Roberto A. Buffo

1.3k total citations
19 papers, 921 citations indexed

About

Roberto A. Buffo is a scholar working on Food Science, Nutrition and Dietetics and Agronomy and Crop Science. According to data from OpenAlex, Roberto A. Buffo has authored 19 papers receiving a total of 921 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 4 papers in Nutrition and Dietetics and 3 papers in Agronomy and Crop Science. Recurrent topics in Roberto A. Buffo's work include Microencapsulation and Drying Processes (5 papers), Food composition and properties (4 papers) and Polysaccharides Composition and Applications (4 papers). Roberto A. Buffo is often cited by papers focused on Microencapsulation and Drying Processes (5 papers), Food composition and properties (4 papers) and Polysaccharides Composition and Applications (4 papers). Roberto A. Buffo collaborates with scholars based in United States, Argentina and Canada. Roberto A. Buffo's co-authors include Gary A. Reineccius, G Oehlert, Curtis L. Weller, Richard A. Holley, G. Zehentbauer, Kyle V. Probst, Aristippos Gennadios, Anne M. Parkhurst, A. M. Parkhurst and Gary W. Oehlert and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Roberto A. Buffo

18 papers receiving 862 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Roberto A. Buffo United States 13 649 203 198 138 81 19 921
Chaleeda Borompichaichartkul Thailand 19 587 0.9× 284 1.4× 147 0.7× 268 1.9× 86 1.1× 67 944
Inthawoot Suppavorasatit Thailand 14 544 0.8× 140 0.7× 117 0.6× 171 1.2× 78 1.0× 34 831
Bi Jun Xie China 8 218 0.3× 125 0.6× 100 0.5× 164 1.2× 21 0.3× 9 649
Magdalena Wirkowska‐Wojdyła Poland 19 505 0.8× 90 0.4× 57 0.3× 181 1.3× 28 0.3× 72 774
Justyna Rosicka‐Kaczmarek Poland 15 342 0.5× 182 0.9× 35 0.2× 224 1.6× 31 0.4× 46 668
Delphine Curti Switzerland 14 510 0.8× 315 1.6× 117 0.6× 365 2.6× 35 0.4× 16 850
Jean Marc Brillouet France 18 428 0.7× 420 2.1× 154 0.8× 204 1.5× 39 0.5× 26 844
Kebitsamang Joseph Mothibe China 14 751 1.2× 237 1.2× 76 0.4× 168 1.2× 18 0.2× 15 1.1k
A. Oosterveld Netherlands 16 668 1.0× 576 2.8× 115 0.6× 330 2.4× 33 0.4× 21 1.1k
G.G. Pinnavaia Italy 14 526 0.8× 379 1.9× 65 0.3× 327 2.4× 20 0.2× 18 863

Countries citing papers authored by Roberto A. Buffo

Since Specialization
Citations

This map shows the geographic impact of Roberto A. Buffo'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 Roberto A. Buffo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Roberto A. Buffo more than expected).

Fields of papers citing papers by Roberto A. Buffo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Roberto A. Buffo. 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 Roberto A. Buffo. The network helps show where Roberto A. Buffo may publish in the future.

Co-authorship network of co-authors of Roberto A. Buffo

This figure shows the co-authorship network connecting the top 25 collaborators of Roberto A. Buffo. A scholar is included among the top collaborators of Roberto A. Buffo 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 Roberto A. Buffo. Roberto A. Buffo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

19 of 19 papers shown
1.
Buffo, Roberto A.. (2017). La problemática del nacionalismo musical argentino. Repositorio Institucional UCA (Pontificia Universidad Católica Argentina). 31(31). 15–54.
2.
Buffo, Roberto A. & Gary A. Reineccius. (2008). Determination of linear response in the detection of mixtures of aroma compounds by atmospheric pressure ionization–mass spectrometry (API–MS). Flavour and Fragrance Journal. 23(1). 16–22. 4 indexed citations
3.
Buffo, Roberto A., et al.. (2005). Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef. International Journal of Food Microbiology. 107(3). 231–237. 72 indexed citations
4.
Buffo, Roberto A., G. Zehentbauer, & Gary A. Reineccius. (2005). Determination of Linear Response in the Detection of Aroma Compounds by Atmospheric Pressure Ionization−Mass Spectrometry (API-MS). Journal of Agricultural and Food Chemistry. 53(3). 702–707. 7 indexed citations
5.
Buffo, Roberto A.. (2004). Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture. Food Chemistry. 89(1). 103–108. 17 indexed citations
6.
Buffo, Roberto A., et al.. (2004). Coffee flavour: an overview. Flavour and Fragrance Journal. 19(2). 99–104. 255 indexed citations
7.
Buffo, Roberto A., et al.. (2002). Effects of agglomeration on the properties of spray‐dried encapsulated flavours. Flavour and Fragrance Journal. 17(4). 292–299. 70 indexed citations
8.
Buffo, Roberto A., Gary A. Reineccius, & Gary W. Oehlert. (2002). Influence of time–temperature treatments on the emulsifying properties of gum acacia in beverage emulsions. Journal of Food Engineering. 51(4). 341–345. 17 indexed citations
9.
Buffo, Roberto A. & Gary A. Reineccius. (2002). Modeling the rheology of concentrated beverage emulsions. Journal of Food Engineering. 51(4). 267–272. 37 indexed citations
10.
Buffo, Roberto A., et al.. (2002). Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors. Journal of Food Science. 67(3). 1108–1114. 139 indexed citations
11.
Buffo, Roberto A. & Gary A. Reineccius. (2001). Shelf-life and mechanisms of destabilization in dilute beverage emulsions. Flavour and Fragrance Journal. 16(1). 7–12. 16 indexed citations
12.
Buffo, Roberto A. & Gary A. Reineccius. (2001). Comparison among assorted drying processes for the encapsulation of flavors.. 26(4). 427–446. 5 indexed citations
13.
Buffo, Roberto A., Gary A. Reineccius, & G Oehlert. (2001). Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloids. 15(1). 53–66. 150 indexed citations
14.
Buffo, Roberto A. & Gary A. Reineccius. (2000). Optimization of Gum Acacia/modified starch/maltodextrin blends for the spray drying of flavors.. 25(4). 45–53. 38 indexed citations
15.
Buffo, Roberto A. & Gary A. Reineccius. (2000). Beverage emulsions based on gum acacia.. 25. 24–44. 6 indexed citations
16.
Buffo, Roberto A., Curtis L. Weller, & Anne M. Parkhurst. (1998). Relationships Among Grain Sorghum Quality Factors. Cereal Chemistry. 75(1). 100–104. 31 indexed citations
17.
Buffo, Roberto A., Curtis L. Weller, & A. M. Parkhurst. (1998). Wet-milling Factors of Sorghum and Relationship to Grain Quality. Journal of Cereal Science. 27(3). 327–334. 15 indexed citations
18.
Buffo, Roberto A., Curtis L. Weller, & Aristippos Gennadios. (1997). Films from Laboratory‐Extracted Sorghum Kafirin. Cereal Chemistry. 74(4). 473–475. 35 indexed citations
19.
Buffo, Roberto A., Curtis L. Weller, & A. M. Parkhurst. (1997). OPTIMIZATION OF SULFUR DIOXIDE AND LACTIC ACID STEEPING CONCENTRATIONS FOR WET-MILLING OF GRAIN SORGHUM. Transactions of the ASAE. 40(6). 1643–1648. 7 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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