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

by Adrián Rabadán
Published 2021-06-01

Why European Entrepreneurs in the Water and Waste Management Sector Are Willing to Go beyond Environmental Legislation

by Adrián Rabadán, Francisco J. Sáez-Martínez
Published 2017-02-01

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

by Adrián Rabadán, Roberto Nieto, Rodolfo Bernabéu
Published 2021-09-01

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

by Adrián Rabadán, Ángela Triguero, Ángela Gonzalez-Moreno
Published 2020-04-01

Influence of ethnocentrism on consumer preference patterns: the case of olive oil in Portugal

by Rodolfo Bernabéu, Fátima Oliveira, Adrián Rabadán, Mónica Díaz
Published 2020-04-01

Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic

by Margarita Brugarolas, Laura Martínez-Carrasco, Adrián Rabadán, Rodolfo Bernabéu
Published 2020-12-01

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

by Adrián Rabadán, Ángela González-Moreno, Francisco J. Sáez-Martínez
Published 2019-10-01

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

by Adrián Rabadán, Manuel Álvarez-Ortí, Jacinto Tello, José E. Pardo
Published 2021-02-01

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

by José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo
Published 2020-11-01

Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours

by José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo
Published 2021-05-01

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)

by José E. Pardo, Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, Manuel Álvarez-Ortí
Published 2021-07-01

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)

by José Emilio Pardo, Jacinto Tello, Mariano Suárez, Adrián Rabadán, Concepción De Miguel, Manuel Álvarez-Orti
Published 2019-12-01

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

by Elena Martínez, Rita García-Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, José E. Pardo
Published 2021-05-01

Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives

by Adrián Rabadán, Laura Martínez-Carrasco, Margarita Brugarolas, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Rodolfo Bernabéu
Published 2020-05-01

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

by Adrián Rabadán, M. Antónia Nunes, Silvia M. F. Bessada, José E. Pardo, M. Beatriz P. P. Oliveira, Manuel Álvarez-Ortí
Published 2020-09-01