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List of works by Adrián Rabadán

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

scientific article published on 10 April 2020

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

scientific article published on 29 May 2020

Effect of genotype and crop year on the nutritional value of walnut virgin oil and defatted flour

scientific article published on 12 April 2018

Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil

scientific article published in October 2018

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.

scientific article published on 5 September 2017

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

scientific article published on 23 September 2020

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

scientific article published on 11 October 2017

Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case study

scientific article published on 21 September 2017

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

scientific article published on 08 December 2020

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

scientific article published on 11 November 2020

Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions

scientific article published on 23 March 2018

Why don't consumers buy organic lamb meat? A Spanish case study ⬇️

scientific article published on 27 November 2019

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