Adrián Rabadán
Biographic Data
| ID | 7946586 |
|---|---|
| NAME | Adrián Rabadán |
| GIVEN NAMES | Adrián |
| FAMILY NAME | Rabadán |
| SIGNATURE | RABADÁN A |
| AFFILIATIONS | University of Castilla-La Mancha |
| ORCID | 0000-0002-8276-5407 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
European consumer preferences for circular economy practices in chicken meat production
Purpose This study examines consumer preferences for chicken meat produced using circular economy strategies. It assesses willingness to pay (WTP) for different feeding practices (insect meal, food by-products) and packaging materials (chicken feather-based packaging) across Spain, Denmark, the United Kingdom, and Poland. It identifies key socioeconomic and attitudinal factors influencing consumer acceptance. Design/methodology/approach A discret…
A holistic approach to pressure almond oil production
Purpose Almond oil is a gourmet product with functional food characteristics owing to its high almond oil content and high nutritional quality. One of the primary constraints on its production is the lack of information regarding oil extraction from an industrial perspective, including by-products generation. Design/methodology/approach The performance, quality and composition characteristics were analyzed, both from the physical-chemical and org…
Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry
Although eco-innovation in the agri-food sector is receiving increasing amounts of attention, there is a lack of information about the specific conditions that encourage firms to develop eco-innovation strategies internally. Our empirical method relies on the data of Spanish firms operating in the agri-food sector, and uses the Qualitative Comparative Analysis (QCA). Specifically, we identify the recipes of antecedent conditions that effectively …
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Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry
Although eco-innovation in the agri-food sector is receiving increasing amounts of attention, there is a lack of information about the specific conditions that encourage firms to develop eco-innovation strategies internally. Our empirical method relies on the data of Spanish firms operating in the agri-food sector, and uses the Qualitative Comparative Analysis (QCA). Specifically, we identify the recipes of antecedent conditions that effectively …
A holistic approach to pressure almond oil production
Purpose Almond oil is a gourmet product with functional food characteristics owing to its high almond oil content and high nutritional quality. One of the primary constraints on its production is the lack of information regarding oil extraction from an industrial perspective, including by-products generation. Design/methodology/approach The performance, quality and composition characteristics were analyzed, both from the physical-chemical and org…
European consumer preferences for circular economy practices in chicken meat production
Purpose This study examines consumer preferences for chicken meat produced using circular economy strategies. It assesses willingness to pay (WTP) for different feeding practices (insect meal, food by-products) and packaging materials (chicken feather-based packaging) across Spain, Denmark, the United Kingdom, and Poland. It identifies key socioeconomic and attitudinal factors influencing consumer acceptance. Design/methodology/approach A discret…
Business (3 works) · Economics (3 works) · Environmental Sustainability in Business (2 works) · Production (economics) (2 works) · Agricultural economics (1 work) · Agricultural science (1 work) · Agriculture (1 work) · Agriculture Sustainability and Environmental Impact (1 work) · Antecedent (behavioral psychology (1 work) · Biology (1 work)