Adrián Rabadán

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 21

Top Venues

Foods (Basel, Switzerland)

Nutrients

International journal of environmental research and public health

Journal of the science of food and agriculture

Universidad de Castilla-La Mancha - Campus de Albacete

Universidad de Castilla-La Mancha - Campus de Albacete (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad de Castilla-La Mancha - Campus de Albacete

Spain

Profesor :: Departamento de Producción Vegetal y Tecnología Agaria

Universidad de Castilla-La Mancha - Campus de Albacete

Spain

Postdoc researcher

Universidad de Castilla-La Mancha - Campus de Albacete Nov 15 2015 - Nov 28 2017

Spain

PhD candidate :: Department of Plant Production and Agricultural Technology

Education History

Universidad de Castilla-La Mancha - Campus de Albacete Nov 15 2015 - Nov 28 2017

Spain

PHD :: Department of Plant Production and Agricultural Technology

Publications

Elena Martínez, Wagner Goncalves Vieira Júnior, Maria Beatriz P P Oliveira, Adrián Rabadán, José Emilio Pardo
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'). Foods (Basel, Switzerland) 13 (14) (2024)
Elena Martínez, Wagner Goncalves Vieira Júnior, Maria Beatriz P P Oliveira, Adrián Rabadán, José Emilio Pardo
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'). Foods (Basel, Switzerland) 13 (14) (2024)
Elena Martínez, Wagner Goncalves Vieira Júnior, Maria Beatriz P P Oliveira, Adrián Rabadán, José Emilio Pardo
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'). Foods (Basel, Switzerland) 13 (14) (2024)
Elena Martínez, José Emilio Pardo, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods (Basel, Switzerland) 12 (4) (2023)
Elena Martínez, José Emilio Pardo, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods (Basel, Switzerland) 12 (4) (2023)
Laura Tarjuelo, Adrián Rabadán, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, José Emilio Pardo
Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages ( Salchichón ) Made with Textured Seed Oils. Foods (Basel, Switzerland) 12 (16) (2023)
Elena Martínez, José Emilio Pardo, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods (Basel, Switzerland) 12 (4) (2023)
Elena Martínez, José Emilio Pardo, Adrián Rabadán, Maria Beatriz P P Oliveira
Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers. Foods (Basel, Switzerland) 12 (6) (2023)
Elena Martínez, José Emilio Pardo, Adrián Rabadán, Maria Beatriz P P Oliveira
Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers. Foods (Basel, Switzerland) 12 (6) (2023)
Laura Tarjuelo, José Emilio Pardo, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, Cristina Millán, Adrián Rabadán
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients 14 (15) (2022)
Elena Martínez, Maria Beatriz P P Oliveira, Adrián Rabadán, Cristina Millán, José Emilio Pardo
Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects. Foods (Basel, Switzerland) 11 (15) (2022)
José M Roncero, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, Adrián Rabadán, José E Pardo
Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours. Foods (Basel, Switzerland) 10 (5) (2021)
Adrián Rabadán, Roberto Nieto, Rodolfo Bernabéu
Food Innovation as a Means of Developing Healthier and More Sustainable Foods. Foods (Basel, Switzerland) 10 (9) (2021)
Adrián Rabadán
Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine. Foods (Basel, Switzerland) 10 (6) (2021)
Elena Martínez, Rita García-Martínez, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, José E Pardo
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. Foods (Basel, Switzerland) 10 (6) (2021)
Margarita Brugarolas, Laura Martínez-Carrasco, Adrián Rabadán, Rodolfo Bernabéu
Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic. Foods (Basel, Switzerland) 9 (12) (2020)
Adrián Rabadán, Ángela Triguero, Ángela Gonzalez-Moreno
Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry. International journal of environmental research and public health 17 (7) (2020)
José M Roncero, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, Adrián Rabadán, José E Pardo
Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel. Foods (Basel, Switzerland) 9 (11) (2020)
Adrián Rabadán, Laura Martínez-Carrasco, Margarita Brugarolas, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Rodolfo Bernabéu
Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives. Foods (Basel, Switzerland) 9 (6) (2020)
Adrián Rabadán, Maria Antónia Nunes, Silvia M F Bessada, José E Pardo, Maria Beatriz Prior Pinto Oliveira, Manuel Álvarez-Ortí
From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils. Foods (Basel, Switzerland) 9 (10) (2020)
Adrián Rabadán, Manuel Álvarez-Ortí, Ricardo Gómez, Concepción de Miguel, José E Pardo
Influence of genotype and crop year in the chemometrics of almond and pistachio oils. Journal of the science of food and agriculture 98 (6) (2017)

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Publication Activity (10 Years)

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Adrián Rabadán