Publications by the researcher in collaboration with Adrian Rabadán (19)

2024

  1. Características nutricionales y actitud del consumidor frente a las hamburguesas tradicionales en las que se ha remplazado la grasa animal por aceites texturizados obtenidos de subproductos alimentarios

    Eurocarne: La revista internacional del sector cárnico, Núm. 324, pp. 77-94

2023

  1. A holistic approach to pressure almond oil production

    British Food Journal, Vol. 125, Núm. 3, pp. 1148-1163

  2. Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

    Foods, Vol. 12, Núm. 16

  3. Elaboración y caracterización de fuet funcional

    Eurocarne: La revista internacional del sector cárnico, Núm. 314, pp. 78-90

  4. Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products

    Journal of Functional Foods, Vol. 104

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

    Foods, Vol. 12, Núm. 4

2022

  1. Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

    Nutrients, Vol. 14, Núm. 15

  2. Elaboración y caracterización de hamburguesas de carne de cordero manchego funcionales

    Eurocarne: La revista internacional del sector cárnico, Núm. 305, pp. 83-96

2021

  1. Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers

    LWT, Vol. 136

  2. Elaboration of gluten-free cookies with defatted seed flours: Effects on technological, nutritional, and consumer aspects

    Foods, Vol. 10, Núm. 6

  3. Influence of pressure extraction systems on the performance, quality and composition of virgin almond oil and defatted flours

    Foods, Vol. 10, Núm. 5

2020

  1. Review about non-lipid components and minor fat-soluble bioactive compounds of almond kernel

    Foods, Vol. 9, Núm. 11

2018

  1. Characterization of pistachio oils and defatted flours regarding cultivar and geographic origin

    Journal of Food Composition and Analysis, Vol. 71, pp. 56-64

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

    Science of the Total Environment, Vol. 634, pp. 1092-1099

2017

  1. A comprehensive approach to pistachio oil production

    British Food Journal, Vol. 119, Núm. 4, pp. 921-933

  2. Pistachio oil: A review on its chemical composition, extraction systems, and uses

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 5

  3. Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour

    Scientia Horticulturae, Vol. 225, pp. 539-546

  4. Walnut virgin oil: A different but high quality vegetable oil

    Rivista Italiana delle Sostanze Grasse, Vol. 94, Núm. 1, pp. 9-17

2016

  1. Almond virgin oil: Parameters of regulated physicochemical quality and stability

    Rivista Italiana delle Sostanze Grasse, Vol. 93, Núm. 4, pp. 237-243