Facundo Cuffia

605 total citations
31 papers, 444 citations indexed

About

Facundo Cuffia is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Facundo Cuffia has authored 31 papers receiving a total of 444 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 12 papers in Molecular Biology and 9 papers in Animal Science and Zoology. Recurrent topics in Facundo Cuffia's work include Probiotics and Fermented Foods (13 papers), Sensory Analysis and Statistical Methods (12 papers) and Protein Hydrolysis and Bioactive Peptides (12 papers). Facundo Cuffia is often cited by papers focused on Probiotics and Fermented Foods (13 papers), Sensory Analysis and Statistical Methods (12 papers) and Protein Hydrolysis and Bioactive Peptides (12 papers). Facundo Cuffia collaborates with scholars based in Argentina, Mexico and Uruguay. Facundo Cuffia's co-authors include Edgar Rojas‐Rivas, Patricia Burns, Carina V. Bergamini, Erica Hynes, Humberto Thomé‐Ortiz, Carlos Alberto Meinardi, Angélica Espinoza‐Ortega, Gabriel Vinderola, Jorge Reinheimer and M. C. Candioti and has published in prestigious journals such as Food Research International, Journal of Food Science and Meat Science.

In The Last Decade

Facundo Cuffia

30 papers receiving 434 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Facundo Cuffia Argentina 13 357 141 114 88 52 31 444
Elson Rogério Tavares Filho Brazil 12 448 1.3× 64 0.5× 236 2.1× 136 1.5× 62 1.2× 39 577
I. Carbonell Spain 15 476 1.3× 64 0.5× 252 2.2× 161 1.8× 122 2.3× 23 658
Shilpa S. Samant United States 11 231 0.6× 29 0.2× 136 1.2× 55 0.6× 57 1.1× 14 417
William S. Harwood United States 12 265 0.7× 38 0.3× 103 0.9× 62 0.7× 79 1.5× 21 485
Andréa Alves Simiqueli Brazil 9 254 0.7× 28 0.2× 82 0.7× 52 0.6× 61 1.2× 24 367
M.D. Yates United States 12 368 1.0× 46 0.3× 199 1.7× 182 2.1× 46 0.9× 13 460
Niki Alexi Denmark 12 187 0.5× 72 0.5× 133 1.2× 144 1.6× 14 0.3× 23 422
A.N. Schiano United States 10 239 0.7× 36 0.3× 82 0.7× 71 0.8× 78 1.5× 13 398
Juliana Cunha de Andrade Brazil 8 244 0.7× 20 0.1× 49 0.4× 107 1.2× 55 1.1× 12 387
Mackenzie Gorman Canada 12 250 0.7× 59 0.4× 96 0.8× 64 0.7× 79 1.5× 42 487

Countries citing papers authored by Facundo Cuffia

Since Specialization
Citations

This map shows the geographic impact of Facundo Cuffia's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Facundo Cuffia with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Facundo Cuffia more than expected).

Fields of papers citing papers by Facundo Cuffia

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Facundo Cuffia. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Facundo Cuffia. The network helps show where Facundo Cuffia may publish in the future.

Co-authorship network of co-authors of Facundo Cuffia

This figure shows the co-authorship network connecting the top 25 collaborators of Facundo Cuffia. A scholar is included among the top collaborators of Facundo Cuffia based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Facundo Cuffia. Facundo Cuffia is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Cuffia, Facundo, et al.. (2024). Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis. International Dairy Journal. 160. 106080–106080. 1 indexed citations
3.
Gómez, Gabriel, et al.. (2024). Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes. Journal of Dairy Research. 91(1). 108–115. 2 indexed citations
4.
Piña, Carlos I., et al.. (2023). Non-conventional meat as a sustainable alternative for consumption: Case of Eunectes notaeus, physicochemical, microbiological and sensory characterization. International Journal of Gastronomy and Food Science. 33. 100760–100760. 2 indexed citations
5.
Thomé‐Ortiz, Humberto, et al.. (2023). Projective methods for the study of food consumer behavior: an updated short review of its uses, challenges, and potential applications. Current Opinion in Food Science. 52. 101069–101069. 5 indexed citations
6.
Peralta, Guillermo H., Facundo Cuffia, Elisa C. Ale, et al.. (2023). Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese. International Dairy Journal. 140. 105594–105594. 2 indexed citations
7.
Cuffia, Facundo, et al.. (2023). Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina. Journal of Ethnic Foods. 10(1). 9 indexed citations
8.
Ruiz, María Julia, Facundo Cuffia, L.P. Soto, et al.. (2023). Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage. Meat Science. 200. 109166–109166. 21 indexed citations
9.
Rojas‐Rivas, Edgar, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz, & Facundo Cuffia. (2022). More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications. Food Research International. 156. 111124–111124. 25 indexed citations
10.
Rojas‐Rivas, Edgar, et al.. (2020). Cross-cultural representations of gastronomy among consumers in two Latin American countries. Food Research International. 140. 109881–109881. 10 indexed citations
11.
Rojas‐Rivas, Edgar & Facundo Cuffia. (2020). Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico. Food Science and Technology International. 26(7). 593–602. 10 indexed citations
12.
13.
Cuffia, Facundo, et al.. (2019). Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese. Journal of Dairy Research. 86(1). 120–128. 11 indexed citations
14.
Vidal, Letícia, et al.. (2019). Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform. Food Research International. 125. 108510–108510. 24 indexed citations
15.
16.
Rojas‐Rivas, Edgar, Lucía Antúnez, Facundo Cuffia, et al.. (2019). Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns. Appetite. 147. 104562–104562. 29 indexed citations
17.
Cuffia, Facundo, Carina V. Bergamini, & M. C. Candioti. (2018). Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics.. International Food Research Journal. 25(1). 399–407. 13 indexed citations
18.
Cuffia, Facundo, Carina V. Bergamini, Irma Verónica Wolf, Erica Hynes, & María Cristina Perotti. (2017). Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model. Food Science and Technology International. 24(1). 67–77. 17 indexed citations
19.
Bergamini, Carina V., et al.. (2015). Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. Journal of Dairy Research. 82(3). 375–384. 13 indexed citations
20.
Burns, Patricia, Facundo Cuffia, Gabriel Vinderola, et al.. (2011). Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses. Food Microbiology. 30(1). 45–50. 50 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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