    Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours oleh José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo

    Diterbitkan 2021-05-01
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  11. 11
    Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

    Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel oleh José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo

    Diterbitkan 2020-11-01
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  12. 12
    Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)

    Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’) oleh Elena Martínez, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán, José Emilio Pardo

    Diterbitkan 2024-07-01
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  13. 13
    Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

    Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain) oleh José E. Pardo, Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, Manuel Álvarez-Ortí

    Diterbitkan 2021-07-01
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  14. 14
    Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

    Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia oleh Laura Tarjuelo, José Emilio Pardo, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Cristina Millán, Adrián Rabadán

    Diterbitkan 2022-07-01
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  15. 15
    Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

    Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain) oleh José Emilio Pardo, Jacinto Tello, Mariano Suárez, Adrián Rabadán, Concepción De Miguel, Manuel Álvarez-Orti

    Diterbitkan 2019-12-01
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  16. 16
    Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

    Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties oleh Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz

    Diterbitkan 2023-02-01
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  17. 17
    Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

    Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects oleh Elena Martínez, Rita García-Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, José E. Pardo

    Diterbitkan 2021-05-01
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  18. 18
    Differences in Consumer Preferences for Lamb Meat before and during the Economic Crisis in Spain. Analysis and Perspectives

    Differences in Consumer Preferences for Lamb Meat before and during the Economic Crisis in Spain. Analysis and Perspectives oleh Adrián Rabadán, Laura Martínez-Carrasco, Margarita Brugarolas, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Rodolfo Bernabéu

    Diterbitkan 2020-05-01
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  19. 19
    From By-Product to the Food Chain: Melon (<i>Cucumis melo</i> L.) Seeds as Potential Source for Oils

    From By-Product to the Food Chain: Melon (<i>Cucumis melo</i> L.) Seeds as Potential Source for Oils oleh Adrián Rabadán, M. Antónia Nunes, Silvia M. F. Bessada, José E. Pardo, M. Beatriz P. P. Oliveira, Manuel Álvarez-Ortí

    Diterbitkan 2020-09-01
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