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

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

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

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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

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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

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

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

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

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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

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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

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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

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

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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

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

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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

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Differences in Consumer Preferences for Lamb Meat before and during 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

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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

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